- I've posted about the USDA recipe finder before. I've found quite a few good recipes on there. These sugarless oatmeal cookies are good, but the recipe still needs some improvement because my 4-year-old won't eat them. He said (and this is a direct quote), "They are too bland." Where he got the term bland, I'm not sure - he's a pretty smart cookie. And speaking of cookies, I think that when I called them "cookies" he was expecting a cookie - you know those sugary things that people eat for desserts - and he was a little disappointed. I have since re-named them for my kids "banana snacks" because that's more like what they are. The baby loves them and my husband and I thought they were pretty good for not having any sugar. We both thought they needed a little crunch to them. Brandon's idea was to add walnuts - of course that doesn't work so good with the baby - but for us I think it'd be tasty. I haven't tried it yet...so I'll let you know when I do.
- I made whole-grain crepes for breakfast today that were really good. Our whole family loves them and they are quite healthy. Here's the recipe for those:
- This book has quite a few good ideas. There's tons of recipes at the back for breakfasts, lunches and dinners. I plan on adapting many of them to be whole grain to make them even healthier for my family.
Whole-Grain Crepes
2 eggs, beaten
1 tsp. baking powder
¾ C. wonder flour (or 1/2 C. wonder or whole-wheat flour and 1/4 C. white flour works a little better)
1 C. milk
½ tsp. salt
3 Tbsp. melted butter
Mix very well and smooth. Heath griddle or pan. Spray cooking spray or use a small amount of oil. Ladle batter onto griddle. Flip onto other side when bubbles form. Make sure to spray before each crepe or they will stick to the pan and not work as good. Yields 14-16 small crepes. Serve filled with peaches, strawberries, low-sugar jam, or other fillings. Do a search on Google - there are TONS of fillings for breakfast, lunch and dinner! Make this recipe gluten free by using gluten-free flour!
1 tsp. baking powder
¾ C. wonder flour (or 1/2 C. wonder or whole-wheat flour and 1/4 C. white flour works a little better)
1 C. milk
½ tsp. salt
3 Tbsp. melted butter
Mix very well and smooth. Heath griddle or pan. Spray cooking spray or use a small amount of oil. Ladle batter onto griddle. Flip onto other side when bubbles form. Make sure to spray before each crepe or they will stick to the pan and not work as good. Yields 14-16 small crepes. Serve filled with peaches, strawberries, low-sugar jam, or other fillings. Do a search on Google - there are TONS of fillings for breakfast, lunch and dinner! Make this recipe gluten free by using gluten-free flour!
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2 comments:
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Great suggestion to use gluten-free flour! I used Jules' Nearly Normal flour (1-1 ratio with regular flour in any recipe) and it turned out delicious--my family ate it up right away!
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