Pineapple Zucchini Bread

Description: This is a great bread sliced right out of the pan. It is warm and gooey and so good! I usually make 2 loaves at a time because we eat the first one right out of the oven.

Ingredients:

1 cup flour

1/2 cup whole wheat pastry flour

2 tsp. baking powder

1/2 tsp. salt

1 1/2 tsp. cinnamon

1 Tbsp. ground flaxseed dissolved in 2 Tbsp. hot water

1/2 cup sugar

1/3 cup canola oil

1 tsp. white vinegar

1 tsp. vanilla

1 1/2 cups grated zucchini, about 2 small

1/2 cup raisins

1/2 cup crushed pineapple in juice

Preparation: Preheat oven to 350. Put ground flaxseed in the hot water and set aside for a few minutes. Shred zucchini in food processor. Sift flours and baking powder together. Set aside. In mixing bowl, combine salt, cinnamon, sugar, oil, vinegar, vanilla and zucchini and flaxseed. Slowly add the sifted flour and baking powder to the wet mixture. Once well combined, add raisins. Stir again. Spray loaf pan with nonstick cooking spray (read labels) and fill loaf pan about 3/4 of the way full. Bake in oven for 50-60 minutes.

Alterations:You can make these with or without the pineapple. If you don't add the pineapple you will want to add about 1/4 cup water or whatever kind of milk you use. If your child is not allergic to walnuts I would highly suggest adding 1/2 cup to the batter with the raisins.

Rating: This gets 5 stars from my crew. They love muffins of any kind and don't even care that there is zucchini in them.

Pancakes From Scratch

Description: I wanted so badly to find a pancake recipe that worked for my family. I just couldn't find one. So here is what I came up with after many failed attempts.

Ingredients:

1 cup flour

1 cup whole wheat pastry flour

4 Tbsp. sugar

1/2 tsp. salt

5 Tbsp. canola oil

1 1/2 cups goat's milk or water or whatever kind of milk you use

2 Tbsp. ground flaxseed mixed with 4 Tbsp. hot water

3 tsp. baking powder

Preparation: Sift dry ingredients together and then set aside. Mix wet ingredients together in bowl. Add dry ingredients a little at a time until completely combined. Heat griddle and brush on oil. Once hot you can start pouring pancakes. To make mine the same size I use a scoop with the scraper inside to pour them onto the griddle. Once bubbles are formed and begin to pop, you are ready to flip over. Serve warm with whatever kind of butter substitute you use and maple syrup . The unused pancakes will freeze nicely for a hurried morning. You can defrost in the microwave and then pop in the toaster and your family will have homemade pancakes even on the busiest morning.

Alterations: You can add just about any kind of fruit to this batter. We like to use blueberries, apples and even sliced bananas to the top of the pancake before flipping over. I also added Enjoy Life chocolate chips one time for a special treat!

Rating: My kids give this 5 stars. It doesn't compare to pancakes you would order at a restaurant, but we think it is a good allergy friendly recipe for pancake lovers.

(Fake) Chocolate Chip Muffins (with pumpkin)

Description: When we have a play group at our house, these are always the first muffins to be devoured. The kids have no idea that this muffin is so good for them :)

Ingredients:

1 cup pumpkin puree

1/2 cup goat's milk (or water or whatever kind of milk you use, unflavored)

1/4 cup canola oil

2 Tbsp. ground flaxseed dissolved in 4 Tbsp. hot water

1 tsp. pure vanilla extract

1 cup flour

2/3 cup whole wheat pastry flour

1 cup sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 tsp. wheat germ

1/3 cup Enjoy Life chocolate chips

Preparation: Preheat oven to 350. Combine pumpkin, milk (or water), oil, flaxseed dissolved in water, vanilla and sugar in mixing bowl and mix to combine. In sifter, put both flours, baking powder, baking soda, salt, cinnamon and nutmeg and sift onto wax paper. Then slowly pour dry ingredients into wet ingredients and mix until well combined. Finally, add wheat germ and chocolate chips and stir until well mixed. I like to bake these in a 24 - mini muffin tin. It is so much easier for the kids to eat and they don't make as much mess with the little muffins. Fill tins about 3/4 full and bake immediately. The mini muffins will bake in 12-15 minutes, the larger muffins cook for about 20-25 minutes. To make sure they are done, simply tap the top of a muffin in the middle of the tin and if it bounces back, they are done.

Alterations: Using fresh roasted and pureed pumpkin is so much better than the canned pureed pumpkin. I won't say this often, but with pumpkin you won't believe the difference in taste! You can also make this into a loaf instead of into muffins. If your family is not used to whole wheat flour just start small by using 1 1/3 cup white flour and 1/3 cup whole wheat flour. They won't be able to tell it is in there.

Rating: These muffins get 5 stars from my crew as well as all the kids that come to my house. (Sometimes they even ask to take some home with them.)