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Mini Pumpkin Pies

10/15/2018

7 Comments

 
A fun fall cooking activity for all ages!

Melissa from Sweet Beets Wellness has joined us to share plant-based recipes and inspiration for cooking with kids. She is a vegan wellness coach who also teaches cooking classes for her son's homeschooling cooperative. 
​
Watch the video below for inspiration on how to introduce this recipe to kids!
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 Crust Ingredients
  • 2 cups rolled oats
  • 1/2 cup chopped pitted dates
  • 1/2 tsp salt (omit salt if you're using salted nut butter)
  • 1/3 cup unsalted nut butter (we used almond)
  • 2 tbsp milk or mylk 

​Puree oats, dates & salt in the food processor until crumbly. Add nut butter & mylk and pulse until it holds together when pressed. 
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Filling Ingredients
  • 15 oz pumpkin puree
  • 3/4 cup raw cashew pieces
  • 1 tbsp arrowroot powder
  • 2 tsp + 1/8 tsp pumpkin pie spice (or 1.5 tsp cinnamon + 1/4 tsp ground nutmeg + 1/4 tsp allspice + 1/8 tsp ground cloves)
  • 1/4 tsp salt
  • 1/2 cup + 1 tbsp maple syrup
  • 1/3 cup milk or mylk
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla extract​

Combine all ingredients in a high-speed blender and puree until well-combined and very smooth.

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Baking Instructions
  • Preheat oven to 400 degree F.
  • Press crust into pie tins (this recipes makes enough for 1 large pie or 3 small pies)
  • Pour filling into crusts
  • Bake pies for 10 minutes. Reduce heat to 350 degrees and bake for 20-30 more minutes (until top is golden and filling is almost fully set). 
  • Let cool completely before slicing. 

Tips for Cooking With Kids! 
  • Kids who are too young to measure still enjoy pouring measured ingredients into bowls, food processors and blenders. 
  • Let the kids pulse the food processor. Have them count out loud, something like: "Push 1 - 2, Stop 1 -2" or "Down 1 - 2, Up 1 -2"
  • This plant-based filling is perfect for taste-testing because it contains no raw eggs! 
  • Show the kids how to press their crust around the sides of the tin and spoon in the filling. 
For more kid-friendly, plant-based recipes, follow Sweet Beets and check out the "Plant-Powered Families" cookbook: "Burton shares over 100 whole-food, vegan recipes—tested and approved by her own three children."
7 Comments

TASTY CAULIFLOWER FOR A COOL DAY

6/8/2017

4 Comments

 
After a few days of hot weather, today's cool rainy weather inspired me to roast veggies. Our Tiny Chef loves roasted cauliflower, but it has to be nicely caramelized and soft.

​Here's what we did:
1. preheat oven to 400f
2. wash & core 2 small heads of cauliflower.
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Here's a photo of a cored cauliflower from Nom Nom Paleo (I forgot to take a pic!).
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This is a fun way to core cauliflower for kids because you can just hand them the whole thing and ask them to break it into pieces!
3. set a sheet tray out and ask your child to break the cauliflower into pieces
4. while they are breaking, pick out the big pieces and cut them down (aiming for florets all the same size)
​5. drizzle a few tablespoons of olive oil over the cauliflower (I held my 3-year-old's hand on the bottle and we did this together)
6. sprinkle seasonings (give your young kids just the right amount of seasonings - they tend to want to put them ALL on the food) - we used salt, pepper, garlic powder, & smoked paprika 
7. with clean hands, mix the cauliflower, oil and seasonings on the pan and then make sure they're covering the bottom of the pan in a single layer
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8. when the oven is preheated, put the cauliflower pan on a middle rack and set a timer for 20 minutes
9. after 20 minutes, use a spatula to flip the cauliflower over & set the timer for another 20 minutes
10. when the timer goes off, flip the cauliflower over one more time (it should be browning now)
11. after a final 10 minutes, take the cauliflower out to cool down (it would be a good idea to test it with a fork to see if it needs to be in any longer to get soft)
12. adjust the seasonings as needed and serve warm (we added a bit more salt to ours)
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Happy cooking!
4 Comments

Banana-Oat muffins

1/24/2017

18 Comments

 
Vegan! Gluten-free! Sugar-free!
​Makes 12 muffins.
​
  • 4 ripe bananas
  • 2 cups oats, ground into flour (in the food processor)
  • 1/2 cup coconut oil (or 1/4 cup apple sauce & 1/4 cup oil)
  • 1/2 cup coconut milk 
  • 2 tbsp ground flax seeds (or 1 tbsp flax & 1 egg)
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tbsp baking powder
  • 1/2 tsp baking soda
  • a little bit of maple syrup, honey, or stevia (optional)
  • 1/2 cup sugar-free chocolate chips (optional)
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Grind oats in the food processor. Dump the oat flour into a bowl, then process bananas until smooth. Mix the oil into the oat flour with a fork. Add all of the ingredients together and mix until combined. Add 1/2 cup of chocolate chips if desired.

​Line muffin tin with 12 muffin liners. Fill with the batter (these will appear pretty full since there's no egg in the recipe to make the muffins rise). 


Bake at 350 degrees (F) for 22-25 minutes (until golden brown).

Kid Tips!

Ask kids to:
  • peel all of the bananas,
  • stir,
  • add dashes of cinnamon from the bottle,
  • put liners in muffin tin,
  • top the muffins with toppings (for example, 3 chocolate chips per muffin). 
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18 Comments
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