Super Powered Banana Bread

Inspired by Alison Wu's beautiful banana bread that she made with Simple Mills gluten and grain free banana bread mix, we decided we needed to make our own TTK version! Instead of using the store-bought mix, we created our own flour blend with flax seeds. Flax is so good for the body in many ways (hence the "super power" of this bread), but it specifically helps with boosting the immune system and decreasing risk of eye disease. 

This bread is healthy enough to eat for breakfast, but delicious enough to serve as a decadent dessert. It is also an easy preparation process, so as always, your little ones can get involved in most of the steps! Once the banana bread is baked and cooled, we recommend topping it with banana "nice cream" and some in-season fruits for an extra yum factor! We topped ours with nice cream, honey, peach slices, crushed pistachio, and dried rose petals. 

Super Powered Banana Bread

• Prep time: 15 mins
• Cook time 30 mins
• Serves 8-10

Ingredients

• ¾ cup almond flour
• ¼ cup coconut flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 tablespoon arrowroot powder
• 1 teaspoon chia seeds
• 1 teaspoon flax seeds
• ¼ cup coconut sugar
• 1 teaspoon cinnamon
• Pinch of sea salt

Wet ingredients

• 2 eggs
• 2 very ripe bananas
• 1 teaspoon vanilla
• 3 tablespoons melted  coconut oil

Optional Toppings:

• Honey
• Chopped Pistachios
• Sliced Peaches
• Banana “Nice Cream”
• Almond Butter
• Jam

Directions

1. Preheat oven to 350 degrees F.
2. Grease an 8 x 4 baking loaf and set aside.
3. Whisk eggs with coconut oil and vanilla. Mash bananas with a fork into the mixture.
4. Add dry ingredients to same mixing bowl and stir to combine. Mixture should be slightly runny.
5. Add mixture to baking loaf and bake on middle rack.
6. Check after 30 minutes by sticking a toothpick in the the middle. If it comes out dry, the bread is done. If the toothpick comes out with batter, place back in oven for another 5-10 minutes, depending on oven.
7. Enjoy plain or top with your favorite toppings!

Stuffed Squash Blossoms

Wow your little ones with this stuffed summer squash blossom recipe! The squash blossoms help to create a really pretty dish, but it will be so fun to make alongside your kiddos with this very easy and hands-on recipe. 

Stuffed squashed blossoms are a traditional Cretan dish that I discovered while on a trip to Greece, and after loving every bite of them, I knew I had to try this recipe with my mini chefs at cooking camp. In the camp, we "traveled" to a different country every day, and this dish was a part of the menu for Greece! We made Greek fry bread stuffed with feta and herbs, souvlaki, and these stuffed squash blossoms. Luckily, squash blossoms are in season right now and I was able to pick up these up at my local farmers market. They can really be stuffed with anything, but this recipe incorporates lots of veggies and rice in a really fun way.   

Stuffed Squash Blossoms Recipe

• Serves 6-8
• Prep time: 20 mins
• Cook time: 45 mins

Ingredients

• 10-15 Squash blossoms (the blooms from summer squash). I purchased these at my local farmers market.
• ½ cup red or white onion grated
• 1 cup tomato grated
• 1 cup wild parboiled rice
• 1 cup water plus 2 cups water
• 1 teaspoon dried thyme
• Fresh oregano
• ½ cup good olive oil
• Salt and pepper to taste
• Crumbled feta cheese
• 1 potato peeled and quartered

Directions:

1. Preheat oven to 350 degrees Fahrenheit 
2. Bring water to a boil 2 to 3 cups of water and the salt. Add rice and boil for about 15 minutes, stirring occasionally. Drain. Refrigerate if it will be more than a couple of hours before you use it.
3. While rice is cooking, grate tomatoes and onions and place them in a boil. Add salt, pepper, thyme and 1 tablespoon of olive and stir to combine.
4. Peel potato and quarter. This will help keep the squash blossom soft and moist (these bake along side, not inside).
5. When the rice has cooled, add into the onion tomato mixture.
6. Peel back the petals and stuff with the filling. Place in a pyrex baking dish alongside potatoes. Top with olive olive and salt.
7. Bake for 30-40 mins until tender and rice is cooked through. Top with feta cheese.

Summer Time, Summer Rolls

And the heat goes on...

Ahhh, summer in NYC. Sticky, humid, kinda smelly, perfect for ice cream, popsicles, chilled soups, and summer rolls! These are especially wonderful for the days when turning on the oven or stove make you want to jump in the Hudson (JK). I love to fill them with fresh and colorful produce from my CSA (community supported agriculture) and the kids love to pack each one with the different veggies and herbs. Kids love to dip, and the real star of the show is the dipping sauce. Which can alternatively be made nut free. I have experimented with a few ways to "wet" the rice paper wrapper. For me, I find that laying two wrappers on a plate and brushing them with very hot water using a pastry brush works the best. Making sure the wrapper is completely wet but not exses water remains on the palte

Prep: 20 mins
Serves: 4-6
Ingredients:

12 rice paper wrappers
1 large haas avocado, sliced into strips
3 cups shredded carrot
3 cups shredded red cabbage
3 cups cucumber, julienned
1 head of butter leaf lettuce, one leaf per roll
1/2 cup basil leaves
1/2 cup mint leaves

Peanut Dipping Sauce:

1/3 cup  natural, creamy peanut butter*
1 tablespoon reduced-sodium, wheat free, soy sauce
2 tablespoons lime
1 tablespoon rice vinegar
1 teaspoon grated ginger
1/2 cup of green onions, diced for garnish
6 tablespoons hot water, to thin

Directions:
Blend the ingredients together for the dipping sauce and reserve.
Place the rice paper wrappers on a plate and make sure they are completely wet using a pastry brush and hot water. I use two because one always breaks! 
Begin by place the filling on the edge closest to you, I like to start with the leafy greens and work my way to the carrots and last the avocado. It is important not to fill the roll to much or it will burst at the seems.
Fold the bottom half of the wrapper over the filling, hold the fold in place, tuck in the sides and roll tightly. 
Continue rolling with the remainder of the rice paper, I like to change the filling and herbs, and the kiddos like to experiment with different combinations! 
Serve with dipping sauce!
*To make sauce nut free, replace peanut butter with 2 tablespoons of sesame oil and 1 teaspoon of sesame seeds. 
 

Gluten Free Coco-Nana Waffles

Coco-Nana Waffles

I love waffles, kids love waffles, and the best part is about baking them is that are done with in minutes. Perfect for hungry kido or busy parent. These are favorite among my mini-chefs for their light and fluffy texture, and kids love to mash the bananas. I like to use coconut flour in gluten free baking not only for the flavor but for the amount of fiber and protein per serving. Try swapping out the chocolate chips blueberries, raspberries or strawberries for tart and tangy taste. 

Serves 8
INGREDIENTS

• ¼ cup coconut flour I like Bobs Red Mill
• ¼ teaspoon baking soda
• 6 eggs
• 2 bananas, mashed
• 1/4cup of honey
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 cup chocolate chips
• 3 tablespoons of coconut oil or butter, one reserved for greasing the waffle iron

Directions

1. 1.In a large mixing bowl whisk the coconut flour, baking soda, cinnamon, chocolate chips, and salt together and set aside.
2. 2. In a separate bowl mix together eggs, milk, vanilla, coconut oil, and mashed bananas.
3. 3.Mix the wet ingredients with dry until they are all incorporated.
4. 4. Heat and grease waffle iron. 
5. 5. Spread mix evenly in iron and bake until done (about 1-2 minutes). For a little some extra special, serve with banana slices, yogurt, and dried coconut!