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Category: Kid-friendly Recipes

It is so important to cook homemade, healthy food. But it’s not always easy to find kid-friendly recipes.

That’s where I come in. I’ve got hundreds of kid-tested and approved recipes that won’t keep you in the kitchen for hours or stretch your budget too thin.

I focus on allergy-friendly, whole foods. But I always cook with kids in mind. I take all sorts of feeding challenges into account too.

We’ve dealt with every allergy possible, so I’ve created recipes that are gluten free, nut free, dairy free, egg free, soy free, corn free, coconut free and more!

Kid-friendly recipes don’t have to be boring. And they are certainly not limited to chicken nuggets and pizza every night.

A nourished child will enjoy a wide variety of fruits, vegetables, proteins, carbohydrates and fats. Get your kids in the kitchen with you and start cooking! Have fun with food and your kids will learn to love eating.

Hot Fudge Pudding Cake

 

Hot Fudge Pudding Cake - Homemade Dutch Apple PieFor Valentine’s Day yesterday my daughter and I baked a cake for my husband. It is a cake he grew up eating (I got the recipe from my MIL). It sure does taste good!

It’s like a combination of cake, fudge and pudding all in one. Top it with whipped cream or ice cream and you’ve got quite a treat. It is very easy to make too. This is a great cake option for anyone that can’t eat eggs.Hot Fudge Pudding Cake | Homemade Dutch Apple Pie 2

Hot Fudge Pudding Cake
A cake filled with fudge and pudding
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Ingredients
  1. 1 cup flour (whole wheat, all purpose or a combination of gluten free flours)
  2. 3/4 cup cane sugar
  3. 3 Tbsp. cocoa powder
  4. 2 1/4 tsp. baking powder
  5. 1/4 tsp. salt
  6. 9 Tbsp. milk or coconut milk
  7. 3 Tbsp. coconut oil or butter, melted
  8. 1/3 cup chopped nuts (optional)
  9. 1 cup brown cane sugar
  10. 3 Tbsp. cocoa powder
  11. 2 cups hot water
Instructions
  1. Heat oven to 350 degrees.
  2. Mix the flour, sugar, cocoa, baking powder and salt.
  3. Blend in milk and oil.
  4. Stir in nuts.
  5. Pour into an ungreased 1 1/2 qt. casserole.
  6. Mix the brown sugar and cocoa. Sprinkle over batter.
  7. Pour hot water on batter (don't stir).
  8. Bake 30 minutes.
  9. Serve warm.
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Soaked Donuts

Yes, it’s another new soaked recipe from the Kitchen Stewardship e-book. Can you tell I’m enjoying experimenting with soaked grains again? 🙂  This recipe comes from Adrienne at Whole New Mom. I’ve never actually made donuts before. It’s been on my things to try list for a long time. These looked easy…and soaked 🙂  They turned out quite well. Obviously they are not like the doughy fried things you’d get at Dunkin Donuts. But they are good. Moderately sweet. A touch of cinnamon. Yum! All 3 of us really enjoyed them. And they really are super simple to make. Maybe I’ll try turning them into a nutty version next time. Or even make some kind of glaze. It’ll be fun to experiment. I love having a treat like this that I can feel good about feeding my family. For a bedtime snack last night Rebecca had a little pudding and part of a donut. That sounds awful. But in reality it was a very healthy snack…raw milk, egg yolks, soaked whole wheat…can’t beat that 🙂  I only made a half batch and got 16 donuts out of it. I used a juice glass to cut the donuts and then just made the hole with my finger.

Soaked Cinnamon Sugar Donuts

4 1/2 cups whole grain flour (use 5 1/2 if using spelt)
4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
2 eggs
1 cup granulated sweetener (I used organic cane sugar)
5 Tbsp. coconut oil, melted
1 T apple cider vinegar or lemon juice added to milk or milk substitute to make a total of 1 c liquid)

3 Tbsp. granulated sweetener (I used organic cane sugar)
1 tsp. cinnamon

Combine the flour, sweeteners, fats, and liquids together (excluding the eggs). Let dough rest for 12-24 hours. Add remaining ingredients and mix well.

Roll out dough to approximately 1/2″ thickness. Cut out donuts with cutter, ring or shape into desired shapes. Brush tops with melted coconut oil, milk, milk substitute, or water. Sprinkle with topping.

Bake at 425 degrees for 8-10 minutes.

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You may find that you need to be flexible with the amount of flour that you use for this recipe depending on the grain that you choose. You will want a very stiff dough that is not wet at all, like a shortbread. For spelt, you will probably need about 5 1/2 cups.

