Easy To Make Sweet Treats
Cooking with children is such a fantastic activity with a very yummy result! Why not teach your kids from an early age, and reap the benefits later when they are skilled and confident to cook a meal for you.
I’ve got a few kids cookery books that are basically simplified versions of adults cook books and are so easy to follow. So I thought I’d share 3 scrumptious and healthy snacks you can make in a jiffy with limited kitchen skills.
I’ve been making this Banana muffin recipe for around 30+ years. It’s barely out of the oven before it’s gobbled up and only the aroma of a freshly baked treat remains.
125g butter (I use unsalted organic)
3/4 cup sugar (I use 1/2 white & 1/2 coconut)
3 medium bananas (ripe)
2 cups self-raising flour (I use 1/2 S.R. wholemeal & 1/2 coconut)
pinch salt (pink salt if you have it)
1/2 tsp bi-carb soda
2 tbsp milk (I use coconut milk)
Cream butter & sugar until light & creamy. Add eggs one at a time; beat well after each addition. Peel and mash bananas, add & mix well. Fold in the sifted flour, salt & bi-carb alternately with the milk.
Spoon mixture evenly into greased muffin tray. I like to sprinkle cinnamon sugar on each muffin mixture. Bake in moderate oven approx. 20 minutes.
Tip: I like to add 1/2 cup of shredded coconut to this mix. You can also add sultans if the kids like them but maybe take a little sugar out as they’re quite sweet.
Ginger Snap Cookies
2 cups spelt flour
1 tsp baking powder
1 tsp – 1 tbsp ground cinnamon
1-2 tbs ground ginger for milder spice flavour, up to 4 tbsp for strong spice flavour
½ tsp salt
½ cup melted butter
¼ cup of coconut sugar
¼ cup of maple syrup
1 large egg, well beaten
Zest of 1-2 lemons
1. Preheat the oven to 180 degrees and line 2 trays with unbleached baking paper.
2. In a large bowl whisk together the flour, baking soda, cinnamon, ground ginger, and salt.
3. In a separate bowl mix together the melted butter, coconut sugar, maple syrup, egg and lemon zest.
4. Pour butter and sugar mixture over the flour and mix together to form a dough. If the dough is too wet add a little more flour, if too dry add a little water.
5. Dust some flour over a clean and dry bench top. Using a rolling pin, roll dough to 1 cm thick. Use a cookie cutter to cut out shapes of approx 20 +cookies laying on pre-prepared baking paper.
6. Bake for 7-10 minutes or until cookies slightly darken and become fragrant.
100ml almond milk (any other milk will suffice)
50gm organic honey
15 gm shredded coconut
1 scoop chocolate protein powder
- Combine all the ingredients listed into a food processor and blend on full power.
- Once the consistency of the mixture sticks together and the nuts are broken down you can start rolling into balls about 3-4cm in diameter.
- Pour shredded coconut onto a plate and coat the balls by rolling them in the shredded coconut.
- I’ve included protein powder in my recipe, but you don’t need to add this. However by removing this you reduce the protein content in each ball by about 2 grams.
- Refrigerate for an hour or two before eating.
Look out for our next blog with some delicious smoothie recipes soon! @wedding_nanny
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