2 large carrots
1 egg 100g cheese 55g butter 225g flour 1tbsp baking powder Black pepper 2tap grain mustard 200-250ml milk 2 medium baked potatoes
1 medium leek 1/2 cup soft cheese 1/2 cup grated mature cheddar fresh ground pepper Heat the oven to 180c. Cut the potatoes in half and scoop out the soft potato inside. Mash the insides with the soft cheese, pepper and half the chedder. Cut the leek down the legnth and chop. Mix with the mashed potato. Pack the mix back into the skins and top with the rest of the cheddar. Bake for 20-30 minutes until the leeks are soft and the cheese is golden brown. These savoury biscuits are another oats based Sensory activity that you can eat. unlike my usual oat recipes they contain egg so extra care must be taken in stopping little ones having a taste.
200g oats 150g grated mature cheddar 150g grated carrot 50g linseeds 2 eggs 1tsp mustard powder this is another super child friendly method. chuck everything in a big bowl and squish between your fingers. Roll mix into golf ball size balls and squish flat on a baking tray. bake for 30 minutes on 180c 4 cups cooked rice 2 eggs 4 cups Milk 1tsp Vanilla Extract Chopped fruit. Preheat the oven to 180c. Mix rice, eggs, milk and vanilla in an oven proof dish. Chop fruit of your choice (plums, strawberries, apples) and layer on top of the rice. I like to add a grinding of vanilla on top. Bake for 30-45 minutes. Allow to cool a little and serve. 200g Flour 50g Butter 1 tbsp Baking Powder 125ml Milk Preheat the oven to 200c. Combine the baking powder and flour then rub in the butter. Gradually add the milk and combine until the mix forms a soft ball . Flour the surface and roll the mix to about 2cm thick. Cut the dough using cookie cutters, place on a tray and bake for 10 - 15 minutes. Allow to cool and serve with anything you fancy. As a healthier afternoon tea try whipped cream and fresh fruit. 2 Grated Apples 2 Grated Pears 400g Porridge Oats 50g Melted Butter 2 tsp Cinnamon Preheat oven to 150c. Add all the ingredients into a large bowl, combine and squeeze them together (add a few drops of water to the mix if it doesn't stick together). Let the mix stand for 10 minutes before packing it into a non stick tray, Score with a knife into slices and bake for around 60 minutes until crisp. Allow to cool then break into slices.
2 Cups Porridge Oats
4 Cups Water 1 Cup Mixed Frozen Berries ½ Cup Cocoa ½ Cup Honey Mix oats and water in a pan and heat on high until it begins to bubble, Add the berries from frozen and stir the porridge until it is thick and all the water is absorbed. Add the Cocoa and the honey. Continue to stir until hot through. You may need to add more water depending on your oats. 3 over ripe bananas
2 eggs 2 tbsp butter 1/3 cup honey ½ cup peanuts 1 cup plain flour ½ cup porridge oats 2 tsp baking powder 1 tsp cinnamon Preheat the oven to 160c Blitz bananas, eggs, butter, honey and peanuts in a food processor. In a large bowl combine flour, oats cinnamon and baking powder and stir in the wet ingredients. Spoon into muffin cases and bake for 20 -30 mins. |
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