Fun recipes for kids

Gluten-free cooking with your child is a great way to involve and educate them in their new diet.  Here are some useful recipes.

• New Easter White Choc Chip Cookies - from Glutafin 
• NEW Chocolate Tiffin Cake - from Glutafin
• Burger in a Cheese and Chive Bap - from Glutafin
• NEW Lemon Drizzle Cake - from Glutafin
• Ice lollies
• Cakes
• Home-made chicken / fish nuggets

New Easter White Choc Chip Cookies
Big delicious crumbly home made biscuits with large chucks of white chocolate make a nice Easter treat.

Makes : 16 cookies
Preparation Time : 20 minutes
Cooking Time : 15 minutes
Oven Temperature :  Preheated at 180°C/170°C Fan/350°F/Gas Mark 4

INGREDIENTS

110g/ 4oz Good quality chunky white chocolate  
75g/ 3oz Butter at room temperature  
75g/ 3oz Caster sugar  
1 Medium egg  
250g/ 9oz Glutafin Select White Mix  
1 x 5ml tsp Extract of Vanilla (Madagascan is the best although expensive) 
75g/ 3oz sultanas  
1 x 5ml tsp Bicarbonate of soda
1 x 15ml tbsp milk (combined) 

METHOD

1. Place chocolate into a sturdy freezer bag and bash with a rolling pin to make small chunks of chocolate. Set aside a quarter for the topping.
2. Cream the butter and sugar together until pale and fluffy. Gradually beat in the egg and then stir in the remaining ingredients first with a fork and then by hand to make a dough.
3. Transfer cookie dough to a work surface lightly dusted with Select Mix. Knead until smooth.
4. Divide into 16 pieces and and roll in the palms of the hand to make rounds.
5. Place rounds onto baking sheets lined with baking parchment allowing space between each. Flatten lightly with the palm of the hand.
6. Sprinkle cookies with the remaining chocolate chunks and bake until pale golden. Leave to harden for 5 minutes before resting on a cooling tray.
7. Store in an airtight tin and eat within 3 days.

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NEW Chocolate Tiffin Cake
A classic no bake refrigerator cake made using Glutafin Shortbread Biscuits. Very popular with children both to make and eat!

Makes : 1 x 23cm/ 9" tiffin cake to give 16 portions
Preparation Time : 10 minutes plus 2 hours chilling time
Cooking Time : 6 minutes

INGREDIENTS

150g/ 5oz Glutafin Shortbread Biscuits  
50g/ 2oz raisins  
100g/ 3 ½ oz Each of milk and dark chocolate  
75g/ 3oz butter  
200 g ½ can Condensed milk

METHOD

1. Place biscuits into a sturdy freezer bag and bash to crumbs using a rolling pin. Combine with the raisins and set aside.
2. Place milk and dark chocolate, butter and condensed milk into a medium size bowl and microwave on medium power for 4 - 6 minutes until the mixture has melted together. Stir in the biscuit crumbs and raisins.
3. Spoon mixture into a 23cm/ 9" square shallow cake tins lined with baking parchment or use a disposable 23cm/ 9" square foil tray.
4. Chill until firm and cut into squares. Store in an airtight tin and store in a cool place.

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Burger in a Cheese and Chive Bap
The easy part is making the baps but the difficult bit is finding a suitable container in which to bake them. At last I think a solution has been found. A brand of flexible bakeware called WellBake produce an extra deep muffin which is ideal. If interested look at their website

Makes :  6 baps
Preparation time : 20 minutes plus 45 minutes proving time
Cooking time : 25 minutes
Oven temperature : 220°C/200°C Fan/ 425°F/ Gas Mark 7

INGREDIENTS 

350g/ 12oz Glutafin Select Bread Mix  
1 ½ x 5ml tsp dried yeast  
300ml/ 11 fl oz hand hot water (use 1/3rd boiling water to 2/3 cold tap water)  
1 x 15ml tbsp olive oil  
1 x 15ml tbsp fresh chopped chives  
75g/ 3oz mature cheddar cheese, grated  
6 pure meat beef burgers  
4 tomatoes, sliced

Method

1. Prepare baps. Combine Bread Mix and yeast together in a mixing bowl with a fork. Stir in the warm water and olive oil with a fork and mix until you have a smooth thick batter. Stir in the chopped chives and half the cheese.
2. Spoon batter into a 6 hole capacity deep muffin tray. The Wellbake variety does not need greasing but if using a metal one grease well with olive oil. Rest Wellbake tray on a flat metal baking sheet.
3. Cover with oiled cling film and leave to prove in a warm place for 45 minutes until the batter has risen almost to the top of the tray and is frothy and full of air holes. Sprinkle with remaining cheese. Oven bake for 25-30 minutes until the crust is golden and the baps come out of the container with ease. Leave to cool. The baps store well up to 3 days.
4. Grill or barbeque burgers until cooked through. Serve in halved baps on a bed of lettuce and topped with sliced tomato. Serve with barbeque relish of your choice.

