Do you find catering for kids a challenge?
Between various allergies and dietary restrictions, it can be hard to find recipes that will not only cater for every child, but that they will actually enjoy as well!
With 5% of children under 5 years of age having allergies, there is a high chance that you will need to cater for one or several allergies at your child’s next birthday party.
But just the thought of scrolling through endless websites trying to find the perfect recipes is enough to stress any parent out!
Luckily, we have compiled some of our favourite recipes specifically tailored to children with common allergies.
Whether it’s for a birthday party, dinner or just a snack, we have a recipe that every child will enjoy.
1. Coconut flour pancakes
SOURCE: Kidspot | ALLERGIES: Milk-free, soy-free | MEAL: Breakfast
Ingredients
- 1 egg
- 1 cup oat flour
- 2 tbsp coconut flour
- fresh blueberries (*optional)
- 1 tbsp coconut oil (for frying)
Method
- Mix together all ingredients except blueberries until smooth, then fold in blueberries (if using).
- Heat coconut oil in a frying pan.
- Drop batter in large spoonfuls onto the pan and cook until bubbles start to form and the edges are slightly browned. Flip and cook until browned on the other side.
2. Crispy gluten-free chicken nuggets
SOURCE: Kidspot | ALLERGIES: Milk-free, wheat-free | MEAL: Lunch, Party Food
Ingredients
- 500g (approx. 12) organic or free-range chicken tenderloins
- 2 organic or free-range eggs
- ¼ cup brown rice flour
- ½ cup amaranth flakes
- ½ cup quinoa flakes
- ½ cup cornmeal
- ¼ cup brown rice flour
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp thyme
- ½ tsp sea salt
Method
- Preheat the oven to 200°C and line a baking tray with baking paper.
- Put amaranth flakes, quinoa flakes, cornmeal, ¼ cup brown rice flour, garlic powder, smoked paprika, thyme and sea salt in a food processor and process until you have a rough crumb.
- Pour the crumb mixture onto a dinner plate.
- Whisk together eggs in a small bowl.
- In another small bowl, add ¼ cup brown rice flour.
- Slice chicken tenderloins in half and place on a plate
- To crumb the chicken: Dip chicken piece into flour and coat, then dip into egg mixture and shake off any excess, then toss through the crumb mixture until evenly coated. Place your crumbed chicken pieces onto your baking tray.
- Once you have crumbed all your chicken pieces, drizzle olive oil generously over them and cook in the oven for 25 minutes until golden brown (turning them over after 20 minutes to crisp on both sides).
3. Hidden broccoli chocolate brownies
SOURCE: Kidspot | ALLERGIES: Milk-free, wheat-free, egg-free | MEAL: Dessert, Snack, Party Food
Ingredients
- 3/4 cup Woolworths Free From Gluten plain flour
- 1-2 tbs Macro broccoli powder
- 1/2 cup Macro organic cacao powder
- 1/2 tsp baking powder (gluten-free if needed)
- 1/4 tsp salt
- 1/4 cup vegan butter, melted
- 1/3 cup maple syrup
- 1/3 cup packed coconut sugar
- 2 chia eggs for egg-free (or 2 large eggs for non-egg free)
- 1 tsp vanilla extract
Method
- Preheat oven to 180°C. In a large bowl, combine the flour, cacao, Broccoli Powder, baking powder and salt.
- Set a medium bowl, stir together melted butter, sugar, eggs and vanilla until smooth.
- Add the wet mixture to the dry mixture and stir by hand until combined and blended.
- Pour into a pre-greased slice pan and bake for 25-30 minutes, until the edges are springy to the touch (do not over-bake these brownies).
- Cool them on a wire rack or indulge ASAP.
4. Chicken rice paper rolls
SOURCE: Kidspot | ALLERGIES: Milk-free, wheat-free, egg-free, nut-free | MEAL: Dinner
Ingredients
- 16 rice paper sheets
- 5 tbsp hoisin sauce
- 1/2 barbecue chicken (skin off, finely diced)
- 1 cucumber (cut into ribbons, medium)
- 1 carrot (cut into ribbons, medium)
- 1 avocado (thinly sliced)
Method
- Place one rice paper sheet in a shallow dish of warm water, let it soften for 15 seconds, or until just soft. Place the rice paper sheet on a damp tea towel.
- Spread 1tsp of hoisin sauce across the centre of the rice paper, then place a heaped tablespoon of chicken on top, a few ribbons each of cucumber and carrot and then top with a slice of avocado.
- Fold the shorter edges of the sheet up over the filling at both ends to secure, then fold one of the long edges straight up and over, and finish by rolling it all toward the other long edge.
- Serve immediately on a platter or cover with a damp tea towel and refrigerate until needed.
