My kid came up with the name. She comes up with a good many of the names actually, or at least makes serious contributions to the brainstorming sessions we have in the kitchen while stuffing our faces.
A whole english muffin could be used instead of bread slices, but cutting out the bread rounds takes very little time and is oh so cute. This recipe is also an easy opportunity for kids to have a big role in preparation.
1/3 cup fresh blueberries
3 slices whole grain bread
1/3 cup plain yogurt
1 teaspoon sugar
1 teaspoon fresh squeezed lemon juice
Preheat oven to 400 F.
Wash berries and gently pat dry with a towel. Set aside to dry further.
Cut bread into 2″ rounds with cookie cutter or shot glass. Each slice should yield 3-4 rounds. Arrange rounds on ungreased baking sheet and set aside.
In small bowl, mix together yogurt, sugar, and lemon juice. Spoon approximately 1 teaspoon of yogurt mixture onto each of the bread rounds. Top with 1-3 blueberries depending on size of berries.
Bake for 5-8 minutes or until edges are golden and berries are starting to burst. Allow to cool for 2 minutes (blueberries can retain heat and be too hot for young children – when in doubt, cool longer). Transfer to plates with spatula and serve.
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This is an extremely flexible snack recipe that is sweet and satisfying. Replacing the honey with apple butter brings the sugar content down to a buzz-free level. But I do love the sweet, moist goodness the honey imparts. These bars freeze very well (separate layers with wax paper) and keep for up to a couple months.
2 cups old fashioned rolled oats
1/4 cup brown sugar, packed
1/2 cup wheat germ
1 teaspoon cinnamon
1 cup whole wheat flour
1/2 teaspoon salt
2/3 cup raisins or 1/3 cup chocolate chips
1/2 cup vegetable oil
1/2 cup honey or apple butter
1 large egg, beaten
2 teaspoons vanilla extract
Preheat oven to 350 F
Mix oats, sugar, wheat germ, cinnamon, flour, salt and raisins in medium bowl. Make a well in the center and add remaining ingredients. Mix well.Transfer to greased 9 x 13 pan and flatten mixture into pan while making it somewhat level.
Bake for 20-25 minutes until edges are brown. The majority of the pan may look under done. As long as the edges are brown, it’s okay. Don’t over bake or they bars will be dry.
Allow to cool completely in pan. Cut into squares and serve or store in airtight container.
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