On a recently library trip I came across a cookbook that I just couldn’t pass up, Petit Appetit: Eat, Drink, and Be Merry: Easy, Organic Snacks, Beverages, and Party Food for Kids of All Ages By Lisa Barnes. After flipping through this book I knew I needed to take it home and give some of the recipes a try. If I am honest with you I feel like I feed Monkey the same things (especially snacks) over and over and over. She is a toddler after all and although I want her to like a wide variety of foods she sometimes uses her new found independent streak to make her own decisions about what she will eat.
So here are the couple of recipes that we have tried out so far, I have included my notes and changes in italics. If you would like to see what the Evolving Family thought about this kid friendly cookbook you can read my review of Petit Appetit: Eat, Drink, and Be Merry at Evolving Mommy Reviews.
*I am a little paranoid about feeding monkey additional sweets and sugars because I know the apple doesn’t fall far from the tree and I have a major sweet tooth so I used 1 tablespoon of sweetener instead of 2.
2 large organic apples such as Fuji or Braeburn
2 tablespoon evaporated cane juice
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
Preheat oven to 200°F. Line two baking sheets with parchment paper.
Stir together evaporated cane juice, cinnamon and nutmeg in a small bowl.
Using a mandolin or a steady hand cut the apple vertically in to 1/8 inch thick rounds. You do not need to core or peel the apple. The seeds will fall out or can easily be removed from apple slices once cut.
Place apple slices on baking sheet in a single layer and sprinkle with cinnamon mixture. Bake in the middle of the oven and cook for 1½ hours. Rotate pan and cook an additional hour. Turn off heat and leave pan with apples in the oven overnight if not dry and crisp.
Loosen chips with a spatula to remove from parchment paper.
* I had mini bagels on hand so that is what we used. I also upped the cinnamon to a full teaspoon.
1 large whole wheat bagel (1 1/2 to 2 inches thick)
2 teaspoons organic unsalted butter, melted
1/8 teaspoon ground cinnamon
Preheat oven to 375 degrees°F. Line a baking sheet with aluminum foil or parchment paper and set aside.
Using a serrated knife, carefully slice bagel lengthwise so you have 4 to 5 (1/4 to 1/3 inch) slices. A bagel slicer or mandolin makes for a safer and cleaner cut if you have one. Lay bagel slices on baking sheet.
Brush bagels pieces with butter and sprinkle with cinnamon. Bake for 10 minutes, until crisp. (If using mini bagels cook for 8 minutes). Let cool on pan for maximum crispness.