Posts Tagged ‘healthy snacks for children’

Every parent wants a perfectly healthy child with appropriate behaviour and who shows good grades at school. It is also every parent’s privilege to ensure optimum physiological, psychological and cognitive growth and development for their children.

Spicy Pumpkin Muffins (Makes 12) What you need: 1⁄2 cup Creeds organic coconut flour 1⁄2 cup Creeds tapioca flour 1⁄2 t baking soda 1⁄2 t Creeds baking powder 1⁄4 t salt 1 1⁄2 t Creeds ground cinnamon 1⁄2 t freshly grated nutmeg 1⁄2 t ground cloves 1⁄2 c melted butter (or coconut oil) 2/3 cup – 1 cup Erythritol or Xylitol 3 eggs 1 cup pumpkin puree (from your left-over pumpkin) 1 tsp vanilla extract 
extra cinnamon and sweetener of choice for sprinkling on top What you do with this: 1. Preheat your oven to 180oC and line a standard size muffin tin with paper muffin cups. 2. In a medium bowl, whisk together the coconut flour, tapioca flour, baking soda, powder, spices and salt. 3. In a large bowl, whisk together the butter, sweetener of choice, eggs, pumpkin, and vanilla. 4. Pour the dry ingredients into the wet and whisk to combine. 5. Place portions into the muffin cups. 6. Sprinkle the top of each muffin with more sweetener and cinnamon and it’ll bake into a nice crunchy topping. Bake until puffed and cooked through, about 25-30 minutes.
GLUTEN FREE CUPCAKES ¼ cup coconut flour ¼ cup cacao powder ¼ teaspoon celtic sea salt ¼ teaspoon baking soda 4 large eggs ¼ cup coconut oil ⅓ cup honey METHOD Pulse together dry ingredients in a food processor Pulse in wet ingredients Line a 12 cup muffin pan with paper liners Scoop ¼ cup into each paper liners Bake at 350° for 15-18 minutes Cool and serve Makes 8 cupcakes   SPICY PUMPKIN MUFFINS 1⁄2 cup Creeds organic coconut flour 1⁄2 cup Creeds tapioca flour 1⁄2 t baking soda 1⁄2 t Creeds baking powder 1⁄4 t salt 1 1⁄2 t Creeds ground cinnamon 1⁄2 t freshly grated nutmeg 1⁄2 t ground cloves 1⁄2 c melted butter (or coconut oil) 2/3 cup – 1 cup Xylitol 3 eggs 1 cup pumpkin puree (from your left-over pumpkin) 1 tsp vanilla extract Extra cinnamon and sweetener of choice for sprinkling on top METHOD Preheat your oven to 180o C and line a standard size muffin tin with paper muffin cups. In a medium bowl, whisk together the coconut flour, tapioca flour, baking soda, powder, spices and salt. In a large bowl, whisk together the butter, sweetener of choice, eggs, pumpkin and vanilla. Pour the dry ingredients into the wet and whisk to combine. Place portions into the muffin cups. Sprinkle the top of each muffin with more sweetener and cinnamon and     it’ll bake into a nice  crunchy topping. Bake until puffed and cooked through, about 25-30 minutes. Makes 12 muffins Thank you Sally Ann Creed for the recipe, for more wonderful recipes go to her website  sallyanncreed.co.za   
With courtesy of “The Real Meal Revolution”. What you will need to make these super yummy and “very good for you” snacks: 200g sunflower seeds 60g flax seeds 100g sesame seeds 30 ml psyllium husks 500 ml water 5 ml pink salt METHOD
  • Preheat oven to 160 degrees
  • Mix together and let to stand for 10 minutes.
  • Spread out thinly in  a baking tray lined with sprayed parchment paper
  • You can use parchment paper at the bottom and another sheet on top to roll out with a rolling pin.
  •  Bake in preheated oven for about 40 min turning tray once or twice
  • If you are using a silicon baking sheet it takes an hour.
  • Allow to cool, crack into pieces and dip in delicious dips or use as a cracker bread.
  • For a sweeter version you can also take a 1/4 of the mixture and mix with a little honey and cinnamon and bake in small tray. Yummy!!!
  • Burns easily so watch carefully.