Recently, my six year old enjoyed sweet potato pancakes. I was so thrilled with getting more veggies down him that it inspired me to create a new vegetable bread. I took the standard Zuchinni Bread recipe and substituted white rice flour and millet. I used 5 eggs, doubled the baking soda and chopped up two cups of zuchinni, brocolli, and carrots. The bread looked and smelled wonderful (brown sugar, cinammon, and chopped walnuts), but was very dry. I had forgotten the oil. I feared that it would end up in the trash due to the kids picky eating habits.

"Necessity is the mother of all invention." Slice the sweet bread and soak it well using one egg and a little water. Fry it up using a non-stick (without scratches) pancake pan, add maple syrup or black strap molasses - and waaalaaah! The kids gobbled it down. They also couldn't see the green and orange colors floating throughout the bread.

On the pro side: my kids ate veggies, protein, and gluten free grain for breakfast. Hooray!

Money wasn't wasted!

Time wasn't wasted!

It was avoid free!

On the con side: Are my kids getting too much cholesterol due to the eggs? Hmm - 6 eggs spread throughout two cups of flour. I don't know.

Am I baking my vitamins right out of my vegetables?



Here's what I do know: we are improving slowly and steadily over time. Back to you soon.....