For gluten-free flours, use 25% more baking powder and soda. I typically use whatever I happen to have on hand. Yesterday I used 3 c sweet brown rice flour with 1 1/2 cups sorghum with success. I had to increase the liquid to about 1 1/2 cups to make it pliable, however.

For a sugar free version, a mixture of 1/2 xylitol and 1/2 erythritol for the granulated sweetener works great.

Non-soaking Method:

Just mix the dry ingredients in one bowl and the wets in the other. Then add the dries to the wets. Continue with the recipe directions.

Soaked Granola

I was planning to make a big batch of my usual granola this week. But then I came across a recipe for soaked granola that looked good. And it turns out that I don’t have that many oats in the house. So since I’m trying to soak most of our grains these days I decided to try that instead. It’s from Kathryn’s Kitchen. It’s a very easy recipe. And it’s really good!! I’ve made kishk granola and soaked granola before, but they weren’t that great. I like this version better. The hard part now…keeping myself from eating too much! I guess we’ll see today if I tolerated the oats or not. I munched on quite a bit yesterday, so this will be a good test to see if I can handle soaked oats now or not.

One thing I really like about this recipe is that it uses buckwheat in addition to the oats. It gives it a very hearty texture and flavor. Now I want to experiment with making granola/cereal. Even if I don’t tolerate the oats well I can likely make some kind of granola with just wheat, buckwheat, etc. I baked it in the oven this time. Maybe I’ll try the dehydrator next time. Some parts were done before others, so I had to monitor it quite a bit at the end. I also found that it is much easier to break up the granola when it is still warm rather than waiting for it to cool/harden. My pictures show the granola that stayed in larger chunks because I didn’t break it until it was totally cooled. I put quite a bit of the granola in the freezer. And I added coconut, crispy walnuts and raisins. I’m happy to be eating some grains again and hopefully boosting some of my vitamin/mineral levels of things like magnesium. I soaked my grains a little differently than the original recipe. I used a combo of water and homemade yogurt. Ahh, my beloved granola…how I’ve missed you 🙂  And now that I can eat yogurt I can have my all time favorite yogurt and granola again. I’m thankful for the little things 🙂

Soaked Granola

4 cups rolled oats

1 cup buckwheat
1 3/4 cups filtered water
2 Tbs apple cider vinegar
(I used 3/4 cups water + 1 cup yogurt)

1/2 cup melted coconut oil
1/2 cup honey
1/2 cup pure maple syrup (grade B)

1 Tbsp. cinnamon
1/2 tsp. sea salt
1 tsp. vanilla

Mix the oats, buckwheat, water and cultured dairy or vinegar. Cover and let sit 12-24 hours. 

Heat oven to 200 degrees and prep two large baking sheets with parchment paper. This can also be made in a dehydrator.

Melt the coconut oil in a small pot and whisk in the remaining ingredients. Pour the coconut oil mixture onto the soaked grains and use a spatula to gently mix them together. Scoop the wet granola onto the two baking sheets and evenly spread the mixture out (the thinner the layer the faster it will dry and the more the texture will be like regular granola). Put in the oven and bake for 4 hours. Be sure to stir the granola every hour and rotate the baking sheets.

When it’s done store in an airtight container. Add dried fruit, nuts, seeds, or coconut flakes if desired.

Soaked Baked Oatmeal

I tried another recipe from the Kitchen Stewardship e-book this morning. It comes from Christy at One Little Word She Knew. I love Christy’s blog. And I love this recipe!! It was super easy. And it turned out really well. Justin really liked it. I tasted a little. I thought it was great too (we’ll see how my tummy tolerates some soaked oats). Definitely a keeper! And I’m sure I’ll play around with flavors every time I make it. I made this a cinnamon raisin version. You can never go wrong with that.

Soaked Baked Oatmeal

2 cups oats
1 cup full fat yogurt
1/2 cup water
2 eggs
1/2 cup sugar (I used organic cane sugar)
1/3 cup oil (I used melted coconut oil)
1 tsp. vanilla
1 1/2 tsp. cinnamon
1 1/2 tsp. baking powder
1/2 cup milk
optional – 1-2 cups fresh, frozen, or dried fruit (I used raisins)


The night before, mix oats, yogurt, and water in an 8×8 pan. Cover with a kitchen towel and let soak overnight on the counter.

In the morning, mix the remaining ingredients in a bowl. Add this mixture to the soaked oats and mix well. Bake at 350 for 40 minutes. Serve plain, or top with yogurt, milk, or applesauce. Leftovers are good cold or reheated.

