SheBrisbane had a chat with celebrity chef and nutritionist Zoe Bingley Pulli about getting the fork to mouth for fussy eaters and this is what she had to say…
As most parents may know, fussy eating can cause a lot of stress in the kitchen. Fussy eating is characterised by eating limited amounts of foods, refusing foods, being unwilling to try new foods, accepting only a few types of foods and preferring liquid over food. The biggest worry for parents is that small intake will impact a child’s physical and mental development due to lack of nutrition. Also, a preference for food begins in infancy and carries through childhood into adulthood. All parents want the best start for their children and this includes a nutrient dense diverse diet! Here are 2 healthy recipes sure to tempt even the fussiest of eaters!
Fibre-Rich Chickpea Cookies
Chickpeas are a great source of fibre and plant-based protein and tahini contains the mineral calcium and also healthy fats and protein.
Tip: for a chocolate hit, simply add 1 tbsp cocoa powder to the mix.
Serves: makes 10 cookies
Pre: 10 minutes
Cooking: 20-30 minutes
1 cup well rinsed canned chickpeas
1 tbsp. wholemeal or brown rice flour
1 tsp. vanilla extract
1 tsp. baking powder
¼ cup honey or maple syrup
½ cup hulled tahini
1 cup sultanas or other dried fruit
Preheat oven to 175 degrees and line a baking tray with non-stick paper.
In a food processor mix all ingredients until smooth.
Spoon heaped tablespoons of batter onto the prepared tray about 1-2cm apart and flatten slightly with a spoon.
Place in the oven and bake for approximately 20 minutes.
Cool biscuits on the tray for at least 10 minutes, transfer to a wire rack to cool completely.
Zucchini, Mint and Feta Fritters
This recipe is a fun way to showcase the vegetable zucchini – not always a favourite of fussy eaters due to the bitter taste.
Tip: if mixture seems wet, use extra chickpea (besan) flour to bind.
Pre: 10 minutes
Cooking: 6-12 minutes
Vegetarian – Gluten Free
½ small onion
1 leek – white part only, diced
1 clove garlic, finely chopped
4 zucchinis, grated and excess water squeezed out
½ cup feta, crumbled
1 tsp dried mint
2 eggs, free range
¼ cup ricotta cheese
¼ – ½ cup besan flour
Natural yoghurt – to serve
In a bowl mix together all the ingredients. Take about a tbsp. of the mix and roll into a ball then flatten. Make all the fritters then fry in a large pan with a little oil until golden and crispy. Serve with a dollop of natural yoghurt.
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