Kid Friendly Recipes Archives - The Nourishing Home

Peach Cobbler Donuts (& Muffins!)

This scrumptious gluten-free, grain-free Peach Cobbler Donut recipe easily comes together to create a delicious cake-like doughnut, or light & fluffy muffin!

Peaches always make me smile! That’s one reason I tend to buy way too many when peach season arrives. This summer, I found an amazing buy one case, get one free deal at the Farmers Market. So guess who came home with two cases of peaches???

Since my youngest loves to bake, I asked him if he had any ideas for something new we could create with our bounty of peachy goodness. Without giving it a second thought, he immediately decided we should make peach cobbler donuts! I’m not sure if I’ve mentioned it or not before – but he’s a bit of a “dough-nut” to say the least!

This scrumptious gluten-free, grain-free Peach Cobbler Donut recipe easily comes together to create a delicious cake-like doughnut, or light & fluffy muffin!

In fact, he’s actually the idea guy for the other two donut recipes I’ve shared – Apple Cider Donuts and Maple Glazed Pumpkin Donuts (just incase you’re a dough-nut too!).

This recipe doesn’t venture too far from the others in it’s list of simple wholesome ingredients, making it a fun recipe for kids to help with – simply add the ingredients to your food processor and blend.

The recipe easily comes together to create a delicious cake-like donut … or light & fluffy MUFFIN … see more about that yummy option below …

Peach Cobbler Collage

Being a cookbook author and food blogger is not only fun, it also comes with some nice perks on occasion. For example, my friends over at KitchenAid were kind enough to come to my rescue last summer by sending me a new KitchenAid 11-cup Food Processor when my Cuisinart gave out right in the middle of recipe development for Everyday Grain-Free Baking.

This handy kitchen essential is put to work almost daily, as having a good food processor not only makes putting a recipe together a snap, it also performs a multitude of kitchen tasks from mixing and blending to chopping, slicing and shredding.

In the case of this scrumptious recipe, a food processor allows you to simply add all of the ingredients to one bowl – then blend and you’re ready to bake! I love it when a recipe is simple to make and simple to clean up!

This scrumptious gluten-free, grain-free Peach Cobbler Donut recipe easily comes together to create a delicious cake-like doughnut, or light & fluffy muffin!

Since this recipe was my sweet son’s brilliant idea, he gets the first bite! Of course, he didn’t stop at just one bite … and I’m betting your family won’t either! They’re seriously just too yummy!

This scrumptious gluten-free, grain-free Peach Cobbler Donut recipe easily comes together to create a delicious cake-like doughnut, or light & fluffy muffin!

Even better … this recipe can be used to make marvelous muffins too! Just add the batter to a muffin tin, as outlined in the recipe below, and enjoy the most amazing Perfectly Peachy Muffins! Yum!

This scrumptious gluten-free, grain-free Peach Cobbler Donut recipe easily comes together to create a delicious cake-like doughnut, or light & fluffy muffin!

Looking for more healthy and delicious ways to enjoy juicy peaches? Here are a few more delectable dishes featuring this beloved summer fruit!
• Peach Pancakes (what a sweet way to start the day!)
• Peach-Mango Salsa (perfect over grilled fish or chicken!)
• Peaches & Cream Ice Pops (a favorite treat for kids of all ages!)
• Peach Preserves (great way to enjoy peaches all year long!)

Peach Cobbler Donuts (& Muffins!)

Ingredients

3/4 cup peeled and diced ripe peaches, divided
1 large egg, plus 1 egg white
1/4 cup pure coconut milk
1/4 cup pure maple syrup
1 Tbsp coconut oil, melted
1 tsp pure vanilla extract
1 3/4 cups blanched almond flour
1 Tbsp coconut flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/8 tsp sea salt

