Allergy Friendly Apple, Carrot and Choc Chip Muffins by Courtney Perks
What to feed children that is healthy, BUT they will actually eat???? As a mother of 3 fussy eaters all with allergies/sensitivities (and another on the way!), this is something that I contemplate day in and day out. What we believe in our household and what is a popular belief amongst the medical field is that what we feed our children is the epicenter of behavior and concentration. SO! Below are three super healthy and low allergen recipes; we call them “Super Hero Recipes”, which everyone in the family will eat. AND I promise, they are easy, mess free and quick to make!
Apple, Carrot and Choc Chip Muffins
Nut Free, Dairy Free, Gluten Free, Refined Sugar Free, Vegan
Breakfast, snacks on the go or even lunch, a muffin is an easy meal to have ready to go. Make a double batch of muffins once a week, and pop them in freezer bags – these make perfect school lunches.
6 apples peeled and grated *save time grating and use a blender instead
2 carrots, peeled and grated
½ cup desiccated coconut
2 tsp aluminum free baking powder
1 ¾ cups kamut flour *alternative: gluten free flour
1 cup almond milk alternative: soy milk
½ cup pure maple syrup
¼ cup extra virgin olive oil
200 g chopped dark sugar free chocolate *health food stores or quality grocers
Preheat your oven to 160 degrees Celsius.
Mix dry ingredients and wet ingredients in separate bowls. Mix these together in the one mixing bowl.
Line 2 12-cup capacity muffin tins with patty cases (the brighter the better!), and fill each 2/3rd of the way to the top. Bake in your preheated oven for 30 minutes. Checking towards the end of the cooking time.
Buckwheat Banana Pancakes