Tag Archives: cooking with children

Vegetable muffins (vegan deliciousness)

My children love muffins, but usually when they have lots of fruity chunks or taste like cake. Sweet muffins are easy, but achieving a tasty savoury muffin that gets eaten in its entirety can be a challenge. These are made without dairy or eggs, are jam packed full of protein and iron rich vegetables and were gobbled in a flash.

My children made these with only a little assistance from me.

Preheat oven to 180 degrees Celsius or 160 fan-forced.

In a bowl combine:
2 1/2 cups mushrooms chopped
2/3 cup sundried tomatoes sliced
Cup of fresh spinach chopped
3 tbsp nutritional yeast
3 tbsp chia seeds soaked in 1 cup soy milk
1 1/2 cups extra soy milk
1/3 cup rice bran oil

Add 2 cups wholemeal self raising flour and stir until just combined.

Fill 12 hole muffin tray. Bake for about 12-15 minutes.

Serve with dairy free cream cheese (I use Tofutti brand). These freeze beautifully.



Carrot cake bliss balls (vegan, vegetables, wheat free)

Healthy finger food is essential in our house of little hands. I made this recipe as a special treat for my cherubs. These raw bliss balls taste like carrot cake, with fresh carrot and warming spices, but without the sugar, butter and nuts.


1 1/2 cups rolled oats
1 1/2 cups dates
2 carrots
2 heaped tsp mixed spice
2 heaped tsp ground cinnamon
2 tsp vanilla extract
2 tbsp agave nectar (can omit)
water for preferred consistency


Blend in food processor for several minutes, gradually adding the water after ingredients are finely combined until mixture forms a thick, coarse paste. Roll with wet hands into balls. Refrigerate until set (at least an hour).

Note: I love spices but you can reduce if you would like less intensity.

Optional- these freeze really well. You can also roll them in coconut or sesame seeds. I freeze them individually for my daughters’ play school lunch in the Decor branded dip containers. It works brilliantly.