Instructions

Preheat oven to 350°F. Generously grease a 6-cavity donut pan with palm shortening or coconut oil; set aside. (If making muffins, line a 12-cup muffin tin with 6 parchment liners.)
In a food processor, add just 1/2 cup diced ripe peaches. Then add the remaining ingredients in the order given.
Pulse to combine the ingredients and then blend on low for just a minute to finish combining. Do not overmix.
Add the remaining 1/4 cup diced peaches and pulse just enough to combine, as you do want small peach bits in the batter.
Carefully spoon the donut batter into the prepared donut pan just shy of the fill line. Use your finger or back of spoon to even out the top of the batter. (If making muffins, evenly distribute the batter among the 6 lined muffin cups.)
Bake for 16-18 minutes, until donut springs back when touched. (For muffins, bake 25-28 minutes, until toothpick inserted in center comes out clean.)
Remove from oven and allow the donuts (or muffins) to cool in the pan for 1-2 minutes. Then turn them out onto a sheet of parchment paper. Then, transfer to a wire rack to finish cooling.
Dust the donuts with a little powdered coconut (or powdered sugar). Enjoy!

Notes

To make powdered coconut, simply pulse-blend together 1/4 cup of unsweetened shredded coconut with 1 teaspoon of coconut flour until fine, almost powder-like. Be sure to use the pulse function of your blender and pulse slowly, so you don’t make coconut butter. Use the powdered coconut to add a sugar-free, pretty and tasty decorative effect to your baked goods.

https://thenourishinghome.com/2015/08/peach-cobbler-donuts-muffins/

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Apple Cider Donuts (GF, DF)

Cinnamony Apple Pie Muffins(GF)

Easy Mac-n-Cheesy (GF option)

Apple Cider Donuts (GF, DF)

By Kelly · 11 Comments

Nearly every year, we travel back East to visit family for the holidays. While there, we enjoy the fun tradition of visiting a local apple farm to pick-up some fresh-pressed cider and the most amazing apple cider donuts!

Since going gluten-free, I’ve been missing those tasty holiday donuts. So I finally decided it was high time to transform this family favorite into an irresistible grain-free, dairy-free treat that everyone can enjoy whether they’re GF or not!

Of course, traditional apple cider donuts call for using spiced apple cider to add that characteristic fall flavor. However, you may be surprised to discover that I save the cider for sipping.

Instead, this tasty grain-free twist, calls for creating your own apple pie spice mix and blending it with my favorite homemade applesauce and pure canned coconut milk. This simple combination ensures that these scrumptious donuts bake-up with a light cake-like texture, and taste just like their namesake.

My new cookbook is here! With more than 100 irresistible recipes, Everyday Grain-Free Baking teaches you how easy it is to create grain-free, dairy-free versions of all your family’s favorite baked goods.
From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!
Click here to get a SNEAK PEEK of the book!

Apple Cider Donuts (GF, DF)

Yield: 8-10 donuts

Ingredients

1 3/4 cups blanched almond flour
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp baking soda
1/8 tsp fine ground sea salt
1/4 cup pure coconut milk
1/4 cup unsweetened applesauce (we love homemade)
1/4 cup pure maple syrup
1 Tbsp coconut oil, melted
1 large egg, plus 1 egg white
1 tsp pure vanilla extract
1 Tbsp coconut flour

Instructions

Preheat oven to 350°F. Generously grease a 6-cavity donut pan with palm shortening or coconut oil; set aside.
In a small bowl, stir together the blanched almond flour, spices, baking soda and salt; set aside.
In a large mixing bowl, whisk together the coconut milk, applesauce, maple syrup, melted coconut oil, egg, egg white, vanilla and coconut flour until well combined.
Add the dry ingredients to the wet and use a spoon to thoroughly combine. Then, carefully spoon the donut batter into the prepared donut pan just shy of the fill line. Use your finger or back of spoon to even out the top of the batter.
Bake for 16-18 minutes, until donut springs back when touched.
Remove from oven and allow the donuts to cool in the pan for 1-2 minutes. Then turn them out onto a sheet of parchment paper. Dust with a little organic powdered sugar, if desired. Then, transfer to a wire rack to finish cooling – if you can wait that long! Yum!

https://thenourishinghome.com/2014/12/apple-cider-donuts-gf-df/

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grain-free Chile-Cheese “Cornbread” Muffins

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Meatloaf Muffins … Fun for the Whole Family! (DF, GF)

By Kelly · 14 Comments

There’s something magical about making meatloaf in a muffin tin. Maybe it’s the cute-factor of having your own personal little muffin of meaty-goodness? Or maybe it’s the fact that each little meatloaf bakes-up so moist and flavorful!

