Emily~Anne
April 19th, 2007, 12:40 PM
I am starting this thread because I am new to veganism myself and have only been doing this about 3 weeks. I have to really think hard and do alot of research to try to figure out how to make this new diet as enjoyable as possible for my kids. I could use more ideas and would love to hear from ya'll on what your kids like. I think this will be very helpful to many others as well and help make their vegan/vegetarian experience a more positive one that they will stick to! Share food products, snack ideas and recipes that your children love. :)
I have been trying many vegan muffin recipes, so far this one is my children's favorite. Our littlest one especially appreciates the baby sized ones I make in the mini muffin pan. :)
Pumpkin carob chip muffins: (vegan) recipe is from
http://shmooedfood.blogspot.com/2005/09/pumpkin-carob-chip-muffins.html
makes 12 muffins
1 cup plain canned pumpkin (not pumpkin pie filling)
1/3 cup water
1/3 cup canola oil
2 TB ground flax seed
1 tsp. vanilla
1 2/3 cups whole wheat pastry flour
1 1/3 cups sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
½ tsp. cinnamon
¼ tsp. nutmeg
1/3 cup vegan carob chips
½ cup pecans, chopped
Perfect Cinnamon-Sugar* (see below)
Preheat the oven to 350º. Spray a nonstick muffin tin sprayed well with nonstick spray, or line the tin with paper muffin cups and spray the cups with nonstick spray. Set aside.
Put the pumpkin, water, canola oil, ground flax seed, and vanilla in a blender and process on high for at least one minute, until light in color and well-blended. Set aside.
In a large mixing bowl, whisk together the whole wheat pastry flour, sugar, baking powder, baking soda, kosher salt, cinnamon, and nutmeg. Add the pumpkin mixture and mix well with a wooden spoon or large spatula until well-blended. Fold in the carob chips and pecans.
Spoon the batter into the muffin tin, distributing evenly to make 12 muffins. Sprinkle the top of each muffin with some Perfect Cinnamon-Sugar.
Bake for 30-35 minutes, until a cake tested inserted into the center of a muffin comes out clean. Let cool for 5 minutes in the pan, then use a spatula to gently lift each muffin from the muffin tin. Finish cooling on a wire rack.
I have been trying many vegan muffin recipes, so far this one is my children's favorite. Our littlest one especially appreciates the baby sized ones I make in the mini muffin pan. :)
Pumpkin carob chip muffins: (vegan) recipe is from
http://shmooedfood.blogspot.com/2005/09/pumpkin-carob-chip-muffins.html
makes 12 muffins
1 cup plain canned pumpkin (not pumpkin pie filling)
1/3 cup water
1/3 cup canola oil
2 TB ground flax seed
1 tsp. vanilla
1 2/3 cups whole wheat pastry flour
1 1/3 cups sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
½ tsp. cinnamon
¼ tsp. nutmeg
1/3 cup vegan carob chips
½ cup pecans, chopped
Perfect Cinnamon-Sugar* (see below)
Preheat the oven to 350º. Spray a nonstick muffin tin sprayed well with nonstick spray, or line the tin with paper muffin cups and spray the cups with nonstick spray. Set aside.
Put the pumpkin, water, canola oil, ground flax seed, and vanilla in a blender and process on high for at least one minute, until light in color and well-blended. Set aside.
In a large mixing bowl, whisk together the whole wheat pastry flour, sugar, baking powder, baking soda, kosher salt, cinnamon, and nutmeg. Add the pumpkin mixture and mix well with a wooden spoon or large spatula until well-blended. Fold in the carob chips and pecans.
Spoon the batter into the muffin tin, distributing evenly to make 12 muffins. Sprinkle the top of each muffin with some Perfect Cinnamon-Sugar.
Bake for 30-35 minutes, until a cake tested inserted into the center of a muffin comes out clean. Let cool for 5 minutes in the pan, then use a spatula to gently lift each muffin from the muffin tin. Finish cooling on a wire rack.