hazelnuts

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Healthy Ferrero Rocher Chocolate Recipe

Healthy Ferrero Rocher Chocolate Recipe

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QUICK SNACK IDEA ⬇️ I made these IRON RICH See

QUICK SNACK IDEA ⬇️ I made these IRON RICH Seed Bars as a handy after school snack and they were a huge hit. They are a great source of iron from the seeds and are perfect for toddlers 👶🏻 I added chocolate for a weekend treat, but it’s completely optional and they are still delicious without it.

Made using the very best of ingredients from @dunnesstores ♥️

Don’t forget to save 📩

Aileen xox

Makes 12 Large Bars or 24 Toddler Fun Size Bars

135g (1 cup) pumpkin seeds
70g (1/2 cup) sunflower seeds
8 dates
100ml (1/3 cup + 2 tbsp) melted coconut oil
270g (1 cup) peanut butter
6 unsalted ricecakes

200g melted chocolate (optional)

Add the seeds to a food processor and pulse until broken apart. For smaller babies, ensure they are ground fine. Empty into a mixing bowl.

Add the dates and coconut oil to the blender, and blend until it turns into a date paste. Add to the seed mixture along with the peanut butter, then crush the rice cakes until fine. Give everything a really good stir until it is fully combined.

Divide the mixture between two loaf tins. I find this tin is great for the perfect bar shape. Press down firmly using the back of a spoon, then add a light layer of chocolate to each tin (if using).

Refrigerate for 3-4 hours until fully set. Cut and serve!

Store in the fridge.

#homemadesnacks #toddlersnacks #afterschoolsnack #healthyrecipes #dateballs

EASY BROWN BREAD ICE CREAM CONES☀️🍦🍌⁠

EASY BROWN BREAD ICE CREAM CONES☀️🍦🍌⁠
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This recipe is soooo much fun to make especially with little kiddos. Basically its banana on toast .... just served in a very, very different way 🤭😂😆⁠
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SAVE FOR LATER ❤️
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Aileen 😘⁠
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⭐️ Ingredients⁠
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Cones 🍦⁠
⁠Circular pice of light Cardboard cut to the size of a dinner plate (I used an old cereal box).⁠
Baking foil or metal cones⁠ (I couldn’t find cones so I improvised)⁠
4 slices brown bread (I get mine in our local baker so its full of good stuff!)⁠
1 tbsp melted coconut oil⁠
1 tbsp maple syrup⁠
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Nice Cream ☀️🍦🍌⁠
2 bananas sliced and frozen⁠
1 cup pineapple sliced and frozen (you can also use frozen berries or mango too!)⁠
125ml coconut milk⁠
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⭐️ How to make it⁠
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1️⃣ Pre-heat oven to 180ºC/350ºF.⁠
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2️⃣ Cut the circular cardboard into quarters, then shape into a cone shape and wrap with tin foil to make little tin foil cones.⁠
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3️⃣ Roll slice of bread flat then lightly brush both sides with coconut oil and one side with maple syrup.⁠
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4️⃣ Cut into a large circle about 8-10mm in diameter. Wrap bread around the cone then place on a baking sheet.⁠
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5️⃣ Bake for 12-15 minutes then remove from the oven and leave to cool fully.⁠
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6️⃣ Meanwhile, add the frozen bananas, pineapple and coconut milk to a blender and blend until smooth. Pour into a dish and cover with clingfilm then freeze for 2-4 hours⁠
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7️⃣ Scoop ice cream into cones and serve.⁠
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8️⃣ Sluuuurrrrp!⁠

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#babyledfeeding #icecreamlover #icecreamcone #icecreamtime #icecream #veganrecipes #healthytreat #babyledweaning #nicecream⁠

✨ SALMON CAPRESE SKEWERS 🍅 This recipe is SO

✨ SALMON CAPRESE SKEWERS 🍅 This recipe is SO EASY! You can make it 2 ways; fry the salmon on a pan with the sauce, or alternatively (and the much easier way) - Add the sauce and pieces of salmon onto a tray, with the tomatoes and bake.

👶🏻 For baby led weaning - leave out the skewers and just serve in individual pieces.

Comment SALMON and I’ll DM you the recipe 💌

SAVE FOR LATER ♥️

#babyledweaning #babyledweaningideas #blw #omega3 #fattyacids #brainfood #toddlersnacks #snacktime #babylunch #toddlerlunch

RECIPE ⬇️ Strawberry and Cream Cheese Pinwheel

RECIPE ⬇️ Strawberry and Cream Cheese Pinwheels 🍓👶🏻

Now that college is over for the summer, I’m back cooking 🥳 These pinwheels are one of the easiest snack ideas for kids EVER! And so tasty too.

Don’t forget to save for later ❤️

Makes 12 Pinwheels

Dough
280g (2 cups) plain flour
100g butter
2-4 tablespoons water

Filling
250g Cream Cheese
2 tbsp natural yogurt
1 tbsp maple syrup
Zest 1 lemon
200g strawberries

To Serve
Fresh mint leaves
Strawberries
Light sprinkle of icing sugar

Pre-heat oven to 200ºC.

Add flour and butter to a mixing bowl then rub together until the flour resembles fine breadcrumbs. Add water one tablespoon at a time until it comes together into a dough. Then roll into a rectangle shape. Leave in the fridge until ready to use.

Add cream cheese, yogurt, maple syrup, lemon zest and half of the strawberries to a mixing bowl. Mush the strawberries to break them apart, then using an electric whisk, beat until the cheese mixture it is a lovely pink smooth colour.

Chop the remaining strawberries, then fold into the mixture along with the icing sugar. Leave in the fridge for 15 minutes before using.

Remove pastry and filling from the fridge, then spread the filling over the pastry and roll up into a log shape. Cut the pastry into slices then place each slice into a lightly buttered muffin tin.

Bake for 20-25 minutes until golden. Leave to cool fully before removing from the tin.

Serve cool with extra strawberries, mint leaves and a teeny sprinkle of icing sugar (optional).

#snack #snackrecipe #snackideas #snackideasforkids #toddlersnacks #babysnacks

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