I consider myself being very fortunate when it comes to fussy eaters. My little girl eats anything, and if she has never tasted it before, she will at least give it a go before making up her mind. However, over time, I have come across and tried a variety of recipes that contained lots of veggies....and nobody knew it was there.
We all know that kids of all ages have a naturally sweet tooth. So, I am going to start off with a very successful recipe that has been tried and tested in my house on many occasions.
Banana Bread (with cauliflower)
Now who doesn't like banana bread. It has certainly been a favourite for as long as I can remember. But now I have peace of mind that my child gets some healthy veggies as well.
And she doesn't even know it!
ACTIVE TIME: 15 MINUTES | TOTAL TIME: 1 HOUR 10 MINUTES | SERVES 8 | VEGAN
INGREDIENTS
Nonstick vegetable oil cooking spray
3/4 cup wholewheat flour (can substitute with gluten-free plain flour)
1/2 cup all-purpose flour (can substitute with gluten-free plain flour)
1/2 tsp bicarbonate of soda
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup firmly packed light sugar or demerara sugar
1/4 cup extra virgin olive oil
2 large eggs (whites only)
1 1/2 cup mashed banana
1/2 cup cauliflower puree
1 tsp vanilla extract
INSTRUCTIONS
Preheat oven to 180°C. Coat a regular loaf tin or 2 mini-tins with cooking spray.
In a medium bowl, mix the flours with the bicarbonate of soda, baking powder, salt and cinnamon.
In a large mixing bowl, mix the sugar and oil with a wooden spoon until well combined. Mix in the egg whites. Stir in the mashed banana, cauliflower purees and vanilla. Add the flour mixture to the wet ingredients and mix until just combined.
Pour the batter into the loaf pan. Bake until a toothpick inserted into the centre comes out clean.
55 to 60 minutes for the large loaf, 25 to 30 minutes for the mini loaves.
Allow the bread to cool on a rack for five minutes, then remove it from the pan to cool completely before serving
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