5. Sweet potato egg muffins
SOURCE: Kidspot | ALLERGIES: Milk-free, wheat-free, soy-free, nut-free | MEAL: Dinner
Ingredients
- 12 free-range eggs
- 2 tbs Macro Sweet Potato Powder
- 2 tbs Macro Nutritional Yeast Flakes
- 1 red capsicum (deseeded, diced)
- 1 cup baby spinach leaves
- 1/4 cup basil leaves (shredded)
- kalamata olives (pitted, sliced,*optional)
Method
- Preheat oven to 180°C and grease an 8 cup muffin tin with olive oil.
- Place Macro Sweet Potato Powder, Macros Nutritional Yeast Flakes and eggs in a large bowl and whisk well to dissolve sweet potato and nutritional yeast into the egg.
- Divide diced capsicum, baby spinach and basil between 6-8 muffins holes, then spoon equal portions of the egg mixture over the top.
- Add sliced kalamatas if desired.
- Bake in the oven for 20 minutes. Cool in tin and enjoy.
6. Shaking beef stir-fry
SOURCE: Kidspot | ALLERGIES: Milk-free, egg-free, wheat-free | MEAL: Dinner
Ingredients
- 1 kg beef rump steak
- 6 cloves garlic (crushed)
- 1/4 cup fish sauce
- 3 tbs brown sugar
- 1 lime (juiced)
- 2 tbs olive oil
Method
- Trim fat and sinew from steak and slice into 0.5cm strips.
- Combine remaining ingredients in a non-metallic bowl.
- Add steak to marinade, cover and refrigerate for 1 hour.
- Heat a wok over very high heat. Drain beef and cook in batches for 1 minute, stirring constantly, until sticky and charred.
- Serve with rice and an Asian-style coleslaw or steamed greens on the side.
7. Gluten-free pork, apple & sage sausage rolls
SOURCE: Kidspot | ALLERGIES: Milk-free, wheat-free, soy-free | MEAL: Lunch, Dinner, Snack, Party Food
Ingredients
- 3 tbs extra virgin olive oil
- 1 brown onion, finely chopped
- 2 tbsp sage leaves, finely chopped
- 1 tbs flat-leaf parsley, finely chopped
- 500 g pork mince
- 1 Granny Smith apple, grated
- 1 egg, lightly whisked
- 1 tbs sea salt flakes
- 1 pinch freshly cracked pepper
- 1 pinch grated nutmeg (optional)
- 1 egg, beaten
- 1 tsp sesame seeds (optional)
- Gluten-free rough puff pastry
Method
- To make the sausage filling heat a frying pan over medium heat. Add oil and onion to saute for 5 minutes until onion softens. Add sage and stir for 2 minutes. Set aside to cool.
- Preheat oven to 200°C.
- Place remaining ingredients (except for one egg and the sesame seeds) and cooled onion mixture in a bowl. Mix thoroughly with clean hands.
- To assemble, cut gluten-free rough puff pastry into three portions and roll each portion into a long rectangular strip.
- Place a strip of sausage filling along the length of the pastry. Brush long pastry edge with beaten egg and roll over to seal. Brush top of pastry with egg and sprinkle with sesame seeds. Cut along roll in 5-centimetre intervals.
- Place rolls on a lined baking tray, sealed side down. Cook for 35 minutes until golden brown. Serve with your favourite sauce.
8. Pirate museli bars
SOURCE: Kidspot | ALLERGIES: Milk-free, egg-free, wheat-free, soy-free, nut-free | MEAL: Snack
Ingredients
- 55 g extra virgin coconut oil
- 120 g rice malt syrup
- 2 tsp vanilla extract
- 1 pinch Celtic sea salt
- 280 g mixed seeds
- 65 g desiccated coconut
Method
- Preheat the oven to 150C (130C fan-forced) and line an 18cm square cake tin with baking paper.
- Melt the coconut oil or butter in a medium saucepan over medium heat.
- Add the rice malt syrup, vanilla and salt, and stir until combined.
- Remove from the heat and stir in the seeds and coconut.
- Spoon the mixture into the prepared cake tin and press down firmly.
- Bake for 10 minutes, then cool on a wire rack. Chill in the fridge then cut into bars.
9. Gluten-free pikelets
SOURCE: Kidspot | ALLERGIES: Wheat-free, soy-free, nut-free | MEAL: Breakfast, Snack
Ingredients
- 1 cup gluten-free plain flour
- 1 tsp gluten-free baking powder
- 1/4 cup caster sugar
- 1 egg (lightly beaten)
- 3/4 cup milk
- 1 tbs butter
Method
- Sift flour and baking powder into a bowl. Add sugar, mix and make a well in the centre. Slowly add egg and enough milk to make a thick batter. Beat well until smooth.
- Heat a non-stick pan over medium heat, melt ½ teaspoon butter and drop heaped tablespoonfuls of mixture into the pan. I cooked about 5 at a time. When bubbles appear on the surface, flip the pikelets and allow them to brown on the second side. Transfer pikelets onto a plate and cover with a cloth while you finish cooking the remainder.
- Serve with butter, jam, honey or maple syrup. Yum!
