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Kids In The Kitchen

Kids In The Kitchen

Last week we decided to make some sweet treats; peanut butter & chocolate cups. They’re absolutely delicious and very moreish. I’m sure the kids ate more peanut butter & chocolate while they were making them!

This is something the kids can pretty much do by themselves, apart from melting the chocolate as they can’t reach the microwave.
They love the feeling of responsibility and accomplishment of doing it by themselves. As long as you’re prepared for lots of chocolatey mess, spoon licking, double dipping and a messy finished product; you’ll enjoy it as much as they do.

Here’s the recipe:

Makes 22 cups

You’ll need:

* A million spoons
* Several cloths to wash with
* Lots of patience
* Self restraint so as not to interfere

Ingredients:

* 3 cups dairy free dark chocolate chips melted (I use 70% Ghana gallets from vetro)
* 3/4 cup peanut butter (I use smooth. You might not use this much, but the kids will eat it as they go!)

Method:

* Line 2 muffin trays with silicone muffin cups
* Spoon 2-3 teaspoons of melted chocolate into each muffin cup. Try to spread it out as evenly as possible
* Place the trays in the fridge or freezer until solid (this will only take 10 minutes max)
* Spoon a teaspoon or as much as they like of peanut butter onto the solid chocolate (spread it out a little)
* Cover the peanut butter with the rest of the melted chocolate (try to cover all the peanut butter, but it really doesn’t matter)
* Place the trays into the fridge or freezer until set (again this will only take 10 minutes max. Enough time to wash hands, legs, faces, chairs, table 😂)

Then pop them out of the muffin cups and eat!

Store them in an airtight container either in the fridge or freezer for as long as they last. I suggest stashing some at the back of the fridge for yourself 😂

* If you can’t do peanut butter, use a chia jam instead *

 

Easy tray pancakes

Easy tray pancakes

Weekends are for pancakes!

Most kids love pancakes, but if like me you hate standing at the stove for 30 minutes flipping them and listening to the kids screaming ‘are they ready yet?’ This recipe is for you.

It’s so easy, just mix, pour and bake. Everyone gets to eat at the same time and your not standing around for ages….win, win!

I didn’t have any yogurt this morning so we just had ours with rice syrup. You can use whatever fruit you have too. Plus you can change up the flours to any you prefer.

Enjoy 😊

Ingredients:

2 flax eggs (14g ground flax seed and 10g water)

2 ripe bananas

1 tsp vanilla extract

2 tsp baking powder

1 tsp cinnamon

1/4 cup organic rice syrup (plus extra for serving)

3/4 cup organic buckwheat flour

1 cup organic wholemeal flour

2 1/4 cups soy milk (or any plant milk you like)

1 1/2 cups mixed frozen berries

Method:

Preheat oven to 180 degrees

Line a square 10 inch pan with baking paper

* In your thermomix or food processor add:

2 flax eggs – mix gently for a few seconds and leave it to thicken for a minute while you get the other ingredients ready

* Add in the bananas, vanilla, cinnamon, rice syrup if using and baking powder. Blend until smooth; around 10 seconds

* Add buckwheat flour, wholemeal flour, soy milk and blend until combined

* Add berries and mix gently, being careful not to break up the berries

* Pour into lined tray and tap it on the bench to ensure the mixture is even

* Bake on the top shelf for 20-25 mins. The top should be nice and brown and the berries gently bursting

* Leave to cool for 5 minutes before slicing

* Serve with fresh fruit, your favourite yogurt and or rice syrup

Father’s Day cookies

Father’s Day cookies

It’s Father’s Day here in NZ. These cookies are a lovely treat for him. You could make them yourself or if your children enjoy baking, get them to make them for their dad.

These cookies use light brown sugar. So they’re not refined sugar free. They’re are however ridiculously addictive fresh out of the oven. You’ve been warned!

Makes 16

1⁄3 c unsweetened applesauce

½ c light brown sugar

1 tsp vanilla extract

¼ c nondairy milk

1 c whole-wheat pastry flour

1 tsp baking powder

¼ tsp fine salt

1 tbsp cornstarch

few dashes of ground cinnamon

½ c vegan chocolate chips

Method:

Preheat oven to 200˚C

Grease baking tray or line with parchment paper

In a large bowl combine applesauce, sugar, vanilla extract, and nondairy milk

In a small bowl whisk flour, baking powder, salt, cornstarch, and ground cinnamon together

Transfer the dry mixture into the wet mixture in three batches. Stir until almost combined

Fold in chocolate chips

Drop spoonfuls on baking tray and bake for 7–10 minutes for a soft and light cookie or a few minutes more for a firmer cookie, being careful not to burn.

Variation:

Double Chocolate Chip Cookies: Replace 2 tbsp of flour with 2 tbsp of unsweetened cocoa.

Note:

For a firmer cookie, work a fresh banana into the flour (crumble it in until you have clumps). If your banana is ripe, reduce sugar.

Cool on the tray for 5 minutes before tratransferring to a wire rack to cool completly (if they last that long)!

