Recipe: Whole Wheat Pumpkin Mini Pancakes
Cooking time (duration): 10
Diet type: Vegetarian
Meal type: Breakfast
I’m a big fan of cooking with pumpkin; it’s an easy way to sneak added nutrition into the kids diets and they love the taste. These pumpkin pancakes are a kid favourite, and their small size makes them just right for little hands. I serve them with yogurt or applesauce for dipping and consider them a “finger food”.
Whole Wheat Pumpkin Mini Pancakes
1 1/4 cup whole wheat flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1 tbsp cinnamon
1 tbsp pumpkin pie spice
1 1/4 cup pumpkin puree
1/2 cup milk (I use almond mix but use whatever)
2 tbsp vegetable oil
Combine dry ingredients and mix well. In a separate bowl, beat egg and add milk, oil and pumpkin puree. Mix well then add to dry ingredients, add a couple of tablespoons of water if required. Batter will be very thick. Drop by tablespoon full onto hot skillet and cook until set. Pancakes should be silver dollar (or twoonie) sized; because the batter is thick larger pancakes will not set well.
Recipe: Oven Roasted Chickpeas
Summary: This healthy snack is super easy to make and a yummy source of fibre, as well as potassium and magnesium all which aid digestion. Chickpeas also contain iron and small amounts of minerals like zinc and copper, which make them a great snack to boost a picky eater’s nutrition. Dried chickpeas are also a great junk food alternative for adults. This recipe is a basic “simply salted” variety, but feel free to experiment with flavours your family likes, like garlic, cayenne pepper or even maple and cinnamon.
What’s for lunch today? In our house it’s usually a hot lunch, but every once in a while our schedule demands something quick or the kids are just clamouring for something simple. Miss P is quite obsessed with peanut butter lately and every once in a while I don’t mind accommodating her. Here’s my take on the peanut butter sandwich – I like pinwheels for little kids because they’re hard to pick apart, plus they’re little and fun to serve. The additional flaxseed bumps up the nutrition, adds fibre and is impossible to detect. The kids love these… and so do I!
Thanks to lots of carrots and cinnamon these muffins are full of vitamins and antioxidants, and they feature the “get better quick” healing properties of honey and ginger. I use all whole wheat flour for the preschool and under crew; you may want to cut it with a bit of white if that pleases your palate.
Carrot and Ginger Muffins
1-1/2 cups whole wheat flour
1 cup quick-cooking rolled oats
1 tbsp baking powder
1/2 tsp baking soda
2 tbsp cinnamon
1/4 tsp salt
1 cup milk
1/4 cup vegetable oil
1/2 cup apple sauce
1 tsp vanilla
1/4 cup honey
2 tsp fresh ginger (I use jarred minced ginger)
1 1/2 cups finely grated carrot
Combine dry ingredients; mix well. In a separate bowl, combine remaining ingredients reserving carrots. Mix well and add to dry ingredients combining until just incorporated. Add grated carrot, stirring until mixed through. Bake at 350F 12-16 minutes until cooked through.
Yesterday I wrote about making lots and lots of Party Mix with all the kids, and today I’m going to show you the little gift bags we made to hand out to family and friends. This is a great, inexpensive gift for kids to give to teachers, bus drivers, bus buddies, etc.
I picked up some holiday themed cello bags at the Bulk Barn for $0.29 each. Then I sliced up some old cereal boxes (yay for re-purposing) into rectangles a little wider than the bags (I think they ended up being about 4.5″ x 3″) for my bag toppers. I then measured what size labels I would need to cover the cardboard and made something simple in Photoshop which I printed on mailing labels. After that, all I had to do was fill the bags, apply the labels to the cardboard and staple the bag toppers on. They’re super cute and took little time to do.
Click here to download the “Made for you” labels (mind the smudgey cut lines). You can print them out on cardstock and glue them or print them on full sheet mailing labels and stick them on to whatever you’re making this season.
This year for Christmas the kids and I – including my daycare friends – made “Nuts and Bolts” party mix to give and share. We used this easy and delicious recipe, and my 11 year old homeschooler tripled it, made the shopping list and did the measuring (math in action!). It’s not hard to make but does take a bit of time, and you need to keep an eye on it or it will burn.
If you can try to picture what my kitchen looked like after making 45 cups of party mix with six little helpers… well, let’s just say I won’t have to feed the dog for a while
I’ll do another post later this week detailing our presentation; I have something cute in mind ;)
I used this recipe from the Food Network as my basis, and my take on it is below. For the third batch I added some Tabasco sauce for a bit of tang, and then mixed all the batches together so that it’s not too spicy for kids. It’s quite salty, so omit the table salt if you’re not a super-duper salt fan.
“Nuts and Bolts” Style Party Mix
3 cups round multi-grain cereal (Cheerios or similar)
3 cups square wheat cereal (Shreddies or similar)
3 cups corn cereal (Crispix or similar)
3 cups small cheese crackers (Cheese Nips or similar)
3 cups unsalted pretzel sticks
1/2 cup unsalted butter
2-3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon onion salt
1 teaspoon garlic salt
4-6 drops Tabasco sauce (optional)
With the rack in the bottom position, preheat the oven to 150°C (250°F). Line a large baking sheet with parchment paper.
In a large bowl, combine the cereals, crackers and pretzles. Set aside.
Melt the butter in a small saucepan. Add the sugar and spices and stir well. Drizzle over the dry ingredients a little at a time. Toss to coat well.
Spread in an even layer on the baking sheet. Bake for about 1 hour, stirring gently every 15-20 minutes. Let cool.
Store in an airtight container; will keep for several weeks.