10. Raw strawberries and cream slice
SOURCE: Kidspot | ALLERGIES: Milk-free, egg-free, wheat-free, soy-free | MEAL: Dessert
Ingredients
- 1 1/3 cup blanched almond meal
- 1/3 cup cacao powder (or cocoa)
- 1/2 cup shredded coconut
- 10 Medjool dates, pitted
- 2 tbs coconut oil, melted
- 2 cups raw cashews (soaked for 4 hours)
- 1 cup fresh strawberries, hulled
- 1 tsp pure vanilla extract
- 1/2 cup coconut milk
- 1/4 cup coconut oil, melted
- 2 tbs pure maple syrup, optional
- 1 punnet strawberries, to serve
Method
- Grease and line an 8-inch square cake tin and set it aside.
- Add almond meal, cacao and coconut to a food processor and pulse to form an even crumb. Add dates and coconut oil, and pulse until you have a sticky dough. Press base into lined pan, taking time to ensure you get an even layer. Set aside.
- Drain cashews, then place in blender with remaining filling ingredients. Blend on high until silky smooth, then pour over base.
- Freeze slice for 2 hours, then move to the fridge to set overnight. When you’re ready to serve, top with chopped, fresh strawberries (you can press the berries into the filling, or simply layer on top), then slice and enjoy.
11. Fresh arugula pesto pasta
SOURCE: Green Child Magazine | ALLERGIES: Milk-free, egg-free, wheat-free, soy-free | MEAL: Dinner
Ingredients
- 140g organic arugula washed & packed fairly tightly
- 1/2 cup mild olive oil
- 3 cloves organic garlic peeled
- 2 tbsp basil paste or 2 tablespoons fresh chopped basil
- 1/4 cup roasted pine nuts
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
- 450g gluten-free linguine or fettuccine (or pasta of your choice)
- 1 handful organic sprouts (optional)
Method
- Cook the pasta according to package instructions, meanwhile…
- Pulse the garlic in a food processor, just until minced and sticking to the sides.
- Add the pine nuts, basil, salt & pepper. Process until the ingredients stick to the sides.
- Use the feed tube of the food processor to add the arugula and olive oil in turns, about ¼ at a time, pulsing in between. Add enough olive oil to gain the consistency you prefer and to allow the arugula to move freely in the processor.
- Taste the pesto and add additional salt & pepper, as desired.
- Toss the finished pesto with the fresh pasta. If desired, top with toasted pine nuts and sprouts of your choice.
12. Baked banana bread french toast sticks
SOURCE: Yummy Toddler Food | ALLERGIES: Soy-free, nut-free | MEAL: Breakfast
Ingredients
- 8 slices whole-grain or sourdough sandwich bread
- 2 large eggs
- 1/3 cup milk
- 1 small very ripe banana (about ½ cup slices)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Maple syrup (or yogurt, nut butter or jam to serve, optional)
Method
- Preheat oven to 180°C. Line a rimmed baking sheet with parchment paper.
- Cut each slice of bread into 4 sticks.
- Add the eggs, milk, banana, vanilla, and cinnamon to a blender. Blend until smooth. (Or, skip the blender and mash everything together in a bowl.)
- Dip each piece of bread into the batter, letting the excess drip off. Then place onto the prepared baking sheet.
- Bake for 8 minutes. Flip over and bake for an additional 10 minutes, or until lightly golden brown and cooked through.
- Serve warm with toppings or dips such as maple syrup, yogurt, nut butter, jam, or warmed frozen fruit.
13. Spinach and chese muffins
SOURCE: Sandra Serdar, Stepping Stone Brooklyn Park Centre Cook
ALLERGIES: Milk-free, egg-free, wheat-free, soy-free, nut-free | MEAL: Snack
Ingredients
- 2 cups self-raising flour (for wheat-free, substitute with gluten-free self-raising flour)
- 1 teaspoon baking soda
- 2 cups baby spinach, finely chopped or frozen
- 1 cup tasty cheese, grated (for dairy-free leave cheese out)
- 1 cup milk (for milk-free, substitute with soy or rice milk)
- ¼ cup canola or vegetable oil
- 2 eggs, lightly beaten (for egg-free substitute with 1 teaspoon of egg replacer and 2 tablespoons of water)
Method
- Preheat oven to 200°C
- Lightly grease muffin trays (regular or mini) or line trays with patty pans.
- Combine flour and baking soda in a bowl.
- Add spinach and cheese. Stir to combine.
- Combine milk, oil and eggs in another bowl. Add to flour mixture and mix until just combined.
- Spoon mixture evenly into muffin trays or patty pans.
- Bake for 15-20 minutes or until a skewer inserted comes out clean.
14. Apple cinnamon oatmeal with raisins
SOURCE: Yummy Toddler Food | ALLERGIES: Egg-free, wheat-free, soy-free, nut-free | MEAL: Breakfast
Ingredients
- 1/2 cup raisins
- 1 apple (grated; about ½ cup)
- 1 cup rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup milk
- Optional toppings: nut or seed butter, honey, hemp seeds, chia seeds
Method
- Heat 1 ½ cups water in a medium pot over high heat.
