Recipes for children

Pitta pizza bread

Perfect for lunch, dinner or even a mid-morning snack!

Makes : 1 pizza.
Preparation Time : 5 minutes.
Cooking Time : 5 minutes.

Ingredients

• 1 gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. pitta bread.
• 150g tin of glutenA protein that is found in the cereals wheat, barley and rye. -free baked beans in tomato sauce.
• 25g of your favourite cheese that grates or crumbles and melts.

Method

1. Warm the pitta bread under a moderate grill and heat the beans through gently in a saucepan.
2. Pile the beans onto the pitta bread and crumble or grate the cheese over the top.
3. Grill until the cheese melts and starts to bubble.

Cook's Tips: The variations are endless! Instead of beans use a small tin of chopped tomatoes on the pitta bread. Try other tasty toppings with your cheese like flaked tuna and sweetcorn, mushrooms, and diced lean ham or turkey.

Tasty breakfasts

Try some of these tasty breakfast ideas using gluten-free muffins and bagels…the whole family will love them!

Toast a muffin and top it with scrambled eggs and smoked salmon.

Toast a split bagel and fill with a selection of delicious fillings…. try cream cheese and smoked salmon. Alternatively, use lightly cooked spinach with a poached egg and a slice of ham on top or simply fill with crispy bacon…a real treat!

Hot cross bun and butter pudding

Serves: 6.
Preparation time: 15 minutes.
Cooking time: 35 minutes.
Oven temperature: Preheated at 180°C/170°C Fan/350°F/Gas Mark 4.

Ingredients

• 6  gluten-free hot cross buns.
• 50g unsalted butter.
• 3 medium egg yolks.
• 3 medium whole eggs.
• 50g caster sugar.
• 1 lemon, finely grated zest.
• ½ tsp mixed spice.
• 600 ml whole milk.
• Icing sugar, sifted.

Method

1. Preheat the oven to 180°C. Prepare a bain marie (water bath) by placing a roasting pan half full of warm water into the oven.
2. Using a 7cm round cutter, stamp out a round from the centre of each bun. Cut each bun horizontally into three and butter one side of each slice. Whisk together the remaining ingredients for the custard.
3. Place the base of each bun in a 200 ml ramekin and pour over some custard. Top each of the six with a middle slice, some more custard and finally with the crosses. Leave to soak for 20 minutes, topping up with custard.
4. Bake in the bain marie for 35 minutes, until puffed and golden. Dust with icing sugar and serve with pouring cream if you like.  

Ice lollies

Get your kids to help you make these quick easy and delicious lollies.

Fruit juice lollies

• Orange juice (or other juice of your choice)

1. Pour fruit juice into lolly moulds (the fruit juice can be diluted with water if required)
2. Freeze.

 Yogurt lollies

• 4 x 60g tubs of fromage frais
• Milk

1. Mix fromage frais and milk together.
2. Pour into moulds and freeze.

Victoria sandwich cake

This recipe will make a Victoria sandwich or alternatively, 18 butterfly cakes.

Ingredients

Sponge:

• 150g gluten-free mix or flour
• 1 teaspoon gluten-free baking powder
• 100g caster sugar
• 2 medium eggs
• 100g soft margarine

Buttercream:

• 100g icing sugar, sieved
• 50g butter
• Vanilla essence

Method

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

Butterfly cakes

1. Make cakes using the above recipe.
2. When cakes are cold, cut a small circular disc 1cm deep from the centre of the cake. 
3. 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

Ingredients

• 375g chicken breast, cut into chunks or goujons (or 375g skinned cod fillet).
• 1 egg, beaten.
• 100g gluten-free breadcrumbs.
• 1 teaspoon dried mixed herbs.
• 1 tablespoon gluten-free mix or flour.
• Pinch of garlic salt (optional).
• Sunflower oil for frying.

Method

1. Combine the gluten-free breadcrumbs, dried mixed herbs and garlic salt. 
2. Put the gluten-free flour into a shallow dish. 
3. Beat the egg into another shallow dish.
4. Dip the chicken in the flour, then in the egg and then into the breadcrumb mix.
5. 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 tablespoons gluten-free desiccated coconut to the breadcrumbs.
• Instead of frying put on a baking tray drizzle with oil and put in a medium oven for chicken nuggets – 20 minutes and fish fingers – 12 to 15 minutes.

Kids’ Burgers

Ingredients

For beef or lamb burgers:

• 450g  lean minced beef or lamb.
• 2 tablespoons tomato ketchup.* 
• 1 tablespoon sweet chilli sauce.*

For pork and cheese burgers:

• 450g  lean minced pork.
• 50g cheese (Red Leicester of Double Gloucester), cut into small cubes.

Spicy beans:

• Small can of baked beans.*
• Small can of red kidney beans.
• 1 tablespoon tomato puree or ketchup.*
• 1 teaspoon sweet chilli sauce.*

Sweetcorn mayo:

• 2 tablespoons mayonnaise.* 
• 2 tablespoons canned sweetcorn and/or blanched baby sweetcorn.
• ½ small red pepper.

* Please see your Food and Drink DirectoryOur annual Directory of gluten-free food and drink which manufacturers voluntarily submit to. for suitable products.

Method

For the burgers:

1. Place the ingredients for your chosen burger into a large bowl and mix thoroughly.
2. Divide the mixture into 4 or 6 and shape into burgers.
3. Place on a hot preheated barbecue or under a preheated grill for 4 - 6   minutes each side, until cooked thoroughly.
4. Serve in gluten-free buns* with spicy beans or sweetcorn mayo.

Spicy beans:

1. Gently heat together all the ingredients.
2. Serve a large pile with the burgers and buns.

Sweetcorn Mayo:

1. Deseed and finely chop ½ the red pepper.
2. Mix together with the other ingredients and serve.

Recipe from http://www.meatmatters.com/