3 Fun recipes to try with the kids this weekend

sweet potato quesadillas

♥  Blueberry French Toast Roll Ups
♥  Roasted Sweet Potato Quesadillas
♥  Banana and Peanut Butter Loaves

For my first set of recipes I thought I would start with some easy and fun ideas that children of all ages can get involved with.  Turn these cooking and baking attempts into family activities by encouraging them to learn and take part.  If you don’t have children, enjoy the simplicity of these dishes and have fun yourself!  There’s no better time to try these than the weekend.

Blueberry roll ups

First up is blueberry and cream cheese French toast roll ups.  Great for an indulgent breakfast/brunch or an after dinner dessert.

I actually had a decadent version of these recently with vanilla cream and caramel sauce at a café in Dubai which inspired me to create my own.

My recipe here requires routinely found fridge staples keeping it simple.

I absolutely love blueberries and used them here because of that burst of berry flavour which works really well with the cream cheese.  Almost like a blueberry cheesecake combination.  However, feel free to use your favourite fruit for example strawberries or banana as long as they are chopped into small pieces.

Keep the children busy by letting them use a rolling pin to flatten the bread, line up the blueberries and roll them up themselves.

I have tried to keep the sugar levels as low as possible on this but hey, it is the weekend so a little at breakfast is OK!  It’s only on the topping which adds to the crunch sensation when you bite into them.  Hopefully, the little ones will enjoy eating more fruit this way.

I know for a fact my son is a huge fan of these buttery, fruity crisp rolls which really are heaven on a plate.

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Blueberry French Toast Roll Ups
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Mix together the sugar and cinnamon in a large shallow dish or plate and set aside.
  2. In another dish whisk together the egg and cream (or milk).
  3. Cut off the crusts from all the slices of bread.
  4. Using a rolling pin, flatten a slice of bread to remove the air holes.
  5. Spread the flattened bread slice with a light layer of cream cheese and about a centimetre from the edge, place a line of blueberries.
  6. Gently roll over the bread starting at the edge of lined fruit so it remains in the centre.
  7. Carry on filling and rolling up the rest of the slices.
  8. Heat up some butter in a frying pan on a medium heat. Take one roll and dip into the egg mixture until it’s coated evenly using a fork to help. Seam side down, place into the frying pan and cook turning occasionally until all sides are golden.
  9. From the pan, place the roll into the cinnamon sugar dish and coat.
  10. Repeat for all the roll ups and serve warm with extra fruit on the side.
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Number two on the list are roasted sweet potato quesadillas.  They are perfect for lunch or a light dinner served with guacamole and salad.

My son loves sweet potato and by baking it the flavour becomes sweeter and more intense.  I’ve added a bit of spice to make it more interesting, picking cinnamon and cumin which compliment the sweetness of the potato and caramelised red onions.

I usually have the sweet potato ready baked in advance so when it comes to meal time it only takes a few minutes to prepare.

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My boy likes to scatter the potato, onion and cheese himself on the tortilla wrap before I transfer it onto the pan.  Something about him being able to take charge and create his own food means he is likely to eat better… Well that’s the thinking behind it of course!

I’ve used some medium Cheddar cheese for melting and sticking purposes and Feta cheese for it’s richer tang.  The sweet with the tangy and salty flavours taste incredible together which make these quesadillas moreish.

They are open to customisation by throwing in some of your favourite fillings.  Adding some sweetcorn or other small vegetables might be worth a try.  Or give it a spicy kick with a few sliced jalapenos. Yum.

