Category: childrens health

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Flahavan’s Sweet Seeds and Berries Porridge  😋 😍

These bowls of creamy oaty deliciousness are worth waking up for 🙂

Serves 2|Takes 10 mins

INGREDIENTS:

60g Flahavan’s Progress Oatlets

400ml low fat milk

Pinch of Sea Salt

1 tbsp maple syrup

40g Raspberries

40g Strawberries

40g Blueberries

20g Pecans

20g Seed Mix

METHOD:

Place a pan over a medium heat, add the pecans to the dry pan and toast for 3 minutes.

Add the seed mix to the pan and toast for a further 1 minute then pour onto a plate to cool.

Add the oats to the pan and stir in milk add a pinch of salt.

Bring to the boil then turn down immediately and simmer for 5 mins.

Divide between two bowls and top with the berries, toasted nuts and seeds and a drizzle of maple syrup

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Flahavans baked berry squares with oats for school bags..

These oaty squares by Lili Forberg make the perfect lunchbox snack!

Serves 25|Takes 40 minutes

INGREDIENTS:

2 Cups or 200 g Flahavan’s Organic Porridge Oats
2 eggs
1/3 cup or 70 g melted butter
1 cup or 250 ml milk
3 tbsp or 40 g brown sugar
1/3 cup or 50 g seeds
1 tsp vanilla essence
1 cup or 150 g fresh raspberries and blueberries

METHOD:

Mix all ingredients leaving the berries until last. Pour into a greased and lined baking tray and flatten with a spoon.
Bake on 200° for 30 mins
Cut according to the size you’d like.

Recipe Categories:

 

 

“Happiness is enjoying the little things in life..”

Why not bake these delicious baked berry squares with oats?! Perfect for an afternoon of cooking with the kids.

Ingredients:… See more

Ingredients:
235 g rolled Flahavan’s oats
2 eggs
90 g blueberries
120 g apple compote
40 g brown sugar
240 ml skimmed milk
15 g milled flaxseed
1 1⁄2 tsp baking powder
1 1⁄2 tsp cinnamon
1 tsp vanilla extract
1⁄4 tsp salt

Method:
Preheat the oven to 175°C/350°F/gas 4.
Mix the oats, eggs, blueberries, apple compote, brown sugar, skimmed milk, flaxseed, baking
powder, cinnamon, vanilla extract and salt together in a large bowl. Then pour into a 33 × 23 × 5 cm baking tin.
Bake in the oven until the liquid is absorbed and the oats are tender, about 25–30 minutes.
Cut into 12 equal-sized portions.

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Shane Smith’s chocolate ghost cupcakes  👻 👽 😋

Ingredients

Serves: 12
Prep: 10 mins
Bake: 20-22 mins

· 180g Gem plain flour
· 40g unsweetened cocoa powder
· 150g caster sugar
· 1 tsp baking powder
· ½ tsp bicarbonate of soda
· Pinch salt
· 2 medium eggs
· 160ml milk
· 60ml vegetable oil
· ½ tsp vanilla extract
· 150g Gem chocolate chips

Buttercream
· 200g soft butter
· 180g Gem icing sugar
· 15g unsweetened cocoa powder
· Dash of vanilla extract

Decorate
· 400g white fondant icing
· 24 medium marshmallows
· 50g Gem dark chocolate, melted

Method
· In a large bowl, mix the flour, cocoa powder, sugar, salt and raising agents.
· In a separate bowl, whisk the eggs, oil, milk and vanilla until combined. Add to the dry ingredients and mix gently before folding through the chocolate chips.
· Cover with a clean tea towel and leave to rest for 10 minutes while you preheat the oven to 200°C (180°C fan).
· Line a 12-insert muffin tin with paper cases and divide the batter evenly between them.
· Bake for 7 minutes, then reduce the temperature to 170°C (150°C fan) and bake for a further 15 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack.
· For the buttercream, beat the softened butter, icing sugar, cocoa powder and vanilla together until smooth and fluffy. Pipe a small amount onto each cooled cupcake.
· On a surface lightly dusted with icing sugar, roll out the fondant and cut out 12 x 4″ circles.
· Stack two marshmallows, one on top of the other, on top of the buttercream and drape a fondant circle over them to create a ghost shape.
· Finish with two dots of melted chocolate

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Georgina Hayden’s churros Dutch baby recipe:

Hayden says this is her ‘kids’ dream breakfast’.

Ingredients

“I love classic Spanish churros for breakfast – who doesn’t?” Chef Georgina Hayden says.

“Dipped in hot chocolate, they’re such a treat, but deep-frying is not something I want to be doing on a weekday morning (or any morning, come to that). This is a striking and fun alternative.

“As with all good batters, you can just leave this one in the fridge overnight for next-level effortlessness. My kids’ dream breakfast.”

Churros Dutch baby

Serves: 4

  • 85g plain flour
  • 275ml whole milk
  • 3 large eggs
  • A good pinch of sea salt
  • 1tsp vanilla extract
  • 50g unsalted butter
  • 4tbsp icing sugar
  • 1tsp ground cinnamon
  • 150g chocolate (Hayden likes a mixture of dark and milk, but whatever floats your boat…)
  • 200ml single cream

Method

1. Blitz the plain flour, 175 millilitres of the whole milk, the eggs, sea salt and vanilla in a blender until smooth. You can also do this by hand with a whisk.

2. If you can, cover and leave the mixture to rest for 30 minutes, or in the fridge if leaving longer (though bring the batter to room temperature before cooking).

3. Preheat your oven to 220°C/200°C fan/gas mark seven.

4. Cut the butter into cubes and place in a large ovenproof frying pan or cast-iron pan.

5. Pop into the oven until the butter has melted and is browned (this adds loads of flavour), but you don’t want it to burn, so keep an eye on it.

6. Working quickly and carefully, leave the pan in the oven, pour in the batter and shut the door. Leave it untouched for 20 minutes (do not open that door!).

7. Then reduce the oven temperature to 180°C/160°C fan/gas mark four and bake for a further five minutes.

8. While the pancake is baking, make the cinnamon sugar and the hot chocolate. Mix the icing sugar and ground cinnamon and set aside. Cut or break the chocolate into small equal-sized pieces and place them in a heatproof bowl.

9. When the Dutch baby is almost ready, heat the single cream and remaining 100 millilitres of milk in a small saucepan over a medium heat, so it is hot but not boiling. Remove from the hob before it starts to bubble, then pour it over the chocolate. Leave for one minute, then stir until you have a thick, smooth chocolate sauce.

10. When the Dutch baby is ready, remove from the oven and dust straight away with the cinnamon sugar, as evenly as you can. Serve with the chocolate sauce on the side.

MEDesque by Georgina Hayden is published in hardback by Bloomsbury Publishing. Photography by Laura Edwards. Available now.