childrens food

Peanut Butter Milkshake

g peanuts, dry-roasted, unsalted

peanut butter

g dark chocolate (50% cocoa)

milk

200 g cream, 35-37 % fat

350 g chocolate ice cream

ice cubes

Place&nbsp;peanuts in mixing bowl and chop 3 sec/speed 8. Transfer to a bowl and set aside.

Place 20 g peanut butter,&nbsp;dark chocolate and 20 g milk in mixing bowl then melt 3 min/50°C/speed 2. Transfer peanut butter-chocolate sauce to a bowl and allow to cool for 5 minutes. Clean mixing bowl.

Insert butterfly whisk. Place&nbsp;cream and icing sugar in mixing bowl then whip&nbsp;without measuring cup speed 3, without setting a time, until desired stiffness is achieved, watching carefully to avoid overwhipping.&nbsp;
Remove butterfly whisk, transfer whipped cream to an icing bag and cool in refrigerator.

Place 120 g peanut butter, 350 g milk, chocolate ice cream and ice cubes in mixing bowl then blend 1 min 30 sec/speed 10.&nbsp;Garnish 4 glasses with reserved peanut butter-chocolate sauce and transfer milkshake to garnished glasses. Top with reserved whipped cream and chopped peanuts. Serve immediately.

Orange, Mango and Apple Green Smoothie

dessert apple

mango flesh

orange

100 g fresh baby spinach

kefir

g noni juice

almonds

water

Place&nbsp;all ingredients in mixing bowl and blend 4 min/speed 10.

Add&nbsp;extra water to dilute to a thinner consistency if desired and blend 1 min/speed 5. Enjoy a tall glass of your smoothie for breakfast or as an energizing snack.

Vanilla ice cream

vanilla bean

600 g full cream milk

200 g pouring (whipping) cream

white sugar

salt

Split vanilla bean lengthways and scrape out seeds. Place vanilla bean seeds and pods into mixing bowl. Add full cream milk, cream, sugar, egg yolks and salt (optional), and cook 8 min/90°C/speed 2. Remove vanilla bean pods.

Pour mixture, up to 4 cm high, into shallow freezable containers (e.g. aluminium, silicone) or 3-4 ice cube trays and cover with plastic wrap. Allow mixture to cool completely before placing into freezer for a minimum of 10 hours.

Place frozen mixture into refrigerator for 15 minutes, then cut into pieces (4 x 4 cm) with a long sharp knife. Place half the pieces into mixing bowl and crush 20 sec/speed 6, then mix 10 sec/speed 4 with aid of spatula. Transfer ice cream into a bowl.

Place remaining pieces of frozen mixture into mixing bowl and crush 20 sec/speed 6, then mix 10 sec/speed 4 with aid of spatula. Transfer into bowl with ice cream and serve as desired (see Tips).

Strawberry and puffed millet cereal bars

g unrefined coconut oil

g tahini

g honey

g Medjool dates

g prunes

g puffed millet

g coconut

g freeze-dried strawberries

g thick natural yoghurt

80 g icing sugar

vanilla extract

Place coconut oil, tahini and honey into mixing bowl, then heat 2 min/100°C/speed 1.

Add dates, prunes, puffed millet, coconut and freeze-dried strawberries, then mix 5 sec/speed 5. Distribute mixture evenly between a 6-section silicone snack bar mould (3.5 x 10 x 1.5 cm), pressing down firmly to form a smooth level surface. Refrigerate for 2 hours or until firm.

Place a small bowl onto mixing bowl lid and weigh coconut oil, yoghurt and icing sugar into it, then add vanilla and stir to combine. Cover bowl and refrigerate for 2 hours or until thickened slightly. Remove bars from moulds and drizzle with yoghurt topping, then serve.

Cauliflower macaroni cheese (Toddlers and beyond)

Parmesan cheese

60 g vintage cheddar cheese

150 g dried macaroni pasta

cauliflower

tsp extra virgin olive oil

g butter

g plain flour

sea salt

black pepper

Place cheeses into mixing bowl and grate 6 sec/speed 5. Transfer into a bowl and set aside.

Place water into mixing bowl and heat 8 min/100°C/speed 2.

