February 2, 2017

Cooking with your kids in the school holidays is a wonderful activity to get them busy. Here are three simple recipes from James Clode, of Dad’s Apron, that are easy enough for the kids to help with or even make themselves… if you don’t mind a little mess!

Double choc cookies

These super chocolatey cookies won’t last long in the house… delicious!

What you’ll need

  • 1 cup plain flour
  • ⅓ cup self-raising flour
  • 1 cup brown sugar
  • 1 tsp bicarb soda
  • ⅓ cup cacao powder
  • ½ cup dark chocolate
  • ½ cup white chocolate chips
  • 1 egg
  • 125g coconut oil, melted
  • Tools
  • Baking tray lined with baking paper
  • Large mixing bowl
  • 2 spoons
  • Wooden spoon

What to do
1. Preheat the oven to 180°C.
2. Mix together all the dry ingredients.
3. Add the egg and coconut oil and mix well.
4. Use two spoons to make round balls out of the dough, and place onto the baking tray.
5. Bake for 10-12 minutes in the oven.
6. Allow to cool for 5-10 minutes and eat them up!

Banana split sticks

These simple and healthy treats are a great recipe for kids’ parties or as a fun, quick and delicious snack.

What you’ll need

  • 3-6 bananas
  • 150g dark cooking chocolate
  • Sprinkles
  • Freeze-dried strawberries
  • Diced apricot
  • Shredded coconut
  • Tools
  • Skewers
  • 1 large plate or bowl

What to do
1. Peel the bananas, cut in half and stick them onto the skewers. Pop the skewers in jam jars or glass bottles to keep them upright.
2. Melt the chocolate in the microwave for 40 seconds.
3. Coat or dip the banana pop in the melted chocolate.
4. Sprinkle with toppings of your choice.
5. Allow to cool and enjoy!

Yogurt fruit pops

Makes 6, This recipe is quick and easy to make and is a great healthy treat, even though you have to make them the day before and wait! The fruits can be substituted with most other seasonal fruits.

What you’ll need

  • ½ pineapple
  • 1 punnet of strawberries
  • 500g vanilla yoghurt
  • Tools
  • Icy pole moulds
  • Food processor

What to do

  1. Wash the fruit, then purée each one separately in a food processor.
  2. Take your mould and begin layering – we did yoghurt first, then strawberry, then yoghurt and lastly pineapple, but it’s up to you.
  3. Remember to leave space for the mould lid.
  4. Freeze overnight and enjoy on a hot day!

Recipes by James Clode, Dad’s Apron. Visit youtube.com/dadsapron for more recipes and videos!

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