My older daughter has been really into baking on her own lately. She wants me to be in the kitchen with her, but she wants to do things all herself. Her favorite thing in the world is when I say to her “Hey, I found a recipe that you can make all by yourself!” She loves it. I can tell as soon as she is old enough to be in the house alone…watch out. It is going to be all about the baking.
I remember when I was younger, I was the exact same way. I actually only liked baking when I could be in the kitchen myself…I should have known then, it was going to be my sanctuary. I still laugh to this day when my sister and I decided to make a money cake. It was her job to get the money. She found some change, and we dumped it into the batter. Of course it all sunk to the bottom, but we didn’t think about that. We thought it would be so hilarious for our parents to eat this cake and as a surprise, end up with money in their mouth? I can’t seem to remember how much trouble we got in – but let me tell you, if my girls every did anything like that, not only would I freak out, my almost over-protective husband would freak out more. What would be worse, breaking a tooth, choking, or getting sick from germs on the coins? I am sure we didn’t wash them.
I picked out a nice safe recipe from Cooking Light for her to make, and they were delicious. We both agreed she should adapt it slightly to fit her tastes, which she did. This is the perfect recipe for kids – not only is it fun and easy to make, it is perfect for packing in their lunch boxes – and because they stay good for a couple of weeks, you are set! Start cooking with your kids now – or else they will start without you, and then life’s a box of chocolates…you never know what you might get.
- Cooking spray
- 2 teaspoons all-purpose flour
- 3 ounces all-purpose flour (about 2/3 cup)
- 1 3/5 ounces whole-wheat flour (about 1/3 cup)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups packed brown sugar
- 1/4 cup canola oil
- 2 tablespoons fat-free milk
- 2 large eggs
- 1 1/2 cups whole-grain granola
- 3/4 cup chopped mango
- 1/2 cup flaked sweetened coconut
Preheat oven to 350°.
Coat a 13 x 9-inch metal baking pan with cooking spray; dust with 2 teaspoons all-purpose flour.
Weigh or lightly spoon 3 ounces all-purpose flour and 1.6 ounces whole-wheat flour into dry measuring cups; level with a knife. Combine flours, baking powder, and salt in a small bowl; stir with a whisk. Combine sugar, oil, milk, and eggs in a large bowl; beat with a mixer at high-speed until smooth. Add flour mixture, beating at low-speed until blended. Fold in granola and fruit. Spoon batter into prepared pan. Sprinkle with coconut.
Bake at 350° for 20 minutes or until golden. Cool completely in pan on a wire rack. Cut into bars.
For a printer-friendly version of this recipe, please click here: Chewy Coconut Granola Bars