The holidays are the perfect time to turn everyday baking into festive fun, and with a few simple swaps, you can sneak in extra nutrition without losing an ounce of the magic.
April Hamilton, RN, pediatric GI and healthy weight nutrition nurse with FMOL Health | Our Lady of the Lake Children’s Health, shares her favorite tips for healthy holiday baking with kids — from simple swaps to fun upgrades that make your treats brighter, better and just as delicious.
“Learn how to cook. Try new recipes, learn from your mistakes, be fearless and, above all, HAVE FUN!” — Julia Child
Invite Kids into the Kitchen
Break out the mixer and dust off those cookie sheets. School is out, and the kids are looking for some fun. Beckon them to the kitchen, the perfect place to welcome conversations that get missed in the hectic work week.
It is a happy coincidence that when you need an extra hand with holiday baking, the elves have arrived and are ready to help.
They can measure, mix and mash and before you know it, you’ll be having tons of fun in the kitchen with your helper by your side. Suddenly, all smiles, the timer dings and your creations are ready.
Make It (Mostly) Mess Proof
For mess-proof cooking with kids, think BIG — a big mixing bowl, even for small jobs — helps kids keep their ingredients in the bowl rather than spilling out everywhere. Big cutting boards also help contain the mess to a minimum.
Healthier Swaps That Still Taste Like the Holidays
Thankfully, most grocery stores have a special holiday baking section where you can find what you need all in one place. Try these tips for a healthier take on holiday favorites:
- If baking with chocolate chips, choose dark or bittersweet chocolate which contains less sugar and more polyphenols (a fancy word for plant compounds that add nutrients).
- Add some fresh citrus zest and juice to cookies, cakes and glazes for a bright note and vitamin C boost.
- Substitute whole wheat flour for one-quarter of the all-purpose flour in a recipe to add protein and fiber to your baked goods. For example, if the recipe calls for 2 cups unbleached/all-purpose flour, use ½ cup whole wheat and 1½ cups all-purpose flour.
- A scoop of canned pumpkin and some cinnamon and ground ginger can jazz up plain pancakes into festive pumpkin spice. Pumpkin is a nutrient powerhouse and a flavor favorite! It can also be whisked into the egg mixture for French toast.
- Substituting plain Greek yogurt for sour cream in recipes adds protein and probiotics with calcium for building bones.
- When it’s sprinkle time, place freeze dried berries in zip-top bags and let the kids crush them with a rolling pin to make the most festive and flavorful sprinkles without added sugar, coloring or artificial flavoring.
Recipes Kids Will Love Helping With
Pumpkin Pie Pancakes
Add some canned pumpkin and spices to the perennial favorite pancakes, then top them with a dollop of Greek yogurt and a drizzle of maple syrup or a sprinkle of cinnamon.
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ cup canned pumpkin (not pumpkin pie filling)
- 1 cup milk
- 1 egg
- Oil for the griddle
- Toppings of your choice for serving
Combine the flour, baking powder, salt, cinnamon and ground ginger in a large bowl. Whisk together to combine. Add the pumpkin, milk and egg, and whisk just until smooth.
Rub a teaspoon of oil onto a griddle or large nonstick skillet using a paper towel and heat over medium heat. When hot enough to make a drop of water sizzle, pour the batter by ¼ cupfuls, leaving two inches between each pancake. When the bubbles have popped and the edges are slightly dried, turn to cook the other side (about a minute or two per side, depending on your pan).
Serve on waiting plates with desired toppings.
Makes 12 pancakes to serve four.
French Yogurt Cake with Strawberry Sprinkles
This is reportedly the first recipe that children in France learn to make. It comes together in a snap and checks all the boxes for delicious and nutritious!
- 1 cup unbleached flour
- ½ cup almond flour
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- ¾ cup granulated sugar
- Zest of 1 lemon (save the juice to jazz up your water)
- ½ cup plain Greek yogurt
- 3 large eggs
- ½ cup neutral oil (canola or safflower)
- ½ teaspoon vanilla extract
For the glaze and topping
- 3 Tablespoons powdered sugar
- 2 teaspoons milk
- Crushed freeze-dried strawberries (or other berries)
Butter an 8-by-4-by-4 inch loaf pan and preheat oven to 350.
Combine the flour, almond flour, baking powder and salt in a medium bowl.
Whisk together the sugar and lemon zest in a large mixing bowl. Add the yogurt, eggs, oil and vanilla, whisking until the eggs are fully incorporated. Add the flour mixture and stir with a rubber spatula just until smooth.
Transfer the batter to the prepared loaf pan and bake until golden and split on top and a tester comes out with moist crumbs attached, about 45 minutes. (since all ovens are different, check at 35 minutes).
Let cool in pan on a rack for 5 minutes. Run a thin knife blade around the perimeter of the pan to help release the cake, then tip it out onto the cooling rack top-side-up and let cool completely.
Combine powdered sugar and milk in a small bowl and drizzle the glaze over the cake. Sprinkle with the crushed berries and serve in thick slices.
Cake keeps, covered at room temperature, up to 5 days.
