So a friend of mine came to visit the other day and brought these cute little muffins for her baby. Later, as we discussed substitutes for eggs ( babies shouldn't have egg whites until they are a year old) in baked goods, I decided I was going to attempt making my own version of a "baby" baked good. Now, I have NEVER successfully created a baking recipe from scratch and was prepared to go through several trials. To my surprise, it worked the first time around!!! Of course, there is always room for improvement! Keep in mind that these are not very sweet as there is no sugar added, but then you bite into a little bit of date and...there is the sweetness! I used a mini ice cream scoop and filled a mini muffin pan so they ended up as tiny little, oh so good for you balls! I hope your little one enjoys it, mine sure did! We are eating some for breakfast tomorrow and sharing at play group!
Here is what I did:
1 cup of grated raw carrot (1 Okinawan or 2-3 American ones)
1 cup of grated raw parsnip
1 cup of All Purpose Flour
1 cup of Flaxseed meal
3/4 tsp. of baking soda
1 1/2 tsp. of baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
3/4 cup vanilla baby yogurt (2 4oz yogurts) or plain yogurt and add vanilla extract
1/2 oz of the Apple Pie Puree
1 oz of Banana Puree
1/2 cup whipped silk tofu
Dates, dried, pitted, and finely chopped (12)
Re-heat oven at 350 degrees. Combine all the wet ingredients. Add the dry ingredients, and bake until a tooth pick inserted in the center comes out clean! Enjoy!
This recipe made around 72 mini balls. Freeze for up to 3 months.
*Pictures to come.
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