This week I made an abundance of winter squash and realized I’ve never combined it with cacao. What a great way to offer a grain free child a healthy treat!
There are some people who shun any attempts to hide vegetables in other foods like baked goods. While there is some validity to avoiding deception with children – there are also some children suffering from gut disorders/autism, that simply refuse to eat healthy foods.
Children on Grain Free Healing Diets Need Substitutes
I say to these naysayers, try to put your very picky eater on a healing diet and it may take weeks to months for them to develop an interest in the new foods. However, if you can gradually offer them tasty foods that are on the new diet, they will have an easier time of transitioning over.
It is psychologically easier to replace a wheat bread or muffin with a grain free bread or muffin – as opposed to removing all bread type foods. This is especially important with children as their peers are all eating breads and muffins and you don’t want them to resent their restrictions if you don’t have a suitable substitute.
Another important point to make is that when you eliminate grains and flours, you need a base in order to bake something. This base can be all kinds of pureed vegetables that add substance and nutrition to the items.
I’m all for this.
One last point, hiding winter squash and other root vegetables in sauces and gravies is an amazing way to get both broth and vegetables into your child. In my opinion these sauces and gravies are more outstanding in taste and texture than conventional sauces and gravies.
Checkout these amazing recipes that hide vegetables!
- Video/Recipe: The No Tomato Sauce (Paleo, AIP, SCD/GAPS)
- Recipe: Butternut Squash Zoodle Sauce (Paleo, AIP, GAPS, SCD)
- 2 cups cooked winter squash (butternut, kabocha, etc.)
- 6 eggs
- 4 Tbsp ghee, butter or coconut oil
- 2 Tbsp honey (more if needed)
- 2 tsp vanilla
- 1/2 cup cacao powder
- 1/4 cup coconut flour + more if needed
- 2 tsp baking soda
- 1 tsp sea salt
- 1/2 cup chocolate chips (more if you love them) (I like these)
- Preheat the oven to 325º F and prepare the muffin tins with paper muffin cups
- In a food processor, puree the squash until smooth
- Add the eggs, ghee, honey and vanilla and mix – taste the batter to be sure it is sweet enough
- Add the cacao powder and mix
- Add the coconut flour, salt and baking soda and mix well
- If the batter is too runny add a little more coconut flour a tsp at a time
- Transfer to a bowl
- Add the chocolate chips and mix in
- Place one heaping Tbsp of batter in each muffin cup
- Bake for 30 to 35 minutes or until a toothpick comes out clean
- Cool on a rack
- Enjoy plain or with raspberry jam
• 1 muffin pan with cupcake papers (where to buy stainless steel muffin pans) (where to buy unbleached muffin papers)
• Rack for cooling (where to buy stainless steel cooking rack)
• food processor (where to buy a food processor)