Baking with your kids is the perfect hot-weather activity and a lovely way to spend some time together too!
By preparing simple meals together from scratch, you’ll stand a good chance of instilling a love of good, healthy food. Of course, it’s good to bake a few fun treats along the way, too. But these can have a healthy twist. Whether you are blessed with the most eager of eaters or the faddiest of foodies, these recipes from leading children’s cookery author Annabel Karmel promise to be a big hit and they are also perfect as quick snacks or lunchbox fillers.
Looking for more food inspiration? Unlock a world of exclusive recipes, insider news and special offers by downloading the Annabel’s handy Baby & Toddler Recipe App. This is the must-have app for delicious mealtimes (and clean plates!) Available via the app store or visit www.annabelkarmel.com for more information.
Annabel Karmel fans like us? Here are few other recipes, you can try:
Prep: 15 minutes
Makes: 28 balls
- 150g soft pitted dates
- 60g pitted cherries
- 10g chia seeds
- 75g desiccated coconut
- 35g porridge oats
- 1 tbsp maple syrup
- Measure all of the ingredients together in a food processor. Whiz until finely chopped.
- Using your hands shape into 28 balls.
- Roll in extra desiccated coconut.
Prep: 15 minutes
Cook: 20-25 minutes
Makes: 15 bars
- 75g dried apricots
- 200 ml water
- 20g flaxseeds
- 150g oats
- 60g pecan nuts, finely chopped
- 80g raisins
- 65g carrot, peeled and grated
- 50g desiccated coconut
- ½ tsp mixed spice
- ½ tsp salt (optional)
- 12ml maple syrup
- 50 ml sunflower oil
- Preheat the oven to 180 C Fan. Line a 20 x 20 cm square tin with non-stick paper.
- Put the apricots and water into a saucepan. Bring up to the boil then leave for 5 minutes. Blend until smooth using a hand blender. Add the maple syrup and oil to the mixture.
- Measure the remaining ingredients together in a mixing bowl. Add the apricot mixture and mix well. Spoon into the tin and level the surface.
- Bake for 20 to 25 minutes until firm and lightly golden at the edges. Leave to cool. Remove from the tin and slice into 15 bars.
Prep: 20 minutes
Cook: 10 – 12 minutes
Makes: 20 cookies
Suitable for freezing
- 100g unsalted butter, softened
- 100g light soft brown sugar
- 1 large egg
- 150g porridge oats
- 75g self-raising flour, sifted
- A pinch of salt
- 1 tsp vanilla extract
- 50g dried apricots, roughly chopped
- 50g raisins
- 25g pecans, roughly chopped
- 100g dark chocolate chips or chopped dark chocolate (70% cocoa solids)
- Preheat the oven to 180C/350F/Gas4 and line two large baking sheets with non-stick baking paper.
- Cream the butter with the sugar in a bowl until light and fluffy, then add the egg and beat again. Fold in the remaining ingredients until well incorporated.
- Shape the cookie dough into 20 balls. Place on the prepared baking sheets, well-spaced apart, and press down slightly to flatten. Bake for 10-12 minutes, until lightly golden but still slightly soft in the middle. Leave to cool on the sheets for a few minutes, then transfer to a wire rack to cool completely.