Hipp, hip hurray! Our book has been out for a year. And we celebrate in the same way that Daisy did on her one-year anniversary: without added sugar. Find the recipe for the delicious raspberry muffins Daisy got in place of a sugary cake below!
Just a year ago, we released the Big Book on children and food. Neither Kajsa nor I could dream of what fantastic stories we would receive. The emails we have received from our readers who have tested the tricks in the book exceed our expectations. You have children who without a grimace suck on lemon, like to eat herring and other things like blood sausages. Who could believe that babies like all those things?
Since I myself lacked any knowledge of how to teach children to eat, I made lots of mistakes with my little ones. Hence why it is extra fun to see that with a little effort in the kitchen and a pinch of knowledge it gets so much more fun. So we are celebrating that! Below you will find one of the best recipes from the book (if we can say so ourselves).
Sugar-free kids birthday party
A while ago, a mother named Jennifer wrote to use about her one year old Daisy who celebrated with a recipe from our book: raspberry muffins.
“Thank you for the recipe for raspberry muffins from The Big Book on Kids and Food. To fit into the pumpkin theme, we just swapped one banana for pumpkin puree, cinnamon and ginger and skipped the raspberries. Topped with a little Oatly + grated lemon zest. Everybody at the party thought is was delicious! “
Daisy also got to enjoy Food Pharmacyäs raw cinnamon buns!!!
So there you see it. Life can be a party without a lot of added sugar! And yes, there is sugar in bananas as well. But there the sugar comes with fiber, vitamins and minerals – nutrition which also does the body good.
A big thank you to Jennifer and all you who write to us and send wonderful pictures of your little gourmet eaters. You make even the gray-clouded March day feel radiantly beautiful.Print
Sugar-Free Celebrations With Kids
- Servings : 10 muffins 1x
2–3 bananas (depending on size)
50 g butter, room temp
1/2 cup buckwheat flour
1/4 cup durra flour
1 tsp baking powder
1/8 tsp vanilla extract
1 tsp cardamom
2 large eggs
3/4 cup raspberries
Preheat the oven to 200 C/400 F. Mix the bananas and butter with an immersion blender. Combine all of the dry ingredients in a separate bowl. Whip the eggs fluffy in a separate bowl. Whisk the banana mixture and dry ingredients into the eggs. Gently stir the raspberries into the batter so they do not break, and pour the batter into 9-10 cupcake molds (some raspberries in each mold). Bake in the middle of the oven for 15-20 minutes.
This is a guest post. The opinions expressed are the writer’s own.