Soaked Whole Wheat Biscuits

I recently downloaded the soaking grains e-book from Kitchen Stewardship. Tons of great recipes. And it’s free! This week I tried Katie’s biscuit recipe. It is super easy. And I was pleasantly surprised with how they turned out. Not exactly like a biscuit you might be used to. But not far off. And very good! I’ve been enjoying them all week. It’s nice to have some bread in the house that I can experiment with that I know is properly prepared. We all enjoyed these biscuits (with lots of butter 🙂 with a big bowl of soup. And they are great toasted with butter or nut butter. These hardly require any hands on time. Perfect for a busy mom 🙂

Soaked Whole Wheat Biscuits

2 c. flour
3 tsp. baking powder
½ tsp. salt
¼ cup butter or coconut oil or lard
¾-1 cup buttermilk or yogurt

Cut fat into flour and mix with cultured buttermilk or yogurt. Leave on counter overnight (be sure it’s covered so it doesn’t dry out). Sprinkle the baking powder and salt over the top and fold in as thoroughly as possible yet with as few strokes as possible. The key to flaky biscuits is less handling. Roll out approximately 1 inch thick and cut with a glass dipped in flour (or you can make rounds by hand).

Bake at 425 degrees on ungreased baking sheet or stone for 13-15 minutes (parchment paper works great).

Soaked Cream Cheese Breakfast Pastry

I’m trying to make more properly prepared grains these days. So this week I tried a Nourishing Traditions recipe for cream cheese breakfast pastries. You use homemade cream cheese to soak the flour. They turned out really well! If Justin approves of a soaked baked good I call it a winner. And they were quite simple to make. They are best served warm. They reheat very well. This makes quite a few pastries too, so now I have a stock in the freezer.

This post is linked to Fat Tuesday at Real Food Forager.

Cream Cheese Breakfast Pastries
makes 18-24

1/2 cup butter, softened
1 cup homemade cream cheese, softened
2 cups whole wheat flour
1/2 cup rapadura
1 Tbsp. vanilla
1 tsp. salt
1/4 cup melted butter
2 tsp. cinnamon
1/4 cup crispy pecans, finely chopped

Mix butter, cream cheese and flour using an electric beater. Leave in a warm place 12-24 hours.

Mix in rapadura, vanilla and salt (I used my hand mixer for this).

Roll out dough on floured surface to 1/4″ thickness. Brush with melted butter. Sprinkle with cinnamon and pecans (I also sprinkled a little cane sugar on). Roll up 1 1/2 turns and cut dough lengthwise. Repeat two more times. You should now have three long rolls. Cut the rolls crosswise into 1 or 1 1/2″ lengths. Place individual pastries on a buttered baking sheet. Bake at 300 degrees for 45 minutes. Serve warm.

These store well in the freezer or refrigerator and the flavor improves with time. Reheat before serving.

Rustic Chicken Stew

For Sunday dinner this week I made rustic chicken stew. It’s not a new recipe to me, but I haven’t made it in a long time. I used to make it all the time, when I was first learning how to cook and how to use my crockpot. It’s from a cookbook called The Ultimate Slow Cooker Cookbook. It’s a super easy chunky chicken stew. I like that it doesn’t require much chopping since it’s supposed to be “rustic.” The recipe calls for cut up blsl chicken. I just tossed in a couple chicken legs since that’s what I had on hand. Then we took whatever meat off the bone we wanted for our individual bowls. I’m not sure why I haven’t made this for so long. It’s so easy and so good. I’ll have to put it back on the menu more often. I’ve never added the mushrooms since Justin doesn’t like them. But I’m sure it would be very good (I LOVE mushrooms). This can easily be made GAPS legal by omitting the potatoes.

This post is lined to Fat Tuesday at Real Food Forager.

Rustic Chicken Stew

2 lbs. chicken – breasts, thighs, etc – on or off the bone, whole or cut up
3 medium onions, quartered
2 carrots cut into 1″ thick slices
2 potatoes cut into 1″ cubes
4 cups chicken broth
1 tsp. celery seed
1 tsp. dried thyme
1/2 tsp. pepper
8 ounces mushrooms, halved
1 cup frozen corn
1 cup frozen peas
salt and garlic powder to taste

Combine all ingredients in the crockpot. Cook on high 4 to 9 hours or low 7 to 12 hours. If you like your peas and corn less well done you can wait and add them in the last 15-30 minutes of cooking.

