Baked Goods & Sweets Snacks for Kids

Baked Goods & Sweets Snacks for Kids

 Best Kids’ Cupcake

Ingredients:

  • 2 cups whole spelt flour
  • 1 cup granulated sugar cane juice
  • 1/2 cup Earth Balance margarine
  • 2 eggs
  • 1/2 cup water, soy or rice milk
  • 1/2 tsp salt
  • 1 3/4 tsp baking powder
  • 1 tsp vanilla extract

Make it:

Cream the margarine and sugar together and then beat the eggs in thoroughly.  In another bowl, mix together the dry ingredients and in a glass measuring cup mix the wet ingredients. Then stir these into the margarine mix alternating between dry and wet, beginning and ending with the dry ingredients.  It helps if the adult is willing to give the final batter a final light stir.  Pour the batter into 12-14 unbleached paper baking cups and bake at 375F for 20 minutes or until a toothpick inserted into the centre of one comes out clean.  Best eaten fresh.

Yam Chips

Ingredients:

  • 2 medium yams
  • 2 tsp butter or unrefined vegetable oil
  • 1 tsp. natural brown sugar or maple syrup
  • ½ tsp Cinnamon

Make it:

Heat oven to 400°F. Lightly oil a baking sheet. Wash yams; cut into thin slices and place in large bowl. Drizzle oil over potatoes, tossing to combine. Sprinkle with sweetener and cinnamon, tossing in bowl to coat evenly. Place slices in a single layer on prepared baking sheet, bake 20 minutes. Turn chips over and bake until slightly crisp, about 5 minutes. Transfer to plate; cool 5 minutes and serve. Makes 4-6 servings.

Tofu Whipped Cream

Ingredients:

  • 1 cup silken tofu
  • ¼ cup light oil
  • ¼ cup maple syrup
  • 1 Tbsp vanilla

Make it:

Blend tofu, maple syrup, and vanilla well.  Slowly drizzle in oil while blending.  Refrigerate or freeze for an ice cream-like treat.

Buckwheat Banana Pancakes

Ingredients:

  • 2 Bananas
  • 1/2 tsp Baking Soda
  • 1 Cup Flour (Spelt or  Unbleached White)
  • 1-2 Tbsp Unrefined Sugar or Sucanat
  • 1/2 Cup Buckwheat Flour
  • 1 Egg
  • 3/4 tsp Salt
  • 1 1/2 Cups Buttermilk
  • 3/4 tsp Baking Powder
  • 1 tbsp Melted Butter

Make it:

Young cook: Peel the bananas and cut them into very thin slices. Put them aside in a small bowl. Measure the flours, salt, baking powder, baking soda and sugar into another bowl.

Adult cook : Melt the butter and set aside. Whisk the egg & buttermilk together. Heat a cast iron skillet with a small amount of butter.

Both cooks: Combine the dry ingredients with the wet ones and the melted butter. Mix with a few quick strokes until ingredients are moist. Don’t worry about a few lumps. Ladle a 1/4 cup of batter onto the skillet for each pancake. When many small bubbles appear and pop, place some banana slices on top and flip the pancake. Cook briefly on the other side until the centre feels firm and springy.  Serve with maple syrup and/or additional banana slices, stewed fruit, and yogurt.

Puffed Kamut Delight

Ingredients:

  • 8 cups Puffed Kamut
  • 1/4 cup butter or margarine
  • 1/2 cup organic Barbados molasses
  • 1 cup organic granulated sugar cane juice
  • 2 tbsp cocoa or carob powder
  • 1 tsp vanilla
  • 1/2 tsp salt

Make it:

Using butter, vegetable oil or margarine, grease a large rectangular cake pan.  Place the puffed Kamut in a large bowl.  In a medium saucepan over med-low heat, combine the rest of the ingredients.  Bring to a boil and simmer five minutes after the sugar crystals have dissolved.  Pour over the Kamut and stir well.  Press into the cake pan. This recipe borders on candy.  You can experiment with the texture and cohesiveness of the final product by varying the length of the simmer time.

