Kid’s Breakfast Nuggets
Start your day with a recipe that’s as nourishing as it is delicious! These Kid’s Breakfast Nuggets with Cashew Crème Frosting are a perfect blend of flavor, health benefits, and simplicity. Designed to support growing bodies and energize busy mornings, this recipe is packed with alkalizing ingredients like amaranth, plantains, and apples that promote liver health and balance the body’s pH. Complete plant-based proteins from nuts and seeds make these nuggets satisfying, while fiber-rich coconut flour and flaxseed help support digestion and gut health. Lightly spiced with cinnamon and nutmeg, they’re naturally sweet and kid-approved, offering a wholesome alternative to sugary breakfast options. Paired with the Cashew Crème Frosting, this meal feels like an indulgence while delivering the nutrition your family needs to thrive. I hope you enjoy this fun, flavorful way to make mornings feel magical!
Ingredients:
- 1 medium apple or pear
- 3 slices frozen plantain (https://amzn.to/4ak6dQe)
- 1/2 cup cooked amaranth (https://amzn.to/3WoOwsV)
- 1/4 cup shredded coconut (unsweetened)
- 1/4 cup ground hazelnuts, almonds, or hemp seeds
- 2 tbsp coconut flour (https://amzn.to/40iSTqG)
- 2 tbsp ground flaxseed mixed with 4 tbsp water (flax egg)( https://amzn.to/4hkqeIu)
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp vanilla powder (optional, for extra flavor)
- Pinch of sea salt
- Optional: 1/4 cup finely chopped dates or figs (adds natural sweetness)
Instructions:
- Cook Amaranth: Cook 1/4 cup raw amaranth in 1/2 cup water (1:2 ratio) or according to package instructions until soft and water is absorbed. Use immediately without letting it cool.
- Process Ingredients:
- Start with the apple or pear. Pulverize it in a food processor until smooth. Remove and squeeze out excess liquid using a cheesecloth.
- Pulse hazelnuts (or your chosen nuts/seeds) in the processor until finely ground.
- Add each ingredient to the processor one at a time (plantains, cooked amaranth, shredded coconut, coconut flour, flax egg, spices, and optional ingredients), pulsing between additions to ensure a smooth, not-too-chunky consistency.
- Adjust Consistency: If the mixture feels too wet, add an extra tablespoon of coconut flour. It should hold together easily when shaped.
- Shape Nuggets: Form the mixture into small nugget shapes or press into molds. Place them on a parchment-lined baking sheet.
- Cook Nuggets:
- Bake: Preheat oven to 350°F (175°C). Bake for 20-25 minutes until golden.
- Pan-fry: Heat a little coconut oil in a skillet and fry nuggets until golden brown on each side.
Cashew Crème Frosting
Ingredients:
- 1/2 cup raw cashews
- 6 oz canned coconut milk (shake the can well before opening)
- 1-2 tbsp maple syrup or a small piece of frozen plantain for sweetness
- 1/2 tsp vanilla powder or 1/4 tsp vanilla extract
- Pinch of sea salt
- Optional: 1/4 tsp cinnamon for a warm flavor
Instructions:
- Blend Ingredients: Bring the cashews to a boil and then let them sit for 10-15 minutes. Strain off the liquid from the cashews. Then combine cashews, coconut milk, maple syrup (or plantain), vanilla, and sea salt in a blender or food processor. Blend until smooth and creamy.
- Adjust Consistency: Add more coconut milk 1 tablespoon at a time if the sauce is too thick.
- Optional Chill: If you prefer it thicker, refrigerate the sauce for 15-20 minutes before serving.
