Friday, April 4, 2014

Berries for Breakfast

As many of you can relate I am sure, getting our kiddos to eat can often be a struggle. Between normal age and stage pickiness and all of the issues that arise from reaction pain/anxieties, it can seem like an impossibility at times to get through three meals a day.

Slowly, B has been eating less and less and is now at the point where she is refusing breakfast 5 of  days a week, entirely. I told her that I would make her whatever she wanted if she would start trying to eat and she decided on berry muffins. Happily, an easy choice! This is what I came up with:

B's Merry Berry Muffins
1 1/2 cups quinoa flakes (or amaranth flakes, millet flakes, or rolled oats)
1 cup sorghum flour (or corn flour, or wheat flour, or millet flour, etc)
1/2 cup sugar (I used brown sugar but coconut sugar would be yummy)
1 1/2 Tbsp baking powder
4 Tbsp sunflower seed butter or safe nut/seed butter (or coconut manna/butter!)
2 Tbsp palm shortening (or safe nut/seed butter, or coconut manna/butter)
1/4 cup safe oil (we use canola)
2 Tbsp honey/maple syrup/coconut nectar
1 - 1 1/2 cups safe milk (we use coconut)
2 Tbsp coconut vinegar (or other safe vinegar)
1 Tbsp vanilla (OPTIONAL)
1/2 - 1 full cup finely diced berries of choice (1/2 cup was fine for us)

Makes 36 mini muffins and one 4x6 coffee cake (for coffee cake recipe, stay tuned for next week. There are some alterations here) Preheat oven to 375 degrees F and prepare 36 mini muffin cups (approx 12 regular sized muffins).

In a medium bowl, combine flours and baking powder. Add in sugar and blend well. Add oil, then shortening and sunflower seed butter. Pour in the honey. Mix all ingredients well and then blend in the coconut milk until mixture is well blended. Add berries!

Combine vanilla into mixture completely. Add vinegar and mix JUST until blended in.

Using a small cookie scoop or Tablespoon, scoop spoonfuls of batter into each muffin cup, filling each 3/4 to completely full. Bake in a 375 F oven for 10-15 minutes or until muffins are golden brown and spring back when you poke them gently.

These may look done but feel a bit soft when you poke them in the center. Still, remove them from the oven and keep them in the pan as they sit on top of your stove to cool. They should set up just fine.

Next week, I'll give you the scoop on how to do a few quick alterations and to create a beautiful coffee cake to have for the more adult presentation, in case you are getting sick of muffins ;).

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