Add pasta into mixing bowl. Insert simmering basket and weigh cauliflower into it, then cook 10 min/100°C//speed 1 or until pasta and cauliflower are tender.

Carefully remove simmering basket with aid of spatula and set aside. Drain pasta, then transfer into a thermal serving bowl or other large bowl. Stir oil through pasta, then cover to keep warm. Dry mixing bowl.

Preheat oven to 220°C. Place butter and flour into mixing bowl and cook 5 min/90°C/speed 1.

Add milk and reserved grated cheeses, then cook 7 min/90°C/speed 3.

Add reserved cauliflower and blend 40 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add reserved pasta and combine 8 sec//speed 3. For older children and adults, add a pinch of sea salt (optional) and ground black pepper (optional).

Divide between 5 x 250 ml capacity ramekins. Place onto a baking tray and bake for 10 minutes (220°C) or until golden on top. Set aside to cool slightly, then garnish with shaved Parmesan (optional) just before serving.

Cauliflower chicken nuggets (10-12 months)

g Parmesan cheese

g quinoa flakes

parsley

400 g skinless, boneless chicken thighs

tamari

tomato paste

60 g gluten free plain flour

eggs

extra virgin olive oil

Place Parmesan into mixing bowl and grate 20 sec/speed 8.

Add quinoa flakes and chop 3 sec/speed 8. Transfer into a shallow bowl and set aside.

Place cauliflower and parsley (optional) into mixing bowl and chop 3 sec/speed 6. Scrape down sides of mixing bowl with spatula.

Add chicken, tamari and tomato paste and blend 7 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Shape heaped tablespoons of mixture into nuggets (approx. 20 in total) and transfer onto a plate. Set aside (see Tips).

Place a shallow bowl onto mixing bowl lid and weigh flour into it. Combine egg and milk in a separate shallow bowl. Coat nuggets in flour, then egg mixture, then reserved quinoa crumb. Cover with plastic wrap and place into refrigerator until ready to fry.

Place a frying pan over medium-high heat and add oil. Working in batches, fry nuggets for about 6-8 minutes turning occasionally, until golden brown on all sides and cooked through. Serve topped with Parmesan shavings (see Tips).

Hot chocolate on a stick

dark chocolate (70% cocoa)

milk chocolate

cinnamon

nutmeg

g cocoa powder

marshmallows

Place dark chocolate, milk chocolate, cinnamon, nutmeg and cocoa powder into mixing bowl and mill 10 sec/speed 10.

Scrape down sides of mixing bowl with spatula and melt 4 min/60°C/speed 1.

Scrape down sides of mixing bowl with spatula and melt for a further 1 min/60°C/speed 2, until completely melted and smooth. Fill moulds of choice with mixture (see Tips).

Place a paper straw, popsicle stick or small wooden spoon in the centre of each chocolate "lollipop". Top with mini marshmallows, then place into refrigerator until set (approx. 1 hour).

Carefully remove from moulds, then store in a sealable container in a cool, dry place or wrap up  to give as a gift (see Tips). To serve, place 1 "lollipop" into a cup of hot milk, stirring until melted and smooth.

Easy brioche

unsalted butter

g white sugar

yeast

650 g baker's flour

Grease and line a loaf tin (25 x 9 x 11 cm) with baking paper and set aside (see Tips).

Place sugar, milk and yeast into mixing bowl and heat 2 min/37°C/speed 1.

Add butter, flour, egg and salt and mix 10 sec/speed 7, then knead Dough /3 min.

Transfer dough onto a silicone bread mat or a lightly floured work surface and shape into a ball. Place dough into a large bowl, cover with a kitchen towel and prove in a warm place for 30 minutes.

Preheat oven to 200°C. Place dough into prepared tin or shape as desired. Cover and allow dough to prove in a warm place for 30 minutes.

Glaze bread with an egg wash (optional - see Tips) and bake for 25-30 minutes (200°C) or until golden brown. Serve warm or allow to cool completely before slicing and serving.

Vegetarian sausage rolls

brown onion

oregano

g walnuts

oats

g feta cheese

breadcrumbs

puff pastry

plain flour

sesame seeds

Preheat oven to 200°C. Line a baking tray with baking paper and set aside.

