The camp offers a variety of specialty activities geared towards all different interests and age groups. One of the specialties is Top Chef, which I am so excited to be a part of.
In Top Chef, campers get to spend the afternoons cooking in the MUSE Kitchen. This week's theme for Top Chef is "Snack Shack." Every day the campers and I spend several hours cooking up healthy and creative snacks which are geared towards getting kids to try new foods a think outside the box.
Check in here each day to see what we've been up to and to snag our recipes. The week will culminate on Friday when the campers will actually conceptualize, set up and "sell" food from their very own snack shack!
Whole Grain Waffle Fingers with
Yogurt Cream and Strawberries
For the Waffles
2 eggs,
beaten
¼ cup
vegetable oil
¼ cup
applesauce
1 tsp
vanilla extract
1 cup whole
wheat flour
½ cup flax
seeds, ground
½ cup AP
flour
1 tsp baking
powder
1 TB sugar
¼ tsp salt
Preheat waffle iron.
In a large bowl, combine eggs,
vegetable, oil, applesauce and vanilla extract. Whip until well incorporated.
Add the remaining ingredients and fold together to achieve a smooth batter.
Spray the waffle iron with cooking
spray. Add batter to lower chamber of iron (Do not over fill). Cook until
waffles are golden brown.
For the Yogurt Cream
1 cup plain
yogurt
½ tsp
vanilla extract
1 TB agave
nectar
Mix the yogurt with the agave and
vanilla extract.
Line a perforated pan with cheese
cloth and place the pan over another deeper pan which will catch the water as
the yogurt drains.
Spread the yogurt out over the cheese
cloth in a thin layer. Refrigerate at least 2 hours before serving.
15 strawberries, cleaned & sliced
Yogurt Cream
Waffles
Top each waffle with a smooth layer of yogurt cream. Garnish with strawberries and serve.
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