Kid-Friendly Food: The Kind They Make Themselves
For the next few weeks we’re going to be looking at fun ways to prepare food to
trick coerce encourage your kids to eat.
Truth be told, my kids love to eat. I’m not sure how it happened, but we’re 4 for 4 on I-love-to-eat-when-is-the-next-meal kind of kids. For the most part, they have been eager eaters who are up for anything (at least once) and tend to like most things (except potatoes. there will be no potatoes eaten by children in our house). As our oldest has gotten older, however, he’s become almost picky. He still loves to eat, but is oddly “full” when any kind of green vegetable hits his plate.
Hence, this week I’m sharing a fun recipe we made from the Weelicious Lunches cookbook: Spinach Cake Muffins. The key to making this a kid-friendly food is to emphasize the word CAKE.
Oh yes, it worked.
But what also worked is that I let them make it all by themselves. Correction. Aly made it all by herself because the other kids were having screen time. Whatever. They all ate it anyway.
1/2 c unsweetened applesauce
1 large egg
2 tsp vanilla extract
1 cup packed fresh spinach leaves (we used baby spinach)
1/3 cup sugar
2 Tb vegetable oil
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1. Preheat the oven to 350 degrees and grease a 24 cup mini muffin pan.
2. In a food processor, combine applesauce, egg, vanilla, spinach leaves, sugar, and oil. Puree until smooth. Really smooth. Smoother the better.
3. In a separate bowl, combine the rest of the ingredients (flour, baking powder, baking soda and salt).
4. Add the spinach puree to the flour mixture and stir. Divide evenly into the 24 mini cupcake pan.
5. Bake for 12 or so minutes.
So, your kids think they are eating mini cakes, but they are really eating spinach-infused muffins with a low amount of sugar! This recipe is easy enough for elementary kids to do on their own (with a little assistance with the food processor, of course).