Blueberry Baked French Toast
Our goal is to help parents and caregivers prepare healthy meals and snacks by sharing recipes, tips and ideas that are geared for children ages 2 to 5. This will help children eat more fruits and vegetables, whole grains, and low-fat dairy foods along with reducing the mealtime stress of feeding young children.
Ingredients:
- 5 cups whole grain bread cubes
- ½ cup fresh or frozen blueberries
- 4 eggs
- 1 ½ cups low-fat milk
- ¼ cup granulated sugar, divided
- 2 teaspoons vanilla extract
- 1 Tablespoon butter or margarine
- ½ teaspoon ground cinnamon
Directions:
- Wash hands with soap and water. Preheat oven to 350 °F.
- Lightly coat an 8 X 8-inch baking pan with cooking spray.
- Add bread cups to the baking pan and top with blueberries.
- Crack eggs into a mixing bowl. Wash hands with soap and water after handling raw eggs.
- To the eggs add 2 tablespoons sugar and vanilla. Whisk together.
- Pour egg mixture over bread and blueberries.
- Combine remaining 2 tablespoons sugar with cinnamon and sprinkle over the top.
- Bake about 45 minutes until eggs are set and reach a minimum internal temperature of 165 °F on a food thermometer.
- Store leftovers in a sealed container in the refrigerator for up to four days.
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Sunflower Cookies
Source:
This recipe is adapted from The Sioux Chef's Indigenous Kitchen cookbook.
Nutrition Software Used: ESHA Food ProcessorNewsletter/Program: Nutrition Education Program Archive Link: https://food.unl.edu/nutrition-education-program-nepContact Info: Jean Ann FischerTaxonomy Term Description:The Nutrition Education Program (NEP) delivers evidence-based nutrition education and obesity prevention interventions through a combination of education strategies coupled with multi-level community changes that occur within the environment to promote healthy eating and active lifestyles.
This material was funded by USDA's Supplemental Nutrition Assistance Program – SNAP and Expanded Food & Nutrition Education Program (EFNEP).
Ingredients:
- 1 cup sunflower butter
- 1/2 cup maple syrup
- Pinch salt (optional)
- 1/2 cup cornmeal
Directions:
- Wash hands with soap and water.
- Spray a large cookie sheet with nonstick cooking spray. Set aside.
- Preheat oven to 350°F. In a small bowl, stir together the sunflower butter, maple syrup and salt if desired, adding a little warm water if the dough is too stiff. Place cornmeal in a shallow dish.
- Using a spoon, scoop mixture and roll into 1-inch balls. Then roll each ball into cornmeal. Place on cookie sheet and flatten slightly with your hand. Bake the cookies until just firm, about 10 to 13 minutes.
- Allow cookies to cool on cookie sheet for 5-10 minutes. Then remove from cookie sheet and transfer to a wire rack or a plate to cool completely.
- Store leftovers in a tightly sealed container at room temperature for 1-2 days or store in a sealed container in the refrigerator for up to four days.