Chocolate or Carob Crinkle Puffs

Ingredients:

  • 2 cups unbleached wheat flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 cup + 2 Tbsp margarine
  • 3/4 cup turbinado sugar
  • 5 Tbsp cocoa or carob powder
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 cup water or milk – soy or dairy
  • Coconut to roll the cookies in

Make it:

Sift together the flour, baking powder, soda, and salt.  In another bowl cream the margarine with the sugar and then blend in the cocoa powder.  Beat in the egg, vanilla and water or milk.  Sift in the dry ingredients 1/3 at a time and blend thoroughly.  Roll dough into small balls (slightly larger than whole walnuts) and roll in coconut which has been ground fine in a blender or food processor.  Place on an ungreased cookie sheet and bake at 350F for 8 minutes.  It is important not to over bake these cookies as they are quite delicate.  If the cookie does not feel gooey and stay depressed when you touch it lightly with a finger then it is probably ready.  Cool on racks.

Easy Shmeesy Apple Oat Cookies

Ingredients:

  • ½ cup butter or coconut cooking oil or unsweetened apple sauce
  • ½ cup honey
  • 1 egg
  • 1 tsp vanilla extract
  • 3/4 cup stone ground whole wheat or whole spelt flour
  • 1/2 tsp baking soda
  • 3/4 tsp ground cinnamon
  • ½ cup quick-cooking oats
  • 1 apple, cored and finely chopped
  • ¾ cup raisins (optional)

Make it:

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a large bowl, cream together the butter, oil or apple sauce, honey, egg and vanilla until smooth. Combine the flour, baking soda and cinnamon; stir into the creamed mixture.

Mix in oats and apple (and raisins if using). Drop by tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Flourless Sesame Almond Cookies

Ingredients:

  • ½ cup sesame seeds
  • 1 cup almonds
  • ½ cup softened coconut oil or butter
  • ½ tsp sea salt
  • 1 cup arrowroot
  • ¼ cup + 2 Tbsp cane sugar
  • 1 tsp almond extract
  • ¼  tsp vanilla
  • 1 Tbsp grated orange rind (optional)
  • 2 to 3 Tbsp water or orange juice

Make it:

Preheat oven to 300 degrees.  Oil 1 or 2 large cookie sheets. In food processor or blender, grind sesame seeds and almonds to powder. In mixing bowl or in food processor, mix in remaining ingredients except liquid. Add liquid a little at a time until dough holds together. Place walnut-size balls on prepared baking sheet.

  Crispy Rice Squares

Ingredients:

  • 1/4 cup almond butter
  • 1/4 cup Tahini
  • 1/2 cup rice syrup
  • 1 tsp vanilla extract
  • 1/4 tsp salt (optional)
  • 2 cups brown rice crisps
  • 1/3 cup chopped roasted almonds (optional)
  • 1/3 cup carob or chocolate chips (optional)
  • 1/3 cup coconut

Make it:

Combine the first three ingredients in a heavy pan and heat until softened.  Remove from heat and stir in the vanilla extract and the salt.  Stir well and then add the rest of the ingredients.  Flatten in an oiled 8X8 pan and chill 1 to 2 hours. Serves 6 generously.

 Chocolate Tofu Pudding

Ingredients:

  • 1 10 oz package of dairy-free chocolate chips
  • 2 10.5 oz. packages of silken tofu (firm)
  • 3 tbsp honey

Make it:

Melt chocolate chips in double boiler over simmering water.  Meanwhile, in a blender or food processor, blend the tofu and honey together until they are smooth.  Once the chocolate chips are fully melted, add them quickly to the tofu mix, and blend immediately.  Pour into individual serving dishes, or into a large bowl, top with grated coconut if desired, and allow it to cool in the refrigerator and chill overnight. This pudding can also be poured into the pie shell of your choice and served as a pie.

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