During my pregnancy I had an insatiably craving for chocolate chip scones. Unfortunately they are not easily accessible around me. It was a sad time as I visited coffee shop after coffee shop searching for the treat I was craving. When I could not find them I turned to the internet, and turned my search to a scone I didn’t feel so bad eating. This recipe is adapted from Baker By Nature , I changed it up a good bit, and made it vegan, but same idea. They turned out quite delicious. My husband, who doesn’t like baked goods for breakfast (I know, how strange is that), ate three.
Chocolate Chip Zucchini Scones
2 1/2 cups
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 cup granulated sugar
1/8 teaspoon cinnamon
4 TBL Earth Balance Sticks
4 TBL cold vegetable shortening
1/2 large very ripe banana, mashed
1/3 cup non-dairy milk + 1 tsp apple cider vinegar
2/3 cup zucchini, grated and drained (see post or note below for further clarification)
1/2 cup chocolate chips
Preheat oven to 400°(F). Line a large baking sheet with parchment paper or a non-stick baking mat; set aside.
In a large bowl mix together 2 1/2 cups of the flour, salt, baking powder, baking soda, sugar, and cinnamon.
Cut the Earth Balance and vegetable shortening into small cubes then quickly work it into the mixture (using a pastry blender) until it resembles a coarse meal.
In a small bowl, whisk together the banana and milk, then add to flour mixture. Add the grated zucchini, and chocolate chips to the scone mixture; gently fold them into dough with a spatula until combined.
Pour the shaggy dough out onto a clean, floured work surface and shape the dough (you will have to work/knead it quite a bit to get it together) into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet.
Bake for 20-22 minutes, or until the tops are golden brown.
Cool for about 10 minutes on the pan before transferring to a cooling rack, or your plate.
So my lovely little baby is a picky eater. How did this happen? The good thing is she is picky like me. It isn’t green foods, or vegetables she avoids, no, it is some sort of structure that only she know. It is starting to get better, but until then I just keep making this oatmeal in huge batches because it is all she wants to eat. I shouldn’t complain since this is just about the healthiest thing I could get into her, but still.
You can mix and match what goes in here depending on what your toddler is into. Mine will only eat it if there are pieces of green that she can see. She turned up her nose and wouldn’t even try my apricot almond oatmeal the other. day. Whatever. I do try to mix it up a bit and add different grains, vegetables, and cheese on and off. I even put some chicken in one time and she ate that, as long as it was in the oatmeal. Not on it’s own, that just wouldn’t make sense.
If your little lovely doesn’t like vegetables you could hide them by using a white carrot and peeling the zucchini, just leave out the spinach. You could also make it sweet by swapping the broth for sweetener, maybe adding some cinnamon.
Good luck with your picky eater!
Toddler Superfood Oatmeal
1 cup water
1 small carrot, peeled and shredded
1/2 small/medium zucchini, shredded
1/2 cup rolled oats
1/2 tsp mushroom broth powder or mushroom bullion
1 TBL chia seeds
1 TBL hemp seeds
1 cup fresh spinach, chopped
1 TBL nutritional yeast
1 TBL olive oil (optional)
1/4 cup cottage cheese (optional)
Put water, carrot, and zucchini in a small saucepan and bring water to a boil.
Once water is boiling stir in the oats.
Add chia and hemp seed and stir briefly.
Continue to cook, stirring occasionally, until water is almost absorbed, 3-5 minutes.
Add spinach and nutritional yeas, stir and cook until the oatmeal is the consistency you prefer.
I was working on this recipe to serve to my daughter as she starts to eat more and more finger foods. This is a variation of my basic pancakes. I love pancakes because they are easy to make, store well, and are very easy for her to eat. The downside? They aren’t very nutritionally dense. But wait! These green pancakes do a great job of bringing some nutrients, and they taste delicious. I ate most of them, but I did share a few bites with Wolfie.
They are green from the spinach, but if you start the trend on Halloween (or before they know what pancakes look like) no one will question you. I topped mine with homemade blueberry jam. I promise these are good enough to eat as a snack even without a topping. The fruit gives them sweetness and the almond extract a flavor reminiscent of cake.
1 very ripe banana
3/4 cup oat flour (ground rolled oats)
1/4 cup buckwheat flour (or more oats)
1/3 cup all purpose wheat flour
1/4 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp lemon juice or apple cider vinegar
1 cup non-dairy milk
1/2 cup sliced frozen peaches (optional)
1/2 cup (packed down) fresh spinach
2 TBL chia seeds (optional)
1 tsp vanilla extract
1/2 tsp almond extract
Coconut oil (or whatever you like) for cooking.
Mash the banana into a large bowl.
Add the flours, salt, baking powder, and baking soda stirring the dry ingredients together briefly by tossing them together without touching the mashed banana.
Blend together the lemon juice, milk, peaches, spinach, and chia seeds until smooth. (I used my magic bullet, but a blender or food processor would work).
Pour the blended mixture into the dry mixture and stir just until everything is incorporated.
Heat a skillet over medium heat, melt in a little coconut oil, and pour the batter into the hot pan leaving enough room between pancakes to flip them.
When the are starting to look dry around the edges and bubbles are popping and not refilling, about 2 minutes, flip them over.
Cook on the second side for about a minute until golden brown.