Kid Tested Firefighter Approved http://kidtestedfirefighterapproved.com Healthy plant-based recipes everyone in your family will love! Tue, 17 Jan 2017 21:17:39 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.5 Pea Guacamole http://kidtestedfirefighterapproved.com/2014/03/31/pea-guacamole/ http://kidtestedfirefighterapproved.com/2014/03/31/pea-guacamole/#comments Mon, 31 Mar 2014 21:50:17 +0000 http://kidtestedfirefighterapproved.com/?p=3597 Pea what? Pea guacamole is made with peas instead of avocado. Trust me, it’s good! We love this on top of FoRealsLife Oven Roasted Butternut Squash Fajitas with Pineapple Salsa (recipe coming soon!) and Vegan Sour Cream. It’s also great on Ancho Lentil Bowls too! Heck it’s good on almost anything regular guacamole goes on!

Just think… you can eat spoonfuls of this and not feel guilty! (But if you aren’t afraid of a little avocado… try my Awesome Guacamole!)

Morgan from FoRealsLife was nice enough to photograph this for me! Aren’t this pictures awesome? I bet you saw them and wondered if you were looking at the right blog? lol! ūüėČ

Thank you Morgan! <3

Awesome picture from Morgan at Fo Reals Life! http://forealslife.com

Awesome picture from Morgan at Fo Reals Life!
http://forealslife.com

Awesome picture from Morgan at Fo Reals Life! http://forealslife.com

Awesome picture from Morgan at Fo Reals Life!
http://forealslife.com

Awesome picture from Morgan at Fo Reals Life! http://forealslife.com

Awesome picture from Morgan at Fo Reals Life!
http://forealslife.com

Pea Guacamole

Ingredients:

  • 2 cups frozen peas, thawed and drained
  • 1 bunch of cilantro
  • 4 cloves garlic
  • Juice of 1 lime
  • 1 tsp cumin
  • 1 1/2 – 2 tsp ancho chile powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Hot sauce, to taste (optional but really good!)
  • 1/4 cup red onion, minced
  • 2-3 roma tomatoes, diced (or 1 large regular tomato)

Directions:

  1. Pulse peas, cilantro, garlic, lime juice, spices and optional hot sauce in food processor until combined. You still want it a bit chunky!
  2. Pour into mixing bowl and fold in red onion and diced tomatoes. Diced jalape√Īos would be great too!
  3. Serve and enjoy!

 

 

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Lemon, Baby Bella & Greens Pasta Bake http://kidtestedfirefighterapproved.com/2014/03/31/lemon-baby-bella-greens-pasta-bake/ http://kidtestedfirefighterapproved.com/2014/03/31/lemon-baby-bella-greens-pasta-bake/#comments Mon, 31 Mar 2014 03:00:09 +0000 http://kidtestedfirefighterapproved.com/?p=3586 I’ve been wanting a gooey’ish pasta casserole/bake thing and this really hit the spot! Kids loved it too and my husband went back for seconds!

Lemon, Baby Bella & Greens Pasta Bake

Lemon, Baby Bella & Greens Pasta Bake

Ingredients:

Directions:

  1. Preheat oven to 350 degrees.
  2. Cook pasta in large pan as directed on package, drain and put back in pan.
  3. Saute onion, garlic and mushrooms in a sauté pan until mushrooms start to soften, about 5 minutes. Add greens, cover and cook until almost tender then add to the pot with the pasta.
  4. Add tofu, nutritional yeast, miso, lemon juice, lemon zest and spices to food processor and pulse until combined yet still chunky. Add to the pot with pasta and veggies, stir to combine. Taste and adjust salt.
  5. Pour into 9 x 9″ baking dish and top with a thin layer of breadcrumbs or almond meal (optional). Bake for about 30 minutes or until top is golden brown

Lemon, Baby Bella & Greens Pasta Bake

 

 

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Baked Paprika, Garlic & Lemon Dijon Tempeh http://kidtestedfirefighterapproved.com/2014/03/28/baked-paprika-garlic-lemon-dijon-tempeh/ http://kidtestedfirefighterapproved.com/2014/03/28/baked-paprika-garlic-lemon-dijon-tempeh/#comments Fri, 28 Mar 2014 17:12:48 +0000 http://kidtestedfirefighterapproved.com/?p=3574 Tempeh… I feel like people either love it or hate it. I’m somewhere in the middle and I’m trying to love it! I feel it’s one of those foods you have to cook correctly or it’s gross. You know, like kale and/or tofu?! I’m trying to make it easier to enjoy… emphasis on “trying”. Let me know what you think of this one!!

