My healthier take on flapjacks are well known by my friends, I’ve almost always got a tub of them on the go. They got me through the long early days of breastfeeding and are now enjoyed by 1 year old too. In fact she absolutely loves them. So today, when she was struggling to sleep and I was unable to bake during her naptime I decided she may as well help me. This turned into a really fun learning experience for us both.
I weighed out the oats and sultanas and Kezia enjoyed playing with the dried ingredients, especially as she was able to sneak a few sultanas! She also liked watching me measure out the sugar, honey and margarine.
Then came the bananas, amazingly none of these went into Kezia’s mouth, she spent some time transferring the bananas from one bowl to another and watched as I mashed them. I left her a little in the bowl to play with being an interesting texture and tasty too 🙂
Stirring all the ingredients together was a lot of fun, although the spoon was probably a bit too large! It was a pleasure watching Kezia have a good go at mixing and seeing the look of satisfaction on her face.
I was allowed to place it all in the baking tray and of course Kezia then was left with the empty bowl and spoon, which she instantly started to scrape with her fingers….finding the leftovers showing it’s a natural reaction to lick the cake mixture off the spoon 😉
Finally we had time for more mixing practice at super fast speed!
What are your favourite recipes for cooking with children? Any tips to pass onto me?
Crumpets are a things of greatness, why should you miss out if gluten/wheat free? I love pottering in the kitchen, trying new things and I also love warm baked goods that are more savoury than sweet…being wheat free crumpets are the kind of foods I’ve missed. The shop bought versions just don’t hit the spot and are pretty expensive, so whilst pregnant and craving yummy things I perfected this recipe. It’s an adaptation of one in the Health Gluten-Free Eating cook book by Darina Allen and Rosemary Kearney, so credit should also go to them as all I’ve done is play around to make it suit me!
Crumpets may sound like a tricky thing to make and they probably are if you are making them to look like the shop bought versions. Mine look nothing like those but they taste very crumpet like and are just so satisfying to make. So if you like baking give them a go:
150g rice flour
75g tapioca flour or cornmeal
1 tsp xanthum gum
1/2 tsp bicarb
1 tsp cream of tartar
drizzle of rapeseed oil
300 ml milk
Mix the flours, xanthum gum, bicarb and cream of tartar together. Make a well and add oil plus eggs. Add the milk a little at a time and mix swiftly with a wooden spoon to start and then a whisk – a good arm building muscle exercise 🙂 Try to get air into the batter. If it still looks quite thick add a splash of water. If should be like cake mixture. Drop tablespoons onto a non stick pan or a flat griddle pan and cook until there are bubbles appearing. I find a lower heat is better and they take longer than a thick pancake would. Flip over and cook the other side.
These are best eaten warm, I find quite a few of these seem to disappear as soon as they are cooked….who knows where they go?! They also freeze really well and can be popped in the toaster to defrost and warm. Amazingly these turn out with a proper crumpet texture which you may be able to see in this photo (if you can’t then you will just have to believe me!).
Best served with a bit of jam and a good cuppa 🙂 Alternatively the baby had hers with melted cheese and some cooked mushrooms which went down very well. Go be inspired and try something new in the kitchen this weekend.
Freelance Dietitian specialising in helping those with Eating Disorders and a Media Spokesperson for the profession.