In the kitchen with little time, little money and little people
I took my children apple picking a few weeks ago, and we came home with masses of apples – way more than we needed really, but it was so much fun picking, that we just kept going. Since then we’ve been making a lot of apple dishes, and these apple muffins have come out as a real favourite. My girls request them. Since they only take two apples we decided to freeze some in packs of two for use over the winter months too.
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A few years ago I made the perfect carrot cake. I don’t know what recipe I used and have never found it again, but I suspect if I did I wouldn’t use it anymore anyway – it probably had too much sugar and white flour in it anyway.
I’m still in search of the new ‘perfect’ carrot cake, but these come up a really good alternative, in the meantime.
They last two or so days in a lunch box, and make a great school snack, largely because they’re ‘cake’ without being ‘cake’. We also make them without frosting to make them that little bit healthier, but really, I don’t think it needs anything more anyway.
If you don’t have Rapadura*, you can substitute for brown sugar, but Rapadura is a healthier alternative. I have linked you to the brand we use. Same for the coconut oil.
Possibly one of my favourite things about this carrot cake is that it is so quick and easy to make – no faffing required, and it is really tasty.
I don’t use artificial sweeteners, and I certainly don’t let my children consume Aspartame. The problem with anything ‘sugar free’ or ‘free from’ is that to replace the sugar, they usually put a list of chemicals in it’s place. When that’s the case, I’d rather just have the sugar.
A great substitute for sugar in baking, is dates. Pureed with just a little water to help the machine, I often replace date puree for sugar at a one for one ratio. Try it, and see what you think!
Despite the ‘wheat’ in the name buckwheat, there is no wheat in it – it’s entirely wheat free. The consistency is a little different than normal flour and it may take a little getting used to, but it’s entirely worth it!
There’s a brand of ‘chocolate’ bar that we love around here, but it’s pretty expensive. They put the ingredients and roughly the amounts on the back of the packaging though, so we’ve been trying to make them the same. I think we need some kind of cold pressing equipment to make them stick together as bars, but they work pretty well rolled into balls or made in a brownie pan.
The reason I love these for my children is that apart from the cocoa – and you can substitute it for cacao – there’s only fruit and breakfast oats in it. When my daughter refuses to have breakfast, she’ll have these, and I’m just fine with that on occasion.
Another bonus of date balls, is that they are pretty versatile. Just add the basics, and the rest is up to you.
Put them on a pretty plate, and wrap a ribbon around, and you’ve got a lovely gift too.
For twenty more date ball ideas, check out Bliss Balls For Beginners.
Reposted from Diary of a First Child
Scones are so quick to make, and they are a great lazy morning breakfast, or tummy filler for toddlers and kids. Getting them to forage for the greens and help in the mixing makes the food a lot more appealing to eat too, so this is a great recipe for getting some greens into little people.
Ramsons are also full of vitamin C and iron, so great fortifiers for change of season protection against colds.
Reposted from Diary of a First Child