So it's my turn to prepare a "healthy breakfast" for my daughters class! So what does one prepare for a class of 25 three-year olds with different food upbringings?
I figure the simpler the better and that I probably can't go wrong with some homemade cookies.... So I made these today as a practice run and my daughter LOVED them so yep; they passed the test and she is so excited about taking a plateful to her class next week. Thay are super-simple and vegan / gluten-free / nut-free / sugar-free so contemplate all types of allergies. Ingredients: Makes 7 cookies 1 large banana mashed 100g oat flour (if you can't find oat flour just buy oats and put them in the food processor until they become a powder) 1 tablespoon honey 50g raisins 1/2 teaspoon vanilla essence Mix all the ingredients together until evenly distributed. Spoon 7 cookies into a non-stick baking tray and cook on medium heat in the oven for 25mins - 30 mins, until lightly browned. They make a fantastic grab and go breakfast if you are rushed for time!
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My kids love eggs so most of the time I can add whatever vegetables I want and they will devour everything! These little muffins are super healthy and the perfect size for kids to munch on by hand.
Ingredients: (makes 8 muffin cups) 300g butternut squash purée (you can cook the butternut squash 1 hour on high heat in the oven, peel, deeseed and mash so there are no lumps left) 30g freshly grated cheese 30g pumpkin seeds 50ml coconut milk 3 eggs a pinch of turmeric salt and pepper to taste 1 teaspoon dried garlic 1 tablespoon honey 1 teaspoon coconut oil Combine all the ingredients in a large mixing bowl and mix well. Spray oil into 8 individual muffin tins and distribute the mixture evenly. Cook for 45 minutes, until the tops are nicely brown. Enjoy hot or cold! These delicious ice cream bites look too good to be true; but they are completely sugar-free, dairy-free, and full of clean ingredients, so you can let your kids enjoy them without a guilty conscience!
Ingredients: (makes 10-12 bites) 2 bananas, peeled and mashed so there are no lumps left 130ml coconut milk 2 tablespoons honey 1 teaspoon vanilla essence 80g ground unsweetened coconut 100g dark, unsweetened chocolate 1 tablespoon coconut oil Put the mashed bananas, coconut milk, 1 tablepoon honey, vanilla essence and 40g ground coconut in a pan and cook over medium heat for about 45 minutes or until the mixture has reduced to about 40% of its original volume. Make sure you stir the mixture occasionally so it doesn't stick to the pan. Place in the freezer to harden for about 45 minutes. Once the mixture is hard but not yet frozen (you should be able to mould it with your hands), mould into approximately 10 small balls, and then place them back into the freezer. Melt the chocolate together with the coconut oil, 40g ground coconut and the remaining tablespoon of honey in a bowl over boiling water, making sure that the chocolate does not make contact with the water or steam. Once the chocolate is fully melted take the bites and roll them around in the melted chocolate until covered from all sides. Place back in the freezer. Keep in the freezer until ready to serve. Ingredients (makes 6 Homemade Reese's) 3 bananas 200ml coconut milk 2 1/2 tablespoons organic honey 50g unsweetened shredded coconut 150g unsweetened organic dark chocolate 1 tablespoon coconut oil 6 tablespoons homemade pumpkin seed butter (please click on the link at the bottom of the page to see the recipe) Mash the bananas so there are no more lumps and transfer to a pan. Add 1 1/2 tablespoons honey, all the coconut milk and the shredded coconut and cook for about an hour or until reduced to about 30% of its original volume. Leave in the fridge to cool. Melt the chocolate together with the coconut oil and 1 tablespoon honey in a bowl over boiling water. Make sure that neither the water nor the steam make contact with the chocolate. Distribute half the chocolate into 6 muffin tins and spread over the bottom and the sides of the tin. Place the muffin tin with the chocolate bases in the freezer to harden. Once the chocolate is hard press one tablespoon of my homemade pumpkin seed butter into each Chocolate base and then fill up the rest with the banana & coconut mixture. Press down well and remember to leave space on top for a layer of chocolate. Distribute the remaining chocolate over the 6 homemade Reese's so the filling is well covered in chocolate from all sides and place in the freezer to harden. Once the chocolate is hard you can run some hot water over the underside of the muffin tin and tap hard so the homemade Reese's fall out. Decorate with some dried, ground coconut and watch your kids and your guests devour them! I recommend keeping these in the freezer until consumption. Take them out about an hour before serving. Sweet potatoes are just AMAZING! I like to substitute them for ordinary potatoes because they are basically a bomb of sweet goodness and the health benefits of sweet potatoes are far superior! I also substitute them wherever else I can, breads and cakes alike! Due to their deliciously sweet taste you can pair them with ingredients like coconut to give a lovely sweet twist to any bread. WARNING This bread is not for the faint hearted it's a deliciously moist and heavier texture so if you are a "light and fluffy" bread lover try one of my other bread recipes.... Ingredients: 500g cooked, peeled and mashed sweet potato 150ml almond milk 200ml coconut milk 150g wholewheat flour 150g oats 3 teaspoons baking soda 2 tablespoons organic honey a pinch of turmeric salt and pepper to taste 50g dried crushed coconut Place all the ingredients except the almond and coconut milk in a mixing bowl and mash together with a fork until evenly distributed. The sweet potato should be completely mashed without any lumps. Add the almond and coconut milk and continue mashing until you have formed an even dough. Place in a baking tin and cook for 90 minutes on medium heat until a knife comes out dry and the crust is nice and crunchy. Enjoy with my homemade pumpkin nut butter! I don't know about you but I ADORE peanut butter. During each of my pregnancies it was literally the only craving I had! So when I wised up and looked at the ingredients I was, well, a tad disappointed that I was going to have to eliminate it from our kitchen. Then I found out that you can make your own totally natural peanut butter from pumpkin seeds, so woohoo that brought a smile a back to my face!
