Wholesome Child : Wholesome Child full
step 3: vegetable recipes VEG Vegetarian Gluten Free Nut Free Dairy Free Prep time: 25-30 mins Cooking time: 35 mins Makes: 30 mini muffins Chocolate Zucchini Muffins In my practice I had a nine-month-old client who would not eat anything other than chocolate. These muffins helped wean her off chocolate mudcakes while we worked towards improving her overall diet. INGREDIENTS 1 cup (180g) zucchini, grated 1/2 cup (125g) sweet potato, steamed, pureed 1 egg 2 ripe bananas 1/3 cup (50g) coconut sugar 1/3 cup (80ml) maple syrup 1/3 cup (80ml) coconut oil, melted 1 cup (160g) brown rice flour 1/2 tsp baking powder 1 tsp baking soda 2 tbs cacao powder 1 tbs carob powder 1 tsp vanilla extract or powder pinch sea salt 1/3 cup (35g) dark chocolate buds (optional) EQUIPMENT high-speed food processor INSTRUCTIONS Preheat the oven to 180˚C. Place the zucchini in a clean tea towel and squeeze to remove excess water. Place the zucchini, sweet potato, egg, banana, coconut sugar, maple syrup and coconut oil in a processor and process at a high speed. Add the rice flour, baking powder, baking soda, cacao powder, carob powder, vanilla powder and sea salt. Process at a high speed until smooth consistency is reached. Gently fold in the chocolate chips by hand. To make mini muffins, use mini paper inserts and add 1-2 tbs of batter per muffin and cook for 30-35 mins or until a cake tester comes out clean. Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months. VEG Vegetarian Gluten Free Nut Free Dairy Free Prep time: 15-20 mins Cooking time: 15 mins Makes: 24 mini muffins Vanilla Muffins with Cauliflower INGREDIENTS 5 Medjool dates, pitted 1 egg 1 tsp vanilla extract or powder 1/4 cup (60ml) coconut oil, melted 1/4 cup (65g) apple puree (unsweetened) 1/2 cup (50g) cauliflower, steamed and drained 1/4 cup (60ml) maple syrup 1 cup (130g) Wholesome Child gluten-free flour mix (see page 32) 1/2 tsp baking powder 1/4 tsp baking soda pinch sea salt EQUIPMENT high-speed food processor INSTRUCTIONS Preheat oven to 180°C and line a mini muffin tray with muffin liners. Place dates, egg, vanilla extract, coconut oil, apple sauce, cauliflower and maple syrup into the processor and process until smooth. Next, add all dry ingredients and process until well combined. Place batter into mini muffin liners and bake for 15-20 mins or until a cake tester or knife comes out clean. 127 Allow to cool on a rack and enjoy them plain or topped with your favourite frosting. Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months. Replace the gluten-free flour mix with spelt flour. If medjool dates are hard, soak for 3-5 min in hot water. Discard excess water.