Nourishing your children – easy child-friendly recipes
Looking for some healthy inspiration to keep your children nourished? Nutritionist, Christine Bailey, shares some recipes from her book, My Kids Can’t Eat That: How to Deal with Allergies & Intolerances in Children (www.christinebailey.co.uk).
Carrot cake granola
A delicious gluten-free granola, this is also a great way to use up leftover carrot pulp from juicing. Alternatively, just blend up a carrot. Using orange juice and xylitol naturally sweetens this granola without the need for extra sugars and syrups. Make up a batch of this granola and store in an airtight container for up to two weeks. Delicious served with dairy free yogurt and fruit as a healthy breakfast or snack. You can make this nut free by omitting the coconut and using olive oil rather than coconut oil.
Vegan, vegetarian, soy free, egg free
Makes 12 servings
Preparation time: 15 minutes
Cooking time: 30 minutes
- 60g coconut oil softened (or olive oil)
- Juice and zest of 1 orange
- 30g xylitol
- 1tsp vanilla extract
- 60g/1 small carrot grated or leftover carrot pulp
- 2tsp ground cinnamon
- 100g mixed seeds (sunflower, sesame and pumpkin)
- 350g gluten free oats, quinoa, millet, rice or buckwheat flakes or mixture
- 60g desiccated coconut or coconut flakes
- 60g goji berries, dried berries or raisins
- Preheat the oven to 180C, gas mark 4 and lightly grease a baking tray.
- Place the oil, orange juice and zest, xylitol, vanilla and carrot in a blender or food processor and blend to form a thick paste.
- Place the remaining ingredients (except the fruit) in a large bowl and stir the mixture. Pour over the orange paste and using your hands massage in the paste so that all the dry ingredients are coated.
- Spread the granola in a thin layer on the baking tray.
- Cook for 30 minutes until lightly golden, stirring occasionally during cooking to prevent burning.
- Allow the granola to cool then stir in the dried fruit. Store in an airtight container.