*vegan *gluten free *sugar free *toddler tested
1 cup cooked quinoa
2 cups veggies (I used carrot, zucchini, beet, brocoli)
1 cup cashew cheese
Chia paste (1 tablespoon of chia : 2 tablespoons of water)
Sprinkle of paprika
Method (time to cook/clean >1 hour)
Mix together all ingredients in a bowl and spoon into a muffin tin. Bake at 180 for about 30min and then enjoy!
Quinoa – Iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E. It is a complete protein with all pernine essential amino acids.
Cashew Cheese – Vitamin B-12, protein, folic acid, thiamin, riboflavin, niacin, vitamin B6, folate, & more.
No sugar, no salt, and toddler tested – enjoyed!
I had this vision of spirilized veggies, ribbons of colour, in a muffin form – something transportable and snack sized. A quick Pinterest and Google search came up empty with a number of the ‘toddler’ or ‘veggie’ muffin recipes containing a 1/2 cup to 1 cup of sugar! Really?! So here is my version. No nasties and it’s so tasty I had to hide them from my husband. They were gone in a flash, ah before I could flash the camera!
To note: depending on how much cheese you use, they can be a little messy. But the goodness in them, watching your toddler gobble down all those veggies and proteins is worth it!