Posts tagged ‘Kids Snack’

April 29, 2012

Grandma’s Rock Cake

by KK

Hi, this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

I think the passion and love for cooking inside me comes from my grandparents, who used to live in the countryside of Japan near the sea. Every time we visited them for a holiday, Grandpa would take us fishing to catch something, and Grandma would cook the catch of the day in her small kitchen.

She also had this funky gadget you put on a gas stove, and it became an oven! With that “Magic Box”, she would bake us cream puffs and cookies and many other things that a child would only dream about. This rock cake was one of our favorite, and she would bake it and send it in parcels to us when the holiday was over.

I made some arrange to it by cutting out the butter and using dates, but as long as you know the basic recipe, you can play around with it!

My recommendation is to use at least one type of dried fruit, and one type of nuts. Basic combinations are:

Raisins + Walnuts

Apricots + Almonds

Cranberry + Macademia

You can also put in things like sesame, cooked beans(Adzuki beans or red kidney beans are my favorites), or rolled oats. It’s difficult to make a mistake, so use your imagination and enjoy!!

 

Basic Rock Cake Recipe (makes about 15-20 cookie size cakes)

-220g (or 2cups) Organic wholemeal flour

-1 teaspoon Aluminium free Bakin Powder

-30g (or 2 Tablespoon) Organic raw sugar

-2 Tablespoon shredded coconuts

-3 Dates, chopped

-2 Tablespoon walnuts, chopped

-1 egg

-2 Tablespoon Oil

-4 Tablespoon Organic Soy milk

 

Method

Step 1 : Mix all the dry ingredients (flour, BP, sugar, coconuts, dates, nuts)  in a large bowl; In a separate bowl mix all the wet ingredients (egg, oil, soy milk)

 

Step 2 : Mix the wet ingredients into the dry ingredients, combine using a spatula. Make a round dome shape cake about Tablespoon size on a cooking tray, bake in pre-heated 180C oven for 12min, or until golden on top.

 

Soooo easy, and it will last in an airtight container for about 3-4 days. Hope you enjoy making it with your kids!

 

 

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April 23, 2012

Gluten Free, Vegan Chocolate Muffin

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

It’s back to school time, and for our family, playgroup is back again.

Not that it makes our daily life so different, but I do use playgroup as an excuse to bake more often,  and take what I have baked for other kids and mums to eat.

 

At the moment, I am experimenting on my gluten-free recipes, using rice flour. Here is a new recipe, that looks exactly like a normal chocolate muffin.

 This is regular muffin size, and it is

-No Egg

-No Butter

-No Oil

-No Sugar

and Gluten Free. So, it is suitable for most kids and the best of all, it tastes good! Well, at least it must have been good for my daughter Yumi, because she ate the whole regular size muffin, as well as half of mine (^-^)/ Good to know that somebody enjoys it!

 

Ingredients (to make 6 regular muffin size)

-100g Rice flour

-50g Glutinous rice flour

-10g Cocoa powder

-2 teaspoon Aluminium free Baking Powder

-2 Tablespoon Maple syrup

-150cc Organic soy milk

-30g Organic sultanas

 

 

To make

Step 1: Shift all the dry ingredients (rice flour, glutinous rice flour, cocoa, BP) into a large bowl; add wet ingredients(maple syrup and soy milk), and then the sultanas. Mix lightly until blended.

 

Step 2: Pour the batter into a silicon cup, put on a steamer and cook for about 12min. Check with a skewer (if it comes clean, its cooked)

 

Compared to my baked muffins, this is healthier becuase it contains no oil/butter. Good for your diet!

By adding   glutinous rice flour, you get the interesting, soft-chewy texture, that my daughter seems to love. If you don’t have the glutinous rice flour, you can use 1 small mashed banana to substitute it. I will try 100% rice flour muffin next time, and tell you how that turns out. ENJOY!!!

