Sweet Potato Brownies

Sweet Potato Brownies

Wow, Wow, Wow, these are good! They are sweet, moist and have the perfect amount of chocolate flavor to satisfy any sweet tooth!

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The cub began by mashing one whole avocado. Grandma Didi pre-cooked and mashed one sweet potato to save on timing. You have to work quickly when cooking with young children.

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We were out of jared applesauce so we used our squeeze pouches. The cub loved this task!

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Proud of her stirring skills – she hasn’t questioned why they look nothing like brownies.

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Learning to crack and egg isn’t easy, but you have to start somewhere. She’s almost got it.

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The kitchen has gained a new member. Little cub is crawling and wants to be part of the action. She’s already a great eater! We haven’t really found anything she hates and we can’t wait for her to start cooking one day.

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In goes the arrowroot, baking soda and salt!

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We had a cloud of chocolate cocoa powder after dumping it in from too high!

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Now they are looking like brownies! Cooking with kids is not always perfect. You must be flexible to your environment and what works best for the child. The cub needed a break so Grandma Didi demonstrated the next step. Nothing was lost in this experience.

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After baking in the oven, perfect little brownies were formed. They are so delicious. We handed them out to some family members and their jaws dropped when they found out what they were made of and that they had no refined sugar. You need to make these!

 

Sweet Potato Brownies

(adapted from https://draxe.com/recipe/sweet-potato-brownies)

Ingredients

  • 1 avocado
  • 1 cup cooked sweet potato puree
  • 1/2 cup applesauce
  • 1/4 – 1/2 cup agave (original recipe called for honey)
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1/4 cup almond flour (original recipe called for coconut flour)
  • 2 tablespoons arrowroot
  • 1/2 cup cocoa powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • Optional –  nuts, chocolate chips, etc

 

Directions: 

  1. Preheat oven to 375 degrees F.
  2. Grease 8×8 pan with coconut oil(or other oil) and line it with parchment paper.
  3. In a bowl, combine avocado, sweet potato, applesauce, agave and vanilla. Once creamy, add in cacao powder.
  4. Add in eggs one at a time.
  5. In a separate bowl, combine  flour, arrowroot flour, salt and baking soda.
  6. Combine both mixtures until smooth.
  7. Transfer to greased pan and bake for 25–35 minutes.

Making Baby Food

Making Baby Food

If you haven’t heard, The Cub was recently promoted to big sister and she’s taking the role very seriously. Among helping with her baths and changing her diaper, the cub loves to feed her a bottle and more recently, solid food.

This week the cub helped prep her little sisters food and she had a friend over to help.

Baby1The cub began by peeling the sweet potatoes. Her friend stood by to watch.

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The cub then chops the sweet potato. Once chopped Grandma DiDi cooked them in small amount of water until they are very soft to the touch.

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After the sweet potatoes had boiled and softened, the cub’s friend took a turn at pureeing the food in a blender.

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Then we poured the mixture into ice cub trays to freeze. Once frozen, pop them out for the perfect portioned meal for your baby.

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Next up, the cub’s little sister gobbled up all the yummy food she helped make for her. Bib not included.

 

Sweet Potato Baby Food

Ingredients

  • 2 cups chopped sweet potato
  • 2+ Tbsp water until you find the right consistency

Directions

  1. Wash sweet potatoes well
  2. Peel sweet potatoes and cut into small chunks
  3. Place chunks into a pan with just enough water to cover potato
  4. Bring to boil and cook until tender, be sure to check on the water level.
  5. Reserve any left over water to use for thinning out the sweet potatoes
  6. Place sweet potato into your blender (we use vitamix) for pureeing and blend.
  7. Add the reserved water or formula/breastmilk as necessary to achieve a smooth, thin consistency

We do this with all veggies and fruit that she can eat.  Just be sure produce is all washed well prior to cooking.