Have you tried my Crockpot Mango Lime Tempeh Chili? My kids LOVE that one!

Tempeh time!

Baked Paprika, Garlic & Lemon Dijon Tempeh

Ingredients:

  • 2 – 8oz packages of tempeh – I use Westsoy brand
  • 1/2 cup apple juice, not from concentrate (I might try increasing this to 1 cup next time, that way there will be more sauce for it to cook in?!)
  • 3-4 tsp smoked paprika (I used 3tsp but live on the edge… try 4!)
  • 1 1/2 Tbsp dijon mustard (OOH! Horseradish dijon would be good too!)
  • 2 small’ish lemons, juiced and zested
  • 6 garlic cloves, minced
  • 1/4 – 1/2 tsp salt
  • 1/4 tsp pepper
  • I served mine on top of steamed mixed greens with roasted tomatoes and homemade vegan sour cream (recipe below). Add a lemon slice and dust a little smoked paprika on top for some color!
  • To roast tomatoes – wash 1 pint of cherry tomatoes, cut in half longways and place on parchment lined baking sheet, sprinkle with salt and pepper. Bake at 250 degrees for 30+ minutes or until roasted.

Directions:

  1. Cut each tempeh in half and steam or boil for 10 minutes to reduce bitter taste, set aside to cool.
  2. Add all other ingredients to a large ziploc bag and mix well.
  3. Cut each tempeh half into 2 pieces, cutting each in half longways… you should end up with 8 pieces total. (Does that make sense? lol!)
  4. Place tempeh in bag with marinade and coat all the pieces well. Let marinate for 1-2 days, the longer the better!
  5. Pull tempeh pieces out of the bag and place in a shallow baking dish, pour any remaining sauce in with the pieces.
  6. Bake at 350 degrees for 20-30 minutes or until golden brown. Check every 10 minutes or so to make sure they’re not drying out.
  7. Serve!

Homemade Vegan Sour Cream

Ingredients:

  • 1 package silken firm tofu – I used a 12oz package of Organic Mori Nu Firm Silken Tofu
  • 2 1/2 Tbsp lemon juice
  • Pinch of salt
  • Few drops of liquid stevia

Directions:

  1. Blend together and refrigerate for flavors to blend.

 

 

 

 

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Cheddar Cheeze Spread with Pickle on Easy French Bread http://kidtestedfirefighterapproved.com/2014/03/24/cheddar-cheeze-spread-with-pickle-on-bread-machine-french-bread/ Mon, 24 Mar 2014 10:00:48 +0000 http://kidtestedfirefighterapproved.com/?p=3561 I was rearranging my pantry yesterday and came across a jar of Branston Pickle. Yummm…. Branston Pickle is GOOD! I’m used to eating it on crusty bread with cheddar cheese so now what am I going to eat it with?

Hmmm…. I know, I’ll make my version of a plant-based Ploughman’s Lunch!

What is a Ploughman’s Lunch? A¬†ploughman’s lunch is an English cold meal which consists of cheese, chutney, and bread. Additional items such as boiled eggs, ham, and pickled onions may be added. As its name suggests, it is more commonly consumed as a midday snack.

I still can’t decide what to call this cheese (cheeze?) concoction so it’s just “Cheddar Cheeze Spread”. It gets firm’ish the fridge overnight, which is nice, but is also runny when first made if you prefer a sauce type thing. Dip, spread, sauce… make it work for whatever you want!

Things missing in my version of a Ploughman’s Lunch – apple slices (goes with the cheeze!), a bowl of my new Crockpot Spiced Red Cabbage with Apples & Pears, pickled onions (started a batch yesterday, only 5 weeks and 6 days left till those are ready!), pickled asparagus (fermenting on my counter now!), ¬†baked english beans (recipe coming soon!), cold sliced potatoes (goes GREAT with the cheese and pickle!) and hmm….. still thinking!

No but seriously, if you don’t want to eat this with bread, try cold baked potato slices! Really good!

