Children ’s Health Here are some easy recipes you can make with your children today. Breakfast pies These portable, hand-held breakfasts are not only super quick and easy to make, but are almost simple enough for the kids to make on their own (with a bit of help getting the trays in and out of the oven, of course). Whip them up on a Saturday morning and then eat them on the way to soccer/ballet/football! • 6 slices light rye bread • Melted butter/margarine for brushing • 3 slices ham, roughly torn • 1 tablespoon chopped chives • 6 eggs • Salt & pepper 1. Preheat oven to 200 degrees Celsius. 2. Cut one large circle out of each slice of bread. Use a rolling pin to flatten the bread circles out. 3. Brush one side of the bread with the melted butter/margarine and push into a muffin pan. 4. Place ham in the bottom of the bread cups, top with chives and then crack an egg into each bread cup. 5. Season with salt & pepper and bake until eggs are cooked to your liking. 15 minutes will yield eggs that are set but still with a slightly runny yolk. Coconut Chia Fruit Bites These delicious little balls of dried fruity goodness contain NO added sugar and are dairy free and gluten free, making them the ideal lunchbox treat. You can use any dried fruit you like, so feel free to experiment with different flavours. They’re also super simple to make and are a great way to get the kids involved in the kitchen - they’ll enjoy helping you shape the fruit paste into balls and rolling them in the coconut! • ½ cup dried apricots • ¼ cup dried peaches • ¼ cup dried pineapple • 2 tablespoons boiling water • ¼ cup almond meal • ½ cup desiccated coconut, plus extra for rolling • 3 tablespoons pear juice • 2 tablespoons ground flaxseed • ¼ cup coconut flour • 2 tablespoons chia seeds 1. Use a food processor to pulse dried fruits until finely chopped. Add 2 tablespoons of boiling water to the fruit in the food processor and leave to soak until soft (around 15 – 20 minutes). 2. When the fruit has softened, add the almond meal, coconut, pear juice, flaxseed, coconut flour and chia seeds and pulse until mixture comes together in a thick paste. (If mixture is too thick, add some more juice or water.) 3. Using wet hands, roll the paste into small balls and then roll in the extra coconut. 4. Store in an airtight container in the fridge and serve chilled. pindaramagazine.com.au Pindara Magazine 59
Pindara Private Hospital Magazine - Issue Two
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