First foods include: Sweet potato, banana, pear, avocado, apple, peas, carrots, butternut squash and oatmeal. As she grows, we will get more creative with her meals and be sure to post our creations.

 

 

Veggie Quinoa Sushi

Veggie Quinoa Sushi

We are big fans of lazycatkitchen.com and her plant-based recipes! Grandma DiDi made these a while back for a baby shower and they were a hit. Light, delicious and healthy. So when trying to think of a healthy lunch option for the cub, these popped up! The cub is a big fan of sushi and we always like introducing new ideas to her.

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To truly make sticky quinoa for the sushi, we dissolved miso in water to add to the quinoa while it cooked. The cub helps stir it up and watches it dissolve.

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Next up, its time to julienne some vegetables. New word for the cub and she is happy to help cut the pickled carrots, because…

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She ate them all! She loves anything pickled. Remember the pickled veggies we made a few weeks ago. Obsessed! I’m not upset about it as it is great for her overall gut health and making them ourselves cuts down on the salt!

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Back to work! Cutting more veggies. Almost ready to make the sushi.

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Grandma DiDi took the quinoa off the stove so it can cool before it goes on the nori. If we add it too soon, it would ruin the nori. While we wait, the cub helps get the rolling station set up. Such a great helper.

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Quinoa is all cool. Grandma DiDi spreads it in an even layer on the nori while the cub eats more carrots.

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Add whatever combination of veggies you would like. We did raw beets and cucumber with pickled carrots and some avocado. We also tried another one that included raw beet kraut.

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The cub is very interested in the rolling. “Grandma, you’re doing it”, yells the cub.

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“SUSHI”!!! Grandma DiDi shows the cub how to cut it into bite-sized rolls. Almost time to eat!

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So simple, yet so wholesome and delicious. Pair with your favorite dipping sauce and you have an excellent lunch.

 

Veggie Quinoa Sushi

Ingredients

  • 6 nori sheets
  • 1½ cup quinoa (we used a mix of red and white.  Black is great if you can find it)
  • 3 tbsp white miso paste*
  • 1 small avocado, peeled & sliced
  • 1 carrot, peeled & julienned
  • 1 beetroot, peeled & julienned
  • 1 small cucumber, peeled & julienned
  • tamari (for GF version) or soy sauce

Directions (modified from lazycatkitchen.com)

  1. Rinse your quinoa. Dissolve miso paste in ½ cup of water. Place rinsed quinoa in a pot with a see-through lid. Add dissolved miso paste and an extra 1 and ¾ cup of water to the pot. Put the lid on and bring quinoa to the boil. Once it starts boiling, turn the heat right down to simmer. Simmer (with a lid on) until all of the water has been absorbed. Once quinoa absorbs all the water (tilt the pot slightly to check if there is any water left in it), turn the heat off and leave the pot (DO NOT LIFT THE LID) on a hot hob for about 5-10 mins so that quinoa finishes cooking in its own steam. Make sure you cool it down completely before making sushi rolls or else nori sheets will become soggy.
  2. Time to roll your sushi – Wrap your sushi mat (bamboo mat or folded kitchen towel) in a large piece of saran wrap. Put the mat down, put a nori sheet on top of the mat, shiny side down. Grab some quinoa with a spoon and spread it evenly on the nori sheet leaving a 1 cm margin at the very top, for sealing. As well as spreading the quinoa evenly, keep on pressing it into the mat with the back of a spoon.
  3. Place avocado slices, a few pieces of beet, carrot and cucumber all along the sheet(veggies of your choice)
  4.  Using the mat, slowly start rolling the nori, squeezing it tightly with both hands as you roll. Go back every now and then to make sure everything is tightly bonded.
  5. Once you get to the end, dip your finger in water and brush the water on the margin to seal the roll. Finish rolling and set the roll aside.
  6. Cut them into 1 cm slices with a sharp knife. Serve with a side of tamari (or soy sauce) and wasabi if desired.