Kiddipedia
We are all stuck at home and we don’t know for how long so it’s important we look at things we can do. There has never been a more important time to take care of our health from home so here are some delicious healthy snacks that you can make with your kids (and all the ingredients should be available). Stay active, stay creative and stay strong everyone.
Hawaiian Pizza Muffins
What happens when two of the worlds most delicious foods combine? They create an epic snack!
Ingredients
- 3 cups self-raising flour.
- 1 teaspoon baking powder.
- 2/3 cups olive oil.
- 2 tablespoons tomato paste.
- 2 eggs.
- 1 cup milk.
- 1/2 cup pineapple, chopped.
- 180 g cheddar, grated.
- 150 g ham, chopped.
Directions
- Preheat a fan-forced oven to 180ºC and grease or line a 12-hole muffin tin.
- In a large bowl, combine flour and baking powder. In a smaller bowl combine olive oil, tomato paste, eggs and milk. Pour the liquid mixture into the flour mixture and stir to combine. The mixture will be thick and sticky.
- Add in the pineapple, cheddar and ham and stir to combine. Spoon into muffin holes and bake for 30 minutes.
Note
Gluten-Free Option: Use gluten-free self raising flour
Dairy Free Option: Use a nut-based or lactose free milk and replace cheese with a grated carrot.
Tricky Tip: Sneak in some chopped spinach or green peas for a little extra veg!
Pumpkin Pikelets
Whether it’s a drizzle of honey, some nuts or berries… the topping options are endless for pikelets. These are a delicious snack or breakfast option and the kids will love flipping them in the pan.
Ingredients
- 1/2 cup pumpkin purée.
- 1 tablespoon coconut flour.
- 1/2 teaspoon ground cinnamon.
- 2 eggs.
- butter or coconut oil, for frying.
Directions
- Combine the pumpkin purée, flour, eggs and cinnamon in a small bowl.2. Heat some butter or oil in a small frying pan over medium heat and drop in 2-tablespoon dollops of the pikelet mixture.3. Cook for 3 minutes on each side, or until golden.
Cheese and Black Pepper Scones
It’s always fun for kids to mix the ingredients and knead the dough (although prepare for a bit of mess) to make these cheesy scones. If you’re not a fan of rosemary, I’d use less or omit altogether.
Ingredients
- 5 cup wholemeal (or gluten free) flour
- 3/4 teaspoon baking powder (or gluten free baking powder)
- 1 cup greek yoghurt
- 80 g cheddar (or tasty) cheese (grated)
- 1/2 brown onion (finely dice)
- 1/4 cup fresh parsley (leaves and stems finely chopped)
- 1 tablespoon rosemary (dried or fresh)
- 1 pinch black pepper (ground)
- sea salt (to taste)
Method
- Preheat oven to 220°C and line a baking tray with baking paper.
- Place all ingredients into a large mixing bowl. Season generously with sea salt and freshly cracked black pepper. Mix until mixture is well-combined.
- Turn the dough out onto a floured surface and knead gently with your knuckles about 5 times, until the dough comes together nicely. Add a little more flour if you need to stop the dough from sticking.
- Place the dough onto the prepared baking tray and shape into a flat rectangle shape, about 2cm thick. Score the dough with a knife (don’t cut all the way through) into six scones.
- Place into the oven and bake for 20-25 minutes, or until golden on top.
- Once cooked, remove scones from the oven and allow to cool completely.
Choc Chickpea Cookies
This recipe was actually created by a 28er, Rebecca McCracken, and it was such a hit that we added it into the program. Be sure to let them cool in the pan once cooked and for best results- keep them in the freezer.
Ingredients
- 1 can tinned chickpeas (drained, rinsed and patted dry with paper towel)
- 1/4 cup crunchy peanut butter
- 2 teaspoons vanilla extract
- 1/4 cup rice malt syrup (or honey)
- 2 tablespoons extra virgin coconut oil
- 1 teaspoon baking powder (or gluten free baking powder)
- 100 g 85% dark chocolate(chopped into small chunks)
- 2 tablespoons coconut flour
Method
- Preheat oven to 180C. Line a baking tray with baking paper.
- Place all ingredients except chocolate into a blender and pulse for 45 seconds to 1 minute, or until all ingredients are blended together and the mixture is a doughy consistency.
- Place dough into a large mixing bowl and fold through the choc chunks.
- Scoop out spoonfuls of dough and roll them into 10 balls, it is easiest to do this with wet hands as the mixture will be sticky.
- Place the balls onto the baking sheet and flatten them using the back of a spoon.
- Place into the oven and bake for 12-13 minutes or until golden brown and cooked through. Remove from oven and cool on rack. These can be kept in an airtight container for up to 5 days.
Sam Wood is one of Australia’s leading fitness experts and the founder of Australia’s fastest growing online training and nutrition program, 28 by Sam Wood.
For more information please visit www.28bysamwood.com
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