The winter school holidays are officially in full swing and if you are at a loss of how to entertain your kids, why not get kids in the kitchen. Allowing kids to express their creativity through cooking and learn new skills can be very beneficial to their development. In fact, the fun doesn’t need to stop once school goes back and can be continued during the school term by asking kids to help create lunchbox fillers on a weekly or fortnightly basis.
I recommend my rhubarb and cashew muffins as a simple yet yum recipe to get kids in the kitchen. Cooking with fruit helps to teach kids not only about healthier sources of sugar but also seasonality of produce. If preferred, strawberries can be used in addition to the rhubarb or in replace of it. Enjoy!
Rhubarb and Cashew Muffins
Serves: 6
Pre: 10 minutes
Cook: 25-30 minutes
Ingredients:
1 cup rhubarb, finely chopped (can replace for strawberries if preferred)
¼ cup cashews, blended into a coarse consistency
¼ cup of honey or maple syrup
1 tbsp. baking powder
½ tsp. cinnamon, ground
¼ extra virgin olive oil or melted virgin coconut oil
½ cup milk of your choice
1 egg
1 cup spelt flour or wholemeal flour
Method:
Pre-heat the oven to 180C.
In a small saucepan, add the rhubarb and honey and stew for 3-5 minutes.
Leave to cool.
In a large mixing bowl, combine milk, egg and oil. Add the rest of the ingredients and mix until combined.
Spoon the mixture into a greased muffin tin and cook for 25-30 minutes.
Leave to cool slight before serving.