Cheddar Cheeze with Pickle on Bread Machine French Bread

Cheddar Cheeze with Pickle on Easy French Bread

 

Cheddar Cheeze with Pickle on Bread Machine French Bread

Dang this is GOOD!

SO good!

Pickles!

Cheddar Cheeze Spread

Ingredients:

  • 1/2 cup cashews (soak overnight if you don’t have a high-speed blender)
  • 1/2 cup nutritional yeast
  • 1/2 cup unsweetened soy milk (or whatever you prefer)
  • 2 Tbsp fresh squeezed lemon juice
  • 2 tsp dijon mustard
  • 1 tiny clove of garlic
  • big pinch of onion powder

Directions:

  1. Blend in high-speed blender until smooth. Refrigerate overnight for a thicker consistency.
SO good!

ūüôā

Easy French Bread

Ingredients:

  • 1 1/2 cups warm water
  • 4 cups bread flour (or something with at least 4 g protein per serving)
  • 1 tsp salt
  • 1 packet yeast (2 1/4 tsp worth)

Directions:

  1. Add ingredients to your bread machine in the order listed. Use the French setting, larger loaf. Turn on and let it make you bread!
  2. You can also take the dough out once the machine is done kneading it, split it into two long shaped loaves. Place each loaf in a separate bowl and cover with a towel to rise, about an hour.
  3. Bake at 400 for 15-20 mins, rotating the pan around half way through.
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Crockpot Spiced Red Cabbage, Apples & Pears http://kidtestedfirefighterapproved.com/2014/03/23/crockpot-spiced-red-cabbage-apples-pears/ http://kidtestedfirefighterapproved.com/2014/03/23/crockpot-spiced-red-cabbage-apples-pears/#comments Sun, 23 Mar 2014 21:46:00 +0000 http://kidtestedfirefighterapproved.com/?p=3546 I bought cabbage with the intention of making kraut this week but I got sidetracked, threw in some pickled onions and asparagus instead. No more room at the fermentation counter station, now what am I going to do with all of this cabbage?

I made another batch of Frizzy Cabbage Noodles with the green one. That was GOOD!

I decided to make this with the red cabbage and I’m really glad I did! I’m still trying to think of what this goes with so maybe you can help me. I bet this would be great on top of burgers, in a collard wrap, on top of bread (with my new Cheddar Cheeze!) or plain in a bowl… that’s how my kids like it! I like it on my oatmeal!

I might try adding this to my Veggie Breakfast Cake!

Crockpot Spiced Red Cabbage, Apples & Pears

Crockpot Spiced Red Cabbage, Apples & Pears

 

Crockpot Spiced Red Cabbage, Apples & Pears

Ingredients:

  • 2 lbs red cabbage, thinly sliced/shredded
  • 2 large onions, diced
  • 4 large apples, chopped with skin left on
  • 2 large pears, chopped
  • 4 garlic cloves, chopped
  • 4 Tbsp date sugar
  • 2 cups cinnamon applesauce
  • 3/4 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 3/4 tsp ground cloves
  • Salt & Pepper
  • 3 Tbsp red wine vinegar (balsamic would be good here too!)

Directions:

  1. Place shredded red cabbage in a large bowl.
  2. In another large bowl, combine the chopped onion, apple, pears and garlic together and mix well.
  3. Layer in crockpot in this order:
  4. Red cabbage, then sprinkle with salt & pepper
  5. Apples, pears, onions & garlic mixture, then the spices & 1 T date sugar.
  6. Keep layering this way until everything has been used up, pour the applesauce in about half way and spread as much as you can.
  7. Pour the red wine vinegar (or balsamic) over the top and close the lid.
  8. Cook on High for about 6 1/2 hours or until cabbage is nice and tender.

This freezes well too! I used a HUGE head of cabbage for mine and it made about 10 cups worth.

Crockpot Spiced Red Cabbage, Apples & Pears

Crockpot Spiced Red Cabbage, Apples & Pears

 

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Asian Broccoli Cauliflower Slaw http://kidtestedfirefighterapproved.com/2014/03/21/asian-broccoli-cauliflower-slaw/ Fri, 21 Mar 2014 05:31:49 +0000 http://kidtestedfirefighterapproved.com/?p=3535 I’m not a huge salad person… as in “I’m not a big fan of salad AND I’m not a fan of eating HUGE salads in one sitting”… ¬†I tried it, it’s not me. I’m a talker, I need my jaws to talk, not chew salad for an hour. I have other means of exercise I’d rather do… It’s called Crossfit.

