Latest Recipes
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Easy Falafel with Tzatziki
With a mild savory taste, these delicious dippers a great way to introduce your kids to new flavors in their lunchbox.
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Sunflower Butter and Fresh Berry Wraps
This quick and simple kid-friendly lunch recipe can be made in a flash and is sure to please your little berry lovers.
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Rainbow Pasta Salad
Mix in some veggie goodness and peep the pretty colors of this vibrant pasta salad featuring every kid’s favorite: noodles!
Ingredients
Makes 10 servings
1/3 CUP CANOLA OIL, PLUS MORE FOR COATING THE BAKING SHEETS
1 1/2 CUPS WHOLE-WHEAT PASTRY FLOUR
1 1/2 TEASPOONS GROUND CINNAMON
1 TEASPOON GROUND GINGER
1 TEASPOON BAKING POWDER
1/2 TEASPOON SALT
1/4 TEASPOON GROUND NUTMEG
1/2 CUP RAW CANE SUGAR
1 TABLESPOON GROUND FLAXSEED WHISKED WITH 2 TABLESPOONS WARM WATER
1 VERY RIPE MEDIUM BANANA, MASHED
1 CUP COARSELY GRATED CARROTS
1 CUP OLD-FASHIONED ROLLED OATS
1/2 CUP PUMPKIN SEEDS
What child wouldn’t say yes to dessert first thing in the morning? Loaded with fiber, protein, fruit, and veggies, plus low in sugar and fat, you’ll feel good about feeding this chewy, cinnamon-spiked cookie to your family first thing in the morning. For even more staying power, serve alongside a hard-boiled egg or smeared with your favorite nut or seed butter.
This recipe is featured in KIWI’s cookbook, Allergy-Friendly Food for Families.
Directions
1. Preheat the oven to 350°F. Lightly coat two baking sheets with canola oil.
2. In a medium bowl, combine the flour, cinnamon, ginger, baking powder, salt, and nutmeg. Set aside.
3. In a large bowl, combine the canola oil and sugar and mix well. Add the flaxseed mixture, banana, and carrots and mix again.
4. Gently fold the dry ingredients into the wet until just combined. Fold in the oats and pumpkin seeds.
Per Serving:
Calories: 234
Carbohydrates: 40 g
Fat: 9 g
Protein: 4 g
Fiber: 5 g
Total Time: 25 - 28 min
