Nut/Seed Butter Bread
Makes (homes):
15 squares
9 x 13" pan
Makes (centers):
36 squares
12 x 20 x 2 1/2" pan
Ingredients (homes):
- 1 Tbsp. + 1 tsp. Baking Powder
- 1 teaspoon Salt
- 63 g. Sugar (about 1/3 cup)
- 250 g. All-Purpose Flour, enriched (about 2 cups)
- 1 1/2 cups Milk or Water
- 1/2 cup Nut or Seed Butter (Ask parents if kids with nut allergies can have sunflower or soybean butter)
Ingredients (centers):
- 3 Tbsps. + 1 tsp. Baking Powder
- 2 1/2 teaspoons Salt
- 153 g. Sugar (about 3/4 cup + 1 T.)
- 625 g. All-Purpose Flour, enriched (about 5 cups)
- 3 3/4 cups Milk or Water
- 1 1/4 cups Nut/Seed Butter (ask parents if kids with nut allergies can have sunflower or soybean butter)
Directions:
- Whisk together dry ingredients.
- Stir in milk/water and nut/seed butter.
- Spray pan(s) with nonstick spray. Pour into pan(s).
- Bake at 350 degrees F until a toothpick inserted in the center comes out clean, about 20 minutes for a 9 x 13" pan.
Serve:
Serve 1/2 square to each 1-5 year old to count as 1/2 oz. eq. grain.
Serve 1 square to each 6+ year old to count as 1 oz. eq. grain.
Meal:
Breakfast
Lunch & Dinner
Snack
CACFP Credit:
Grain
Record on your menu as:
Quick Bread (Bread and Bread Alternate Food List # 106)
Source:
DCR 2024 Calendar