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Recipes Desserts Cookies Brownies
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| Servings: | 10 |
| Author Notes: | If you’re the parent of a picky eater, you need this book! Author Missy Chase Lapine, the former publisher of Eating Well Magazine, has come up with a truly innovative kid friendly recipes that are healthy too. Missy has a bag of tricks to rival most magicians, only her tricks will have your kids looking forward to eating things like cauliflower, spinach, beans, broccoli, carrots, tofu and even sardines! In most cases, these healthy super foods are hidden in such a way that kids (and even picky adults) will never know the difference. For instance cauliflower hidden in macaroni and cheese, blueberries camouflaged in cupcakes and spaghetti and meatballs playing host to eight (count them) different vegetables. The Make Ahead Chapter allows you to always have healthy Sneaky Chef components on hand – such as fruit and vegetable purees (see sample recipes) and whole grain flour and breading mixes. Instructional chapters will arm you with important information to feed your family healthy wholesome foods, such as the 12 most important foods to buy organic and the twelve most contaminated foods, important foods to stock your pantry with, and strategic ways to introduce your family to healthy eating – slowly and in moderation. This is one of the best everyday family cookbooks we’ve seen in years. Highly recommended. |
| Ingredients: |
6 tablespoons unsalted butter 3/4 cup semisweet chocolate chips 2 large eggs 2 teaspoons pure vanilla extract 1/2 cup sugar 1/2 cup Purple Purée (click here for Make-Ahead Recipe) 1/4 cup plus 2 tablespoons Flour Blend (equal parts white flour, whole grain flour, and wheat germ) 1/4 cup rolled oats, ground in a food processor 1 tablespoon unsweetened cocoa powder 1/4 teaspoon salt butter or non-stick cooking spray |
| Instructions: |
Makes about 30 kid-sized brownies Butter or spray only the bottom, not the sides, of a 13-by-9-inch or 9-inch square baking pan. Melt the Butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and Purple Puree. Combine this purple egg mixture with the cooled chocolate mixture. In a mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt. Add this to the chocolate mixture and Blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan. Bake for 30 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or Butter knife. Dust with powdered sugar, if desired. Keeps for a week in the refrigerator, covered tightly. |
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