I feel like sometimes my toddler truly lives on air.
Well, maybe not air but he certainly has his food, ahem, preferences. I don’t want to label him “picky”.
I think he’s just acting like a toddler.
However, it can be quite unnerving as a dietitian when your 3 year old eats only the CUCUMBER from his plate at supper.
(Great he’s having a veg, but could you eat some protein too, kid?)
Sometimes, I just gotta sneak it in.
And muffins and traditional scones are great in a pinch but to keep the satiety level up and cravings down (for him, me and the whole fam), protein and fibre-packed snacks are best.
Which brings me to my latest recipe: Kid-Friendly Pumpkin Scones!
These guys are packed with protein, fibre and healthy carbs to satisfy even the most ahem, particular eaters.
Even my 11 month old likes them!
They’re great for breakfast but can also be an afternoon snack to keep you satisfied till supper or an evening snack.
The protein, fibre and healthy carb can help keep your blood sugar level steady – hence avoiding a hunger crave late afternoon which usually results in a poor choice (helllllo company vending machine.)
This Kid Friendly Pumpkin Scones are also perfect for getting into the swing of fall with using that canned pumpkin – yum yum.
Nothing says fall like a big can of this gourd!
Since one batch of about 10 uses only 3/4 cup of pumpkin, it’s always a good idea to make 2 or 2 batches and pop extras in the freezer for another day.
Although, did you know that most canned pumpkin (even the stuff that says “100% pumpkin” is not actually pumpkin?
Well, actual pumpkin pumpkin, like Halloween-Jack-o-Lantern pumpkin is stringy – which you would know from carving all those Jack-o-Lantern masterpieces.
And even though pumpkin is from the squash family, it doesn’t have as much natural sugar as other varieties and so it doesn’t really have a great taste.
So most canned pumpkins are a mix of winter squashes, including butternut squash, Golden Delicious, and Hubbard.
My can of ED Smith 100% Pure Pumpkin is actually a brand of squash called the Dickinson, which is more closely related to a butternut squash than a pumpkin
Huh. Who knew, hey?
At least the real pumpkins are around for decorating our front steps and shedding some (spooky) light come Halloween night 🙂
Enjoy the recipe!
- 1 1/4 cups oats
- 1 1/4 cups whole wheat flour (use gluten-free flour if needed)
- 1/4 cup sugar
- 1 Tbsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp vanilla extract
- 3/4 cup pumpkin purée
- 3/4 cup 1% or 2% cottage cheese (for the extra protein punch!)
- 1/4 cup 1% milk
- 2 Tbsp melted non-hydrogenated margarine or butter
- Preheat oven to 375ºF (190ºC).
- Mix dry ingredients in a large bowl.
- Mix pumpkin purée, cottage cheese, milk and margarine. Pour into centre of dry ingredients. Stir with a fork (or hands) until combined.
- Shape dough into 12 "patties" by flattening gently and place on a baking sheet covered with parchment paper.
- Bake in oven for 22-25 minutes or until scones are golden and an inserted toothpick comes out clean.