Baby Dutch Cakes from the Muffin Tin Cookbook

19. June 2012 · 15 comments · Categories: Uncategorized · Tags: , , ,

Recipe/Review/Giveaway

Dutch Baby Cakes are a cross between a pancake and a crepe.  They bake up into a golden puffy nutrient dense treat. I love them because they are easy to make gluten free and taste great.

I was recently given a copy of the Muffin Tin Cookbook by Brette Sember and Melinda Boyd, MPH, MHR, RD to review and I instantly fell in love with the book.  The recipes are fun, simple and healthy!  Kids love cupcakes right?  So, why not make food in cupcake containers or a muffin tin?  My 3 year old adores this simple change and added creativity in the kitchen.  She is already asking to make our next “muffin meal”.

This book offers many unique recipes that will appeal to any child, including Baby Led Weaning.  The muffin tin cooking concept offers a brand new way to cook and serve breakfast, lunch and dinner.   I already have over 25 recipes marked for future cooking and certainly recommend this book.

5.0 from 5 reviews

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Baby Dutch Cakes from the Muffin Tin Cookbook
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Serves: 10 muffins
 

www.healthybabybeans.com
Ingredients
  • 3 eggs
  • ½ cup flour (I used a gluten free flour blend)
  • ½ cup of skim milk (I used a local whole fat milk)
  • 2 tbsp melted unsalted butter
  • pinch of salt
  • 10 strawberries, hulled and sliced
  • Topping (optional):
  • 2 tbsp utter, divided
  • 2.5 tsp lemon juice, divided
  • 5 tsp powdered sugar
  • Maple syrup for serving

Instructions
  1. Preheat oven to 400 F and prepare 10 muffin cups by spraying with cooking spray.
  2. Mix eggs, milk, flour, melted butter and salt in a medium bowl. The batter will be slightly lumpy.
  3. Place 2 tbsp of batter in each muffin cup.
  4. Add a couple slices of berries. (my variation)
  5. Bake for 3 minutes and poke the center of each Dutch Baby Cake a few times.
  6. Reduce temperature to 350 F and bake for another 5 minutes or until golden.
  7. Remove from muffin pan and top each with a tiny sliver of butter, ¼ tsp lemon juice, ½ tsp powdered sugar and strawberry. (I skipped and served with just the berries baked into the cake)
  8. Serve with maple syrup.

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Banana and Kale Nutritional Boost

26. May 2012 · Write a comment · Categories: Uncategorized · Tags: , , , ,

Looking for a way to add nutrition and sweetness to your child’s food without adding sugar? This combination adds potassium, iron, calcium, vitamin C, magnesium and fiber.

Ingredients:

Directions:

  • Mix until well blended and add to full fat plain yogurt, oatmeal, quinoa, brown rice and anything else your baby or child would love to eat.

Rhubarb Bread- A Recipe from a Local Farmer!

18. May 2012 · 5 comments · Categories: Uncategorized · Tags: ,

Last week, I visited a local farmer who had asparagus and rhubarb.  When I bought the rhubarb, I told them I never cooked with it before and needed some tips.  The farmer’s wife, gave me this recipe.  It is absolutely amazing.  I did add the chia and flax seed to it but everything else is from their family.  This recipe combines the perfect combination of sweet and tart.  It is officially my favorite vegetable or fruit bread.

Ingredients:

  • 2 1/4 cups of all purpose flour
  • 2 cup diced fresh rhubarb
  • 1.5 cups packed brown sugar
  • 1/2 cup oil
  • 1 cup buttermilk
  • 1/2 cup chia seeds
  • 1/4 cup flax seeds
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1 tsp baking soda
Topping:
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 1 tbsp cold butter

Directions:

  • Mix sugar and oil until smooth.
  • Add egg, milk and vanilla.  Mix until well blended.
  • Combine flour, salt and baking soda in a bowl.
  • Add flour mixture to sugar, milk, oil mixture.
  • Fold in rhubarb, chia and flaxseeds.
  • Pour batter into greased bread pans.
  • Mix bread topping until crumbly and put on top of bread mixture.
  • Cook on 350 for 60 minutes or until the a tooth pick comes out of the bread clean.
  • Cool on racks.

If I was going to change this, I would decrease the sugar to 1 cup or leave off the topping.  However, I am not a sweet person.  I would also try this with pastured butter instead of the oil.

 

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