 

 

 

 

 

April 21, 2012

Gluten Free Vegan Gnocchi

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

Although, I am Japanese, I love cooking foods from other countries. Chinese and Korean foods are quite common on our table, but the most popular cuisine that I cook (apart from Japanese) is Italian!! I used to have pasta machine at home in Tokyo, and had fun making my own pasta. Our honeymoon was to South Italy, and my husband Hide ate pizza and gelato everyday for 2 weeks and gained 3 kilos. I was 7 month pregnant at that time, and proud to say that I didn’t gain any wait!

This is how much we love Italian food, and I still make my own tomato sauce and never bought ready made pasta sauce.

 

Here is a simple recipe that is loved by everyone in my family, including my 19 month old baby Yumi, and you must try it.

 Once you made the gnocchi dough, you can eat it in many ways. It will keep in fridge for about 3 days, and some people say you can freeze it, but I usually finish it within 3 days, so am not quite sure how the texture would turn out.

 

I sometimes add mashed pumpkin or sweet potatoes to the basic recipe, and have it with my “soy cheese” sauce. It is a great alternative to carbonara, low in fat and calories, so you can enjoy your “pasta” without any guilt!

 

 

Ingredients (to make about 12-15 gnocchi pieces)

-1 large potato (about 250g)

-50-80g Potato starch

-1 pinch Salt

 

Step 1 : Peel the potato skin, cut into 8 pieces and steam for about 20min, until soft. (You can boil it with the skin on, then peel it or cook it in the microwave  as well. I just prefer steaming my vegetables, so that they will have maximum taste to it)

Step 2: Mash or mix in food processor until smooth, add salt and potato starch. Form into small ball (about 20cent coin big and finger thick) and cook in boiling water for 3-5min. It will swell up and become about 50cent coin size.

Serve immediately with your favorite sauce. Today, I cooked tomato sauce with kidney bean burgers, looks like meatball!? It was sooooo good, I enjoyed my organic wine very much with it. I hope you enjoy it too!

 

 

April 18, 2012

Rabbit and Heart Sushi Art

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

Today was Sushi Art class for April, and even in this WET WET WET weather, we had plenty of fun! It was so fun, I forgot to take photo during the class, but here is what we made!

 

When Yumi came home from child care and found this sushi on the table, she started singing

“Rabbit, Rabbit, Rabbit!”

in a funny tune, grabbed hold of the rabbit face, and took a large bite from it.

 

 

Quite amazing to see a 19 month old baby eating sushi on her own in such happiness. I guess it is easy for her to eat because she can hold it in her hand, and shove it in when necessary. Everything is precooked, and already has a taste, so no need for soy sauce!

 

I hope we have lots of fun tomorrow too!

April 17, 2012

Gluten Free Cookie

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

My daughter Yumi has been teething for the past few days, and she is having a very picky appetite. No more muffins, as she prefers to bite on something harder. I have been giving her non-salt low-fat crackers, but it has come to a point that she is eating too much of it, so I decided to make something for her  myself.

 It is a cookie made from rice flours! Because it doesn’t contain any butter, it is crispy and crunchy in a way. I hope she likes it. This recipe is gluten free, no-egg, no-butter, and no-sugar, so it’s great for everyone! I hope you enjoy it too!!

 

Ingredients (will make about 40 bite-size cookies)

-100g Rice flour

-50g Glutinous  rice flour

-20g Organic cocoa powder OR 20g Almond meal

-5g Aluminium Free Baking powder

-1 pinch salt

-2 Tablespoon Maple Syrup

-2 Tablespoon Oil (I used Extra virgin olive oil)

-1/2 to 2/3 cup boiling water

Making it is so easy, and the best part is you don’t have to rest it!

Step 1: Put all the ingredients except boiling water in a food processor and mix for about 30 seconds, until everything is blended. It may be crumbly but take it out in a large bowl.

Step 2: Add boiling water little by little, beating well each time with a wooden spoon until the dough becomes like your earlobe.