Apple Raisin Cake

Yesterday Rebecca and I made a simple “cake” for our baking project. The recipe is from my Vitamix cookbook. In the book it is called a bread. But it is baked in an 8″ pan and is a lot more like cake to me. The end product is very good. It’s quite moist from all of the dried fruit. Not too sweet (I do think you could decrease the honey a bit and be just fine, though). And I like the simplicity of being able to mix it all in the blender. That being said…it was not so simple when I actually made it. I followed the directions…and could not get the batter to mix at all. I was constantly scraping, trying to stir things, etc. I ended up adding extra water and starting and stopping at least 10 times. It turned into quite a mess 😛  If I make this again I think I’ll add more liquid right from the start. And possibly have an extra blending step before I add the dried fruit. I did not have lemon, so I just skipped that. And I skipped the orange peel.

Apple Raisin Cake

1 cup whole wheat flour (preferably freshly ground…3/4 cups wheat berries ground in the dry blender)
1/4 cup uncooked rolled oats
1 medium apple, quartered, seeded
1 thin slice lemon, peeled, seeded
2 Tbsp. water (I probably used about 1/3 cup)
1 thin slice orange with peel
1/2 cup honey (I’ll probably use 1/3 cup next time)
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 tsp. baking soda
1/4 tsp. allspice
1 cup raisins, dates or other dried fruit (I used a combo of raisins, dates and dried cranberries)

Heat oven to 350. Grease an 8″ baking pan.

Place flour adn oats into blender. Blend on  high 1 minute.

Add the rest of the ingredients in the order listed. Blend for 30 seconds, or until mixture is smooth and batter-like. (Next time I will do this in two steps…all of the ingredients except the dried fruit, blend, then add fruit and blend again). Pour into baking pan.

Bake for 25-30 minutes.

Broccoli Noodle Soup

For lunch on Saturday I made a batch of broccoli noodle soup (trying to use up some milk). This is a recipe from my MIL. A soup Justin grew up eating. It’s very simple to make and very filling. You could make it healthier by using homemade noodles. I used wide egg noodles. And you can use any kind of cheese you like. The original calls for Velveeta. I used sharp cheddar. You can add any veggies you like. I added a few carrots and peas in addition to the broccoli. I’ll post the recipe the way I make it.

Broccoli Noodle Soup

2 Tbsp. butter
1/4 cup chopped onion
1 1/2 cups chicken broth
1 cup noodles (homemade or egg)
2 tsp. salt
1 tsp. garlic powder
1 cup chopped broccoli (I use frozen)
1/2 cup chopped veggies (carrots, peas, beans, etc.)
1 1/2 cups whole milk
1/4 – 1/2 cup cheese (cheddar, mont. jack)

Saute onion and veggies in butter about 4 minutes. Add broth. Cook 3 minutes. Add noodles and seasoning. Cook 5 minutes. Add broccoli. Let simmer 5 minutes. Add milk and cheese. Cook until soup is hot and cheese is melted.

Soaked Whole Wheat Muffins

I had some buttermilk to use up, so I looked in my Nourishing Traditions cookbook for a recipe. I came across the Basic Muffin Recipe. A super simple soaked muffin that you can make in just about any flavor you want. I baked a batch of blueberry muffins this morning. Very good! And very easy. Now that I’m hoping to try a small amount of grains soon, and since I’m trying to really get back on track with healthy eating for the whole family, I figured it was good to get back into the habit of soaking grains. This is a great basic recipe. I’ll use it again for sure.

Soaked Whole Wheat Muffins
makes 15-20

3 cups whole wheat flour
2 cups buttermilk, kefir or yogurt (I used half buttermilk and half yogurt)
2 eggs
1 tsp. salt
1/4 cup maple syrup
2 tsp. baking soda
1 tsp. vanilla extract
3 Tbsp. melted butter

Soak flour in buttermilk, kefir or yogurt in a warm place for 12-24 hours (muffins will rise better if soaked for 24 hours). Blend in remaining ingredients. Pour into well greased muffin tins (I used paper muffin cups) about 3/4 full. Bake at 325 for 1 hour.

Variations:

Raisin – add 1/2 cup raisins and 1/2 tsp .cinnamon
Blueberry – add 1 cup fresh or frozen blueberries (do not add them to the batter, place them on top of the muffins after filling the tin so they don’t sink to the bottom)
Dried cherry – add 4 oz. dried cherries and 1/2 cup chopped crispy pecans
Fruit spice – add 2 ripe peeled, chopped pears or peaches, 1/2 tsp. cinnamon, 1/8 tsp. cloves, 1/8 tsp. nutmeg.
Lemon – add grated rind of 2 lemons and 1/2 cup chopped crispy pecans
Ginger – add 1 Tbsp. freshly grated ginger and 1 tsp. ground ginger. Omit vanilla.