BUT my kids are still in that picky phase, you know the same one your kids are probably in the middle of? If I serve them a salad these days I can pretty much guarantee it won’t be eaten. SO what’s a busy veggie-pushing Mom like me to do?

CAMOUFLAGE! They love frozen green beans, peas and corn. They fight over small bowls of it, it’s nuts. SO I thought maybe if I hid some peas in some “salad” that they might eat it!

Made this up and served it to the kids along with their Chickpea Omelets with veggies and frozen green beans. Well what do ya know! Ava spoke first and said “actually Mommy I do like this” before I could even ask and Cash just ate it without speaking.

Mommy: 1

Kids: 0

Asian Broccoli Cauliflower Slaw

Asian Broccoli Cauliflower Slaw

 

 

Asian Broccoli Cauliflower Slaw

Slaw:

  • 2 bunches of broccoli, cut into florets
  • 1 medium to large sized head of cauliflower, cut into florets
  • 5 medium carrots, peeled and shredded
  • 2 cups peas (frozen is fine)
  • 1/2 cup raisins
  • 1/2 medium sized red onion, chopped
  • 1 large apple, skinned and diced
  • 1 medium red pepper, diced
  • 1 small bunch cilantro, chopped
  • 3-4 Tbsp toasted sesame seeds (I used 3 but you could use more)

Dressing:

  • 12ozs silken tofu – I used boxed Mori-nu tofu
  • 1 lime, juiced and zested
  • 1 – 2 Tbsp fresh ginger (I used 2 but I love me some ginger!)
  • 8 dates
  • 2 tsp tamari (or soy sauce, coconut aminos, etc)
  • 4 Tbsp white miso (yellow should work too)
  • 1/2 cups water, or to desired consistency

Directions:

Process your broccoli and cauliflower in a food processor (using your S blade) until chopped into tiny bits. I did my cauliflower first, then my broccoli in two batches. Add to large bowl and stir.

Shred carrots using your food processor and add those to the same bowl along with your apple, red pepper, cilantro, red onion, raisins and sesame seeds. Stir well. I used my tongs for this.

Add all of your dressing ingredients into your high-speed blender and process until smooth. Pour most (or all if you wish it to be SAUCY!! Aye aye aye!!) of the dressing into your slaw and mix well.

Let sit before serving, or not.

Eat it. It makes A LOT so eat it for lunch or dinner  all week. Bring it to a party, make people eat their vegetables.

Chopsticks optional!

Chopsticks optional!

 

 

 

 

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Frizzy Cabbage “Noodles” http://kidtestedfirefighterapproved.com/2014/03/01/frizzy-cabbage-noodles/ http://kidtestedfirefighterapproved.com/2014/03/01/frizzy-cabbage-noodles/#comments Sat, 01 Mar 2014 05:46:43 +0000 http://kidtestedfirefighterapproved.com/?p=3512 My kids are on a leafy green strike lately. For a food-obsessed mom like myself¬†there’s nothing worse than a leafy green strike, that’s for sure. Well maybe a semi-green strike because they love avocado all of a sudden, not sure where that came from because they’ve rejected avo for months! They’ll eat frozen green beans and edamame all day long but kale, collards, chard, etc? Forget it!

So what’s a leafy green obsessed mom like me to do?

Lie. Don’t tell me you haven’t done it.

“Eat your green noodles if you want oranges for dessert!” (Cabbage counts as a green, right? Whatever, close enough.)

They ate it, no questions asked. All I have to do is call them noodles? Maybe I’m making this much harder on myself?

Mom: 1

Kids: 0

I ate a pretty big helping of this, it’s pretty darn good! Simple yet delish! Oh the future possibilities with this simple little recipe!

Frizzy Cabbage "Noodles"

Frizzy Cabbage “Noodles”

Frizzy Cabbage “Noodles”

Ingredients:

  • 1 large’ish head of cabbage
  • salt
  • pepper
  • patience

Instructions:

  1. Shred cabbage thin using a knife or a food processor. You can use a mandolin but BE CAREFUL!
  2. Put shredded cabbage into large cold frying pan
  3. Add salt and pepper – about 1/2 tsp of each to start
  4. Turn heat to medium-high and cook for about 10 minutes, stirring occasionally
  5. Lower heat to medium-low and continue to cook until cabbage caramelizes. Took me another 10 minutes or so
  6. Add salt and pepper to taste and serve!
No need for oil or butter, just salt & pepper plus a little patience!

