Archive for ‘baby’

February 1, 2017

Zucchini Fritters

Baby’s favorite finger food.

  • 1 grated zucchini, drained
  • 1 garlic, minced
  • 1 tsp baking powder
  • 1/2 cup flour
  • coriander seed, smashed with side of knife
  • onion, minced
  • mix, form balls, flatten
  • fry in skillet.

Just getting it down somewhere so I don’t forget. Helps to just drop the balls of dough in the frying pan and flatten with the spatula. These suckers are sticky and get everywhere. Or chill the dough before forming balls.

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February 1, 2017

Pumpkin Cranberry Muffins

IMG_0453.JPGCan easily tweak the recipe for dairy/egg/sugar free. Very moist and fluffy! I found it a bit too sweet. Perhaps I’ll cut the honey down to 1/3 cup next time.

Recipe credit goes to littlebroken.com! Beautiful food photography on this site.

INGREDIENTS:

  • 1/3 cup liquid coconut oil
  • 1/2 cup honey (consider 1/3 cup for less sweet)
  • 2 eggs OR for egg free: 1/2 cup unsweetened apple sauce with 1 tsp baking powder
  • 1 cup mashed ripe banana (2-3 bananas)
  • 1 cup pumpkin puree (not pie filling)
  • 1/4 cup soy milk
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1.75 cups flour
  • 1/2 cup raisins or dried cranberries

INSTRUCTIONS:

  1. Preheat oven to 425F. Grease muffin pans with a bit of coconut oil.
  2. Mix coconut oil and honey. Whisk in eggs.
  3. Add banana, pumpkin puree, spices, baking soda, vanilla, salt
  4. Slowly add flour and mix until jUST combined. Fold in raisins.
  5. Spoon into muffin pans.
  6. Bake 5m at 425, reduce heat to 350, continue baking for ~17m or until toothpick inserted in the center of a muffin comes out clean.
November 4, 2016

Vegan Apple Fritters

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These were delicious! Crispy on the outside, soft and doughy on the inside. Everything a fritter should be. Mildly sweet and very autumn-y. AND they are egg, dairy, and sugar free. I know, I know… Alton Brown would be ASHAMED. But I made them as finger food for my 1 year old. (Holy shit I have a one year old?) Otherwise I’d add a sugary glaze. Even so, I snuck more than a few bites for myself.

I never thought I’d make ANYthing vegan. But I guess when you have a kid that’s allergic to milk and eggs….you learn to get creative. Like… did you know the butter to oil substitute is 1 to 3/4? And applesauce is a great binder when you’re not using eggs? Learning as I go.

INGREDIENTS:

  • ~1/2 cup of apples, chopped finely (pea size?)
  • 1 cup flour
  • 1.5 tsp baking powder
  • 3/4  tbs avocado oil (or another oil of your choice)
  • 1/4 cup apple sauce
  • 1/3 cup soymilk
  • cinnamon
  • allspice

INSTRUCTIONS:

  • Mix all ingredients in a bowl. Add as much of the chopped apple as you like. It’ll be a sticky mess. NOT like pancake batter.
  • Heat a cup or so of oil in a small sauce pot. An inch or so deep.
  • Drop golfball sized blobs of batter and fry, turning as needed, until golden brown.
  • Remove onto paper towel to drain.
  • EAT.

Had to make my own applesauce cause we ran out soooo this took me a lot longer than I thought it would. TIP: Get store bought applesauce.

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