Superfood slice

This kid approved recipe has no added sugar and no grains.  It is full of superfood ingredients like goji berries, chia seeds and cacao to fuel your child!  It is also super easy to make!

It has a much more ‘tart’ flavour than many fruit snacks.  If you think it won’t be sweet enough for your child, you can swap some of the cherries for medjool dates. I like to keep a lot of diversity in the flavours I give my children, so I like the tartness.

Ingredients

1 cup dried cherries

1/2 cup goji berries

1/2 cup of sunflower seeds

1/3 cup raw cacao

1/2 cup chia seeds

1/2 cup dessicated coconut

1/2 cup cacao nibs

1 tsp vanilla

1/4 teaspoon salt

1/4 cup coconut oil

Method

Add all the ingredients to a high speed food processor and mix on high for about 10 seconds, until the ingredients come together like a dough.

Pour the mixture into a deep baking tray (I used a 23cm x 23cm x 4cm).

Press down mixture into the tray

Place in fridge for 2 hours

Cut into appropriate size pieces for your children.

Enjoy!

Sweet potato chips

Ingredients

2 large sweet potatoes

Olive oil

Celtic sea salt

Method

  1. Preheat oven to 200C
  2. Wash and dry 2 large sweet potatoes, leave the skin on.
  3. Cut off the ends.
  4. Cut into chips size pieces – I prefer to cut into about 3 sections, and then cut into chips.
  5. Place into a large bowl.
  6. Drizzle with olive oil and a sprinkle with a few pinches of celtic sea salt
  7. Toss to coat
  8. Spread on a baking tray in a single layer
  9. Bake for 20-30 minutes
  10. Allow to cool before adding to lunch box.
Fermented carrot sticks

Ingredients

1 L filtered water

1-3 tbsp celtic sea salt

1.4kg organic carrots, cut into sticks

Method

  1. Dissolve salt in hot water and allow to cool
  2. Place the carrot sticks in the jar and pour the liquid over the carrots, leaving 2-5cm headspace.  You might need to weigh down the carrots to keep them submerged.
  3. Cover the jar with a tight lid.
  4. Culture at room temperature  until desired flavour and texture are achieved (5-10 days). Burp daily to release excess pressure.
  5. Once the carrots are fermented, put a tight lid on the jar and move to fridge. The flavour will continue to develop as the carrots age.
Rhubarb Coconut Muffins

Rhubarb coconut muffins

Rhubarb is probably my favourite fruit, and I find it difficult to pass.  These muffins are delicious and gluten free.  It may seem like a lot of sugar, but it is necessary to overcome the tartness of the rhubarb.  If you substitute another fruit, reduce the sugar by half.

Ingredients

1 cup rapadura sugar

2 large eggs

½ cup melted coconut oil

1 cup yoghurt (dairy or coconut)

2 cups buckwheat flour

1.5 tsp baking powder

1.5 teaspoon baking soda

1 tsp celtic sea salt

2 tsp vanilla

½ cup boiling water

1 cup stewed rhubarb

1 cup desiccated coconut

Method

  1. Trim 1 bunch of rhubarb to ensure all leaves removed. Cut into 3cm lengths. Add to sauce pan with a table spoon of water and cook gently for 20 minutes on a low heat.  Don’t add any sugar.  This will give you 1 cup stewed rhubarb.
  2. Preheat oven to 180C
  3. Mix all the ingredients together, combine well.
  4. Evenly distribute the mixture between the paper cases
  5. Bake for 30 minutes, or until a skewer comes out clean.
  6. Allow to cook.
Veal and celery meatballs

Ingredients

1kg veal mince
1 bunch celery – leaves trimmed and reserved for stock
2 eggs
1 cup cooked quinoa
1 clove garlic, crushed
1 tablespoon coconut oil

Method
Finely chop the celery. Use a food processor if you have one.
In a frying pan, gently saute the celery and garlic in coconut oil, for about 5 minutes
In a large mixing bowl, mix together the veal mince, celery, eggs, quinoa and garlic.
Form meatballs from the mixture and line up on baking trays.
Cook for 25 minutes at 180C, turning once.

These freeze really well, then you just lift out the number that you need the night before. I put 3 in a lunch box.

Chicken and leek meatballs

Ingredients

1kg chicken mince

1 leek

1 small bunch fresh parsley, finely chopped

2 eggs

1 cup cooked quinoa

1 clove garlic, crushed

1 tablespoon coconut oil

Method

Finely chop the leek.  Use a food processor if you have one.

In a frying pan, gently saute the leek and garlic in coconut oil, for about 5 minutes

In a large mixing bowl,  mix together the chicken mince, leek, parsley, eggs, quinoa and garlic.

Form meatballs from the mixture and line up on baking trays.

Cook for 25 minutes at 180C, turning once.

These freeze really well, then you just lift out the number that you need the night before.  I put 3 in a lunch box.