November Recipes

Edible Sparklers

These make a fun addition to an outdoor activity, they’re easy enough to make outside and look very pretty!

You will need some breadsticks, some plant based chocolate spread and some hundreds and thousands.

Spread 3/4 of your bread stick with chocolate spread and then roll it around in the hundreds and thousands.

Spread 3/4 of your bread stick with chocolate spread and then roll it around in the hundreds and thousands.

Wave it around in the air for a bit and then enjoy!

For a savoury alternative you could try peanut butter and hundreds and thousands, tahini and chopped nuts, plant based cream cheese and chives, mushroom pate and panko breadcrumbs……..

Easy Seeded Flapjacks

These are easy to make and keep well, they make a nice packed lunch addition. You can swap the seeds for chopped nuts or fruit, or use a bit of each!

Ingredients

100g golden syrup

95g demerara sugar

125g plant butter

250g rolled oats

70g mixed seeds, nuts or dried fruit

1/4 tsp of ground ginger

Method

Line a 20cm square baking tray with baking paper and preheat the oven to 160 °C. Put a saucepan on your scales and set to zero, then add the butter and sugar. Melt this over a low heat and out to one side. Weigh out the dry ingredients and then add them to the pan and stir until combined. Tip the mixture into the tray and press down with a wooden spoon. Cook in the middle of the oven for 20-25 minutes. Place the tray on a cooling rack and mark the flapjacks into squares. Cut again once cool and out of the tin.

Variations

We used pumpkin seeds, sunflower seeds, poppy seeds, flaked almonds and cranberries. You could try chopped apricots, chocolate chips, trail mix, peanuts……..

Very Easy Crumpizza!

These are very easy to make and would be a great recipe for children to tackle all on their own!

Ingredients

Crumpets

Grated plant based cheese

Tomato puree

Pesto

Mushrooms

We mixed the tomato puree with a teaspoon of olive oil, two teaspoons of water, a pinch of salt, sugar and dried herbs. We cooked the sliced mushrooms in a little oil.

We prepared the ingredients in bowls, and then left the group to toast the crumpets, add toppings of their choice and then grill the crumpizzas and serve with a salad. The children really enjoyed choosing their toppings and being able to make a delicious lunch with no adult assistance!