Tag Archives: toddler cooking

Caramelized Banana Loaf

This recipe is so easy to whip together that my toddler could do it. In fact – she did!  Warning: the baking time is long at 2.5hrs – but the deep caramelized flavour is worth it.

Getting  kids in the kitchen is a great way to increase their exposures to foods, learn language skills, practice fine & gross motor skills as well as keeping them busy (and hopefully out of mess creating mischief). Fussy eaters get so many benefits from increased food exposures, including those away from mealtimes – read more here!

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8 ways kids can help in the kitchen & learn at the same time:

1) Measuring and tipping ingredients into the bowl helps with motor planning & learning about volume.
2) Mixing ingredients in the bowl is great for learning to control the speed of the spoon.
3) Threading wooden skewers is great for fine motor skills.
4) Mashing softened fruits or vegetables with a fork is great to learn about changing textures.
5) Cracking eggs into a separate bowl for more motor planning experiences.
**hot tip: use other bits of shell to scoop out shell that accidentally goes into your eggs.**
6) Hand over hand grating is great for sensory exposure – let them feel the fruit or vegetable as well as the vibration of the grater safely by controlling and holding their hand in yours away from the blades.
7) Practice counting and numbers by setting timers or helping to use scales.
8) Using cutters to make and learn shapes in dough, bread, fruits, vegetables and pancakes

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Caramelized Banana Loaf

Ingredients:
3 ripe bananas
1/2 cup sugar
1/4 cup honey
2 eggs
3 tsp bicarb soda
1/4 cup macadamia nut oil (or other oil / butter of your choice)
1 1/3 cups flour (you can use a combination of wholemeal and  plain white flour for this)
1/3 cup natural yoghurt (for dairy free opt for 1/2 cup almond milk instead)

Method (steps that kids can do are put in italics):

  • Line a loaf tin with foil (shiny surface facing inwards)
  • Preheat the oven to 130oC
  • Measure out the following ingredients into little bowls; bicarb soda, flour, natural yoghurt, oil, honey and sugar. You can also crack the eggs into separate bowl, check for shell & lightly whisk. This step is optional depending on your child’s involvement and skill set.
  • Mash the bananas in a large mixing bowl with a fork – I like to use a plastic bowl with a non-slip bottom to assist my toddler with her tasks. Having a bowl that slips and slides is frustrating and difficult to process for the little chefs.
  • Add the bicarb soda, sugar and honey to the bananas and mix.
  • Mix in the following ingredients in this order:
         Eggs
         Macadamia Nut Oil
         Flour
         Natural Yoghurt
  • Pour the batter into the loaf tin
  • Put it in the oven for 2.5 hours or until it is cooked through (ie  a skewer or knife comes out clean)

This recipe is suitable for freezing by wrapping individual slices in cling film.  Take them straight from the freezer and put them into the lunchbox.

Do you have a tip for safely including your kids in the kitchen?

In our Sydney based workshops and classes for toddlers, preschoolers and early primary schoolers, I love to answer parents’ questions about engaging their children in activities with food.  Do you have any questions?  If you want to know when our classes are on – have a look here!

Happy Eating!

Simone

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Dinosaur Cakes

So, I felt bad that my princess cakes may have excluded the boys. Today I asked my daughter what kind of cake would be green & she roared back at me “saurus cake”,  (ie. Dinosaur cake in Ellie speak).

We set about a little ingredient experiment to change up our princess cake recipe to make them green instead of orange.  We exchanged the finely grated carrot with a cup of loosely packed baby spinach and omitted the cinnamon.

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Pouring the batter from the blender into the waiting mini-muffin & patty cake tins is a great job for toddlers. You can also do some counting practice at the same time & we had some fun roaring like dinosaurs as we worked. The result is a moist & dense coconut flavoured mini cake that is egg free, gluten free, low in fat and packing some great vegie nutrients.

We decorated ours with a thin spread of nutella (like dino mud) and some shredded coconut. Have your child use a toddler knife to spread the nutella for motor planning practice. They will feel a great sense of achievement with their decorating.

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We used our the busy mums store plate as a work surface for the decorating. The plate provides learning opportunities from colour recognition (toddler), number recognition (preschooler) to equation practice (primary schoolers). The plates are great quality & likely to last us that long! They are designed & sold by a local mum. Supporting local business is important to me- hence the little plug here! :p

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Dinosaur Cakes

3/4 cup rice flour
1tbsp chia seeds, soaked in 2tbsp cold water for at least 10min
1 cup of loosely packed baby spinach
1/3 cup cooked sweet potato
1/3 cup brown sugar
1 cup milk
1tbsp butter
1/2 cup shredded coconut
1tsp vanilla extract

Preheat your oven to 180oC and grease your patty cake tin (or you can use mini cup cake holders). I used spray on coconut oil.

Put all ingredients into the blender. Whizz until all ingredients are well combined.

Pour batter into cake tin & bake for about 20mins (until cooked through). Tip: the mixture does not rise so fill the tins to the brim. Gently shake to level out the batter in the tin. This mix should make approx 24 mini-cakes.

To decorate these cakes we used nutella & shredded coconut.

All toddler cooking should be supervised.

Happy Eating!

Dinosaur Cakes

So, I felt bad that my princess cakes may have excluded the boys. Today I asked my daughter what kind of cake would be green & she roared back at me “saurus cake”,  (ie. Dinosaur cake in Ellie speak).

We set about a little ingredient experiment to change up our princess cake recipe to make them green instead of orange.  We exchanged the finely grated carrot with a cup of loosely packed baby spinach and omitted the cinnamon.

image

Pouring the batter from the blender into the waiting mini-muffin & patty cake tins is a great job for toddlers. You can also do some counting practice at the same time & we had some fun roaring like dinosaurs as we worked. The result is a moist & dense coconut flavoured mini cake that is egg free, gluten free, low in fat and packing some great vegie nutrients.

We decorated ours with a thin spread of nutella (like dino mud) and some shredded coconut. Have your child use a toddler knife to spread the nutella for motor planning practice. They will feel a great sense of achievement with their decorating.

image

We used our the busy mums store plate as a work surface for the decorating. The plate provides learning opportunities from colour recognition (toddler), number recognition (preschooler) to equation practice (primary schoolers). The plates are great quality & likely to last us that long! They are designed & sold by a local mum. Supporting local business is important to me- hence the little plug here! :p

image

Dinosaur Cakes

3/4 cup rice flour
1tbsp chia seeds, soaked in 2tbsp cold water for at least 10min
1 cup of loosely packed baby spinach
1/3 cup cooked sweet potato
1/3 cup brown sugar
1 cup milk
1tbsp butter
1/2 cup shredded coconut
1tsp vanilla extract

Preheat your oven to 180oC and grease your patty cake tin (or you can use mini cup cake holders). I used spray on coconut oil.

Put all ingredients into the blender. Whizz until all ingredients are well combined.

Pour batter into cake tin & bake for about 20mins (until cooked through). Tip: the mixture does not rise so fill the tins to the brim. Gently shake to level out the batter in the tin. This mix should make approx 24 mini-cakes.

To decorate these cakes we used nutella & shredded coconut.

All toddler cooking should be supervised.

Happy Eating!