Home-made Cereal Bars
100ml sunflower oil
30g light soft brown sugar
150ml golden syrup
250g rolled oats
100g mixture of cereals (eg Cheerios, rice crispies etc.)
60g dried fruits (eg raisins, strawberry fruit flakes or chopped apricots)
Preheat the oven to 180C (350F, gas 4)
Put the oil, sugar and syrup into a pan and heat very gently to dissolve the sugar.
Add the rest of the ingredients and mix well.
Tip into a greased, 20cm-square tin and bake for 15–18 minutes until set and golden.
Leave to cool for 10 minutes, then score into 16 bars.
Leave to cool completely in the tin, turn out and cut along the marks into 16 bars.
Store in an airtight container.
Ingredients:
3 tablespoons of porridge oats
3tablespoons of milk
*Place everything into a bowl or microwaveable dish and allow the oats to
soak up the milk allowing them to go soft and mushy. Then push them into
the bottom of the dish with the back of a spoon,
*microwave on high for 2 minutes, whilst they are still warm cut into fingers
and serve once they have cooled
(also try adding raisins or other dry fruits, grated apple and cinnamon)
(Recipe taken from The baby led weaning cookbook)
Cinnamon Toast
Ingredients:
*sliced bread
*1tsp cinnamon
*1tsp Sugar
*butter or Marg
*Toast the bread until cooked in a toaster
*mix together the cinnamon and sugar
*butter the toast and sprinkle on the sugar and cinnamon
*cut toast into shapes using cookie cutters
*serve either warm or cold
(great for lunch boxes or snacks)
Savoury Scones
Ingredients:
*240g self raising flour
*1 tsp salt
*3 small stock cubes of your choice
*30g butter, at room temperature
*3/4 cup milk, approximately
*Flour, extra to roll and dust
Method:
*Turn oven to 160'C. Lightly grease an oven tray.
*Sift together flour and salt in a large bowl.
*Crumble stock cube into mixture and stir through well.
*Rub butter into the flour mix, by rubbing between fingertips until it becomes a breadcrumb-like consistency.
*Stir in milk slowly until the mixture comes together to form a soft dough.
*Turn dough out onto a floured surface and gently knead
*roll out to a 3cm thickness.
*Cut out scones with a round cutter, place on baking tray with
about 1/2 cm between each scone.
*Brush with milk if desired.
*Bake in oven for 8-10 minutes until light golden brown on top.
*Serve warm with butter and/or cheese
Chocolate and Courgette Muffins
You will need:
*175g/6oz Plain Flour
*2tsp Baking powder
*150g/51/2 oz Soft brown sugar
*25g/1oz Cocoa Powder
*125g/41/2 oz grated Courgette
*Zest from 1 small orange
*120ml sunflower oil
*1 beaten egg
*4tbsp Greek yoghurt
*1tsp vanilla extract
*50g Milk chocolate chips
How to make...
* Preheat oven to 180c/gas 4
*Put flour, baking powder, sugar, cocoa, courgette and orange zest into a bowl
*Put the oil, egg, yoghurt, and vanilla into a jug
* add the wet ingredients into the dry ones and mix together until smooth
* Stir in the chocolate chips and divide into muffin cases
* Bake for 20-25mins until well risen and springy to touch
*Cool on a wire rack and enjoy
These are also great served warm with custard or cream
(Recipe taken from Annabel Karmel Top 100 meals in minutes)
Make Gruffalo Crumble for for the family dinner,
We’ve all heard of Gruffalo Crumble,
but how many of us can actually say
we’ve tasted it? Well now you can!
Follow this simple, healthy recipe and
maybe Gruffalo Crumble will be
your favourite food too!
Serves 4
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients
20g butter
4 leeks, trimmed and cut into 2.5cm slices
2 carrots, peeled and cut into 1cm slices
1 cupful of garden peas
500g baby new potatoes, diced
2 x 400g cans butter beans, drained and rinsed
400g can chopped tomatoes
For the crumble
75g sliced wholemeal bread
25g walnuts, roughly chopped
20g fresh curly parsley, chopped
100g Cheshire cheese, crumbled
Instructions:
1. Preheat the oven to 180ºC, gas mark 4. In a medium pan, melt the butter and add the leeks, carrots and potatoes.
2. Cover and cook for 10 minutes, stirring occasionally. Add the butter beans,
peas and tomatoes and simmer
for a further 5 minutes.
3, Meanwhile, make the crumble topping by placing the bread, walnuts,
half the parsley and 75g of the cheese in a food processor.
4. Pulse the mixture until it looks like breadcrumbs.
5. Stir the remaining parsley into the vegetable mixture,
then transfer to a shallow 2-litre ovenproof dish. Cover
with the crumble mixture and level with the back of a spoon.
6. Scatter the remaining cheese over the top.
7. Bake for 30 minutes or until the topping is crisp.
Serve immediately with a fresh salad.
recipe from
Visit www.gruffalo.com for
Gruffalo games, activities and FUN!
and what about Chocolate Moose for Greedy Goose for Dessert...
Serves 4
Ingredients
7oz (200g) Dark Chocolate
3 large separated eggs
1 1/2 oz (40g) caster sugar
Instructions
1. Break the chocolate into pieces and put into a large heat proof bowl with 120ml
of warm water and place over a saucepan of simmering water
2. let the chocolate melt slowly then remove from the heat, give it a good stir
until smooth and glossy
3. let the chocolate cool for 2-3 minutes before stirring in the
egg yolks with a wooden spoon
4. in a clean bowl whisk the egg whites to form soft peaks and add the
sugar bit by bit and keep whisking until the whites are glossy
5. use a metal spoon to fold a tablespoon of the whites into the chocolate
to loosen it before carefully folding the rest into the chocolate mixture
6. divide into individual glasses or pots and cover with cling film
place in the fridge for 2 hours to chill
recipe from
Oat Biscuits
- 50g rolled oats
- 125g Self Raising flour
- 1 Egg Yolk
- 75g Caster Sugar
- 100g Soften Butter
- few drops Vanilla Essence
- 25g Cornflour
Method
1. Put the Butter and sugar into a bowl and cream together with a wooden spoon
until pale and fluffy
2. Add the egg yolk and vanilla essence and stir in
3. Sift in the flour and cornflour and stir it all together to form a dough
4. Take small walnut sized balls and roll them around in the oats
5. Place them onto a baking tray leaving enough space
between them as they will spread
6. Bake in a preheated oven at 190c/ gas mark 5 for 15minutes
until golden brown
7. remove from the oven but allow to cool on the baking tray before
transferring to a cooling rack
Lemonade Scones
Ingredients
· 700g self-raising flour
· 300ml double cream
· 375ml lemonade
Serve with clotted cream and jam
1. Preheat the oven to 220C/gas 7 and line a baking tray with parchment paper.
2. Sift the flour into a bowl. Make a well in the centre and pour in the cream and lemonade. Mix first with a wooden spoon and then with your hands to make a firm dough.
3. Roll the dough out on a lightly floured surface and cut into 12 circles using a scone (or cookie) cutter.
4. Arrange the scones on the lined baking tray and bake until golden brown, about 10-15 minutes.
5. Serve the scones with clotted cream and raspberry jam.
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