- When it’s almost about to boil, lower to medium-low and add all ingredients except the milk and optional toppings.
- Cook, stirring often until the oats are softened and the water is absorbed about 8-10 minutes.
- Put the lid on, remove from heat, and let sit for about 5 minutes.
- Stir in the milk and add optional toppings and serve warm.
15. Pizza rolls with spinach and cheese
SOURCE: Yummy Toddler Food | ALLERGIES: Milk-free, egg-free, soy-free, nut-free | MEAL: Lunch, Dinner, Snack, Party Food
Ingredients
- 1 cup baby spinach, roughly cut or chopped
- 400g pizza dough
- 3/4 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Method
- Preheat the oven to 200°C and grease a muffin tin very well, including around the top of each cup since the cheese may spill out a little.
- Use your hands to stretch the dough into a 30cm x 40cm rectangle on a piece of baking paper.
- Spread pizza sauce over the dough to cover, then sprinkle on the spinach, mozzarella, and Parmesan. Starting on one long side, roll the dough up carefully and fairly tightly to enclose the toppings. (It might be a little messy, but it’s okay!)
- Use a serrated knife to cut into 12 even slices. I start in the centre, then make a cut in the centre of each piece, and then finish slicing to get the evenest results.
- Place each slice into a prepared muffin cup and bake for 22-26 minutes until the dough is baked through, the cheese is melted, and the tops are golden.
- Let cool for 3-5 minutes in the pan to allow the cheese to firm up slightly, then transfer to a wire rack or a plate to serve.
16. Tofu brekkie pancakes
SOURCE: BBC Good Food | ALLERGIES: Milk-free, egg-free, wheat-free | MEAL: Breakfast
Ingredients
- 3 sliced bananas
- 240g raspberries
- maple syrup or honey, to serve
- 349g pack firm silken tofu
- 2 tsp vanilla extract
- 2 tsp lemon juice
- 400ml unsweetened almond milk
- 1 tbsp vegetable oil, plus 1-2 tbsp extra for frying
- 250g buckwheat flour
- 4 tbsp light muscovado sugar
- 1 ½ tsp ground mixed spice
- 1 tbsp gluten-free baking powder
Method
- Put the tofu, vanilla, lemon juice and 200ml of the milk into a deep jug or bowl.
- Using a stick blender, blend together until liquid, then keep going until it turns thick and smooth, like yogurt.
- Stir in the oil and the rest of the milk to loosen the mixture.
- Put the dry ingredients and 1 tsp salt in a large bowl and whisk to combine and aerate. If there are any lumps in the sugar, squish them with your fingers.
- Make a well in the centre, pour in the tofu mix and bring together to make a thick batter.
- Heat a large (ideally non-stick) frying pan and swirl around 1 tsp oil. For golden pancakes that don’t stick, the pan and oil should be hot enough to get an enthusiastic sizzle on contact with the batter, but not so hot that it scorches it. Test a drop.
- Using a ladle or large serving spoon, drop in 3 spoonfuls of batter, easing it out gently in the pan to make pancakes that are about 12cm across.
- Cook for 2 mins on the first side or until bubbles pops over most of the surface. Loosen with a palette knife, then flip over the pancakes and cook for 1 min more or until puffed up and firm.
- Cook the rest of the batter, using a little more oil each time.
- Serve warm with sliced banana, berries, toasted nuts and a good drizzle of maple syrup or honey.
17. Crumpet pizzas
SOURCE: BBC Good Food | ALLERGIES: Soy-free, nut-free | MEAL: Lunch, Snack, Party Food
Ingredients
- 6 crumpets
- 4 tbsp passata
- 4 tbsp ketchup
- ½ tsp dried oregano
- toppings of your choice (capsicum, cherry tomatoes, red onion, sweetcorn, olives, ham and basil all work well)
- 75g cheddar cheese, grated
Method
- Heat the grill to high. Lightly toast the crumpets in a toaster or under the grill.
- Meanwhile, mix the passata, ketchup and oregano together in a bowl. Season.
- Chop your chosen toppings into small pieces – young children can tear basil, or chop soft veg in a cup using safety scissors.
- Line a baking tray with foil. Spread the sauce over the crumpets, then top with the veg and cheese.
- Arrange on the tray and grill for 3-4 mins, until the cheese is golden and bubbling.
- Leave to cool slightly before eating.
18. Cherry tomato & chicken pasta salad
SOURCE: Annabel Karmel | ALLERGIES: Milk-free, egg-free, nut-free | MEAL: Lunch
Ingredients
- 100g fusilli pasta
- 100g broccoli florets
- 100g sweetcorn
- 220g Piccolo cherry tomatoes, halved
- 1 carrot, peeled & diced
- Spring onions, chopped
- 100g cooked chicken, diced
- 2 tbsp balsamic vinegar
- 5 tbsp olive oil
- 2 tsp soy sauce
- ½ tsp Dijon mustard
- ½ tsp grated ginger
Method
- Cook the pasta in boiling water according to the packet instructions.
