Sweet Saturday #29: Chocolate Chip Banana Bread Cookies with Flax

Thanksgiving has come and gone, and I am just getting back into the swing of things after returning from my travels to North Carolina (I hope none of you missed me too much!). I hope everyone had a nice one, too. I was visiting my mom’s side of the family in North Carolina. It was an especially momentous gathering since my grandmother intends to move out of her house- the house she has been living in for the last 35 years –by next spring. The very house where I, my sister, and our cousins spent many a fine summers exploring the woods out back, building dams in the creek, hiding in Grandpa’s garden, and enjoying Grandma’s homemade treats like cookies and pancakes every day of each visit. The very house where, each December, Grandma always had the biggest, nicest tree my young eyes had ever seen, and where we’d join her in the Love Feast Mass at her Moravian church on Christmas Eve, and, if we were lucky, we’d get to catch the Christmas light garden, too. The very house where my parents and then my sister got married in the backyard, where I learned the joys of outdoor trampolines, where I used to spend hours catching salamanders and snakes and crawfish and other creepy crawlers (those were my tomboy days!), and where I’d hoped my little Lily would get to spend at least a few good years experiencing the splendors her Great Granny’s home had to offer.

It was a bittersweet visit…mostly sweet, though :)

Source

We had the whole family there for the first time in years; there is usually at least one of us who can’t make it at the same time as everyone else, but this year, somehow we managed to do it. My eldest cousin’s wife recently gave birth to her first child, a sweet baby boy named Declan. My sister has another on the way, plus a toddler who thinks the world of Lily. We ate lots of good food, played Scrabble and Scattergories together, watched a few good flicks, and enjoyed the surprisingly warm and sunny weather.

I didn’t get to make anything for Thanksgiving since we got there a bit later than planned and I had other things to do, but I did bring along these yummy Chocolate Chip Banana Bread Cookies and they must’ve been a hit because they all got eaten up :)

Chocolate Chip Banana Bread Cookies with Flax

(makes 2 ½ dozen)

Ingredients:

2 ½ cups whole wheat flour

1 cup butter

1 cup honey

2 ripe bananas, mashed

2 cups dark chocolate chips

2 eggs

1 tsp baking soda

1 tsp salt

¼ cup ground flax seeds

1 tsp vanilla extract

2-3 tbsp flax seeds

1 tsp honey + 1 tbsp water

Preheat oven to 375 degrees. Combine flour, baking soda, salt, and ground flax in bowl. In a separate bowl, combine butter and honey, then beat in banana, eggs and vanilla. Slowly stir dry ingredients into bowl of wet. Once well-mixed, add in the chocolate chips.

On ungreased baking sheets, drop spoonfuls of cookie dough at about one inch apart. Place sheets on center rack in oven and bake for 10-12 minutes, or until nicely browned on top. While cookies are in oven, mix the 1 tsp of honey with 1 tbsp water in a small bowl. During last 2 minutes of baking, brush the tops of the cookies lightly with a little of the water and honey mixture, then sprinkle on flax seeds. Put sheets back into oven and continue baking. 

These cookies are nice and moist and don’t taste “too healthy” at all. In fact, you could probably even add a cup of rolled oats to the dough to pump up their grain content even more. Mmm…that sounds really good, actually.

Soft and sweet and full of banana, flax, honey, and whole grain goodness, you won’t feel bad about treating yourself or you family with these cookies!

And now for our most-clicked Thanksgiving-themed features!

Appetizer/Centerpiece

Sherry from Jazzy Gourmet shared this incredible bread dough cornucopia. Just look at it! She even has a how-to video on her blog for your viewing pleasure. This is something I really want to try next year. Thanks so much, Sherry!

Main Course

 Mary from Mary's Kitchen always shares wonderful posts with us. For Thanksgiving, she linked-up two recipes for some yummy turkeys and everyone checked that out! Thanks, Mary!

Dessert!

Good Girl Gone Green hits the bullseye on the awesome meter once again with this vegan version of green tea hot chocolate. Perfect pick-me-up for those chilly winter afternoons. Thanks, Stephanie!

Our most-clicked overall were:

Eco-friendly Gift Giving part 4 from Back to the Basics! 

Give Thanks for the Giver! from Saved by Grace 

What's Going on in Vegetable Garden? from carpe diem

 

Thanks to everyone who linked up, and welcome new linkers! Grab a button below if you were featured!