Step 3: Roll out about 3mm thick, cut out into desired shape and bake in pre-heated 170C oven for 10 to 12 min.

As you can see from the photo, I made half almond and half coco. This will keep in an airtight container for about a week, but I don’t think it’ll last that long because they taste great!

April 6, 2012

Cabbage Scone (with Yeast)

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

The first time I made scone was in Year 11, during Hospitality class, and I still remember the feel of “Crumbing” the butter into flour with my fingers. Nowadays, thanks to modern technology called “Food Processor” life is made much easier with less mess to cook a good scone.

This recipe uses yeast instead of baking powder, and you have to rest it in the freezer over night but the slow process gives it a new texture, and since it can be kept in the freezer for up to 2 weeks, you can bake a fresh batch whenever  you want to!

I used “Cabbage” in this recipe, a good way to use it up because when you are only a family of 2.5 (well, my daughter Yumi eats more than half and adult,,,) it’s not easy to use up a whole cabbage.

I hope you find this recipe interesting! Quite different to my usual recipe, since this does require butter. I tried making it with olive oil, but it just didn’t turn out right. If you want to stick to olive oil, just use the same cabbage mixture with my basic healthy muffin recipe, it will turn out just as nice!

 

Ingredients to make 12 scones

-120g Organic Plain Flour

-120g Hard Flour (Flour for baking bread)

-60g Organic Wholemeal Plain Flour

-3 Tablespoon Organic raw sugar

-1 pinch Salt

-140g Unsalted butter

-1 teaspoon dry yeast

-2 teaspoon water (room temperature)

-100cc milk

-250g cabbage/ olive oil/ salt

Method

Step 1: Chop the cabbage in a food processor, cook in a frying pan over low heat with a little bit of olive oil and salt; cook until the volume becomes 1/3 (this may take more than 30min, so do this when you have the spare time)

Step 2: Cut the butter into 1cm cubes, keep it cold;  In a food processor, mix all the flours add butter cubes and mix well; add sugar and mix well; add yeast dissolved in water and milk, mix well

If  you bake now, you will get a plain scone, but here I add the cooked cabbage!

Step 3: Fold the cabbage into the mixture, spread and fold for 6-8 times; make it 2.5c thick wrap and rest in fridge/freezer over night.

Step 4: (Thaw, if frozen) and cut into 12 pieces, brush with milk and sprinkle some almond flakes as a decoration; Bake in preheated oven at 180 C for 18-20min.

Looks like hard work? Not really, you just need the patience to rest it over night! Enjoy this new texture!

April 6, 2012

Basic Biscotti

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

I hope you are enjoying your Easter Holiday. Great opportunity to visit, invite and share good food with family and friends! For me, holidays are great time to cook, because I can leave my 18 month daughter Yumi with my husband, and concentrate on cooking. Also we will be seeing people, meaning I can cook more than usual to share the meal!

Here is a recipe that can be used in variety of ways; make it sweet and have it as an accompany to coffee after dinner, make it savory and have it as a finger food before dinner, or make it full of good filling and give it to kids for a good snack.

I use wholemeal flour for extra fiber and texture, and add several different nuts and fruits. You can try with what ever you have in your cupboard. Like my basic healthy muffin recipe, I hope you can find your favorite combination!

Ingredients (to make about 12 regular size or 24 small size biscotti)

-160g Organic wholemeal flour

-2 teaspoon Aluminium Free Baking Powder

-1/3 cup Organic rolled oats

-1/4 cup Walnuts

-1/4 cup Almonds

-1/4 cup Sultanas

-1/4 cup Dried Apricots

-2 Tablespoon Organic raw sugar or Organic Maple syrup

-2 Free range Eggs

-1 Tablespoon Olive oil

Method

Step 1: Lightly roast walnuts and almonds, chop roughly; preheat oven to 180 degrees C

Step 2: In a large bowl, mix flour, BP, sugar, rolled oats, nuts and dried fruits; In a separate bowl beat eggs and oil (if you are using maple syrup add it to this liquid bowl)

