Healthy breakfast ideas for kids by Clare Keylock
Posted on October 08 2015
Here at TWDS HQ we believe that breakfast really is the most important meal of the day. Now more than ever since school and nursery have started. If they’ve had a really good breakfast then I don’t worry so much about how much of their lunch and snacks they eat when they’re not at home! Weirdly enough, my biggest concern about school starting was whether or not Oscar would eat any of his school dinners. I shouldn’t have worried…he’s eaten pretty much everything he’s been served!
Here’s, our resident foodie, Clare Keylock’s latest post. This will certainly liven up our current breakfast routine…
I can’t believe it’s October already. Schools are back in full swing, the leaves are beginning to turn that gorgeous autumnal colour and summer’s feeling like a distant memory. *Sniff*. Where did the time go? Ours went super-quick; we had adventures, quality family time and lots of fun, I was sad to see it end.
I had such good intentions all summer of posting on here but with the four littles at home time just ran away from me. My goodness it was busy! So now with a little more routine in our lives and a little more mummy time on my hands here we are again.
This month is all about Breakfast – the most important meal of the day. It really was a great challenge for me this month. I have to say I think I have got into a bit of a rut with the children when it comes to breakfast. Apart from the juices/smoothies, which are a regular occurrence in our house, the children do tend to have the same cereal everyday. So it has been fantastic to try a few more things with them, make it a bit more exciting and get some of their daily 5 in there … oh and not forgetting some super foods for good measure!
One of our favourites things to do this summer was fruit picking. Oh my, the children LOVED it. Well three of them did, one is still not a fruit fan! We picked so much! Cherries, strawberries, raspberries, beetroot, plums, and sweetcorn; my freezer is bursting with the evidence. We created all sorts, roasted strawberry sorbet, yummy compotes, juices and smoothies, lots and lots of smoothies! These are some of our favourite combinations…..
Carrot, apple and ginger juice
2 large carrots
Ginger 1cm for the children (I prefer it with lots of ginger but it’s up to you)
Wash the carrots and apple. Cut the apple and carrots in half (depends on your juicer) and juice. Juice all ingredients.
I always find this juice is a great pick me up especially good if you have a cold or cough. It’s goodness in a glass!
Carrots are rich in vitamin A, vitamin C, vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron and copper. Also amazing for the skin.
Apples are rich in important antioxidants flavonoids and dietary fibre.
Ginger is great for your immune system.
Green Smoothie – Kiwi, apple, spinach, kale & mint
2 kiwi fruits
Handful of spinach
Handful of kale
sprig of mint
Peel the kiwi fruits and halve. Wash the apple, spinach, kale and mint. Quarter the apple and juice away. I also like this with ginger but the children like it as above.
Finn’s fabulous smoothie
Finn made this one up and named it; it does have practically everything in it. The children LOVE this.
(Enough for 3 small servings)
Handful of cherries (frozen is good too)
Juice of one apple
Dash of beetroot juice
2 large handfuls of raspberries
2 handfuls of blueberries
Juice the apple first. Wash all the fruit and then put in the processor. Crushed ice is also a good addition.
(Approximately 12 small servings)
60g shredded coconut
60g sunflower seed
3 tablespoons honey
4 tablespoons coconut oil
1 tablespoon of maple syrup
Handful of raisins (optional)
Heat the oven to 180C. Line a baking tray with parchment paper. In a large bowl combine the oats, seeds and nuts.
Heat the honey, coconut oil and the maple syrup until the coconut oil has dissolved and it is nice and runny. Pour into the dry mixture and combine well.
Spread the mixture evenly on to the prepared baking tray. Cook for around 25 minutes, keep checking it as ovens do vary, you want it to be nicely golden.
Remove from the oven and leave to cool. When it is completely cooled add in the raisins if using.
Store in an airtight container for up to 10 days.
I also made this with just oats (no coconut, sunflower seeds, pecans or almonds). I used the same amount as above and halved the honey, coconut oil and maple syrup measures.
I put the granola & oat mixture on top of the yummy smoothie above, placed a dollop of Greek yoghurt (flavoured with a tiny teaspoon of honey if the children don’t like the taste of the yoghurt on its own) and fresh fruit on top. I then served this in small jam jars. The children really enjoyed the oats-only version and loved the novelty of having it in a jar.
Super quick Rye Soda bread
250g Khorasan flour or wholemeal
100g rye flour
50g porridge oats
1 teaspoon bicarbonate of soda
1 teaspoon of sea salt
300ml natural yoghurt or buttermilk
extra flour for dusting
Oven temp – 190C
Combine the flours together with the bicarbonate of soda and salt in a bowl. In another bowl whisk the egg with the yoghurt and then stir into the dry ingredients. It doesn’t take long for it all to bind together nicely.
Brush your hands with a little flour and lightly knead the dough into a round ball. Slightly flatten the dough so it’s around 3cm deep. Score a star on the top with a sharp knife. Lightly dust some parchment paper on a baking tray and place the dough on top. Sprinkle a little flour on top of the dough.
Bake in the centre of the oven for around 35 minutes or until a firm crust and it sounds hollow if you tap the bottom.
I can’t rave about this bread enough, it is so quick and easy to make and needs no proving, so no waiting around. It tastes so good the children love it (extra bonus) and it fills you up until lunchtime, another bonus!
Hot from the oven is the best way to serve it and the list is endless to what you can serve on it. We have served it several ways.
We like it with with mashed avocado and homemade jam and the children’s favourite is homemade chocolate (cacao) and hazelnut spread. It is perfect for a special treat and great to make when you have visitors in town!
We made the spread several times over the holidays, experimenting with different combinations.
The recipe below was our favourite.
Cacao & hazelnut spread
4 oz. raw cacao butter
2 tbsp. raw cacao powder
½ cup of maple syrup (100% maple syrup)
1 cup hazelnuts
Set the oven to 180 C.
Scatter the hazelnuts on a baking tray and bake in the oven for around 10 minutes. You’ll want them to be a golden colour so keep an eye on them. Take out of the oven and leave to cool.
Meanwhile melt the cacao butter in a saucepan over a low heat. If it’s too hot you lose all the goodness so keep it low.
Once the hazelnuts are cooled take a rough cloth (like a tea towel) and rub off the skins. Obviously, if you are using blanched hazelnuts miss this bit out!
Place in a food processor and blend until the hazelnuts have broken down to tiny pieces.
Now return to the cacao butter. Remove from the heat and add in the cacao powder and maple syrup, stir to combine.
Pour into the processor with the nuts. Whilst the processor is still combining slowly add in the water, this will create a wonderful smooth paste. Keep mixing until very smooth or to your desired consistency.
Serve with the rye bread and enjoy.
Rye soda bread recipe is inspired by Jamie Oliver’s Everyday Superfood.
Thanks for another awesome post Clare! Just looking at the photos of those juices is making me feel healthier!