Tag Archives: kidssnacks

Mad Flackers

Nut allergies are like a common cold now. I won’t get into why or how I see it but I’ll agree that if there is a nut allergy there has to be no nuts.

Schools, daycare , play centres, cafes all advertise whether they are nut free or offer dishes, most commercial biscuits contain traces of nuts so it is hard to find something suitable that’s made of real food and has none of those nasty numbers added to every packaged brand. So we made a ┬ánut free cracker for school, daycare and everyday that is perfect and so adaptable for your favourite flavours.

Mad Flackers

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1 Cup Flax Seed- soaked overnight in water and pinch of salt
1/4 cup pepitas
1/4 cup sunflower seeds
1 egg (or use a Tbsp Chia egg gel as replacement)
1/2 tsp salt
1/2 tsp turmeric
1/4 tsp fennel

Combine all ingredients in a food processor and blend until a wet sludge

On a lined baking tray spread mixture to 1/4 inch thick or as thin as you can

Bake in preheated oven at 180c (350f) for 30 mins until golden brown.

Test centre to see if it is cooked properly. Flip, turn off oven and open door. Leave for a further 10 mins to finish crisping.

Leave to cool completely then break into crackers and store in an air tight container for up to a week in the pantry.

Other flavours to try;
Basil, oregano
Coriander, Cardamom
Cumin
Sesame seeds

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Spread Avocado or Liver Pate and enjoy.

Kids creating in the kitchen

A Sweet Treat

What better way to teach your kids about nutrition than to get them in there and get them creating. I have a three year who loves colour and mixing. So once or twice or thrice a week we get in the kitchen and I let her go for it. Today unlike any other day she wanted to make buckini slice, but as a lover of nuts she was determined to get every type in and incorporate her new favourite spread coconut butter.

M’s Coco-ini slice

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1/2 cup activated buckwheat groats
1/4 cup of mixed activated nuts
1 big handful of activated macadamia nuts
1/4 cup activated sunflower seeds
1/4 cup activated pepitas
1 Tbsp sesame seeds
1 tsp chia seeds

1/3 cup coconut oil
1-2 Tbsp of Rice Malt Syrup or Maple Syrup (we used a combo as there was not much of either left)
1/3 cup toasted Coconut butter- Melt coconut butter until it is a thick paste (our butter is rock hard in this weather)

First heat the coconut oil on the stove and add sweetener. Take off the heat and whisk until it turns opaque. Set aside to cool slightly.

Using a tea towel, mortar and pestle or jar, smash the nuts (especially the macadamia nuts.

Combine with seeds and buckwheat in a bowl.

Add coconut butter and caramel together and stir through dry ingredients.

Pour into a lined tray and pop in freezer for 30 mins. But seriously taste before you out it in as you’ll want to.

Break into snack size for the kids and yourself and store in the fridge to keep it extra crunchy.