10 Easy & Delicious Child Friendly Recipes With Hidden Vegetables by Guest Blogger Sue Stokes @ Enfants D'Azur

By Guest Blogger Sue Stokes

I am a grandma, I have 2 grown up children and 6 grandchildren.

Like most of you I have experienced the frustration of kids who wont eat vegetables no matter how much they are coaxed or even bribed.

In today's world where we are encouraged to eat less meat to save the planet, this problem is becoming bigger.

My son wouldn't eat any vegetables except tinned sweetcorn until he was a 16 and then only when he visited a girlfriend's house for lunch and wanted to impress.

What he didn't know was that I had already learned to disguise vegetables in regular food that he liked.

It was when my daughter wanted to become a vegetarian and asked me to buy Quorn products that I first started to make things he would never guess contained vegetables.

Later this progressed to adding real vegetables such as grated carrot and liquidised onions to bolognese sauce.

Gradually I became more crafty and mashed up boiled cauliflower into potatoes to top shepherds pie, grated beetroot in chocolate brownies, pureed pumpkin in muffins and various additions to banana milkshake such as spinach or broccoli.

I'd like to share with you 10 of my favourite recipes. Here is the first recipe and I will be posting a new one every week.

I hope you and your families enjoy them!

Sue x

Chocolate Muffins - makes 12

Ingredients:

1 cup peeled, boiled and pureed veg (e.g. pumpkin, sweet potato, beetroot or courgette)

1/2 cup honey 1/3 cup sunflower oil 1/4 cup milk (dairy or plant-based)

2 eggs

1 tsp bicarbonate of soda

1 tsp vanilla essence

1/2 tsp salt

1/4 cup unsweetened cocoa powder

1 1/2 cups flour (if you cannot get "fluid" or "pour gateaux" then use basic Type 55 and add 1 tsp baking powder "levure chimique")

NB. You can add chocolate chips for extra camouflage.

Method:

Mix everything together in a bowl, then using an ice-cream scoop fill your muffin cases (one full scoop each) and bake in a pre-heated oven at 165* for 20 minutes.

Check after 20 mins that a skewer poked into a muffin comes out clean to show it is ready.

NB. All ovens are different and you may need to leave them in for another few minutes.

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