Very simple but such a healthy and delicious icy treat!
Lay the sliced bananas on parchment paper on a baking tray. Freeze, and enjoy!
This is a BBC recipe, and really easy to make with kids.
Heat your oven to 190c
Beat the butter and sugar together until they are smooth, then stir in the flour to make a smooth paste.
Flour a work surface and roll out the paste until it is 1cm/1/2 an inch thick.
Cut into rounds or fingers or use your favourite cookie cutters and place on a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
Bake in the oven for 15-20 minutes, or until pale golden-brown
Cool on a rack, while you melt the chocolate and pour it into a bowl.
Dip the biscuits into the melted chocolate and set aside to cool. Add sprinkles if you like!
1 cup of shredded courgette
1 cup of shredded carrot
Squeeze the carrots and courgette to get rid of the juices, then mix all the wet ingredients together.
In another bowl, mix the dry.
Add flour mix to the wet ingredients, a bit at a time, and fold it with a spatula.
Let the batter sit, covered, for ten minutes, then spoon into bun papers.
Bake at 175 degrees for 25 minutes.
Blend everything together and serve!
Blend the spinach, buttermilk, egg and oil.
In a separate bowl, whisk the dry ingredients.
Mix everything together, then fry in butter for about two minutes each side.
I use about 12 Tbsp of batter for each pancake – great for little hands.
These cookies are tasty enough with just banana and oats, but you can add in a teaspoon of vanilla essence, or handful of chocolate chips, dried fruit or chopped nuts
Mix the oats and mashed banana and add any extras.
Roll 8 round balls of batter and place on a baking sheet, pressing the balls down into round discs.
Bake for 15 minutes at 175 degrees or until they are light brown and set.
Blend the eggs and banana together, then melt a little butter in a frying pan. Pour the batter (about 2 Tbsp for each pancake) in, and cook until you see bubbles forming on the surface, then turn over They only take a few minutes and make a great breakfast for kids, especially served with some fruit or yoghurt.
This is such a delicious, moist chocolate cake and it’s super easy to make – you actually mix it in the cake pan, so no washing up! It’s egg and dairy free so great for kids with allergies, and feeds lots of people.
We swapped vanilla for peppermint at Christmas, and it was even more delicious! You can have some fun with the icing, and because it has such a large decorating surface I usually let the kids go wild with sprinkles, sweets and icing pens.
Put all the dry ingredients into a large glass cake pan and mix with a fork. Make three holes in the mix and pour the vinegar, oil and vanilla into them. Cover everything with cold water and mix well until all the lumps are gone. Glass pans are great because you can check underneath and see if it’s mixed properly.
Bake at 176 degrees for 40-55 minutes until a toothpick comes out clean.
Decorate with your favourite frosting, or try this recipe:
Blend the butter with the sugar, adding the sugar slowly.
When about ½ a cup of sugar remains, add the milk and beat while adding the rest of the sugar. Add the vanilla and salt and beat.