Step 3: Mix the wet ingredients to the dry, on a baking dish, spread the mixture so they are  about 15cm by 25cm by 2cm; Bake for about 20min

Step 4: Take out what you have baked, cut it to 1.5-2cm thick; turn the oven down to 160 degrees C and bake on one side for 10min and another side for 8min

Be careful at Step 4: It can be quite hot. I like to make this into two 7cm by 25cm by 2cm, it’s just the right size for my daughter to hold in her hand and eat. You can make this savory by omitting  sugar and dried fruits, adding salt and spice instead. My favorite combination is with almonds, tomato paste (2-3 Tablespoon), oregano(2 teaspoon) and at the very end of baking (the last 8min) sprinkle some Parmesan cheese on top! Makes a great starter of a course meal 🙂

Hope you enjoy it!

April 5, 2012

Basic Healthy Muffin Recipe

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

I love to bake, but only easy things, and when I know the recipe, I will repeat it often enough to memorize the recipe by heart. Basic Healthy Muffin Recipe is one of those recipes I use every week, and because it has a million varieties to it, I never get tired of it!

Here is the basic ingredients (to make about 18-24 mini muffins or 9-12 regular muffins; depending on things you add)

-220g Organic flour (wholemeal, if possible)

-1 Tablespoon Aluminum-free baking powder

-1 Egg (70g)

-150ml Water (or Milk or Orange juice, depending on what you are going to make)

-1-3 Tablespoon Organic raw sugar or Maple syrup or Honey

-2 Tablespoon Olive oil

As you  can see, there are hardly any sugar in this recipe. We don’t have any white sugar in our house, and I use maple syrup in my cooking. You can use substitute sugar with dry fruits, like dried apricots and sultanas. They are quite sugary, so don’t add them too much, if you are on a diet 🙂

Method:

Step 1: Mix all the dry ingredient in one big bowl, all the wet ingredients in one medium size bowl, beat the wet ingredients so they mix well, and fold it into the dry ingredients.

Step 2: Pour the batter  into mini-muffin pan that has been greased lightly (you can use paper liners which make the cleaning a lot easier, however, I like it when the muffin bottom gets crispy and Yumi can eat on her own without the paper so our house is paperless!) and bake at 180 C for 12-15min.

When you are using regular size muffin pans, bake for 20-25 min.

The temperature and baking time varies depending on your oven, so always try shorter and check if it is cooked by putting in a toothpick. If it comes out smooth, its done! Let it stand for 5min and take the muffins out on cake cooler (or a large plate) to cool completely.

Too easy? Here are some ideas to the basic recipe to make it tasty!

Add 1 mashed banana, the real black soft ones are the best for baking!

Add 1/2 cup of chopped dried fruits, I always keep sultanas, apricots and dates in my cupboard.

Add 1/2 cup of nuts, walnuts go with most fruits, also almonds and pecans are nice to have.

Add left over steamed/ boiled vegetables like pumpkin and sweet potatoes.

Add grated carrots and beetroot for colors, vitamins and fiber.

You can always mix nuts with dried fruits or veggies. I like to add nuts for its texture, but if you are allergic to it, try adding rolled oats. It adds that extra texture to make it filling too!

March 12, 2012

Pumpkin Adzuki Muffin

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

My daughter Yumi LOVES muffins. I started baking them when I moved to Australia, that is about 8 months ago, and I think I have baked over 1000 muffins now. Not the regular one but mini muffins, but still, that is a lot of muffins.

I bake at least once a week, 20-24 mini muffins at a time, and this year, I have done 16 lots and all of them in different flavor.

Yesterday, I baked it using some left over yogurt, and it turned out BEAUTIFUL 🙂 !!

This recipe is for myself so I can make it again 🙂 !

Ingredients(Makes 24 mini muffins or 12 regular muffins)

-240g (or 2 Full cups) Organic wholemeal flour

-1 Tablespoon Aluminium Free Baking Powder

-2 Tablespoon Organic raw sugar

-1 Free range Egg

-100g Yogurt (YES, This was the SECRET!!)

-80cc water

-100g cooked Organic Adzuki beans or sultanas

-150g cooked pumpkin, mashed

-1 Tablespoon olive oil

Preparation: Grease muffin tins lightly with oil or line with paper cups, heat oven to 180 C

How to make

Step 1 : Mix all of the dry ingredients(Flour, Baking powder, sugar)  in a large bowl

Step 2: Mix all the wet ingredients (egg, yogurt, beans, pumpkin, oil) in a large bowl

Step 3: Mix dry ingredients into the wet ingredients, mix until just combined, pour into tin and bake for 15min(mini muffins)

They turned out so light and fluffy and soft and moist! Yum!!

Yes, this is definitely my golden recipe, however, I do like my old recipe as well because this new muffin is so soft and fluffy, it doesn’t keep its shape when I chuck it in my bag for Yumi’s snack! I usually carry her muffin in a zip lock bag, but with this one, it has to be in a container to maintain its form.

Oh well, I hope you ENJOY this as much as us 🙂

February 3, 2012

Apricot Almond Muffin

by KK

Hi, this is KK, Sushi Artist/Healthy Muffin Maker/Mum 🙂

Thank you for visiting my blog.

It’s February already! How time flies!

So far,in year 2012,  I have baked 7 batches of mini-muffins and 1 batch of regular muffins, which means 140 mini-muffins and 10 regular muffins, different flavor each time. It’s quite amazing for a family of three (and one being just a baby), we consume so many muffins!

Well, most of it is eaten by my daughter, Yumi 🙂

My muffins are healthy for 3 reasons:

1.No white sugar

2.No butter

3.Lots of fiber

I bake these healthy muffins because my daughter Yumi, who is 16 months old loves to eat muffins, and I wanted to make it as good as it can be for her. The ingredients are as organic as I can find it to be, and they are baked fresh twice every week.

Muffins are good because you can carry them around and it can be eaten very easily. Whenever Yumi gets hungry, I give her these muffins so she doesn’t get grumpy! It is much economical than buying a roll of bread (which I used to do in case of an emergency), and you can make it sweet or savory.

This muffin, Apricot Almond Muffin is one of Yumi’s favorites.

All my healthy muffins  are made in a similar style, just changing what you want to mix inside. The basic recipe is

-220g Organic flour (wholemeal, if possible)

-1t Aluminum-free baking powder

-1 Egg (70g)

-150ml Water (or Milk or Orange juice, depending on what you are going to make)

-20g organic raw sugar or Maple syrup or Honey

-20g Olive oil

To make apricot almond muffin, just add 40g of chopped dry apricot and 20g almond slice.

I mix all the dry ingredient in one big bowl, all the wet ingredients in one medium size bowl, beat the dry ingredients so they mix well, and fold it into the dry ingredients.

Put it into mini-muffin pan that has been greased lightly (you can use paper liners which make the cleaning a lot easier, however, I like it when the muffin bottom gets crispy and Yumi can eat on her own without the paper so our house is paperless!) and bake at 180 C for 12-15min.

When you are using regular size muffin pans, bake for 20-25 min.

The temperature and baking time varies depending on your oven, so always try shorter and check if it is cooked by putting in a toothpick. If it comes out smooth, its done! Let it stand for 5min and take the muffins out on cake cooler (or a large plate) to cool completely.

At first, this muffin may seem too un-sweet for you, but instead) of adding sugar, add dry fruits (smaller chopped, the better) . I use a cooking scale when I measure the wet ingredients, and it is quite surprising how little 20g sugar is. In other words, there are just tooooo much sugar (white sugar) in most cake recipes, so I can not give it to my baby.

This recipe has been made by me and tested by my daughter, and  as the number proves, is our all time favorite. Hope you enjoy it too!

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