Baked Goods (with VEGGIES in them!)

Searching for new ways to get veggies into your little one? Let's get bakin...

Buckwheat Zucchini Muffins (suitable for 12 mos and beyond)

While buckwheat is commonly referred to as a cereal grain, it is actually a fruit seed. It is in the same family as rhubarb. If you are sensitive to gluten or wheat, this is a great alternative. It is rich in B vitamins so will give you and your family a natural energy boost. Also, it is high in Magnesium, supporting cardiovascular health.

Ingredients

• 2 1/2 c buckwheat flour
• 1/4 c honey
• 1 mashed banana
• 1/2 t salt
• 1/2 t baking soda
• 1 t baking powder
• 3/4 c milk or milk substitute (I use unsweetened almond milk)
• 1/2 c oil
• 2 organic eggs
• 1/2 t vanilla
• 1 1/2 c shredded zucchini

Preheat oven to 350 F. Oil muffin tin. Combine dry ingredients and wet ingredients in separate bowls, then gradually pour dry into wet and stir until smooth. Pour into muffin tin and bake for 18-22 minutes. You could also use the same recipe and substitute carrots for zucchini and add raisins for a different twist.


Broccoli Cheese Cornbread (suitable for 12-18 mos and beyond, includes dairy)

Cece devoured these! She had two tonight. I'll definitely be making these again! Broccoli is one of the only vegetables high in both Iron and Vitamin C. This is a great combo because vitamin C increases the absorption of plant sources of Iron. Broccoli is also rich in sulphur-containing indoles, compounds that have been found to combat against cancer and aging. You can never get enough broccoli!

Ingredients

• 1/2 cup butter or Earth balance

• 1/3 cup chopped onion

• 1 teaspoon salt

• 3/4 cup organic cottage cheese (or crumbled goat cheese)

• 2 cups steamed broccoli, chopped

• 4 organic eggs

• 1 package (8 1/2 ounce) corn bread mix (Bob's Red Mill makes a good gluten free one)

Preheat oven to 400 F. Spray 12 muffin cups with non-stick spray or line with paper liners. In medium bowl, add all ingredients in order and mix. Spoon into prepared muffin cups. (May also be baked in a 9 x 13-inch pan.) Bake 15 - 20 minutes. Serve with soup or chili.

Zucchini Oat Muffins
These ones are so moist and delicious! Everyone is bound to love these ones!

Ingredients
1/2 cup grapeseed oil (or coconut oil, warmed)
1/4 cup organic unsweetened apple sauce
2 cups grated zucchini
3 organic eggs
1/4 cup raw honey
1 tsp vanilla extract
3 cups oat flour (simply put 3 cups rolled oats in a food processor and voila-oat flour!)
1 tsp baking soda
1/2 tsp sea salt

Instructions:
1. Preheat oven to 350 F.
2. Mix together zucchini, oil, apple sauce, honey, and eggs. Gradually add the remaining dry ingredients.
3. Pour into a greased muffin pan.
4. Make for 25-30 minutes.

Make extra and freeze! You can make banana muffins by simply substituting chopped bananas for the zucchini.


Gluten Free Pumpkin Muffins

Puree, in a blender or food processor, the following ingredients until smooth:

1/4 cup almond milk
one 15 oz can pumpkin or 1.5 cups fresh cooked pumpkin
1/3 cup grapseseed oil or butter or coconut oil
1/3 cup honey
1 tbsp pumpkin pie spice
1/4 tsp salt
1 egg

In a large bowl, combine and mix together:

1 cup teff flour
1 cup almond flour/almond meal
1/4 cup ground pumpkin seeds (grind in a coffee grinder)
1 tsp baking soda
1 tsp baking powder

Make a "well" in the dry ingredients. Add the pumpkin mixture to the flour
mixture and blend until moistened. Spoon into a greased muffin pan.

Bake at 350 F for 25 minutes.

Makes 12-16 muffins.