Recipes Ryedale

Snacks

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Have you got a recipe you and your kids love?

Please contact us it to me for inclusion on the website to share with other Mumblers. This part of the website is ever evolving and I’d love to have your input.

Additionally, if you are interested in doing a regular recipe and food blog, don’t hesitate to get in touch.

Thank you very much

SJ


Carrot, Apple & Sultana Muffins

Makes 12 muffins
175g self raising flour
1 teaspoon ground ginger
1 teaspoon mixed spice
1 teaspoon bicarbonate of soda
100g soft light brown sugar
2 eggs
3 tablespoons golden syrup
150ml sunflower oil
150g grated carrot (peeled)
50g grated apple (peeled & cored)
75g sultanas

Preheat the oven to 200 degrees C & line a 12 hole muffin tray with paper cases
Sift flour, spices and bicarbonate of soda into a bowl then ad the sugar in a separate bowl, combine the eggs, golden syrup and oil, then pour them into the bowl with the dry ingredients.
Whisk until smooth.
Stir in the carrots, apple and sultanas. Divide the mixture evenly between the muffin cases.
Bake for 20-22 mins, until the muffins are well risen and golden brown. Remove from the oven, leave in the tray to cool for about 10 minutes, then transfer the muffins to a wire rack to cool completely. Store in an air tight container.

To make 24 mini muffins, chop the sultanas in half and reduce the baking time to 10-12 mins.

Thank you Tilly for the recipe!


Carrot Flapjack

150g rolled oats
175g finely grated carrots
175g grated cheese
1 egg beaten
pinch of mixed dried or fresh herbs
salt & pepper
bit of butter

In a bowl mix the oats, carrots, cheese, egg and herbs well. Season and press into a 20cm square flapjack tin that you have base lined with baking parchment. Dot the butter on top. Bake for 25 mins in a moderate oven (180 degrees C) until set and browned.

Serves 6 very generously. Prep 10 mins, cook 25mins.

Thank you to Steph for recommending the recipe


Fun Recipes to cook with kids!

Little Seed Oils have some brilliant printable recipes for kids, designed to keep the kids engaged with a bit of help from parents!

Little Seed also have some good advice for getting veggies in to kids!

Here are their top tips: 

  • Chop it small! Grating or blitzing raw veg in a food processor rather than chopping it can make it even easier to hide in sauces, soups and stews!
  • Blend it up! What they can’t see won’t hurt them, so hide the evidence
  • Make it fun! Get the kids involved using some of the above recipes.
  • Dip it! Some kids turn their noses up at cooked veg, but love the crunch of raw carrot sticks, celery and cucumber. Prepare some tasty veggie dips to go with it such as pumpkin houmous or beetroot and butterbean dip.
  • Bake with it! There are so many great baking recipes using fresh fruit but even veg can be used to make tasty treats – carrot cake or grated courgette in savoury muffins or scones

Ginger nut biscuits

These are definitely a naughty treat for those with a sweet tooth.  They’re so easy to make, so even the smallest of hands can get involved!

350g plain flour

2 tbsp ground ginger

1 tsp vanilla essence

1 egg

175g caster sugar

1 tsp baking powder

2 tbsp golden syrup

115g unsalted butter

In a mixing bowl place the flour,ginger,baking powder, ginger, vanilla essence and egg and combine until crumbly. In a saucepan melt the butter and golden syrup over a low heat.  Remove from the heat and pour directly into the dry ingredients and mix together with a wooden spoon (I suggest using your hands towards the end so the mixture resembles a rough dough.  Gently take small handfuls of the dough, roll into a ball and place on a lined baking sheet.  Once you have placed all the balls on the baking sheets push them down individually so they look flat (remember the rounds will expand in the oven so leave plenty of room between each biscuit).  Place in the oven for 15-17 mins at 170oC or until lightly golden on top.

Carefully remove from the oven and leave to cool completely.

Enjoy with a large cup of tea xx

With thanks to Auntie Lilly


Healthy Frozen Yogurt Breakfast Pops Recipe

These Frozen Yogurt Breakfast Pops are healthy enough for breakfast and fun enough for dessert! A super easy recipe for kids – even a toddler can make them!