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Roasted Sweet Potato and Feta Quesadillas
Instructions
  1. Preheat the oven to 200 degrees Celsius.
  2. Peel and chop the sweet potato into small cubes and place in a mixing bowl. Peel and slice the onion and add into the bowl, along with the cinnamon, cumin, olive oil and season well with salt. Mix together ensuring the sweet potato and onion are evenly coated with the oil and spices.
  3. Line a baking sheet with foil and place a layer of the sweet potato and onion onto it.
  4. Bake in the oven for 20 minutes until the sweet potato is cooked through.
  5. Meanwhile grate the cheddar and cut the Feta or Wensleydale into small chunks.
  6. Place a tortilla onto a plate and scatter some sweet potato and onion on it (using a spoon if the potato is hot straight from the oven!). Then sprinkle the cheeses over the sweet potato. Be as liberal with the cheese as you like!
  7. Transfer the tortilla on to a hot pan lowered to a medium heat. Warm for a half a minute to crisp the bottom, then cover the pan with a lid and leave for another minute to melt the cheese.
  8. Take off the lid and using a spatula, fold over the tortilla wrap in half and squash down slightly crushing the sweet potato to ensure it is stuck together (the cheese being the glue). Warm and press down the quesadilla to flatten it.
  9. From the pan, place the quesadilla on a cutting board and cut into wedges. It should be crisp on the outside and soft on the inside.
  10. Serve warm with a squeeze of lime. Some sour cream, guacamole and salad complete this dish.
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Lastly, my refined sugar-free banana and peanut butter mini loaves, lovely as a tea time (not so guilty) treat in the afternoon.  These loaves won’t be cake sweet as the only added sugar is a tablespoon of molasses.

Molasses have a deep treacle taste and contain some essential minerals which is beneficial compared to refined white sugar.  If you are not able to obtain molasses, maple syrup or honey would do the trick with the same sticky effect.

The real deliverer of natural sweetness are the ripe bananas which taste delicious in these loaves combined with the nutty peanut flavour.  This should be enough to satisfy when it comes to that afternoon slightly sweet crave.

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My son enjoys watching the egg whites turn into foam and crushing up the banana in this recipe.  He loves crushing and mushing food in general and he is very good at it!

Let the little ones get creative by decorating the loaves with cream cheese and chopped dried fruit however they like.  The great thing about these mini loaves is they can decorate their own individually and so can you!

The topping is not essential though and the loaves can be enjoyed just as they are warm or perhaps with some butter and a cup of tea.

 

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Refined Sugar-Free Banana and Peanut Butter Mini Loaves
Servings
generously
Ingredients
Cream Cheese Topping (optional)
Servings
generously
Ingredients
Cream Cheese Topping (optional)
Instructions
  1. Preheat the oven to 160 degrees Centigrade and grease and line 4 mini loaf pans (around 5″ x 3″ each).
  2. Separate the eggs into separate bowls. Add the salt to the egg white and whisk (I recommend using an electric or stand mixer for this but it can be achieved manually). Once the egg whites are foamy and reached soft peaks, set the bowl aside.
  3. Peel the bananas and crush using a fork.
  4. Add the chia to the banana (if using) and mix into the egg yolk bowl. Add the vanilla, molasses and the peanut butter into the banana egg yolk mix and slowly add in the melted butter. Mix well ensuring everything is incorporated.
  5. Sieve in the flour, baking powder and cinnamon and mix gently.
  6. Finally, fold in half of the egg white foam. Once mixed in, fold in the rest of the egg white gently ensuring not to lose too much volume.
  7. Pour the mixture equally into each loaf pan and sprinkle with the flaxseeds.
  8. Bake for 20 to 25 minutes or until golden and firm on top. Once removed from the oven, let them cool for ten minutes before turning out onto a rack.
  9. If topping, stir the cream cheese until smooth then spread on the top of the loaves, once they have completely cooled.
  10. Decorate with the chopped dried fruit and nuts. Cut into slices and serve.
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And there you go, my 1, 2, 3 easy, fun and simple recipes for trying out with your little helpers.  They may not be the most sophisticated or fancy of dishes but they all include parts perfect for children to get stuck in with.  It’s that help and involvement that makes the food taste more delicious for them and you! I know my toddler has enjoyed making all of these… So there’s no excuse.  Give these a whirl and have a happy weekend!

8 thoughts on “3 Fun recipes to try with the kids this weekend”

      1. Thank you Shinal! Please try them out I hope you enjoy making them. Lots more recipes coming soon to try out too. xx

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