Enjoy 😊

Christmas Chocolate Slab

Christmas Chocolate Slab

Christmas is just around the corner. If you love chocolate as much as we do, then you’ll love this Christmas themed treat. I serve it with a platter of other goodies but you can serve it alone. I’ll also be giving away little bags as presents for my kids’ teachers. If you can resist eating it, you could wrap the pieces up for your tree decorations. 

I use 90% cocoa dark chocolate drops as its not too sweet, but you can use whatever you like. The cranberries add a chewy sweetness and the raspberry powder gives a sharp, sweet pop which you’ll love.

This recipe makes enough to line a 9 by 9 inch square pan. It comes out quite thin, so if you want thick chunks, simply double or triple the amount of chocolate you use! 

Ingredients:

1 cup dark chocolate drops 

2 tbsp almond milk

1/4 cup cranberries 

1/8 cup pistachios, crushed 

1 tsp Fresh As Raspberry powder 

Method:

Bring a small saucepan of water to the boil, with a bigger bowl on top 

Line your rectangular tray 

Add the chocolate and milk to the bowl and stir occasionally until melted. If the chocolate is too thick, add a little more milk

Once melted, pour the chocolate into your lined pan. Sprinkle over the cranberries, pistachios, then the raspberry powder 

Place the tin into the freezer for 20 mins until the chocolate is solid again

Once solid, remove the paper from the tin and roughly chop the slab into pieces

The slab will keep in an air tight container for a few weeks, but it won’t last that long! 

Sunday Funday

Sunday Funday

I love sundays. We always have a family outing in the mornings; today was spent at the beach. While the toddlers slept this afternoon, I got to cooking. It was a mega cook up for next week’s lunches.

I made:

1. crispy baked chick peas. They marinated for 2 days in braggs liquid seasoning, pure maple syrup and liquid smoke. They are so delicious, I had to force myself not to eat them all.

2. Brocolli and spinach tots. I used chickpea flour instead of breadcrumbs and they turned out absolutely delicious!

3. Blueberry and apple chia jam. I added the chia seeds after I had blended the fruit. It sets in the fridge and is good to eat after 30 minutes. It’s the easiest jam I’ve ever made!

4. Spelt flour and raisin scones. With only 4 ingredients, these scones only took 5 minutes to make and cook in 10! They’re lovely with the jam.

5. Date and peanut butter chocolate chip cookies. I use buckwheat flour for these cookies, as it creates an amazing texture alongside the peanut butter. I use just enough flour to hold everything together. They melt in your mouth.

6. Date, almond and oat cookies with vanilla are a favourite.

7. Potato curry balls coated in buckwheat flour and breadcrumbs.

8. Dinner was the potato curry mix as patties with rice and veggies.

I’ll only need to add veggies and fruit to the lunchboxes now which will make life much easier.

If you’d like any of these recipes, look out for my next lunchbox workshop!

Peanut butter caramel slice

Peanut butter caramel slice

I’ll keep this brief as I know you just want the recipe!

A few things to remember.

* it is plant based so there is no added oil, no dairy, no refined sugar and no refined flours

* it won’t taste exactly like the one filled with the above ingredients; it’s better!

The recipe makes around 20 smallish slices, depending on how big you cut them.

Store them in the fridge for as long as they’ll last…around 4 days in our house.

Ingredients:

2.5 cups dates, soaked for at least 2 hours in boiling water (the longer you soak the dates, the easier it’ll be to process them)

3 tbsp of the date water

1 tbsp pure maple syrup

3 tbsp organic smooth peanut butter (use one which is made with only peanuts and no added salt or sugar)

3 cups organic rolled oats

200g quality dark chocolate (I use Whittakers 70% cocoa dark Ghana)

3tbsp plant milk

Method:

Preheat your oven to 180°

Line a large rectangular baking tray with baking paper. The tray needs to be at least 4cm deep

Drain the dates reserving 1/4 cup of the water

Transfer the dates to a food processor and blend to a paste. Add a tablespoon or 2 of water if required. You may need to scrape the sides of the bowl a few times

Add the peanut butter and pure maple syrup, blend until mixed

Add the oats 1 cup at a time. Blending until mixed, in between adding each cup. Scrape the sides of the bowl if needed. If your food processor bowl is too small, transfer the mixture to a regular mixing bowl and mix by hand

Pour the mixture into your lined tray, pressing it down evenly with a metal spoon

Cook for 20 minutes

Remove the tray from the oven and allow to cool

Break up the chocolate and place into a microwave safe bowl with the plant milk

Heat on high in 30 second increments, stirring in between until the chocolate is melted

Pour the chocolate onto the oat base and spread evenly

Place the tray in the fridge for at least 45 minutes (this part is torture but well worth it!)

Remove the slice from the tray by lifting the sides of the baking paper

Place onto a chopping board and slice into desired sizes

Store in an air tight container in the fridge.

* For a smoother base, blend the oats into flour before adding to the date mixture

* For a crumbly base, sub 1.5 cups of oats for almond flour

Enjoy and don’t forget to let me know if you make it x

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