Archive for the ‘Hidden Veggies’ Category


            Here is another sneaky recipe to get some fruit and veg into your picky eaters.  I’ve adapted this recipe from one for Banana Bread.  The original recipe comes from Jessica Seinfeld’s book Deceptively DeliciousThese muffins are so good you won’t even know your eating veggies!  This is the second time I’ve made them and although they were good they were not as sweet as the first time.  I think that is because my fruit was not overly ripe.  The bananas still had a bit of green tint on the tops and the blueberries I stupidly didn’t taste before tossing in the mixing bowl.  If that is the case, you may want to add additional sugar. 

Ok… here is the original recipe.  I’ve put my modifications in italics. (I just discovered how to change color! Dur!)

Banana Bread

Source: Deceptively Delicious, by Jessica Seinfeld

Makes a 9×5 inch loaf, 2 mini loafs, or 12 big muffins

  • Non stick cooking spray  I used muffin cups, so no need for spray
  • 3/4 cup whole wheat flour  I used all purpose flour, due to dietary restrictions in my house
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (optional) I tend to add a dash more :o)
  • 1/2 cup firmly packed light or dark brown sugar (I used dark)
  • 1/4 cup canola or vegetable oil
  • 2 large egg whites
  • 1 1/2 cups banana puree  
  • 1/2 cup cauliflower puree I used sweet potato puree
  • 1 teaspoon pure vanilla extract
  • 1/2 pint blueberries

How to pull it all together:

  • Preheat oven to 325° F.  Coat a 9×5 inch loaf pan, or 2 mini loaf pans with cooking spray.  Put muffin liners in the muffin tin.
  • In a bowl or a zipper lock bag, mix the flours with the baking soda, baking powder, salt and cinnamon, if using.  Set aside
  • In a large mixing bowl, mix the sugar and oil with a wooden spoon until well combined.  Mix in the egg whites, banana and cauliflower sweet potato purees, and vanilla.  Add the flour mixture and mix until just combined.  Fold in the blueberries.
  • Pour the batter into the loaf pan muffin cups.  Bake until a toothpick inserted into the center comes out clean, 55-60 minutes for large loaf, 25-30 minutes for the mini loaves.   I had to bake my muffins @ 35-40 minutes but my oven is all wacky and the temp fluctuates.  SO…keep an eye on them and check them.
  • Let cool on rack for 5 minutes, then turn out to cool completely.

FYI: This recipe is awesome on it’s own without any modifications.  It’s really good with peanut butter smeared on it and a cold glass of milk.

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Blueberry Oatmeal BarsSo, here it is! I apologize for the photography, but I think I had the camera on the wrong setting! This recipe came from Jessica Seinfeld’s book Deceptively Delicious. Besides having all the usual yummy things like cinnamon, blueberry, sugar and butter, these babies have 1/2 cup of pureed spinach! Sounds gross I know but you don’t taste the spinach at all! I decided to try these because 1. My daughter won’t eat spinach. 2. She loves blueberries and 3. She’ll eat it if it’s a dessert!

Now, mine did not turn out like the picture in the book. Mine are about double the height. However, I am in England people without MY cooking utensils and gadgets and without my oven! I am using an oven that has the temperature in Celcius! I have to convert all the temps in my American books over to celcius to figure it out. Also, there are weird symbols on this oven that I have still (after almost 2 years) figured out. It was the only appliance in the house without an instruction manual!

Now this recipe is supposed to be healthier so it calls for margarine, cooking spray etc etc… you could probably make it taste better by adapting it but that would defeat the purpose of getting darling child to eat well.

Anyway, the blueberry oatmeal bars were very tasty… here is the recipe:

Blueberry Oatmeal Bars

Source:  Deceptively Delicious, by Jessica Seinfeld


  • Non stick cooking spray
  • 2 cups old fashioned oats ( I used oat and wheat, as I could not find plain oats)
  • 1 1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3/4 cup trans-fat-free soft tub margarine spread, chilled
  • 1 cup low sugar blueberry preserves ( I also added @ 1/2 cup fresh blueberry I had in the fridge)
  • 1/2 spinach puree (just use frozen spinach, defrost in microwave and spin it around in food processer)

How to:

  • Preheat the oven to 375 F. Coat an 8×8 inch baking pan with cooking spray.
  • In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt, and vanilla and mix well.
  • Add the margarine and cut it quickly into the dry ingredients with two knives until mixture resembles coarse meal and is no longer powdery. Do not overmix-bits of margarine will be visable.
  • Set aside about half of the oat mixture and press the rest firmly into the pan. Bake until lightly browned at the edges (but not fully baked) @ 13-15 min.
  • Meanwhile, mix the preserves with the spinach in a small bowl.
  • Spread the blueberry/spinach mixture over the partially baked oat layer, then sprinkle with the reserved oat mixture. Bake until topping is lightly browned @ 20-25 min. Set pan on rack to cool completely before cutting into 12 bars.

*** NOTE: Make sure they are completely cool before eating otherwise you’ll taste spinach. Blech!

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