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Now on to the party!

Just follow these simple rules:

This weekend's guest hostess is Tammy from Our Neck of the Woods. She has one awesome blog full of yummy recipes, beautiful photos, and tales about her switch from city-living to country-living life. Check her out, follow her, and show her some love! Her linky will not be live until Saturday, but she's still hosting!

1. Link up something sweet to really WOW us all- your blog, Etsy store, Pinterest, Facebook, whatever you want! 

2. Link-up as much as you want and please follow me and Tammy at Our Neck of the Woods if you are not already. Leave me a comment if you are a new follower so I can follow you back!

3. Don't forget to hop around and say hi!

4. Share my button to get more people to join us (not required, but it would be nice!)

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Now that November is ending, it is officially Christmas time! (and I'm sure many of you have already started early). I intend to post at least 1 holiday-themed post each week, along with the weekly Meatless Monday Recipe Hop and Sweet Saturday Link Party. Let's hope I can keep it together and stick to that schedule!

Thanks for stopping by, this little get together really makes the weekend even more enjoyable for me, and gives me the encouragement to keep my little blog going :) 

Meatless Monday on Tuesday: Layered Veggie Casserole

I was all set to make this amazing and cozy-sounding dish yesterday after the Bookcase Foodie linked it up over the weekend. But, then I started getting some weird stomach cramps and figured I should stay away from all the dairy...for now, anyway. I will DEFINITELY be making those Yukons in the near future, I already have a bag ready to go!

So then I remembered this other yummy recipe from My Sweet and Savory and realized I had most of the ingredients already in my kitchen. And my dear neighbors were kind enough to share some fresh, homegrown string beans, grape tomatoes, and zucchini from their garden that I was vying to use. My mind was made up.

A great gift from my neighbors :)

All the veggies I used to make this, except for the string beans which I may use tonight

What I came up with is not exactly the same as Sweet and Savory's but it's pretty close and uses the same seasonings. I used Yukon potatoes, onions, garlic, tomato, cauliflower, and zucchini and it was AMAZING! Read on!

Drooling yet?

Layered Veggie Casserole

Ingredients:
(serves 4-6)

2 medium Yukon gold potatoes, thinly sliced
1 zucchini, thinly sliced
6 grape tomatoes, thinly sliced
1 medium Vidalia onion, quartered and sliced
3-4 cloves garlic, minced
1/2 cup cauliflower, chopped and thinly sliced
1/2 cup garlic rice vinegar
1/4 cup olive oil
Salt and pepper to taste
Crumbled feta for topping

Preheat your oven to 400 degrees. Coat an 8x8" square pan or dish with part of the olive oil. Layer the bottom of the pan with the potatoes, then top with some of the garlic, onion, vinegar, salt and pepper. Next, layer the sliced tomatoes, then the zucchini plus more of the onion, garlic, vinegar, salt and pepper. Next, the cauliflower and anymore onion and garlic you might have left, plus the rest of the olive oil and more salt, pepper, and vinegar if desired. Follow the picture below.

Place dish into oven uncovered for 20 minutes. Next, put the dish in the broiler for 3-5 minutes or until roasted to desired blackness. Lastly, top this casserole with as much crumbled feta as you'd like and place back in the turned off oven for 3 minutes until feta is slightly melted. Serve immediately. This would be a great side dish with just about anything or as a main course for a small family or couple. We had it with some steamed broccoli that was about to turn, and it would've been really good with some warm, crusty bread. 

The final product...

The flavors of this dish are so delicious! The tangy vinegar with the hearty garlic, and all those fresh veggies...this is a new favorite recipe of mine, for sure! The saltiness of the feta was an incredible addition, too. You could replace it with mozzarella or goat cheese if you'd like, I think either of those would work well too, but definitely use feta if you got it! I can't wait to serve this at a dinner party!

I am sorry to say my husband was not too into it due to his "delicate" palate (meaning he is not a big fan of onion, zucchini, or tomato, how unfortunate!), but Lily asked for seconds! If you are trying to get your young toddler or child to get into a variety of veggies, this is the way to go. You could also add to or replace the ingredients with any of the following:

• yellow squash
• bell peppers
• other type of potato
• other type of tomato
• eggplant
• carrot
• mild greens

I'm sure just about anything that is not too bitter tasting would be great in this. I was even thinking about adding some sliced string beans, but opted not to. Perhaps next time...

