Toddler Cafe - Jennifer Carden [32]
granola is easy to make and store, and it is perfect plain as a snack or on top of yogurt. add any kind of nut or dried fruit; blueberries or dried cranberries give it a flavorful punch.
grab-and-grow granola
makes about 4½ cups
ingredients
½ cup shredded unsweetened coconut (see note)
2 cups rolled oats
1 cup coarsely chopped pecans or almonds
¼ cup flax meal or wheat germ
¼ cup unsalted sunflower seeds
1 tablespoon sesame seeds or flax seeds
½ cup honey or maple syrup
1 stick (½ cup) butter, melted
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ cup dried currants or golden raisins
preparation * Preheat the oven to 350°F.
Spread the coconut on a rimmed baking sheet and bake for about 3 to 4 minutes, or until the edges are golden brown. It can burn quickly, so keep an eye on it. Remove from the oven, transfer to a shallow dish and set aside.
Line a rimmed baking sheet with parchment paper and set aside.
In a large bowl, combine the oats, pecans, flax meal, sunflower seeds, and sesame seeds and set aside.
In a small bowl, stir together the honey, butter, cinnamon, and nutmeg. Pour the liquid over the oat mixture and stir well to combine. Spread the mixture on the prepared baking sheet and bake for about 20 minutes, checking to make sure it is not burning. When the edges start to become slightly dark, remove from the oven and cool. Break up the granola with your hands or a spatula and add the coconut and currants. Store in an airtight container for up to 2 weeks.
recipe notes
You can also add desiccated coconut to this for a snowier look.
Omit raisins to keep the granola crispy.
Large-flake unsweetened coconut is great to add to cookies for a chewy texture. Toast it for a crisper texture.
this is mildly sweet and very simple to make. it is less sugary than flavored yogurt, and the creamy white texture is balanced with the slight surprise of crunchy coconut. dip pretzels or fresh or dried fruit, or spread it on crackers.
creamy cloud dip
makes about 1¼ cups
ingredients
One 5.3-ounce container plain Greek-style yogurt (see note)
¼ cup sweetened flake coconut
1 teaspoon honey
1 teaspoon vanilla extract
preparation * Mix together the yogurt, coconut, honey, and vanilla in a bowl; chill, and serve.
recipe note
For instructions on how to make thick-style yogurt, see page 127.
this is a high-protein and fun snack for after school. these globs taste like a cookie but are full of peanut-y goodness. and it’s a great way to use up those little amounts of cereal that are always left at the bottom of the box. mix all kinds together, trying different combinations of dry cereals. for a twist, serve these on a popsicle stick.
peanut butter globe globs
makes 12 balls
ingredients
1 cup crisp rice cereal or Cheerios
½ cup nonfat dry milk
¼ cup creamy or chunky peanut butter
¼ cup honey
¼ cup quick-cooking oats
preparation * Crush the cereal in a zip-top bag using a mallet, and set aside.
Place the milk, peanut butter, honey, and oats and ½ cup of the crushed cereal in a bowl and mix well. Form the mixture into 1-inch balls. Add the balls to the bag with the remaining cereal. Shake and squeeze gently, coating them thoroughly with the mixture.
Serve immediately, or store in an airtight container in the refrigerator for 5 days or in the freezer indefinitely.
variations
Roll the balls in coconut, cocoa powder, or crushed nuts or sesame seeds.
dips are fun and interactive for toddlers. they can scoop this one up with cut veggies and fruit or spread it onto slices of bread.
tropical glop
makes 1½ cups
ingredients
8 ounces cream cheese
One 8-ounce can crushed pineapple, drained
Two 4-ounce fruit cups, tropical or peach, drained
½ cup diced or shredded carrots
teaspoon kosher salt
½ cup toasted unsweetened desiccated coconut
preparation * Place the cream cheese in a microwave-safe bowl and heat on high for 20 seconds to soften. Add the fruit, carrots, and salt to the bowl, and use a stick blender to blend for 2 minutes,