This is pretty easy to make and actually tastes really close to store bought peanut butter, and you skip all the additives and sugar. Ingredients: 150g dried pumpkin seeds 2 teaspoons stevia 1/4 teaspoon salt 2 teaspoons coconut oil To make this you will need a powerful food processor. Place the pumpkin seeds in the food processor and turn it on. You will need to go slowly and take consistent breaks so as to prevent the food processor from overheating. This process took me about 30 minutes to make with all the breaks. Just keep processing until you reach a peanut butter consistency. The seeds will slowly change from a seed form, to a powder, to a wet sand consistency, and eventually a smooth paste. Once you reach the right consistency add the stevia, salt and coconut oil and blend. Enjoy your nutritious and delicious pumpkin seed butter on toast, or as I do, by the spoonful! Sunday afternoon tea at my house.
Spot the veggie - !Veggieswhat? Mini spinach and cheese quiches + sweet potato & date truffles + sweet potato, coconut & avocado brownie bites + special Chilean sparkling wine thanks to hubby 👍 Zero sugar, zero refined ingredients, zero chemicals. dFor all garlic-lovers like myself (and fortunately my hubby also!) these little bread rolls are just yummy! And well, we all know how much kids love munching on a warm bread roll!
Ingredients (makes approximately 8 breadrolls): 150g wholewheat flour 5 oven cooked and crushed garlic cloves (for a tastier and less potent result its best to cook the garlic in the oven beforehand approximately 45 mins and then peel and crush the cloves) a handful of roughly crushed cashew nuts Salt and pepper to taste a pinch of turmeric a tablespoon of honey 2 teaspoons baking soda 120ml almond milk 1 tablespoon coconut oil melted Mix all the ingredients in a large mixing bowl except the almond milk. When evenly distributed add the almond milk slowly, constantly kneading. Once the dough is ready portion into approximately 8 bread rolls and cook on medium heat for 45 minutes or until lightely browned and a knife comes out dry. Most kids love all things "mini", that they can eat with their hands. These are deviously packed with seeds and spinach and are perfect for a super-healthy, light afternoon tea.
Ingredients (makes 6 mini quiches): How to make the base: 60g chickpea flour 20g chia seeds 20g sunflower seeds a pinch of turmeric salt and pepper to taste a teaspoon of coconut oil Water at room temperature Mix all the ingredients together and slowly add water, mixing constantly with a spoon until you reach a very thick paste consistency. With wet hands divide the mixture into your 6 mini quiche baking tin and press down. How to make the filling: 1 onion chopped 2 garlic cloves sliced 150g fresh Spinach 2 eggs Salt and pepper to taste a teaspoon of coconut oil 50g freshly grated cheese a tablespoon of honey Saute the onion and garlic over high heat using the coconut oil. Once nicely brown add the spinach and cook. Using high heat will prevent the spinach losing too much water. Once cooked take it off the heat and cut the mixture up into small pieces. Once cooled add the cheese, salt, pepper, honey and eggs and mix well. Pour over the 6 mini quiche bases and cook for approximately 40 minutes until lightly brown. Let cool and enjoy cold or hot! So recently there has been loads of hype about the benefits of almond milk: it's dairy-free, lactose-free, low in calories and nutritious.
Personally I use it as a compliment to regular milk both for drinking and cooking. However, it's become so over-commercialized now; that if you read most of the almond milk labels at the supermarket it's hard to find one which doesn't contain some insane sounding chemical or additive! So I began making my own, it's totally natural, cheap, and SO SIMPLE! Below is a quick recipe which takes literally 2 seconds. How to make almond milk: Soak a handful of almonds in filtered water overnight. Use just enough water to cover the almonds. The next day, remove the almonds from the water and place in a blender with water. You can use a ratio of 1 cup almonds to 2 cups water to begin with, and then add more or less depending on your taste. You can also add some vanilla essence, honey or cinnamon, as you like, Blend for at least one minute and then pass the milk through a sieve to remove the almonds. Many recipes recommend using a cheese cloth but seriously, who has one of those? A sieve works just fine for me. You can store it in the fridge for 2-3 days. |