Lily-approved!

To be honest, I am not a big squash eater. I think I may have mentioned that before, and zucchini is one in particular that I never really got into. But this one fresh from the garden with only a few seeds was so good! Nice and green and crisp-tasting like a cucumber.

Zucchini contains lots of vitamins and minerals, such as vitamins C and K, all the B vitamins, potassium and manganese.  Zucchini also contains large doses of fiber and healthy omegas, and can assist in lowering cholesterol. It is a great diet food!

I hope you give this one a try, you won't regret it! What did you have for Meatless Monday yesterday?

Don't forget I am still looking for the perfect BBQ recipes for my upcoming family cook-out, share yours in the comments! Also, please stop by tomorrow for this month's Up-and-Coming Blog of the Month, which is also a goodbye to a great blog I recently got introduced to. Unfortunately, the writer is not able to keep up with it after this week, but I felt I should honor her blog anyway since it will still be up, just no longer active. 

Enjoy the rest of your day!

 

Meatless Monday: Southwestern-style Corn Fritters

I hope nobody out there melted from the intense heat over the weekend. I know it left me swimming in sweat and utterly lacking motivation. I did, however, manage to make a new variation of my corn fritters using black beans and tomato which came out really good, and a perfect summer, poolside treat.

If you didn't catch the first post I did on corn fritters, click here. This time I happened to have a bag of a frozen veggie medley containing corn, red and green bell peppers, tomato, onion and black beans, which is why I decided to use it for this purpose. Although they came out yummy and all got eaten up by Paul, Lily and I, I still honestly think my original Zesty Corn Fritters recipe is my favorite fritter concoction so far. 

This version uses classic southwestern ingredients and scallions fresh from my garden. Yes, finally got my herb garden going thanks to Paul! We also have lots of lovely flowers sprouting up to as you can see...

Southwestern-style Corn Fritters
(makes about 1 dozen fritters)

Ingredients
(please note: I used a bag of frozen mixed veggies, but this recipe is written as if using the ingredients fresh) 

1 14 oz package frozen corn defrosted, or fresh corn from 3-4 ears

1 medium green bell pepper, diced

1 medium red bell pepper, diced

1 medium tomato, diced

1/2 cup cooked black beans

1/2 cup chopped scallion
4 cloves garlic, minced

1 lime, juiced

2 large eggs, slightly beaten

1 cup flour

1 tsp chili powder

1 tsp cumin

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp pepper

1/2 cup water (plus extra if needed) 

Apprx. 1 cup oil for frying (canola, grapeseed or vegetable)

In a large bowl, mix flour, seasonings and baking powder together in bowl, then beat in the eggs, lime and water. Stir until smooth, then add all other ingredients except for the oil. If mixture looks too wet, add a little more flour; if it looks too dry, add a little more water. It should basically look like pancake batter with chunks of veggies in it. 

Heat oil in a large frying pan over medium-high heat. Once oil is hot enough (simmering and smoking, but not boiling), drop spoonfuls of the fritter batter into pan like in the picture below.

Fry for 2-3 minutes on each side, or until golden brown. Remove from pan with a spatula and set on paper toweled plate or cookie sheets. Allow to cool for at least 5 minutes before serving.

I made a little salad to go with them using these ingredients

 

Mommy's and Daddy's

Lily's

  

YUM.

These tasty veggie cakes are full of vitamin C, B vitamins, fiber, iron and protein. Using a healthy oil like canola or grapeseed helps to keep carcinogens at bay. Pairing them with a fresh salad or soup makes a perfect light lunch or dinner. Kids will love them, too, guaranteed! They're also super easy to make and your little one can even help with put the ingredients into the bowl and mixing them.

 

This may surprise you, but scallions are actually good for you. I always used to think they were just a simple herb that gave a nice tangy onion flavor to many tasty dishes, but they also contain a fair amount of vitamin K, fiber, healthy fatty acids, and are even found to be anti-cancerous. They are easy to plant and grown, and cheap! In fact, after Paul planted them, we forgot about them until they suddenly popped up in our garden, blessing us with an abundance of zesty chive goodness.

