We came across a couple of not only healthy but also vegan and family friendly recipes that we love making with our kids. Getting your kids involved in preparing food is a great way to teach them about healthy eating. The more children are exposed to healthy food options and preparing food the more likely they will make better choices. It is also a perfect opportunity to spend quality time together.
First up we have a Vegan Pizza, a recipe by elephantasticvegan which uses only 5 ingredients. Less is more when it comes to cooking with the kids.
Yeast Free Vegan Pizza
- 2 1/2 cups of all-purpose flour (or make it healthier by mixing spelt flour and all-purpose flour)
- 1 Tablespoon of baking powder
- 1/2 Teaspoon of salt
- 1 Teaspoon of olive oil
- 2/3 Cup of lukewarm water
- Combine the flour with the baking powder and salt in a mixing bowl.
- Add the olive oil and lukewarm water (a little bit at a time) and knead until a smooth dough forms. This should be non-sticky. If the dough feels too sticky add a little more flour and keep kneading it. If it is too crumbly add a little more water.
- The dough doesn’t have to rest as there is no yeast in it (the baking powder acts as the riser).
- Divide the dough into two pieces, roll it out and top it with your favourite ingredients.
- Bake at 250°C for approximately 15-20mins. If you want the crust to get crispy brush it with olive oil.
- We love spreading cooked pureed pumpkin mixed with cumin over the base. Topped with roasted capsicum, truss tomatoes, sliced zucchini and vegan cheese. Once cooked we love adding some fresh herbs such as basil. The options are endless……
To give the kids a little treat after their yummy pizza we love to bake yummy muffins from ohsheglows. These blueberry, banana, spelt muffins are vegan and refined sugar-free.
Blueberry, Banana, Spelt Muffins
- 3/4 cup (180ml) mashed ripe banana (about 2 medium)
- 3/4 cup plus 2 tablespoons (210ml) unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1/4 cup (60ml) pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 cup (60ml) coconut oil, melted
- 2 cups (280g) white spelt flour
- 4 to 6 tablespoons (40 to 60 g) of coconut sugar.
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon fine grain sea salt
- 1/2 teaspoon baking soda
- 1/2 cup (50g) walnut halves, chopped (optional)
- 1 1/4 cups (160g) frozen or fresh blueberries
- Preheat oven to 180°C and grease a muffin tin. (Makes 12 large muffins)
- In a medium bowl, mash bananas. If you have any leftover mashed banana you can freeze it for a smoothie.
- Place mashed banana into a medium bowl along with the milk, vinegar, maple syrup, and vanilla. No need to stir it yet.
- Melt the coconut oil in a small pot over low heat. Set aside.
- In a large bowl, mix together the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda).
- Stir coconut oil into the wet mixture. Pour wet ingredients into the bowl with the dry ingredients and stir until just combined. Do not overmix as spelt is a fragile little flour.
- Gently fold in the walnuts and then the blueberries, being sure not to overmix as this can result in dense muffins.
- Spoon 1/4 cup of batter into each muffin tin, filling each tin about 3/4 full. Press a few extra blueberries on top of each so they look pretty after baking.
- Bake at 180°C for 23 to 27 minutes or until a skewer comes out clean.
- Cool in pan for 5 to 8 minutes and then transfer muffins to a cooling rack and cool for another 15 minutes.
We like to make a double batch of muffins to pop in the freezer for school snacks. You can omit the walnuts and replace the almond milk with coconut milk if you want them to be nut-free.
We would love to see your creations. Leave your comments below and tell us which of these recipes was your favourite.
Need to clean the kid’s grubby hands after they have demolished their pizza and muffins? Click here to make your own baby wipes.