I made 3 kid-friendly, healthy recipes during the presentation. The recipes are below!
Gluten Free Cookie Dough Truffles
Ingredients:1/3 cup chocolate chips (vegan if needed)
1/3 cup peanut butter (or other nut butter)-I use peanut butter that contains 100% peanuts
1/3 cup maple syrup
15 oz. chickpeas, drained and rinsed
1/4 teaspoon salt
1/4 teaspoon baking powder
2 teaspoons of vanilla extract
3/4 cup chocolate chips, melted and cooled
3 tablespoons milk
Place the chickpeas in a food processor and pulse for about a minute.
Add the rest of the ingredients accept the chocolate chips and pulse until combined. Fold in the chocolate chips, transferring the mixture to a bowl if necessary.
Shape the dough into balls and place on a parchment-lined baking sheet. Place in the refrigerator for one hour.
Combine the melted, cooled chocolate and the milk. Dip the bites into the chocolate, one at a time, being careful. Coat all sides of the cookie dough. Place back on the parchment lined sheet and place in the fridge for another hour, until the chocolate is firm. Continue to store the truffles in the refrigerator. Enjoy! :)
Mac and Trees Muffins:
8 ounces uncooked whole wheat pasta
2 cups broccoli florets, blanched (recipe follows)
1 3/4 cup cups cheddar cheese
1/2 cup Greek yogurt
¾ cup cup milk
1 egg, beaten
Pinch of cayenne
½ cup breadcrumbs
1 ½ teaspoons fresh thyme leaves, chopped
2 tablespoons fresh parsley, chopped
Preheat oven to 350 degrees. Spray 12 muffin tins with cooking spray. Combine breadcrumbs, thyme, and parsley in a small bowl and set aside.
Cook pasta according to package directions. Stir in the egg. Add in the blanched broccoli, Greek yogurt, milk, cheese and cayenne. Fill the muffin tins with the mixture. Top with about teaspoon of the breadcrumb mixture. Bake for 30-40 minutes, until the liquid has set and the breadcrumbs are golden brown. Let cool. Remove from muffin tins. Enjoy! :)
Add the broccoli florets to boiling, salted water and cook for a minute. Transfer the drained florets to a bowl filled with ice water.
A big thanks to NBC4 Washington for giving me the opportunity to present at the expo this weekend!