- Add the broccoli 3 minutes before the end of the cooking time. Drain and run under cold water.
- Put the pasta, broccoli, sweetcorn, Piccolo cherry tomatoes, carrot, spring onion and chicken into a bowl.
- Mix all of the dressing ingredients together in a bowl and pour over the salad.
19. Egg & dairy-free chocolate fudge cake
SOURCE: Annabel Karmel | ALLERGIES: Milk-free, egg-free, soy-free | MEAL: Dessert, Party Food
Ingredients
- 150g plain flour
- 45g cocoa powder
- 1 tsp bicarbonate of soda
- ¼ tsp salt
- 240g soft light brown sugar
- 60ml sunflower oil
- 250ml hot water
- 1 1/2tsp vanilla extract
- 1 tsp white wine vinegar or cider vinegar
- 60ml water
- 85g dairy-free butter
- 150g dairy-free dark chocolate, chopped
Method
- Preheat the oven to 180°C. Line a 23 x 23 cm or 18 x 33 cm cake pan with baking paper coming up the sides of the pan and leaving an overhang at two opposite ends of the pan.
- Sift flour, cocoa, bicarbonate of soda and salt in a bowl. Mix together the oil, hot water, 1 tsp vanilla extract, vinegar and 200g of the sugar, and stir into the dry ingredients. Pour the batter into the prepared tin (it is quite liquid) then bake for 20-25 minutes, until risen, firm and a cake tester comes out clean. Cool in the pan for 15 minutes, then life out (using the parchment) onto a wire rack to cool completely (leave the parchment on the base of the cake as it is easier to move the cake around)
- To make the frosting, put the water, Dairy-free Flora Freedom Spread, 40g of sugar and chopped dairy-free dark chocolate in a bowl and microwave for 30 seconds.
- Stir then microwave in 15-second bursts stirring between each burst, until everything is melted together.
- Whisk to make a glossy frosting then whisk in ½ tsp vanilla extract.
- Store frosting in the fridge for 1 hour for better consistency.
20. Vegetarian shephards pie
SOURCE: Annabel Karmel | ALLERGIES: Egg-free, wheat-free, soy-free, nut-free | MEAL: Dinner
Ingredients
- 1 tbsp olive oil
- 1 carrot, peeled and diced
- 150g butternut squash, peeled and diced
- 1 garlic clove
- 1 tbsp balsamic vinegar
- 50g green lentils, rinsed
- 400g chopped tomatoes
- 2 tbsp tomato puree
- 1 tbsp sundried tomato paste
- 1 tsp sugar (optional)
- 200ml vegetable stock
- 500g potatoes, peeled and cut into chunks
- 5 tbsp milk
- 15g butter
- 100g mature Cheddar cheese, grated
Method
- Preheat oven to 200°C.
- Heat the oil in a large saucepan and sauté the vegetables for 10 minutes until soft.
- Add the garlic and balsamic vinegar and cook for 1 minute, then add the remaining ingredients and bring to a boil and simmer for 30 to 40 minutes until the lentils and vegetables are soft and the sauce is thick.
- Meanwhile, boil the potatoes in salted water for 20 minutes or until tender when tested with a table knife.
- Drain and mash with milk and butter, then stir in most of the Cheddar.
- Divide the sauce between 5 ramekins, top with mash and sprinkle on the remaining cheese.
- Bake for 20 minutes in the preheated oven.
21. Tuna pasta bake
SOURCE: Annabel Karmel | ALLERGIES: Egg-free, nut-free | MEAL: Dinner
Ingredients
- 1/2 onion, peeled & finely chopped
- 25 g butter
- 1 tbsp cornflour
- 120 ml water
- 400 g tin of tomato soup
- a pinch of mixed herbs
- 1 to 2 tbsp fresh chopped parsley
- 200 g canned tuna, drained & flaked
- 150 g fusilli pasta
- salt & freshly ground black pepper
- 1/2 onion, peeled & finely chopped
- 25 g butter
- 2 level tbsp plain flour
- 300 ml milk
- 50 g baby spinach, chopped
- 85 g Cheddar cheese, grated plus a little extra for the topping
Method
- Preheat the oven to 180°C.
- Boil the pasta until al dente, then drain and refresh in cold water to stop it from overcooking.
- Melt the butter in a saucepan and sauté the onion until soft. Stir the cornflour into the water until dissolved, then add to the pan along with the tomato soup.
- Bring to the boil, add the herbs then cook gently stirring for five minutes.
- Mix in the flaked tuna and heat through. Season to taste.
- For the sauce, melt the butter in a saucepan and sauté the onion until transparent. Add the flour and continue stirring the mixture all the time.
- Gradually pour in the milk and keep stirring until the sauce is thickened and smooth. Add the chopped spinach and stir until wilted. Remove from the heat and stir in the grated cheese.
- Grease a serving dish and add the tuna and tomato mixed with the pasta and then the spinach sauce. Sprinkle with some grated Cheddar Cheese.
- Bake for 25 minutes until golden.