Place brown onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add dried oregano, walnuts and rolled oats and chop 3 sec/speed 6. Scrape down sides of mixing bowl with spatula.

Add eggs, feta cheese, tamari or soy sauce and breadcrumbs and combine 20 sec/speed 5.

Cut puff pastry sheets into halves and transfer to silicone bread mat or floured work surface.

Place ⅙ of the mixture onto the long edge of 1 pastry sheet half and roll. Cut into four equal portions and place onto prepared baking tray. Brush pastry with milk and sprinkle with sesame seeds (optional). Repeat process with remaining mix and pastry sheet halves until all used.

Bake for 20 minutes (200°C) until crisp and golden. Allow to cool slightly before serving warm.

Black bean brownies (Toddlers and beyond)

black beans

600 g filtered water

g virgin coconut oil

100 g dark chocolate (70% cocoa)

g raw cacao powder

coconut sugar

baking powder

walnuts

raw cacao nibs

Place a bowl onto mixing bowl lid and weigh dried black beans into it. Cover with water and set aside to soak for 5-6 hours or overnight. Using simmering basket, drain and rinse beans.

Place drained black beans and water into mixing bowl and cook 30-35 min/100°C//speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid. Using simmering basket, drain and set aside to cool slightly (you should have approx. 350 g cooked black beans). Clean and dry mixing bowl.

Preheat oven to 160°C. Grease and line a square cake tin (20 cm), then set aside.

Place dark chocolate into mixing bowl and grate 10 sec/speed 7, then melt 2 min/60°C/speed 2 or until melted.

Add cooked black beans, coconut oil, eggs, raw cacao powder, vanilla and coconut sugar. Blend 4 min/speed 4-6, increasing speed gradually from speed 4 to speed 6. Scrape down sides of mixing bowl with spatula.

Add baking powder and walnuts (optional). Combine 15 sec/speed 4, until smooth and well combined.

Transfer mixture into prepared tin. Smooth top with an offset spatula, then sprinkle over raw cacao nibs (optional). Bake for 25 minutes (160°C) or until just cooked through. Set aside to cool in tin, then cut into 16 squares to serve.

Baked pumpkin doughnuts

60 g extra virgin coconut oil

pumpkin

buttermilk

brown sugar

⅛ tsp stevia extract powder

220 g self-raising flour

½ tsp bicarbonate of soda

tbsp raw sugar

Lightly grease 2 x 12-hole doughnut tins and set aside.

Place water into mixing bowl. Place Varoma into position and weigh pumpkin into it. Secure Varoma lid and steam 20 min/Varoma/speed 2 or until pumpkin is very tender. Transfer pumpkin onto paper towel for a minimum of 5 minutes to drain excess moisture. Discard steaming liquid.

Place warm pumpkin (see Tips) and coconut oil into warm mixing bowl and purée 10 sec/speed 6 or until coconut oil is melted and mixture is smooth. Scrape down sides of mixing bowl with spatula.

Add eggs, buttermilk, oil, sugar, stevia extract powder (optional), cinnamon, flour and bicarbonate of soda and blend 10 sec/speed 5.

Scrape down sides of mixing bowl with spatula and blend 5 sec/speed 4 or until combined (the mixture will be wet).

Transfer mixture into a piping bag fitted with a plain nozzle (1 cm). Pipe mixture into prepared tins, filling two-thirds full (mixture will make 16 doughnuts total). Bake for 10-15 minutes (150°C), or until puffed and lightly golden. Allow to cool in tin for 5 minutes, then transfer onto a wire rack to cool for a further 5 minutes. Clean and dry mixing bowl.

Doughnuts

If using, place sugar and cinnamon into mixing bowl and mill 6 sec/speed 8 or until mixture resembles caster sugar. Transfer mixture into a large snaplock bag. While still warm, place 6 doughnuts into bag and gently shake to coat. Serve doughnuts warm.

Cinnamon sugar (optional)

Wombat slice

sunflower seeds

pumpkin seeds

Medjool dates

g cacao powder

g dark coconut nectar syrup

coconut oil

g Lowan® cocoa bombs

Line a slice tray (18 x 28 cm) with baking paper and set aside.

