All right.. in case you’re wondering, I am not turning into a food blogger! Buuuut, whenever a healthy recipe comes across my path, and “she who doesn’t cook” (See my previous post Boiled or Baked) can actually make it, I must share! So, here you go… Healthy Desserts for Toddlers that you must check out! 😉
That being said, I in no way took super awesome professional pics for this, so I decided to include 4 recipes in one post.. hoping my content will make up for my lack of amazing photography skills! 😉
So let’s dive right in to the 1st dessert, Chocolate Sea Salt Pudding. This may be my favorite of the foursome, just for the simplicity alone. And, if you have never made Pudding with avocados before, be ready to be amazed!! Seriously.. my husband, who is Mr. Food Connoisseur, is in love with this dessert! Although, I did have to trick him the 1st time he ate it and not tell him what was in it until after. 😉
Chocolate Sea Salt Pudding
- 3 avocados, peeled from skin and pits removed (Or you can use 1 super large Florida Avocado) Both tasted the same to me!
- 6 Tbsp. raw cacao powder
- ½ cup pure maple syrup (Make sure you get the right kind to keep this recipe healthy.. the only ingredient should be “maple syrup”. I used Uncle Lukes! Which, btw, you can find at SAMS)
- 1 tsp. pure vanilla extract
- ¼ cup purified water
- Pinch of sea salt (Optional)
Blend all ingredients in a high-speed blender until smooth. (I use either the Magic Bullet or the Ninja). Use more or less water, depending on your desired consistency. Place in refrigerator to chill. Optional- When ready to serve, sprinkle with a pinch of coarse sea salt for an added zing!
So, there you go! The most simple and amazing dessert, that is actually healthy enough to feed your Toddler!!
Now, let’s move on to another super simple and delicious dessert, that tastes waaay better than it sounds!
Sweet Fried Spaghetti Squash
(Sorry, no pictures of this one. 😉 I’ve only made it once, but was super impressed with how tasty it was!)
- 1 Small Spaghetti Squash
- ¼ cup REAL Maple Syrup (Remember what I said before? Recommendation- Uncle Lukes)
- 2 tsp. ground cinnamon
- 1 to 2 Tbsp. Coconut Oil
- Fresh fruit to garnish, such as blueberries or strawberries (Optional)
To prepare squash:
Cut spaghetti squash in half and scoop out seeds with a spoon. Place face down on a glass dish. Add enough water to cover the bottom of the squash. Bake at 350 degrees for about 20-30 minutes, until tender. Remove from the oven and let cool, then take a fork to scoop out squash flesh to form spaghetti strands.
Melt coconut oil in a pan. Add in shredded squash and heat up. (The recipe I have, says to let it get crispy, but mine never did.;))
Add in maple syrup and cinnamon just before you’re ready to serve, stirring thoroughly.
Here is a cookie recipe, with a little twist! Trust me, you’ll be pleasantly surprised with it..
Chocolate Chip Cookies (AKA Cookie Dough Dip)
- 1 can chick peas (or use white beans) – I know, I know.. it sounds crazy! 😉
- ½ cup oats
- 3 Tbsp. Applesauce
- 1 Tbsp. Coconut Oil
- ¼ tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. vanilla
- 3 Tbsp. of almond butter (or peanut butter)
- ¼ cup honey or coconut palm sugar
- 1 cup chocolate chips (To make it healthy, you’ll want to find REAL chocolate chips.. it was harder than I thought.. : / So I made Eli’s cookies without them. :))
Directions: Blend all ingredients, except the chocolate chips, in a food processor. Again I recommend the Magic Bullet or Ninja. My bullet was pretty full on this one.. so maybe go with the Ninja. ;)) Mix in chocolate chips. Roll into balls and place on greased pan. Bake at 350 degrees for 8 to 10 minutes.
And, there you go… guilt free chocolate chip cookies!
Ok, on to the 4th! This could be a dessert, or it could be eaten morning, noon and night! That’s what Eli did anyway.. he looooves these Muffins!! The picture definitely does not do them justice. 😉
Muffins of Steel (My husband likes to call them “Buns of Steel”! 😉
- 2 cups steel cut oats
- 1 can coconut milk
- 1-2 bananas (optional) I believe bananas make them more moist. 🙂
- 4 eggs
- 3 Tbsp. Chia Seeds
- ½ tsp. salt
- ½ tsp. cinnamon
- 1 tsp. pure vanilla extract
- ¼ cup Maple Syrup (You know the drill now.. ;))
Soak oats in purified water in the fridge overnight. (Trust me, it’s worth it!) Drain water before baking. If using quick-cooking oats, skip this step. Preheat the oven to 375 degrees. Meanwhile, in a mixing bowl, combine the soaked oats and all other ingredients. It will create a soupy mixture. Line the muffin trap with silicone cups or spray with coconut oil. Fill the cups just below the rim for best results. (This recipe will fill 24 cups) Bake approximately 35-45 minutes or until a toothpick come out clean. (I do 35 minutes) Let them cool. You can eat them warmed with butter or even cold right out of the fridge!
And, as always I like to leave you will a little encouragement for your day.. 😉
And we know that in all things God works for the good of those who love him, who have been called according to his purpose. – Romans 8:28
What an amazing promise that is! To think.. no matter what our circumstances look like right now, God is working ALL things together for our good! :):)
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