dairy and egg free recipes for 2 year olds to make at nursery

[donnacb]

Hi my ds nursery has just started cooking classes. The only problem its all chocoalte and egg based. Does anyone have any recipes that the whole class can do that are dairy and egg free. Atthe moment they pull my ds to one side and he does something else like painting. I just feel this is exclusion at its worse.

Any help would be greatfully recieved. The only thing we make at home is mymammas chocolatecake recipe which is fab but as its boiled it cant be made at nursery.

Thanks Donnaxx

we make rice krispie cakes:
melt dairy-free chocolate (we use Organica Swiss Premium Couverture Bar which is dairy, soya, egg, wheat, gluten free) with some dairy free spread (we use Pure sunflower) and some golden syrup. Mix in rice krispies...and they taste good!!!

Chocolate Cupcakes

Cake:

3 C flour

2 C sugar

½ C unsweetened cocoa powder

2 tsp. baking soda

1 tsp. salt

2 C cold water

1 C canola oil

1 Tbl. vanilla

1 ½ C dairy-free, nut-free, semi-sweet chocolate chips

Preheat oven to 350 degrees. Prepare muffin tin with paper liners.

Whisk flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Set aside.

In a separate large bowl, combine water, oil, and vanilla.

Whisk dry ingredients into the wet ingredients until thoroughly blended.

Fill muffin cups about 2/3 full. Sprinkle chocolate chips over each cupcake.

Bake for about 17 minutes, or until tester comes out clean. Cool completely.

Frosting:

½ C dairy-free margarine

2 2/3 C confectioners? sugar

½ C unsweetened cocoa powder

¼ C water

1 tsp. vanilla

In a large glass bowl melt the margarine. Add sugar, cocoa, water, and vanilla and beat until creamy and smooth. Frost cooled cupcakes.

Chocolate Biscuit

220c/425F/Gas 7

50g (2oz) tapioca flour

50g (2oz) sago flour

1 tbsp cocoa powder

75g (3oz) soya margarine

25g (1oz) fructose ( natural fruit sugar)

3 tbsps soya milk

2 tsps gluten free baking powder

½ tsp vanilla essence.

Pre-heat the oven to 220c/425F/Gas 7.

Prepare a baking sheet.

Place the dry ingredients into a mixing bowl and mix together well.

Add the margarine and milk.

Using a spoon mix the ingredients together until the margarine is evenly distributed and a soft wet dough is formed.

Put a dessertspoon of the mixture onto the baking tray and flatten out into a round thin shape.

Repeat until all the mixture is used up.

Place in the centre of the oven and bake for 10 minutes. or until golden brown.

Leave to cool for 10 minutes and then carefully transfer the biscuits to a cooling tray until cold.

Place them in an airtight tin until needed.

Apple and Oat Slices

(D. W. C. E. Y.) 190c/375F/Gas 5

4-5 medium apples (peeled and slice

5 tbsp Dark brown sugar

5 tbsp Granulated sugar

25g (1oz) potato flour

75g (3oz) rolled oats

100g (4oz) Soya margarine

120mls (4floz) Water

Pre-heat the oven to 190c/375F/Gas 5.

Prepare and grease a shallow baking tray.

Spread the apples over the bottom of the baking tray.

In a large mixing bowl mix the granulated sugar, flours and oats together.

Put the margarine and dark brown sugar into a saucepan and heat gently

until it has melted.

Pour the liquid into the flour mix and fold in the liquid until all the oats

are evenly covered.

Spread the mixture evenly over the apples.

Pour the water over the top evenly.

Bake in the centre of the oven until the apples are tender, it takes about 30 minutes.

This is best eaten as a pudding hot or cold.

Weetabix Cake

2 crushed weetabix'
1 cup of sugar
2 cups self raising flour
1 cup sultanas

Mix together then add 1 cup rice or soya milk and 1 tbsp mixed spice.

Bake for approx 45mins at 325F.

Thanks everyone will print these off and take them to nursery. We will also try them at home. Cheers Donna

The book "Allergy-Free cooking for kids", by Antoinaetee Savill, might be useful.

Sorry, Antoinette Savill