22. Healthy strawberry no-bake cheesecake slice
SOURCE: Kidspot | ALLERGIES: Egg-free, soy-free, nut-free | MEAL: Dessert, Snack
Ingredients
- 2 tbs honey
- 50 g reduced-fat margarine
- 100 g Arnott’s Shredded Wheatmeal biscuits
- 4 tsp gelatine powder
- 200g fresh strawberries (hulled)
- 1/2 cup caster sugar
- 220 g extra light cream cheese (room temperature)
- 1 cup light evaporated milk
- 2 tsp strawberry essence
Method
- Line a square 20cm baking tray with baking paper.
- Melt honey and margarine over low heat.
- In a food processor or blender, add wheatmeal biscuits and pulse until the mixture resembles breadcrumbs. Add melted honey and margarine and pulse again until well combined.
- Pour crumb mixture over bottom of lined baking tray and press until firm and even. Place in the fridge to set while you prepare the remaining ingredients.
- Dissolve gelatine in 4 tbsp boiling water – mix well to dissolve and allow to cool.
- In a clean food processor or blender, add strawberries and sugar and process until smooth.
- Using an electric beater, beat cream cheese and strawberry mixture until smooth. Add evaporated milk and strawberry essence. Beat again until smooth. Add the gelatine mixture and mix well to combine.
- Pour over the biscuit base. Cover with plastic wrap and refrigerate overnight.
23. No-bake Milo balls
SOURCE: Kidspot | ALLERGIES: Egg-free, nut-free | MEAL: Dessert, Snack, Party Food
Ingredients
- 250 g Marie biscuits
- 395 g sweetened condensed milk
- 1 cup desiccated coconut
- 1/4 cup Milo
- 1/4 cup desiccated coconut (to coat)
Method
- Crush the biscuits in a food processor until they are fine crumbs.
- Place the crushed biscuits, condensed milk, coconut and Milo powder into a large bowl and stir with a spoon until all combined.
- Use a teaspoon measure to measure out the balls, rolling them between the palms of your hands to create smooth balls.
- Coat each ball in the extra coconut and transfer to a platter.
24. Coconut macaroons
SOURCE: Kidspot | ALLERGIES: Milk-free, wheat-free, soy-free, nut-free | MEAL: Dessert, Snack
Ingredients
- 2 cups desiccated coconut
- 1/2 cup caster sugar
- 2 egg whites
Method
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Place coconut, sugar and egg whites in a bowl, mix to combine.
- Roll 2 teaspoonsful of the mixture into balls and place on a baking tray.
- Bake for 10 minutes until golden. Cool on a tray or wire rack.
25. Banana slice with lemon icing
SOURCE: Kidspot | ALLERGIES: Nut-free | MEAL: Dessert, Snack
Ingredients
- 1 cup self-raising flour
- 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1 egg
- 1/4 cup milk
- 1/3 cup banana
- 60 g butter
- 1/2 tsp nutmeg
- 1/2 tsp ground cinnamon
- 3/4 cup sugar
- 2 cups icing sugar
- 30 g butter
- 1 tbs lemon juice
- 2 tbs desiccated coconut
Method
- Preheat the oven to 180˚C.
- Sift dry ingredients together.
- Melt butter, and add to dry ingredients with banana and milk and egg.
- Pour mixture into a greased slice tin and bake at 180C for 20-30 minutes.
- Let the slice cool completely before you ice it.
- To make the icing, put the softened butter and sifted icing sugar into a bowl. Beat with hand beaters until it starts coming together, then add the lemon juice. Beat until it’s a smooth consistency.
- Spread the icing over the slice and finish with a sprinkle of coconut.
26. Carrot 'no-bake' cake balls
SOURCE: One-Handed Cooks | ALLERGIES: Milk-free, egg-free, wheat-free, soy-free, nut-free | MEAL: Snack, Party Food
Ingredients
- 1 cup rolled oats
- ½ cup linseeds
- ½ cup sunflower seeds
- 2 cups pitted dates (dried or fresh)
- ¾ cup tinned pineapple, drained
- ¾ cups shredded dried coconut + ½ cup extra for rolling
- ¾ cup grated carrot
- 1 tbsp cinnamon
Method
- Combine the rolled oats, linseeds and sunflower seeds in a large, high-powered food processor. Process until you achieve a powdered consistency.
- Add all the other ingredients and process for 1 minute. Scrape down the sides of the bowl and pulse until the mixture is consistent and sticks together.
- Use your hands to shape tablespoon-sized amounts of mixture into balls. Roll each ball in the extra coconut to coat.
27. No-bake fudgy coconut cookies
SOURCE: Taste Of Home | ALLERGIES: Egg-free, wheat-free | MEAL: Dessert, Snack, Party Food
Ingredients
- 1-1/2 cups sugar
- 2/3 cup 2% milk
- 1/2 cup baking cocoa
- 1/2 cup butter, cubed
- 1/2 teaspoon salt
- 1/3 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 2 cups quick-cooking oats
- 1 cup sweetened shredded coconut
- 1/2 cup white baking chips
- 1 teaspoon butter
Method
- In a large saucepan, combine the first 5 ingredients. Bring to a boil, stirring constantly. Cook and stir for 3 minutes.
- Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats and coconut. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets.
- In a microwave, melt baking chips and butter; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in airtight containers.
28. Easy egg-free, dairy-free crepes
SOURCE: Dairy, Egg and Nut Free | ALLERGIES: Milk-free, egg-free, nut-free | MEAL: Breakfast, Dessert
Ingredients
- 2 cups flour (half whole wheat, and half all-purpose)
- 2 teaspoons baking powder
- 1 Tablespoon sugar
- 1/8 teaspoon salt
- 3 cups coconut milk, soy milk, or rice milk
Method
- Add dry ingredients to a large mixing bowl and stir together. Pour soy milk over dry ingredients and mix with a whisk style until smooth and lumps are gone.
- Heat a nonstick pan over medium heat and spray with nonstick cooking spray
- Pour about 1/3 cup of batter into the centre of the pan. Carefully swirl the pan in a circular motion to spread the batter around the whole bottom of the skillet.
- Cook until the top part of the batter is no longer wet. Slide a spatula under the crepe and flip. Cook until the other side is light brown.
- Top with your favourite topping: Berries, bananas, peaches, coconut whip cream, syrup, jam, chocolate, the possibilities are endless!
29. Easy peach muffins
SOURCE: Yummy Toddler Food | ALLERGIES: Milk-free, wheat-free, soy-free, nut-free | MEAL: Breakfast, Snack
Ingredients
- 2 cups rolled oats
- 1/2 cup shredded unsweetened coconut
- 1 1/2 teaspoons gluten-free baking powder
- 1 teaspoon cinnamon
- 3 eggs
- 2 small very ripe bananas (about 1 ½ cups sliced banana)
- 1/4 cup butter (melted and slightly cooled)
- 1 teaspoon vanilla
- 1/4 cup honey
- 2 cups diced peach
Method
- Preheat the oven to 180˚C and grease a 12-cup muffin with nonstick spray.
- Place all ingredients into a food processor except the peach. Process, scraping down the sides of the bowl as needed, until smooth and well blended, about 30-45 seconds.
- Stir in the peaches. (If using frozen peaches, warm for 30 seconds in the microwave. Cut into smaller pieces using kitchen shears.)
- Divide the batter among the prepared muffin tin, using just over ¼ cup batter per muffin.
- Bake for 26-28 minutes or until the edges are just starting to turn golden brown and a cake tester inserted into the centres comes out cleanly. Let cool in the pan.
- Serve slightly warm or chilled.
30. Hidden veggies smoothie - blueberry cocoa
SOURCE: Yummy Toddler Food | ALLERGIES: Egg-free, wheat-free, soy-free, nut-free | MEAL: Breakfast
Ingredients
- 1 cup milk
- 1 small banana
- 1/2 cup blueberries
- 1/2 cup spinach
- 1-2 teaspoons cocoa powder
Method
- Add chosen ingredients to a blender.
- Blend until very smooth, stopping to scrape down the sides of the bowl and adding more liquid if needed.
- Serve immediately.
31. Eggless sourdough banana bread
SOURCE: Healthy Taste Of Life | ALLERGIES: Milk-free, egg-free, wheat-free, soy-free | MEAL: Breakfast
Ingredients
- 1 cup gluten-free sourdough starter – activated
- 1/2 cup oat flour, – or buckwheat four
- 1/2 cup tiger nut flour – or almond flour
- 1/4 cassava flour
- 1/3 cup flax seeds – ground
- 1 cup plant milk
- 3 bananas – mashed
- 1 cup dried cranberries – unsulfured
- 1/2 tsp pink salt
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 3/4 tsp gluten-free baking soda
- 3/4 tsp apple cider vinegar – or lemon juice
- 1 tsp maple syrup crystals – optional
- 1 tsp sesame seeds – optional
- 1 tsp shredded coconut – optional
Method
- Preheat oven to 200˚C. Cover a 10 x 4-inch loaf pan with baking paper.
- In a bowl, combine the bananas with plant milk, vanilla extract and cranberries. Set aside.
- Meanwhile in a large bowl, combine the starter, the flours, baking soda, cinnamon, flax seeds and salt.
- Whisk together the banana mixture with the dry ingredients. Gently mix.
- Pour the batter into the prepared loaf pan. If desired, sprinkle the top generously with maple syrup crystals, cinnamon or seeds.
- Cover with a clean towel and let it rise for about 15-20 min in a warm place (not too hot).
- When baking, cover the sourdough banana bread with a piece of aluminium foil for the first 30 minutes, then remove it. After that lower the temperature from 200˚C to 180˚C and remove the foil. At this time you can also remove the bread from the tin.
- Bake for 70 minutes total, until a toothpick inserted into the centre comes out clean. Allow to cool before removing from the pan, then set on a rack to cool completely and slice.
