Written by Liz Richardson: Guest Contributor and Author and Creator of Simple Nourishment
Prep: 12 mins
Set: 1 hour
Makes: 12 bars or more depending on size cut
Lamington tray – 5mm thick
This recipe is written and shared by Liz Richardson, Author and Creator of Simple Nourishment
Makes 15 pieces
This recipe was written and shared by Liz Richards, Author and Creator of Simple Nourishment.
Prep Time: 20 minutes
Cook Time: 25 - 35 minutes
They are great plain with a sprinkling of cheese but there are so many ways to jazz them up, here are some extras that turn a snack into a meal;
- A chopped up boiled egg (1 egg does 2 wraps)
- Fresh diced tomato
- Coriander leaves
- Fresh Spinach
- Fresh Rocket
- Chilli Flakes
- Natural Yogurt dipping sauce on the side
- Shredded chicken
Muffins are simple to make. Kids love them and they store or freeze well, so they are a great option for little (and big) ones. The problem with them is that we tend to think they are healthy yet so many of them are as bad for us as a piece of cake. I know how important it is to nurture my children’s health through good food, so I try to ensure a balance between the good, and the not-so-good types.
I’ve been making this version with the calcium and protein of yoghurt and fortifying them with toddler formula (which is optional) and found that they are a lighter, healthier option than many of the others but loved just as much! They are super moist and keep well too.
Suitable for Freezing
Home-made croutons are easy to make and a great way to use up old heels of bread. They also seem to make a nutritious soup even more delicious.
You can make them into small cubes for little hands to sprinkle, artisan croutons for the grown-ups or use them in salads for some added crunch. The bigger ones are also a great accompaniment to any dip. I urge you to try making them yourself. Not only are they healthier than store bought as you can control the amount of oil (and quality of bread you use), they are a fraction of the price.