 

Planting herbs is easy to do and to maintain. Most herbs don't need much tending, just enough sunlight and water. Plus, fresh herbs always taste way better than dried. The issue I've always had with buying fresh herbs at the supermarket is that I'm always forced to buy a huge bunch that I know I will never use up in time, and I never do, causing most of what I buy to go to waste. Luckily, we have now been blessed with plenty of land to grow a garden on, but if you don't have your own plot, an Aerogarden is a great way to grow your own plants in doors. You could probably also easily find DIY herb garden set-up instructions by doing a Google search, like this one.

Have a happy and healthy Meatless Monday!

 

Meatless Monday: Zesty Corn Fritters

It's a little late in the day, but I figured better late than never! The reason for my tardiness with this post is because Boo-Boovania now has another resident: moi. Yes, as you may have read in my last post, April has been a month for accidents mainly targeted at poor Lily, but yesterday I slipped on the playground I took her to and busted my foot. It was okay at first after the initial shock of pain wore off, but as the day wore on, I realized the pain was not subsiding but getting worse and worse. Fearing the worst after reading about symptoms surrounding broken bones in feet, I made a trip to the emergency room with my dear mother, only to find that I had merely sprained it. They hooked me up with a boot (pictured below) and a pair of crutches (which are just a pain and going unused). My foot feels much better today, but needless to say, being in the ER kept me from writing a post.

This boot was made for limpin'

Today's Meatless Monday post is a recipe a I first made over a month ago and have since replicated in different ways by adding or subtracting ingredients. Overall, this particular concoction is not your average overly-battered corn fritter. Enjoy!

Zesty Corn Fritters

Serving suggestion for if it weren't Meatless Monday

 Ingredients

1 14 oz package frozen corn defrosted, or fresh corn from 3-4 ears

1 medium green bell pepper, diced

1 medium red bell pepper, diced

4 cloves garlic, minced

2 small jalapenos or 1 large, de-seeded and diced

1/4 cup chopped cilantro

1/4 cup chopped scallion

1 lime, juiced

2 large eggs, slightly beaten

1 cup flour

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp pepper

1/2 tsp chili powder

1/2 tsp cumin

1/2 cup water (plus extra if needed) 

Apprx. 1 cup oil for frying (canola, grapeseed or vegetable)

In a large bowl, mix flour, seasonings and baking powder together in bowl, then beat in the eggs, lime and water. Stir until smooth, then add all other ingredients except for the oil. If mixture looks too wet, add a little more flour; if it looks too dry, add a little more water. It should basically look like pancake batter with chunks of veggies in it. 

Pre-mixing

Heat oil in a large frying pan over medium-high heat. Once oil is hot enough (simmering and smoking, but not boiling), drop spoonfuls of the fritter batter into pan like in the picture below.

Fry for 2-3 minutes on each side, or until golden brown. Remove from pan with a spatula and set on paper toweled plate or cookie sheets. Allow to cool for at least 5 minutes before serving. These babies go nicely with black beans (such as this soup), enchiladas, or a Southwestern-style salad.

getting golden

a version I made with slightly less flour

Lily-approved

My family and I enjoy these just fine without any dipping sauce, but you can find some tasty sauce recipes at the two links below, where I also based my recipe off of.

 

Raita

Sweet Chili Sauce

These are SO GOOD and quite easy to make. You can bake them too, but these are one of the few foods I really do enjoy more fried. Using a healthier oil such as grapeseed or canola keeps the calories down. You could even use coconut or olive, although I never tried either.

These will be a hit with your family and any dinner guests you might have over. They are also ideal for cook-outs and parties. You can mix it up and add other ingredients to make it unique to your tastes with the greatest of ease. Just use the batter ingredients and corn as your base.

Grapeseed oil is not an oil I commonly use, mainly because it can be a bit costly, but you should be informed of its potential health benefits. It's most commonly known for promoting healthy skin, but it also very good for your heart, full of healthy fats and omegas, and has a high amount of antioxidants from vitamins C, E and beta carotene.  To get the most potent grapeseed oil, go organic!

Once again I hope to be posting more often as soon as possible, until then thanks for reading! Comments are always appreciated!

Sweet Saturday with Chocolate Chia Pudding!

Wow. What a week I have had. Seriously. It was pretty bad. Lots of drama, lots of things happening coming directly out of left field. I won't get in to specifics here, since they are mainly personal matters, but I will just say we are all okay and safe and no one has gotten seriously hurt.


And chocolate is now in order.


