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Heathy-ish Bars or biscuits for kids please

(11 Posts)
frankieb Sun 01-Jul-07 17:35:32

Hi
Have tried flapjacks but they are not too keen so any other ideas for cookies/biscuits I won't feel TOO bad dishing out.
Be good if they were nice & simple for the kids to help with too
Thx

lilolilmanchester Sun 01-Jul-07 19:48:05

bumping cos interested in the answer too

notasheep Sun 01-Jul-07 19:58:45

Carrot cake made with a pot of natural yoghurt instead of fat-you can then cut into squares for little ones

dissle Sun 01-Jul-07 20:00:00

recipe.....

notasheep Sun 01-Jul-07 20:01:42

I better go and dig it out,back in a Roly Mo!

notasheep Sun 01-Jul-07 20:08:04

1x150g pot of natural yoghurt
4oz carrots grated
3oz raisins
2tsp ground cinnamon
4oz soft light brown sugar
5oz self raising wholemeal flour
2 eggs beaten

Topping
1x125g tub cream cheeese
2oz butter
8oz icing sugar sifted

Combine yoghurt,carrots,raisins,cinnamon,flour and eggs.
Place in greased,lined 8 inch square tin cook 180c for 30-35 minutes
Topping is optional
I make this for dp for his birthday every year!

frankieb Sun 01-Jul-07 21:47:51

mmmmm
Thx, havent made carrot cake in ages.
33 weeks pg at the mo and baking for Britain, must be a form of nesting?!?
Thanks

CantSleepWontSleep Sun 01-Jul-07 21:50:09

Banana cake with no sugar here.

Smithy Sun 01-Jul-07 21:52:50

Not sugar free I'm afraid, but utterly delicious! These museli bars are wicked full of calories, and ideal for a snack or lunchbox. Also like to think that they are also good for you too! Preparation time: 20 minutes Cooking time: 15 minutes 175g/6oz unsalted butter 140g/5oz clear honey 250g/9oz demerara sugar 350g/12oz porridge oats 1.5tsp ground cinnamon 85g/3oz shelled pecan nuts or walnuts 85g/3oz raisins 85g/3oz dried papaya or mango, chopped 85g/3oz dried apricots, chopped 85g/3oz pumpkin seeds 50g/2oz ground almonds 50g/2oz sesame seeds Step 1 Melt the butter Preheat the oven to 190 degrees C / gas mark 5 / 170 degrees C fan oven. Line the base of a 23cm / 9inch square 5cm / 2inch deep cake tin with greaseproof paper. Melt the butter and honey in a saucepan, then stir in the sugar. Step 2 Make a sauce. Cook over a low heat for 5 minutes, stirring until the sugar has dissolved. Bring to the boil, then boil for 1-2 minutes, stirring, until thickened into a smooth caramel sauce. Step 3 Stir everything together Mix together all the remaining ingredients and stir into the sauce until well coated. Step 4 Press into the tin Spoon into the tin and press down well with the back of a warm, wet spoon, Bake for 15 minutes until just beginning to brown around the edges. Allow to cool. Run a sharp knife around the edge of the tin to loosen. Turn out, then peel off the lining paper. Cool, then cut into squares. These bars will keep up to 1 week. Store in an airtight container interleaved with greaseproof paper to stop them sticking. If you haven’t got all the nuts or fruit listed here, you can substitute an alternative dried fruit (e.g dried cranberries) – tastes just as good!

Smithy Sun 01-Jul-07 21:56:39

Found this on another thread:

Why not make banana breakfast bars 150g butter (flora light) 75g caster sugar 3tbs honey 350g porridge oats 50g chopped nuts or seeds (pumpkin and sunflower) Pinch of cinnamon Half teaspoon baking powder 2 large bananas mashed or three medium melt sugar, honey, butter add porridge, cinnamon and baking powder, seeds and bananas mix up and place in baking tray. Bake for 20-25 mins on 180 or gas 4 These are really nice and fairly healthy

Smithy Sun 01-Jul-07 22:08:30

Found this recipe on the bbc website which ds1 and I made a while ago. Absolutely delicious! Ingredients ½ butternut squash, peeled and grated 110g/4oz self-raising flour 110g/4oz soft brown sugar 110g/4oz unsalted butter 2 eggs 1 tsp baking powder ½ tsp cinnamon butter, for greasing icing sugar, to dust Method 1. Preheat the oven to 220C/425F/Gas 7. 2. Place the squash, flour, brown sugar, butter, eggs, baking powder and cinnamon into a food processor and blend together until combined. 3. Grease a muffin tin with butter and spoon the mixture in. Bake in the oven for 12-14 minutes, or until golden and cooked through. 4. Remove the muffins from the oven and transfer to a cooling rack. 5. Dust with icing sugar to serve.

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