The kid friendly kitchen

Thanks to the poor weather yesterday the Littles and I missed the ferry race, an event we look forward to every year. We made it as far as Ballast Point Park before the rain pelted down forcing us to turn back. We returned home thoroughly grumpy and wet.

After I packed The King off to bed snuggled under his flannel cot quilt, Ari and I changed into dry clothes and undertook the calming process that is measuring the ingredients out for Crunchy Oat Bars from the Mummy & Me Cookbook. I have mentioned these before as we make them all the time they are so yummy and pretty good for you, providing you don’t eat the entire batch like Mossy does. Just in case we made a double lot.

This recipe is fabulous to attempt with little ones. It doesn’t involve any flour i.e. no messy sifting yes! It teaches them about weighing, simple chopping, melting and the best bit hand mixing!

Don’t be put off by the ingredients list, we substituted parts of the original recipe with these as we have them most often in our cupboard. In fact The King has taken to pushing a stool against the open pantry and helping himself.  I’ve also added the cup measurement for the fruits as well as the weight in some cases as I like Ari to be familiar with both. Feel free to use more or less of the dried fruits. It’s a very forgiving recipe!

80g butter

80g brown sugar

60g / 2tbsp golden syrup

130g porridge oats

35g/quarter cup dried apple

35g/quarter cup dried apricots

35g quarter cup dried dates

25g dried cranberries

25g pumpkin seeds

25g flaked almonds

2tbsp sunflower seeds

25g desiccated coconut

In a saucepan melt the butter sugar and golden syrup on a low heat with a wooden spoon.

Chop up the large fruit pieces , showing little hands how to carefully use the knife. Gently combine the dry ingredients, by hand please, makes all the difference!

Grease and line a 20cm baking tin – rectangle, square whatever you have really. I do encourage the use of baking paper here as the sugars form a caramel which is very sticky and I abhor heavy pan cleaning don’t you?

Spoon the gloriously gooey mix into the tin pressing down with your palms or a potato masher should you fancy.

Bake in a preheated 180 degree Celsius oven for 20 minutes. Refrigerate and chop into bars once cold.

So chewy and moreish, its very hard to stop!

Super Easy Berry Ice Pops

I started making these when Ari was a baby and always have some in the freezer for when we are low on fruit and surviving on weetbix until shopping day.

I stock up on berries when they are in season and keep them in the freezer to make these. We had an abundance of overripe strawberries, blueberries and frozen raspberries I get by the kilo bag.

Ari plops in the berry quantity she fancies, a few heaving spoons of plain yogurt, a generous squirt of honey and combines it all with the stick blender. The honey helps the yogurt to remain creamy rather than going icey in the freezer, omit if it worries you.

 I grin and bear it while she pours the luscious mix into iceblock moulds, trying not to cover the bench, before we stock up the freezer. Everybody wants to join in this one! 

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