If you’ve been a paid subscriber for some time (thank you, this newsletter exists because of you!), you will be familiar with my “same same, but different” modifications.
It’s a strategy I use to combat my toddler’s food fragility by making small tweaks to the things she already likes. The idea is to build her flexibility muscles by, say, cubing her sweet potatoes instead of cutting them into fries. Or say, subbing purple sweet potatoes for the usual orange.
For others, it might be a strategy to swap in an ingredient your toddler already likes in hopes that they will not reject the whole dish. Not a fan of mushrooms? Try peas, broccoli or tomatoes in these eggy muffins.
Whatever angle you’re coming from, cooking for kids requires the ultimate flexibility of the cook, since we know our diners rarely have it themselves.
If you’ve become reliant and accustomed to recipes that offer a whole array of options for tweaking, my friend Serena Wolf just wrote the cookbook for you.
Every recipe in You Do You has a section at the bottom with numerous substitution options to get your creative juices flowing and help you gain confidence customizing dishes based on both your (or your kid’s) palate and what’s in your pantry.
Into the idea of schnitzel but not a fan of pork or fennel? Make a chicken version and swap in that half container of arugula hanging out in your fridge. Love the White Bolognese but need to keep it gluten- and dairy-free? Use brown rice pasta, which releases a similar amount of starch, and a can of full-fat unsweetened coconut milk in place of the milk and cream. Go for it! YOU DO YOU.
I had the pleasure of gushing about this book before it hit shelves this week, so please allow me to quote myself:
“This cookbook is like having your super confident, funny best friend standing next to you at the stove, telling you not to freak out when you realize you bought the wrong cheese. In Serena Wolf’s world, you don’t need the perfect setup (or even a complete grocery list) to cook an ideal meal. You Do You gives any busy, harried cook the foolproof formulas they need to produce delicious, unfussy dinners and have more fun in the process. If there are Beef Bourguignon Meatballs with a side of Party Peas and Carrots on the menu, you’re pretty much guaranteed to enjoy yourself.”
Today Serena is generously sharing one of her brilliant breakfast recipes that checks a lot of Munch Menu boxes. These morning glory oatcakes have hidden(ish) vegetables. They are freezable for quick breakfasts. And they have a few raisins to boot.
My hi-fi pancakes have been a reader favorite over here, so please take this opportunity to shake up your usual morning recipe and try something new…while still doing YOU. Personally, I’d love to swap zucchini for the carrot in these cakes like I do in my baked oatmeal!
While you’re at it, make sure to pick up a copy of Serena’s incredible book You Do You!
Happy munching,
Phoebe
Morning Glory Oatcakes
(Makes 12 oatcakes/serves 3 to 6 depending on how you choose to top them)
These not-too-sweet oatcakes, packed with grated carrot, apple, raisins, and walnuts, are much heartier than traditional pancakes, with more of a nutritional punch. They’re perfect eaten as a short stack with a little butter and/or maple syrup, but I also highly recommend slathering them with nut butter, cream cheese, or any other toppings you can dream up for a handheld breakfast or snack. And since these oatcakes keep fantastically, leftovers are a beautiful thing. Store them in a paper towel–lined airtight container in the fridge for up to 4 days or place them on a parchment-lined rimmed baking sheet in the freezer for a few hours until frozen solid. Once frozen, transfer the oatcakes to a freezer bag or container and store in the freezer for up to 4 months. To reheat, pop the cakes in the toaster directly from the fridge or freezer or microwave in 15-second increments until warmed through.
1 1/2 cups old-fashioned (aka rolled) oats (not quick-cooking oats!)
1 large egg
3/4 cup milk of your choice
2 tablespoons pure maple syrup or honey, plus extra for serving
1 1/4 teaspoons ground cinnamon
Pinch ground nutmeg
Pinch Diamond Crystal kosher salt
2 teaspoons baking powder
1/2 cup grated carrot
3/4 cup peeled and grated Granny Smith apple
3 tablespoons golden raisins (optional)
3 tablespoons chopped walnuts or pecans (optional)
Butter or coconut oil for cooking the oatcakes
Add the oats, egg, milk, maple syrup, cinnamon, nutmeg, salt, and baking powder to a blender. Blend until smooth. Transfer the batter to a bowl and gently fold in the carrot, apple, raisins, and walnuts (if using). The batter will be quite thick and sticky.
Preheat a large skillet over medium heat. When hot, add a little butter or coconut oil and swirl to coat the bottom of the pan. Add scant ¼-cup measures of batter to the skillet. (You can eyeball it if you like, but if you do use a measuring cup, grease it so that the batter will slide right out, or use a spoon or spatula to scrape it from the measuring cup into the pan.) If necessary, gently flatten the oatcakes and/or nudge them into a roughly circular shape with a spatula. Cook for about 3 minutes, until browned on the undersides. Carefully flip the oatcakes with a thin spatula and cook until the opposite sides are browned and the cakes are cooked through, another 2 to 3 minutes.
Transfer the oatcakes to a plate, add a little more butter or oil to the skillet, and repeat the cooking process with the remaining batter. (Depending on the size of your skillet, you’ll need to cook the oatcakes in 3 or 4 batches.)
Serve the oatcakes warm or at room temp with the toppings of your choice (see You Do You).
YOU DO YOU
To make egg-free oatcakes, replace the egg with either ¼ cup unsweetened applesauce for extra apple flavor or 1 1/2 tablespoons melted butter or coconut oil plus 1 tablespoon water.
Regular raisins and pitted and finely chopped Medjool dates are excellent alternatives to golden raisins.
Should you want to make a simple fruity oatcake, replace the carrot, apple, and raisins with 1 cup berries or diced fruit of your choice.
A small amount of vegetable or canola oil can be used to grease the pan if necessary.
A few favorite topping combinations:
Butter or nut butter + pure maple syrup
Cream cheese + apple butter
Butter + cinnamon sugar
Peanut butter syrup (equal parts peanut butter and maple syrup warmed and whisked together)
Mashed or sliced avocado + sliced turkey
Smoked turkey + cheddar + arugula sandwiched between two cakes, with a little Dijon for a sweet and savory sandwich
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My latest cookbook is your culinary and dietary road map to reclaim your favorite comfort foods without the consequences (complete with 130 anti-inflammatory gluten free recipes…that are also family friendly!). Ina Garten says “I love this book!”—listen to the queen and order your copy!
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