Well I decided it was definitely time that I did a post for the kiddies of the world... and if your kids are anything like mine, the thought of going without sweets and chocolate has devastating consequences; not only for them but also for me... especially when I'm the one at the counter and they're screaming blue murder for a chocolate bar!! ...Not a charming sight I must say.
So instead of eliminating sweets altogether I believe in simply replacing the commercial treats (the ones that are fortified with all those nasties that make our little ones behave so well), with wholesome goodies that all kids will love.
Almost any recipe can be altered to precision with a few modifications and some trial and error. Eventually what you will have is an ability to work with ingredients you never thought possible and not only that but it will be completely guilt free because you and your family will be eating food with real nutritional value.
Sounds great right?
Well lets get started and make some kiddy inspired goodies!
Lychee Ice Blocks
Unfortunately I had to use canned lychee's for this recipe which I don't do often because of BPA levels in packaged foods
(learn more about bpa in foods), you can use fresh lychee's or even freshly squeezed juices like orange and pear juice. Make sure you use the juice of whichever fruit you decide, I like to use a
Breville Juicer mainly because they are the best quality, long lasting and you can put in whole fruit.
You will not need to add any sugar or sweetener.
This recipe is so simple and takes less than a minute to prepare... the longest part is waiting for them to freeze!
Make sure you allow them to freeze overnight before eating.
What you will need:
1 can of lychee's or 500ml of
fresh juice (fruit of your choice)
2 plastic ice block making trays (available at most thrift stores, I purchased mine from Superdollar at Wyoming)
A blender if using canned fruit
Method:
Blend the fruit and pour into the trays!! ...it's that simple!
Rinse the ice blocks under some warm water to release them.
Chocolate Ice Cream (dairy free, grain free, soy free and egg free)
Since I have two kids both with dairy allergies/intolerance's dairy has been a no no for our family for over 2 years now and we've learnt to work our way around it.
However since going paleo the only version of ice cream we could make involved using eggs and that would mean my son couldn't have them since he is completely allergic to eggs.
Given that eggs act as an emulsifier in recipes that require water and fat to mix (not to mention adding protein to recipes that are gluten free) it was necessary for me to find another way to bond the water content in coconut milk with the fat content so it would not separate and freeze hard.
The best way to do that is to use an emulsifier like tapioca flour or agar agar. Using tapioca or agar thickens the mix and stops the water splitting away from the fat in the freezing process. The end result should be a fluffier, less dense mixture resembling the ice cream we've all come to love so much.
What you will need:
1/4 cup coconut sugar
1 tbsp coconut butter
1 can of coconut milk
1 can of coconut cream
2 tsp vanilla extract
1 heaped tbsp raw organic cocoa powder
1 heaped tsp tapioca flour or agar agar (in this recipe I used tapioca)
Method:
Combine the coconut milk and cream (scoop the solid cream off the top and discard the liquid in the can) into a cast iron cooking pot or similar and heat the milk on low til the cream dissolves stirring continuously.
When dissolved add the sugar, coconut butter and vanilla extract.
In a separate cup reserve about 20ml of the coconut milk and stir in the tapioca flour to make a smooth paste (make sure there are no lumps) and then do the same with the cocoa powder.
Put the cocoa powder paste in the heated milk and stir til thoroughly combined. Finally, add the tapioca and stir til thick and glossy making sure there are no lumps. Do not let the milk boil, it is best to keep the milk only mildly heated to avoid burning the milk or affecting the nutritional value.
Set aside to cool in freezer safe bowl or container, then place in the fridge to cool for 3 hrs. After 3 hrs place the custard mix in the freezer and stir every half hour to stop crystals from forming. Serve chilled when thick and set.
Fruit and Nut Squares
The original recipe for paleo fruit and nut bars can be found on
The Cavewoman Cafe along with some other great paleo recipes.
I altered only a few things in this particular recipe but they turned out perfect!
These treats would be great for a kids birthday party, an afternoon snack or even the school lunchbox.
Be sure to give them a go as they will definitely become part of your
repertoire.
What you will need:
1 cup almonds
1 cup walnuts
1/2 cup macadamias
1/2 cup flaxmeal
1/2 cup of shredded/dessicated coconut
1/2 cup almond butter
3-4 tbsp coconut oil
1/4 cup honey
2 tsp vanilla extract
1 cup assorted dried berries or fruit (I used Goji, Inca and cranberries)
Method:
Pre heat the oven to 160 C and lightly roast the nuts. Use a food processor to turn the nuts into a fairly coarse nut meal making sure to preserve some larger nutty pieces.
Combine the nuts, the flaxmeal, coconut and dried fruit/berries in a bowl.
Now in a separate heat proof bowl melt the almond butter, honey, coconut oil and vanilla extract using a bain-marie method to avoid burning. When completely melted add to the dry ingredients and mix til thoroughly combined.
Place on baking paper lined tray and place in the fridge for 1-2 hours. Remove from fridge, cut into squares. Keep in an air tight container in the fridge.
Kids Carob Chocolate Shapes
Everybody loves chocolate especially kids!
However, commercial chocolate contains high levels of
refined sugar and if it's solely made from cocoa it will also contain caffeine (only trace amounts since the caffeine in cocoa is considerably low per gram) but it is most likely enough to rattle the sensitive little bodies of our kids into complete hyper activity within minutes!
That is the reason why I like to make my chocolate pieces from carob with only a tiny amount of cocoa for added flavour.
The sugar in this recipe has been replaced with
raw honey and the milk has been replaced by cocoa butter and coconut oil, all of which are far healthier and totally accepted on a paleo eating plan.
What you'll need:
125ml organic raw cocoa butter (grated)
1 tsp organic raw cocoa powder
125ml light carob powder (not dark, it will make the chocolates look black)
1 tbsp coconut butter or oil
2 tbsp raw honey
1 tsp maca root powder for added sweetness
2 tsp vanilla extract
Method:
Using a bain marie, melt down the grated cocoa butter, coconut oil/butter and raw honey in a heat proof bowl on really low heat. Once melted add the dry ingredients and stir til you get a smooth velvety mixture. Taste it to see if all the flavours are well balanced and add more of anything if needed.
Pour into little silicone chocolate moulds and place in the fridge or freezer. The fridge takes a little bit longer but works just as well. After they have set keep them in an air tight container in the fridge other wise they will melt.
Kids Beverages
There are a few things I like to make for the kids when it comes to beverages and one of those is hot chocolate made from carob and cocoa using
home made almond milk (which you can find the recipe for on my blog). You could even use the chocolate from today's recipe in a hot chocolate!
Another thing I like to make them is sparkling spring water with freshly squeezed fruit juice for flavouring... they love it and it is obviously a lot healthier than cordial and soft drinks.
