Children need whole grains every day. Whole grains have B vitamins, minerals, and fiber to keep your child healthy. It's easier to help your child in the habit of eating and enjoying whole grains if you start when they are young. Here are some ways you can enjoy whole grains. Check off the ones you have tried.
- Whole-wheat bagels, rolls and bread
- White whole-wheat bread
- Whole-grain cereal
- Brown rice
- Whole-wheat pasta
- Whole-grain tortillas
- Whole-wheat pancakes or waffles
- Whole-wheat crackers
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 6 tablespoons vegetable shortening
- 3/4 cup milk
- 1/4 cup raisins, chopped
- Wash hands with soap and water. Preheat oven to 425°F.
- Combine dry ingredients. Cut in shortening until mixture resembles coarse cornmeal.
- Add milk and raisins; stir until dough leaves side of bowl. Turn dough onto a lightly floured board. Knead about 20 times or until just smooth. Shape into a ball.
- Pat or roll lightly until 1/2" to 3/4" thick. Cut out biscuits with a floured cutter. Place biscuits on ungreased baking sheet.
- Bake at 425°F for 12 to 15 minutes.
Optional Icing: In a microwave-safe dish combine 1 teaspoon margarine and 1/2 tablespoon milk. Microwave on medium power until margarine melts. Add 1/4 teaspoon vanilla and 1/2 cup powdered sugar. Stir until smooth. Spread on warm biscuits.
- Try using white whole-wheat flour. Get the same nutritional benefits as whole white flour but with a lighter color and texture.
- A tomato paste can with the "ends" cut out makes a perfect biscuit cutter — inexpensive and results in the perfect "sized" biscuits for little tummies.
- This a great recipe to make with kids. The dough is easy to handle and only takes a few minutes to bake!
- Serving Size (1 biscuit):
- Calories 114
- Total Fat 5g
- Sodium 180mg
- Total Carbohydrates 15g
- Fiber 1.4g
- Protein 2.4g
Whole Grains Make a Difference, USDA’s Team Nutrition, Nibbles for Health
This newsletter has been peer-reviewed.