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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
3 tablespoons golden syrup
150ml sunflower oil
150g grated carrot (peeled)
50g grated apple (peeled & cored)
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!
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
Little Seed Oils have some brilliant printable recipes for kids, designed to keep the kids engaged with a bit of help from parents!
Here are their top tips:
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
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
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!
*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.
9 silicone muffin or cupcake cases
lollipop sticks or cake pop sticks
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
1 cup frozen peas (cooked as per instructions on the pack)
1/2 cup rolled oats
50g feta cheese
1/2 cup cottage cheese
Whizz all ingredients in a food processor until smooth
Heat a heavy base pan on medium to low heat
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
400g Strawberries (finely chopped)
1 tub of Vanilla Ice Cream
300g white chocolate chips
2 tbsps. coconut oil
Sherbert lemons (crushed)
Recipe courtesy of Morrisons
A great healthy snack for all the family
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
With thanks to the BBC Good Food Website