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Whole Gourmet Natural Cooking

Alison Anton's Natural Cooking Blog offers healthy recipes, inspirational food articles and culinary advice for the natural chef, and features dessert recipes from her upcoming cookbook, Desserts for Every Body.

Friday, August 17, 2007

Kid's Health - Sneaking in the Good Stuff!

What kid doesn't love pancakes? Waffles? Muffins? Organic moms love them too -- they know how easy it is to sneak in the good stuff without the kids even knowing.

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Whole grain flours can have a strong flavor and heaviness, but if added into foods with a mix of all-purpose flour, toasted wheat germ, or ground seeds, the flavors meld right in without a sneaking suspicion. The food actually tastes better, too. Baked goods that have only refined flours tend to leave us wanting -- there's no texture nor real taste.

Try these as a start (and see the recipe for Whole Grain Fluffy Flapjacks!):

Whole Wheat Pastry Flour -- Since it has less gluten than regular whole wheat flour, pastry flour makes for light and fluffy pancakes, waffles and muffins. Try a mix of whole wheat pastry and regular whole wheat for more texture; you might want to start with 3/4 pastry and 1/4 regular.

Toasted Wheat Germ -- Adds a nutty, sweet flavor and is high in B vitamins and fiber. Replace up to 1/2 cup of flour with wheat germ in your favorite recipes. It can also be sprinkled onto cereal and sandwiches.

Ground Flaxseeds -- Talk about added nutrition! Flax is high in beneficial fatty acids for proper brain development in kids. It also has lots fiber. Sneak this one into baked goods, cereals, smoothies and sandwiches.

Ground Nuts and Seeds -- Many kids don't like nuts. It's too bad because nuts and seeds are high in good fats, protein and minerals. Grind them up and add them to your baked goods, even cakes. Replace up to 1/2 cup of flour with the ground nuts.


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