Whenever I'm stressing or having a rough time, or whenever the crimson tide decides to roll in, chocolate is in order. And now it's Sweet Saturday, so of course chocolate is more than welcome. 


So, just moments ago, I'm in my kitchen rifling around searching for my chocolate fix. There's usually a stash somewhere, and I found it in some chocolate and peanut granola bars. I devoured one of those, but then I still felt the craving. 


I was already getting a batch of chia pudding going, because I just like to have that around ever since I discovered how truly easy it is to make. And then lightbulb! This would taste good with chocolate added to it! I had some packets of hot chocolate mix left over in the cupboard, so I mixed one of those into the bowl of seeds absorbing the new almond coconut milk I recently purchased (one of the best purchases I ever made!), and voila! Healthy chocolate heaven!

So. Good.

Super easy

swirls of powdered chocolate delight

topped with some shredded organic coconut 

This was so easy and I can't wait to let it sit over night because I am sure it will taste even better in the morning. That's right- I'm having chocolate chia seed pudding for breakfast! As I said in my last post for basic chia seed pudding (which contains instructions for making), chia seeds are a super food that pack a lot of omegas and natural energy, perfect for breakfast consumption. Now all I need is some sliced ripe banana to top this off with and it's perfect!

Now, normally it would be the blog hop part, but my Linky Tools free trial subscription just ran out and I am penny-pinching so much right now that I don't have the means to pay for it, so hopefully the hop will be back next weekend. Sorry :(

You can grab my button anyway! Spread the love that way and have a great weekend!

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Also linking up with these fun hops:

Banana Flax 'n Walnut Bread Machine Recipe

I love my bread machine! If you read my last post featuring a bread machine recipe, you already know why. They make things so convenient, and with one, anyone can be a baker! Here's a great new recipe for banana bread, yum! It can be made dairy-free as well, so it's perfect for those with allergies who enjoy fresh-baked bread.

Banana Flax 'n Walnut Bread 

Ingredients

1/2 cup warm water

1 tbsp butter or canola or coconut oil

3 tbsp honey

1 egg

1/2 tsp vanilla extract

1 cup whole wheat flour

1 cup unbleached flour

1/4 cup ground flax flour

1 very ripe banana, mashed or sliced

1/2 tsp cinnamon

1/2 tsp salt

1 1/2 tsp dry yeast

1/2 cup crushed walnuts

1/4 cup flax seeds

Bring all ingredients to room temperature, then place all except the walnuts and flax seeds in bread machine according to instructions (mine has me place the wet ingredients in first, with the yeast on the top). Set the loaf size to 1.5 lbs on the "Basic Bread" setting, with crust setting however you want it (I normally use "Medium"). Turn it on, then add in the walnuts and flax seeds at the appropriate time if your machine has you add them in later in the cycle, and remember to remove the kneading blade before it starts to bake so you don't get a broken loaf. If you prefer, take the dough out after the kneading cycle has finished and mold it into a desired shape, then stick it in the oven for about 30 minutes at 400 degrees. After about 4 1/2 hours using the bread machine, you'll have fresh baked bread! 

Be sure to use a ripe banana!

Banana bread has always been a favorite of mine. My mom makes it from scratch by hand, and I have many fond memories enjoying it with some butter or peanut butter spread on top. Few things in life are better than warm banana bread.

I can't think of any kid who doesn't like banana bread either- it's sweet and healthy with the honey and whole wheat flour, too! And you know how much I love flax! Making bread with a bread machine is a perfect way to get your kids to help out without making much of a mess. It's simple to just measure the ingredients together then one-by-one place them in the machine together. Plus, what kid doesn't like pressing buttons? Lily loves fresh baked bread :)

Helping me scrape the sides of the bread pan, taken last summer

Guaranteed Life-Saving Breakfast

This morning I was rudely awakened by a screaming toddler and Paul lying said screaming toddler onto the bed next to me, while stating, “I can’t deal with her right now, I have to get ready for work.” To which I may or may not have replied with a squinty-eyed look of confusion with a dash of anger at having been awoken this way; I went to get a bottle and then I changed her diaper and tried to get her back to sleep, seeing as how it was 6:30 in the morning and I usually sleep until at least 8. The bottle soothed her, but did not put her back to sleep, and alas, I was forced to get up, cussing under my breath (or not so much under my breath) all the way to the bathroom then kitchen.

