Wednesday, March 23, 2011

Butternut Squash & Sweet Potato Bread and Waffles

Many of you know Charlotte eats a LOT of fruit. Unfortunately, she doesn't eat a lot of veggies. This past weekend it was brought to my attention that she needs to start eating veggies on a daily basis...even if I have to hide them.

So far, things are going good. She's eating green beans and raw matchstick carrots with ranch dressing. I thought I would then hide veggies in something she has almost every day-- waffles!! After all, there's really nothing in Bisquick. I tested out this recipe from the Food Network for Sweet Potato Pancakes and poured it in the waffle maker and made waffles to freeze. She loves them!! I mixed this puree and the sweet potato puree.

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 4 teaspoons baking powder
  • 2 tablespoons brown sugar
  • 1 teaspoons cinnamon
  • Pinch nutmeg
  • 2 cups milk
  • 4 teaspoons melted butter, plus more for greasing skillet
  • 2 whole eggs
  • 1 sweet potato, cooked until tender, peeled and pureed or 1 heaping cup of puree (see above)
  • Maple syrup, for serving
In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Or out in waffle maker and cook until finished, usually 4 minutes. Serve with maple syrup.


Secondly I made this awesome bread from My Baking Addiction to also freeze for Charlotte. I even added shredded carrot to it! It's a hit and now my kid is up to four different veggies this week!

1 cup 
butternut squash purée
2 eggs
1/2 cup vegetable oil
1/4 cup water
1 cup white sugar
½ cup brown sugar
1 ¾ cups all-purpose flour
1 teaspoons baking soda
½ teaspoon kosher salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cardamom
1. Preheat oven to 350 degrees F. Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
2. In a large bowl, mix together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.
3. Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
4. Bake at 350 degrees for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.
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