I came up with this idea a couple of months ago, to cook gram flour omelettey/pancakey things inside pepper rings, to add more veggies to my kids’ diets and also make it easy for little baby and toddler hands to pick up.
I hadn’t made these in a while but when my kid wants cookies, and he wants them NOW, I know just what to make. They are the perfect snack, healthy, soft, and chewy, and they take about 15 minutes to make. You probably even have the ingredients already!
Makes about 4-5 cookies, so use the same ratio and increase the amount as you like
1 cup of porridge oats
A handful of raisins
Optional extras: whatever you like but I add a little ground flax seed and cinnamon
Preheat the oven to 180 degrees Celsius.
Mash all the ingredients together in a bowl. I find this easiest to do with my hands, if a bit messy.
Form into small cookie shapes with your hands, and bake for about 12 minutes until slightly crispy on the outside. Best enjoyed fresh from the oven!
I love chickpea salad sandwiches so decided to make this version using mashed avocado as the dressing, and it was such a success with the kids, so I thought I’d share the recipe! It’s really simple and quick to make, can be adapted to use whatever veggies you have, is oil-free and really healthy, and also yummy.
After making my Carrot Hot Dogs I had the idea to use roasted carrot in these wrap roll-ups things. My kids love wraps, but I find they’re much easier for them to eat if they’re rolled up and sliced into little bite-size pieces like this. They love it! I thought the carrots would go really well with houmous, and make these a very nutritious snack. They also would work well for lunch boxes or kids’ party food!
Last week I posted three houmous recipes that I made that week and said I would post more that I was making this week. I often like to make a big batch of houmous to last us for a few days. So here are three more recipes, roasted carrot houmous, lemon and coriander houmous, and sun-dried tomato houmous.
Most weeks I like to make a few different kinds of houmous so that we always have something healthy to eat in sandwiches, salads, etc. so I thought I’d share the recipes for the three houmouses I made this week. (Is that the plural of houmous? I really don’t know!)
We love houmous is our house and usually make a big batch of it every week. It’s really nutritious as it is but the really great thing is that I can blend in any kind of vegetable and the kids will eat it! I came up with this roasted cauliflower and cannellini bean houmous with pine nuts and smoked paprika and it’s one of my new favourites.