You’d think I was used to being woken by a screaming baby by now, but I was just particularly tired this morning since I’d been dealing with Lily being sick the last three days, plus all the excitement of Hurricane Irene. Luckily we were barely affected by the stormy weekend weather, but Hurricane Lily had made her mark for sure. Anyway, I’d been hoping to get a little more sleep than I had been, but I quickly got over all my feelings of bitterness and exhaustion after I had this tasty energy-packed, life-saving (and husband-saving) breakfast!

Yogurt and granola with raspberries, banana and blueberries topped with flax seed, coconut and honey, plus a few Berry Blossoms courtesy of Lily :)

Fully Loaded Yogurt Bowl

½ cup plain organic yogurt

½ cup granola

½ or 1 banana, sliced

¼ cup raisins

Handful of blueberries and raspberries

1 tbsp flax seed

1 tsp honey

1 tsp shredded coconut

Scoop yogurt into bowl then top with granola, followed by fruit, honey, flax seeds, and coconut. Mix well if desired or go ahead and eat as is! You can use any combination of fruit that you like and other add-ins like nuts. I typically just use whatever fruit I have available; banana with mixed berries is always good, but peaches and apples are great too. The base of any good yogurt bowl is the yogurt (duh), granola, and fruit; after that, you can just toss in whatever you desire.

The breakfast Lily and I enjoyed the other day. I add coconut milk to my coffee instead of cream for it's natural sweetness and extra calcium. Try it next time and you'll see a pleasant difference!

It’s as simple as that! Add a green smoothie or cup of coffee to the mix and you’re good to go! All clouds of sleepiness will be lifted and you’ll be ready to start you’re day. And it only takes about 3 minutes to make!

I’d like to say many people eat this kind of breakfast in the morning, but it’s more likely that pastries and cold cereal are devoured along with sugared coffee, if anything is devoured at all since statistics say that many Americans skip breakfast. I know my husband often does, as much as I’ve begged him to eat something before heading to work in the past (I have since given up), although from what he’s told me sometimes he does get an egg sandwich from the deli or a donut from the office (hence my prior complaint). He is not alone in this world of 9-5ers who barely have time for a cup of Joe, let alone a bowl of granola and fruit.

I’ve always made it a priority to eat in the morning, even if it does have to be cold cereal (there isn’t anything wrong with that, but it won’t get you through the morning like a fuller meal will). The fact of the matter is I will be very cranky if I don’t eat since I get that way when my blood sugar is low. But, if you are someone who normally doesn’t eat in the morning and doesn't even have 3 minutes to spare on putting something like this together, you can make this yogurt bowl to-go the night before by placing it in a travel-ready container. I wouldn’t recommend eating and driving, but while waiting for the train during your commute, you could probably eat most of it then finish the rest at your desk!

Lily is big on this type of meal too, although this morning she was a little picky, I guess due to still feeling a little under-the-weather, but I did get her to eat some blueberries and cereal even though she passed up the yogurt and banana. Your little one will definitely enjoy this breakfast in any combination and at any age, and can be blended for babies ready for solids. Please note that babies younger than 9 months shouldn’t eat berries due to possible allergic reactions, and yogurt should wait until they’re at least 6 months unless otherwise stated by your child's doctor.

Adding the flax to your yogurt bowl- or just about anything you eat for that matter –is a sure way to get a boost of omega-3s and fiber, and they're particularly great for bone and heart health (and brain, of course, with the omegas). Studies havealso shown flax to help in preventing cancer, diabetes and inflammation, and also in lowering blood pressure. Flax seeds are wonderful and a little bit goes a long way. They can be added to just about any baked good or cereal, topped on veggies, ground for breading on meats and tofu, topped on salads…the possibilities are endless!

I use flax quite often, although I don’t think I’ve mentioned that here before. When Lily started eating solids, it was recommended by my mother-in-law and sister-in-law that I add ground flax meal to her cereal and breast milk, and I’m glad I heeded their advice. Omegas are especially vital to helping a baby’s brain development as you have probably read or been told by your child's pediatrician if you have a good one, so go ahead and pick up a bag and just sprinkle it right on your baby’s or child’s cereal- they probably won’t even notice a difference in taste or texture, but if they do, they will get over it eventually. 

Save this recipe for your own "too early" mornings, and hopefully it will rescue your husband or screaming child from getting his/her head chopped off ;)