Whatever it is that makes my family go crazy for these veggie-laden meatloaf muffins, I’m all about serving healthy foods that bring a smile to their sweet faces – and the sweet faces in your home too!

Chock-full of healthy veggies, these mini-meatloaves are super simple to make and not only make a delicious dinner, but also a great lunch too! Their compact size helps them pack-up nicely in your favorite bento-style lunch boxes – and no need to reheat, since they taste great cold too!

So, rather than shopping on this glorious Cyber Monday, I’m in the kitchen making Cyber Monday Meatloaf Muffins – may sound silly, but it’s true!

Like Cyber Monday, these mini-meatloaves will save you time (you can make them on a weekend and reheat for a quick weeknight dinner, or freeze them for an easy future meal), and they’ll save you money (ground meat is one of the most economical cuts and you can use any veggies you have on hand).

So why not join me in a little meatloaf making fun?

P.S. You can make these savory little meatloaf muffins even more fun, if you tell your kiddos that they’re actually “Meatloaf Cupcakes!” Cause seriously, who doesn’t love cupcakes? And while we’re at it, why not call the mashed potatoes – “frosting” and the sweet peas – “sprinkles.”

I’m all for bringing a little creativity to the table to help kids learn that healthy eating is delicious and fun!

Meatloaf Muffins … Fun for the Whole Family! (DF, GF)

Yield: 6 servings

Ingredients

1 1/2 lbs. of ground turkey or chicken (dark meat is best)
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped carrot
1/4 cup finely chopped organic zucchini
1 clove garlic, minced
1/2 tsp sea salt
1/4 tsp Italian herb seasoning
1/4 tsp dried parsley
1/4 tsp garlic powder
1/8 tsp onion powder
1/8 tsp fresh-ground pepper
1 large pastured egg
2 tbsp ketchup (for Whole30, use 1 tbsp tomato paste)
3 Tbsp blanched almond flour (or use GF breadcrumbs)
Optional: Ketchup Topping (omit for Whole30)

Instructions

Preheat oven to 350 degrees. Lightly oil a 6-cup jumbo muffin tin; set aside.
Heat a skillet to medium-high heat and add about one tablespoon of olive oil. Sauté finely chopped onion, peppers, carrot, zucchini and garlic until soft (about 3-4 minutes).
Place ground turkey (or chicken) in large mixing bowl and add the veggies to the turkey and allow to cool a minute. Then add all of the remaining ingredients, except for the optional topping.
Using your hands, combine the ingredients together until well incorporated.
Evenly divide the meatloaf among the 6-cups in the prepared jumbo muffin tin.
Bake approximately 20 minutes. Remove from oven and top with the ketchup-maple topping (see note below), if desired.
Return mini-meatloaves to the oven and continue baking for another 15 minutes, until cooked through. Enjoy!

Notes

Time-Saving Tip: Make a double or triple batch and freeze them for quick and easy dinners. Just thaw in fridge overnight and reheat in oven.

Ketchup-Maple Meatloaf Topping: In a small dish, whisk together 1/2 cup ketchup with two tablespoons of pure maple syrup. Spoon on top of meatloaf as directed in recipe above. (Omit for Whole30.)

Using a 12-cup Muffin Tin: I personally prefer to use a 6-cup jumbo muffin tin to make these mini-meatloaves, because the serving size works great for most kids and adults. But if you'd like to use a 12-cup muffin tin instead, follow the same instructions above, except:

• Fill just 10-cups in the 12-cup muffin time with meatloaf

• Bake for 15 minutes, then add the ketchup-maple topping, if desired. Return to oven and continuing to bake another 10-12 minutes until meatloaves are cooked through.

https://thenourishinghome.com/2014/12/meatloaf-muffinsfun-whole-family-df-gf/

My new cookbook is here! With more than 100 irresistible recipes, Everyday Grain-Free Baking teaches you how easy it is to create grain-free, dairy-free versions of all your family’s favorite baked goods.
From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!
Click here to get a SNEAK PEEK of the book!

You Might Also Like:

Turkey Joes (GF)

3 Meals with 1 Main Dish: Slow-Cooker Pulled Pork Recipes

Chicken Zoodle Pho Bowl {Whole30}