Place all ingredients, except cocoa bombs, into mixing bowl and mix 20 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add cocoa bombs and mix 10 sec//speed 5, with aid of spatula.

Transfer into prepared slice tray. Using damp hands, press mixture firmly into edges of tray. Place into freezer to set (approx. 30 minutes). Remove slice and cut into pieces (approx. 30 pieces). Transfer into a freezable storage container and place into freezer until ready to serve. Remove from freezer just before serving.

Freckle cake

coconut oil cooking spray

750 g butternut pumpkin

honey

tsp bicarbonate of soda

g extra virgin coconut oil

coconut flour

cacao powder

g coconut cream

400 g dairy free milk chocolate

Preheat oven to 160°C. Liberally spray 2 springform cake tins (20 cm) with coconut oil and set aside.

Place half of the pumpkin into mixing bowl and chop 3 sec/speed 6. Transfer into a bowl and set aside.

Place remaining pumpkin into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add all remaining ingredients, including reserved pumpkin, and mix 20 sec/speed 4, with aid of spatula.

Scrape down sides of mixing bowl with spatula and mix 20 sec/speed 4, with aid of spatula.

Scrape down sides of mixing bowl with spatula and mix for a further 10 sec/speed 5.

Divide cake mixture evenly between prepared cake tins. Bake for 55-60 minutes (160°C), or until edges start to pull away from the sides of tin and a wooden skewer inserted into the centre of the cakes comes out clean. Allow cakes to cool in tins (approx. 30 minutes), then cover with plastic wrap and place into refrigerator overnight to cool completely. Clean and dry mixing bowl.

Cake

Place a jug onto mixing bowl lid and weigh 80 g of the coconut cream into it. Set jug aside.

Place chocolate into mixing bowl and chop 5 sec/speed 7.

Scrape down sides of mixing bowl with spatula and melt 10 min/80°C/speed 3.

Scrape down sides of mixing bowl with spatula and mix 1 min/speed 3, without measuring cup.

Mix speed 3, pouring the reserved 80 g coconut cream through hole in mixing bowl lid, stopping when you hear the mixture thicken (approx. 3-5 seconds).

Add coconut oil and mix 1 min/speed 5 (it may appear that the chocolate and coconut oil have split, but this is normal).

Scrape down sides of mixing bowl with spatula and blend 30 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add remaining 70 g coconut cream and blend 30 sec/speed 7.

Scrape down sides and bottom of mixing bowl with spatula, then allow mixture to cool in mixing bowl for 1 hour.

Insert butterfly whisk. Add 40 g of the icing sugar and mix 20 sec/speed 4. Scrape down sides of mixing bowl with spatula.

Add remaining 40 g icing sugar and mix 30 sec/speed 4. Remove butterfly whisk.

Top 40 childrens food recipes from across the web

The most viewed childrens food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peanut Butter Milkshake

Orange, Mango and Apple Green Smoot...

Vanilla ice cream

Strawberry and puffed millet cereal...

Cauliflower macaroni cheese (Toddle...

Cauliflower chicken nuggets (10-12 ...

Hot chocolate on a stick

Easy brioche

Vegetarian sausage rolls

Black bean brownies (Toddlers and b...

Baked pumpkin doughnuts

Wombat slice

Freckle cake

Pumpkin loaf

Better-for-you custard

Easy turkey burgers

Apple cinnamon muffins

Carrot poppy seed muffins

Gluten free sausage rolls

Cheese and herb scones (Toddlers an...

Buttercream icing

Pea and ham soup

2 ingredient dough

Peanut butter brownie bliss balls (...

Strawberry amaze-balls

Orange, hazelnut and coconut balls

"Hug in a mug" chicken soup

Lemon curd easter biscuits

Simple butter biscuits

Apple sauce

Panna cotta

Vanilla slice

Vegemite® and cheese scrolls

Milo® mousse

Tiger rolls

Sandwich sushi

Stained glass Christmas biscuits

Easy satay chicken

Apple fritters

Soft cinnamon doughnuts

The most viewed childrens food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine