Food for Development

There is often a focus on education when we think about supporting our children to grow, learn and thrive. But there is also one really important foundation that often gets overlooked… good food!

Don’t get me wrong, our household is far from perfect and we live by the motto of everything in moderation (I couldn’t see my life without ice cream!). We simply try to be conscious of what we are eating and for the most part (especially for our children) we try to eat a fairly healthy diet with low processed foods and limited refined sugar (I don’t remember the last time I baked with white sugar).

Have you noticed your child’s behaviour change after sugar or highly processed foods? How can we expect them to learn and thrive in this state? A child’s brain needs the right nutrients to concentrate, be energised, retain information and solve problems. Generally, a well-nourished child will be able to regulate their emotions better, cope with stress, be calmer and have less meltdowns. Sleep patterns and immunity can also be hugely impacted by nutrition.

Now, a full disclaimer- I have no qualifications in nutrition at all! I am just a Mum who loves to discover and try new recipes. My kids love to snack, so finding healthier baking and snack options is big for me. I hope by sharing some of our household favourites this will help you too! I am always looking for new recipes, so if you have a favourite, please share it!

Here are this weeks favs… Happy Baking!

Nat xx

Double Choc Vege Muffins

1/2 cup Coconut Sugar
1/4 cup Maple syrup
1/4 cup Coconut Oil
2 Eggs
1 1/4 cup Milk (I used oat but any is great)
2 tsp Vanilla Essence
2 cups Flour (I use Spelt)
1/2 cup cacao powder
2 tsp Baking Powder
1 cup Grated Veges (I used just Zucchini but you could also use some carrot)
1 cup Dark Choc (I used Dark Whittakers, chopped up)

Preheat the oven to 200 degrees.
Grate the zucchini and set aside.
In a bowl, mix together the coconut sugar, maple syrup, coconut oil, eggs, milk and vanilla essence.
Sift in the flour, cacao, baking powder and gently mix together.
Fold in the zucchini and chocolate (don’t over mix).
Spoon mixture into muffin trays and bake for about 15 minutes.

Apricot Bliss Balls

1 cup of dried Apricots (soaked in warm water for 10mins)
2/3 cup Desiccated Coconut
1/2 cup Oats (I use rolled/quick oats)
2 Tbsp Maple Syrup
2 tsp Vanilla Essence
1 Tbsp Flaxseeds
1 scoop vanilla protein powder (optional)

Blitz the desiccated coconut and oats to make a powder. Set aside.
Drain the apricot and blitz these in a food processor until well chopped. Add these, and the rest of the ingredients, to the coconut & flour mix. You can add a bit of water if the mixture is a bit too dry.
Roll into balls and store in the fridge!

Dairy Free Choc Chip Bikkies

1/2 cup Coconut Oil, softened
3/4 cup Coconut Sugar
1/4 cup Oat Milk (or whichever milk you like)
1 Tbs Vanilla Essence
2 cups Flour (I use Spelt)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 cup Dark Choc Chips (I used Dark Whittakers, chopped up)

Preheat oven to 180 degrees.
Mix together the coconut oil and sugar.
Mix in the milk and Vanilla Essence.
Sift in the flour, Baking Powder and Baking Soda and mix together.
Fold the dark chocolate into the mixture.
Roll into balls and gently press them down on a baking tray.
Bake for about 10-15 minutes (or until golden... I never set a timer!)