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NEW Lemon Drizzle Cake
An all in one citrus sponge traybake drizzled with lemon icing. A refreshing contrast to all the chocolate delights at Easter time.
The cake is made using Glutafin Select White Mix.

Makes : 1 x 23cm/ 9" sponge to give 16 portions
Preparation time : 10 minutes 
Cooking time : 3o minutes 
Oven temperature : Preheated at 180°C/170°C Fan/350°F/Gas Mark 4

INGREDIENTS

200g/ 7oz Glutafin Select White Mix  
1 ½ x 5ml tsp Gluten free baking powder  
175g/ 6oz Butter, at room temperature  
175g/ 6oz Caster sugar  
3 Medium eggs  
2 Lemons, grated zest of  1 x 15ml tbsp Lemon juice 

Icing
 
250g/ 9oz Icing sugar, sieved  
3 x 15ml tbsp Lemon juice

Method

1. Place cake ingredients in a medium size mixing bowl and beat together with an electric whisk for 2 minutes until pale and fluffy. Spoon into a greased 23cm/ 9" shallow square baking tin or use a 23cm/ 9" square disposable foil baking tin (no need to grease)
2. Cook until pale golden and the sponge springs back when lightly touched in the centre. Leave to cool on a cooling tray before removing from the baking container.
3. Combine icing ingredients together to make an icing which coats the back of a wooden spoon adding a little more icing sugar if necessary to achieve the right consistency. Spoon onto sponge top and leave to set.
4. Serve sponge in squares. Store in an airtight tin up to 5 days.

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Ice lollies

Fruit juice lollies
Pour fruit juice of your choice into lolly moulds (the juice can be diluted with a little water if required) and freeze.

Yogurt lollies
4 x  60g tubs of fromage frais
Milk
Mix fromage frais and milk together pour into moulds and freeze.

Simple chocolate ice cream lollies
75g white or milk chocolate
1 tbsp single cream
3 egg yolks
50g caster sugar
210ml double cream
Melt chocolate in the microwave.  Stir in the single cream.  Whisk the egg yolks and sugar until thick and creamy.  Then fold in the melted chocolate, followed by the double cream. Pour into lolly moulds and freeze.

Cakes

Victoria sandwich cake
This recipe will make a victoria sandwich or alternatively will make approximately 18 butterfly cakes
Sponge:
150g GF mix or flour
1 tsp GF baking powder
100g caster sugar
2 medium eggs
100g soft margarine

Buttercream:
100g icing sugar, sieved
50g butter
Vanilla essence

Place all cake ingredients into a bowl and beat well until light and fluffy.
Divide mixture into two sandwich tins or cake cases and cook in a pre-heated oven 190C/375F/Gas 5 for 20 –25 minutes (for victoria sandwich) or 10 –15 minutes (for butterfly cakes) until risen and firm to touch. 
Cool on a wire rack. For buttercream beat together icing sugar and butter until it is pale in colour.  Add a few drops of vanilla essence.
When sponge is cool fill with jam and buttercream.

Butterfly cakes
Make cakes using the above recipe.
When cakes are cold, cut a small circular disc 1cm deep from the centre of the cake.  Cut the disc in half. Fill the hole with buttercream and replace the two pieces of the disc on top of the buttercream to look like butterfly wings.

Variations
White chocolate – Replace 25g of flour or mix with 50g melted white chocolate
Chocolate - Replace 25g of flour or mix with 25g cocoa or 50g melted chocolate
Coffee & Walnut - Add 2 tsp coffee granules made into a paste & 50g chopped walnuts

Homemade chicken/fish nuggets

Serves 4  
375g chicken breast, cut into chunks or goujons (for fish fingers replace the chicken with 375g skinned cod fillet.)
1 egg, beaten
100g gluten-free breadcrumbs
1 tsp dried mixed herbs
1 tbsp gluten free mix or flour
Pinch of garlic salt (optional)
Sunflower oil for frying

Combine the gluten-free breadcrumbs, dried mixed herbs and garlic salt.  Put the gluten-free flour into a shallow dish.  Beat the egg into another shallow dish. Dip the chicken in the flour, then in the egg and then into the breadcrumb mix.
Add oil to a large frying pan and cook chicken over a medium heat for 10 - 15 minutes, until cooked and golden, turning frequently.

Variations
Use crushed gluten-free cornflakes in place of the breadcrumbs.
Add 4 tbsp gluten-free desiccated coconut to the breadcrumbs.
Instead of frying put on a baking tray and put in a medium oven for chicken nuggets – 20 minutes and fish fingers – 12 to 15 minutes.