32. Chicken mayo nori rolls
SOURCE: Kidspot | ALLERGIES: Milk-free, wheat-free, nut-free | MEAL: Lunch
Ingredients
- 1 cup BBQ chicken (finely chopped)
- 3 tbsp Japanese mayonnaise
- 1 tbsp fresh mixed herbs (chopped)
- 1 sheet sushi nori seaweed
- 1/2 carrot (julienned)
- 1/2 Lebanese cucumber (julienned)
- 1/2 avocado (sliced into strips)
- 30 g baby spinach
Method
- Combine finely chopped chicken with mayonnaise and herbs. Season well with salt and pepper.
- Place a nori sheet shiny side down on a bamboo sushi rolling mat. Spread half of the chicken in a thin layer along half of the nori.
- Place vegetables evenly on top of chicken.
- Roll sushi, using the bamboo mat to press firmly. Brush edge of nori with water and continue rolling so that the edges seal shut. Slice sushi and serve.
33. Ham, mushroom and spinach frittata
SOURCE: BBC Good Food | ALLERGIES: Milk-free, wheat-free, soy-free, nut-free | MEAL: Breakfast, Lunch
Ingredients
- 1 tsp oil
- 80g chestnut mushrooms, sliced
- 50g ham, diced
- 80g bag spinach
- 4 medium eggs, beaten
- 1 tbsp grated cheddar
Method
- Heat the grill to its highest setting. Heat the oil in an ovenproof frying pan over medium-high heat.
- Tip in the mushrooms and fry for 2 mins until mostly softened.
- Stir in the ham and spinach, and cook for 1 min more until the spinach has wilted. Season well with black pepper and a pinch of salt.
- Reduce the heat and pour over the eggs. Cook undisturbed for 3 mins until the eggs are mostly set.
- Sprinkle over the cheese and put it under the grill for 2 mins. Serve hot or cold.
34. Chocolate covered bananna pops
SOURCE: Yummy Toddler Food | ALLERGIES: Egg-free, wheat-free, soy-free, nut-free | MEAL: Dessert, Party Food
Ingredients
- 1 medium avocado
- 1/2 cup whole milk Greek yogurt
- 2 tablespoons cocoa powder
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 2-3 medium ripe bananas
- Sprinkles, optional
Method
- Prepare the pudding: Add the avocado, yogurt, cocoa powder, maple syrup, and vanilla to a blender. Blend on low speed until combined, increasing the speed a little to make a smooth pudding. Stop and scrape down the sides of the blender if needed.
- Place the pudding into a shallow bowl.
- Line a baking sheet with parchment paper.
- Peel the bananas and cut them in half or thirds, based on the size you’d like to make them for the kids.
- Put a lollipop stick into each banana piece, pressing in about ¾ of the way in. Don’t push it so far that it comes out the top!
- Dip the banana into the pudding, using a spoon to help cover as much of it as you’d like. You may need to hold the banana, not the stick, to make it easier. Top with sprinkles if desired. Place onto the prepared baking sheet. Continue to finish the bananas.
- Freeze the bananas for 1-2 hours or overnight. Serve frozen or store in an airtight freezer bag for up to 1 week.
35. Easy pesto salad recipe
SOURCE: Yummy Toddler Food | ALLERGIES: Milk-free, egg-free, wheat-free, soy-free, nut-free | MEAL: Lunch
Ingredients
- 450g gluten-free pasta
- 1 tablespoon olive oil
- 2 cups diced cucumbers (about 1 medium or 2-3 mini)
- 2 cups halved or quartered cherry tomatoes
- 400g can white cannellini beans (rinsed and drained)
- 1/2-3/4 cup pesto
- Salt to taste
Method
- Prepare the pasta according to the package directions. I like to use a smaller shape like elbows, mini wagon wheels, ditalini, or farfalle.
- Drain and add to a large bowl or storage container.
- Toss with the oil and let cool at least slightly.
- Stir in the cucumbers, tomatoes, beans, and pesto. Start with ½ cup pesto and add more as you like. The more you add, the more flavour it will have (which may be good or bad depending on your preference!)
- Season to taste with salt. Serve at room temperature or store and serve later.
36. Pizza bagels
SOURCE: My Fussy Eater | ALLERGIES: Milk-free, egg-free, soy-free, nut-free | MEAL: Lunch
Ingredients
- 3 bagels
- 4 tbsp tomato puree
- 1/2 tsp dried oregano
- 100g grated cheddar cheese
- 100g thinly sliced ham
- optional: freshly chopped parsley
Method
- Preheat the oven to 180˚C.
- Add the tomato puree and dried oregano to a small bowl and mix well.
- Cut the bagels in half and place on a baking tray centre side up.
- Spread the puree mixture on top of the bagels and then sprinkle on the cheese.
- Shred ham and add these to the top.
- Bake in the oven for 8-10 minutes until the cheese has all melted and the outside of the bagels are browned and crispy.
- Allow to cool for a few minutes before serving.
- This is totally optional but you can add some freshly chopped parsley to the top.