Ingredients:
750g Yogurt*
handful granola
handful blueberries
handful raspberries

*I used three flavours of yogurt which gave these some really pretty colours, but you can use whatever flavour you prefer. For a really healthy treat, natural or Greek yogurt is perfect because it doesn’t have any added sugar. Dairy free yoghurt alternatives such as soya yoghurt also work for this recipe.

Equipment:
9 silicone muffin or cupcake cases
lollipop sticks or cake pop sticks

Method: 
Lay 9 silicone cups out on a small baking tray or plate. Be sure to check that the tray or plate fits into your freezer first.
Place a spoonful of yoghurt into the bottom of each silicone cup. Add a few raspberries and blueberries, then sprinkle a spoonful of granola into each cup.
Dollop over some more yogurt, until each cup is nearly full.
Push a lolly stick or cake pop stick into each cup, standing straight up if possible. You can also put the sticks at a slight angle if freezer space is an issue.
Place mould in the freezer and freeze for at least 2 hours or overnight, until the yogurt is frozen through and solid.
Once frozen, carefully press the pops out of the cups, leave them on a plate at room temperature for a couple of minutes to soften a little then serve immediately.

Note: Avoid using paper cupcake or muffin cases for this project as they will get stuck to the frozen yogurt. Silicone cups are much easier to remove and reusable too.

Recipe from Eat Amazing


Mini Pea Pancakes AKA Pea Frisbees

1 cup frozen peas (cooked as per instructions on the pack)
1/2 cup rolled oats
50g feta cheese
1/2 cup cottage cheese
2 eggs

Whizz all ingredients in a food processor until smooth
Heat a heavy base pan on medium to low heat
Lightly grease
Drop spoonfuls of the mixture in the pan
Wait for bubbles to appear on the surface and then flip
Cook until golden on both sides

I had a slight shopping fail so swapped feta for Babybel and cottage cheese for soured cream – worked really well but I used 1 cup of rolled oats.

Pea pancakes are a perfect healthy kid snack or for baby led weaning. Based on oats, cottage cheese and peas they are packed with protein, easy and yummy! These pancakes will freeze

Taken from www.mykidslickthebowl.com


Strawberry Ice Cream Lollies

Ingredients:
400g Strawberries (finely chopped)
1 tub of Vanilla Ice Cream
300g white chocolate chips
2 tbsps. coconut oil
Pistachios (chopped)
Sherbert lemons (crushed)

Method:

  1. Puree 4 fifths of the strawberries, then add the ice cream and blend to combine
  2. Fold in the remaining 1 fifth of the strawberries. Pour into ice lolly moulds and insert sticks. Freeze for several hours until solid.
  3. Melt the white chocolate chips and coconut oil together, by suspending in a glass bowl, over a pan of boiling water.
  4. Line a tray with parchment and set aside. Remove the frozen strawberry ice cream pops from their moulds and quickly dip each one in white chocolate and place onto the prepared sheet. Sprinkle with the chopped pistachios and sherbert lemons. Place in the freezer to set for a few minutes, then enjoy

Recipe courtesy of Morrisons


Toasted Pumpkin Seeds

A great healthy snack for all the family

  1. Preheat the oven to 140 C / Gas mark 1. Line a baking tray with baking parchment or aluminium foil.
  2. After removing the seeds from the pumpkin, rinse with water, and remove any strings and bits of pumpkin. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking tray.
  3. Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking tray before serving.

Twisty Cheese Straws

My kids love these! They are really easy
100g cream cheese
2 tbsp fresh pesto
320g sheet puff pastry
a little flour for dusting
1 egg beaten

Method

  1. Heat oven to 200C/180C fan/gas 6. Tip the cream cheese and pesto into a bowl and mix well.
  2. Unroll the pastry on a lightly floured surface and cut in half lengthways. Spread the pesto mix over one half, pop the other piece of pastry on top to create a sandwich, then cut in half lengthways to create 2 long rectangles. Divide each rectangle into short strips, about 1cm thick. Twist each pastry strip and place on a baking tray lined with parchment.
  3. Brush with egg and bake for 20-25 mins until risen and golden brown.

With thanks to the BBC Good Food Website