No need for oil or butter, just salt & pepper plus a little patience!

 

 

 

 

 

 

Starting to caramelize!

Starting to caramelize!

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Chocolate Chili Roasted Chickpeas http://kidtestedfirefighterapproved.com/2014/02/25/chocolate-chili-roasted-chickpeas/ http://kidtestedfirefighterapproved.com/2014/02/25/chocolate-chili-roasted-chickpeas/#comments Tue, 25 Feb 2014 04:08:41 +0000 http://kidtestedfirefighterapproved.com/?p=3503 Chocolate chili what? Go with it…

I’m not a huge dessert person, neither is my husband. Now chips and dip on the other hand? THAT is my weakness!! I love me some appetizers!

I’ve been thinking about this combo for awhile now so I decided to try it! YUM! These are sweet, spicy and salty! I’ve eaten 4 batches now total, not all at once but over the course of a few days. I always eat the whole batch by myself too, hey it’s still beans so I’m good!

Spicy, sweet and salty!

Spicy, sweet and salty!

Chocolate Chili Roasted Chickpeas

Ingredients:

  • ¬†1 – 15oz can salt-free chickpeas, drained and rinsed
  • 2 Tbsp maple syrup
  • 1 Tbsp cacao powder (cocoa powder will work too!)
  • 1 tsp chili powder
  • 1/2 tsp salt (I tried 1/4 tsp but it just wasn’t the same)

Instructions:

  1. Preheat oven to 400F
  2. Mix all ingredients together until well combined
  3. Spread out mixture on to a parchment lined baking sheet, making sure they’re all touching so they form a “crust”. (Works for me!)
  4. Bake for 35-45 minutes, stirring or tossing every 10-15 minutes or until crunchy
LOVE this cacao powder!

LOVE this cacao powder!

 

 

 

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Crockpot Mango Lime Tempeh Chili http://kidtestedfirefighterapproved.com/2014/02/21/crockpot-mango-lime-tempeh-chili/ http://kidtestedfirefighterapproved.com/2014/02/21/crockpot-mango-lime-tempeh-chili/#comments Fri, 21 Feb 2014 05:48:22 +0000 http://kidtestedfirefighterapproved.com/?p=3486 How many different ways have you heard the word “tempeh” pronounced? Right when I think I’m saying it correctly someone says it differently and my mind is like “Wait‚Ķ maybe that’s how you say it?!?!”. It’s amazing how many different ways there are to pronounce “tempeh” and I’m sure 99% of them are incorrect, yet we all know what the other is talking about.

I have a love/hate relationship with tempeh. I love it in certain things and hate it in others. I think the key is to steam or boil it first and make sure you have a really strong-tasting sauce. Yeah, no? I LOVE Isa’s Buffalo Tempeh recipe, that’s probably my favorite.

All I know is both of my kids ate this like it was the best thing ever and that makes this Mommy very happy. Ava (now 4) said “I like chili, chili is my favorite” when I served it to her!

Mom: 1 Kids: 0

Did I mention mealtimes are quite difficult these days? BOTH of my kids are SUPER picky all of a sudden. Super fun, yep. I wish I had a bright neon scoreboard hanging in the kitchen, maybe something with a loud bell. Every time I serve a meal I‚Ķ wait for it‚Ķ wait for it…

“DING DING DING!! WE’VE GOT A WINNER!!”

Needless to say it doesn’t always turn out that way. I’ve gotten really good at handling ¬†rejection lately.

This is a pretty dish, at least if they reject it I can admire this colorful photo. This is what I thought to myself before serving it. ūüôā

Mango Lime Tempeh Chili

Mango Lime Tempeh Chili

 

 

 

 

 

 

 

 

 

Ingredients

  • 1 large onion
  • 3-4 cloves garlic, minced
  • 1 red pepper, chopped
  • 1-2 jalapenos, chopped (remove seeds for less heat or omit – I used half a jalape√Īo without seeds but I’m serving toddlers)
  • 3 cans petite fire roasted chopped tomatoes
  • 2 cans black eyed peas, drained and rinsed
  • 1 dark beer
  • 1 4oz can green chilies
  • 1 tsp cumin
  • 1 Tbsp chili powder (I used ancho chili powder)
  • 3 1/2 blocks of tempeh (a hair under 2 lbs of tempeh) – I used the Westsoy brand 8zs each)
  • 1 tsp salt, or to taste
  • 2 1/2 cups mango, pureed (I defrosted frozen mango then blended in my Vitamix)
  • 1/2-1 lime squeezed, to taste
  • chopped cilantro, to taste (optional)
  • Hot sauce – me likey Cholula

Instructions

  1. Steam your tempeh first – I cut the blocks in half and steam them for about 10 minutes.
  2.  Remove from steamer with tongs and add to food processor. Pulse in food processor until crumbly, set aside.
  3. In a large pot – water or broth saut√© onions for a few minutes, add in garlic, red pepper and jalape√Īo. Saute a few more minutes or until soft.
  4. Add tempeh and all other ingredients EXCEPT salt, mango puree, lime, cilantro and hot sauce to the crockpot and stir well.
  5. Cook on high for about 4-5 hours, low for about 7-8 hours.
  6. Stir in mango puree, lime and salt. Taste and adjust lime and salt. Add in cilantro if you wish. Top with hot sauce and serve!
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Veggie Breakfast “Cake” http://kidtestedfirefighterapproved.com/2014/02/21/veggie-breakfast-cake/ http://kidtestedfirefighterapproved.com/2014/02/21/veggie-breakfast-cake/#comments Fri, 21 Feb 2014 05:16:59 +0000 http://kidtestedfirefighterapproved.com/?p=3476 Kids are EN FUEGO lately! Breakfast hour here consists of a lot of utensil throwing, plate banging, liquid spilling, food flinging and loud screaming so I need pre-made food I can heat up and serve FAST before they destroy the house. Wait‚Ķ they do that anyways, they’re 2 and 4. Did I mention they’re super picky lately too? Yeah. Yep.

Did they like this, you ask? YES!!! And I quite enjoyed my warm oatmeal right along with them. Cold oatmeal is not as tasty so this was a real treat all around! Just think, you could cut it, heat it and serve it in like 2 minutes AND you might actually have a moment to enjoy a cup of coffee or maybe even get in a hot meal!! Ponder that thought for a second.

This is perfect for school lunches or snacks too!

PLUS they really think this is cake! (Toddler trickery! Bwah ha ha ha!!!)

Veggie Breakfast "Cake"

Veggie Breakfast “Cake”

Ingredients:

  • 3/4 cup hot water
  • 1/4 cup ground flaxseed
  • 8-10 Medjool dates, pitted (chop and soak if you don‚Äôt have a high-speed blender)
  • 2 tsps vanilla
  • 1 cup unsweetened applesauce (3 medium sized soft bananas work too! Heck try pineapple!)
  • 2 1/2 cups grated zucchini (broccoli works too, just food processor pulse it in tiny bits first!)
  • 2 1/2 cups grated carrot
  • 1 large apple, chopped
  • 3 1/2 cups rolled oats, ground into oat flour
  • 4 tsps baking powder
  • 1 Tbsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup chopped walnuts or pumpkin seeds (optional)
  • 1/2 cup raisins would be a nice addition too! You could go for an apple cinnamon raisin thing!?

Instructions:

  1. Preheat oven to 350 degrees. 
  2. In a small cup, add water and ground flaxseed, stirring with a fork. Let it sit for 5 minutes, until mixture thickens. 
  3. Blend dates, flaxseed mixture, vanilla and applesauce until smooth, adding a little water if necessary. Pour into large mixing bowl. 
  4. Add in zucchini (or broccoli), carrot, and apple and stir until combined. 
  5. In separate bowl, combine oat flour, baking powder, cinnamon, and salt. 
  6. Mix dry ingredients to wet, and stir to combine.
  7. Pour into 9‚ÄĚ x 13‚ÄĚ pan, spread evenly and sprinkle with walnuts or pumpkin seeds. (Again, optional!) You can also mix the nuts/seeds in with the batter.¬†
  8. Bake 30-40 minutes or until toothpick comes out clean when stuck in the middle. I like my cake a little gooey (kids do too!) so I stopped at 35 minutes but you be the judge.

 

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