filler uppers

gayle1

dont do shopping with kids and when there off ill need to take them along also can so see holidays far enough tbh {will wait till hubbys home then do shopping) rethink
Omlette sounds lovely(not all the keys work on the computer and i often mistype )

gayle1

notanewuser I am trying will switch to wholemeal aswell

Boodle

Boodle wrote: »

Flapjacks or muffins if making a bake are good economical choices. You can make savoury muffins, rather than giving them extra sugar. Or scones, either savoury ones or fruits ones without any added sugar - plain scones with dried fruit added are more usual than sweetening the dough. Plain scones with sultanas to have with a drink make my kids feel like they have had something cakey and sweet.

gayle1 wrote: »

need to look out a scone recepie (they can help)novice baking

Hi Gayle

This is how we do our scones... 200g self raising flour (although more usual to add a pinch of salt to the flour, we like a pinch of ground white pepper even in the fruit scones). Rub in 50g butter/spread with your fingertips (you can use a couple tbsp mild vegetable oil instead, but the final scones are too fragile then to split on eating - fine if you just make mini ones and eat them without splitting.) Mix in a handful of sultanas. Stir in 1 tsp malt vinegar and 100ml milk (we use soya milk, you can also use half milk and half water - if you use all water it will be crispy crusted more like a soda bread.) Shape into scones the size you like. If you make around 10-12 small scones, they will take about 10 minutes at 180C, or if you make 6 out of the dough, they will take around 20 minutes at 180C.

This is how we make our muffins:
150g self raising flour, 100g rolled oats, pinch of salt, 125ml mild vegetable oil, 200ml milk (we use soya), 1 tsp malt vinegar all mixed together to make a batter. Some oats soak up more liquid than others, so just add a little more milk if needed to get a thick cake batter consistency. You can add anything you like to the bowl before mixing it up to a batter: sweet spices, fruit and sugar/mashed banana, or savoury flavours like grated carrot and chopped olives, or grated cheese and chives/something else green like chopped spinach, grated cheese and mild red chilli, or grated cheese with a mild green chilli and a pinch of curry powder, or sweetcorn kernels with mild red chilli and/or grated cheese, or leftover roasted veg like pepper and aubergine. Put in oiled and floured muffin tins or paper cases in muffin tins, and bake for 25 minutes at 180C. These make a good filling breakfast. They keep a few days well, so can be made on a Sunday for busy mornings through the week.

sooty&sweep

Hi
Make sure they are drinking enough.
Water or milk will fill them up a little and can put off the need to snack too much between meals.
I tend to encourage mine to snack on fruit between meals if needed but I find if I let them snack too much they then don't want their lunch / tea but are then hungry later so fall out of sync with meals and fill up on snacks.
Jen

MummyBobble

My two are now teenagers with hollow legs :eek:, they still enjoy things they can cook first - ranges from cakes/flapjacks/biscuits to noodles/rice/pasta type things (though yours are obviously too young to be boiling water or using the oven on their own!). Often the cooking takes that long whatever they're making ends up being part of the next meal. Snacks are only allowed though if they're clearing their plates at mealtimes.

Ham spread with soft cheese, rolled up and cut into slices always goes down well, as do boiled eggs, cubes of cheese, tuna with spring onions and mayo, selection of fruit and veg, yoghurt, pitta bread or breadsticks with dips. Can end up being expensive though.

We also have "treat" snacks which are always sm@rtprice or similar, the packets of crisps and the biscuits are smaller than the branded ones but they don't notice . The same goes for squash and juice, I always buy the cheapest I can find because they get through it that quickly and they've never noticed any difference.

gayle1

can i ask why the vinegar?

suki1964

gayle1 wrote: »

can i ask why the vinegar?

Cos scones are made with buttermilk which is soured. The cheapest way to make buttermilk is to add vinegar, you can add lemon juice instead

Here where scones and wheaten is made daily my most people buttermilk is readily available and cos we bake regularly it's worth paying for as it doesn't have time to go off

gayle1

the savoury ones sound delish

honeythewitch

When my children were little they enjoyed a packet of plain crisps with cubed cheese, cherry tomatoes, sliced peppers and celery added to the bag. (Or whatever you have)

Boodle

suki1964 wrote: »

Cos scones are made with buttermilk which is soured. The cheapest way to make buttermilk is to add vinegar, you can add lemon juice instead

Here where scones and wheaten is made daily my most people buttermilk is readily available and cos we bake regularly it's worth paying for as it doesn't have time to go off

gayle1 wrote: »

can i ask why the vinegar?

Suki is right, the vinegar helps the rise. Self raising should have enough raising agent to make the product rise on its own, but I find the extra acid from the vinegar seems to help.

gayle1 wrote: »

flapjack (is that not the same as cerealbars)sugar element is a biggie ryan gets fitted for brace on tues

This recipe I use might be useful... it is an oaty bar but not as much sugar as a flapjack (or as much mess to eat, for crumbliness!) The oats make it nice and sweet enough for us with only the 50g of sugar. It is another nice breakfast.

250g self raising flour, 100g rolled oats, pinch of salt, 200ml mild vegetable oil, 200ml boiling water from the kettle with 50g sugar dissolved in it, 1 tsp vinegar and sometimes I add 1 tsp vanilla but it isn't essential. Bake in an oblong tray for 30 minutes at 180C.

Before mixing up the batter, you can add sultanas, or chopped apple or mashed banana with or without sweet spices; a ginger version using brown sugar or a spoonful of black treacle added along with 2 tsp ground ginger and 1 tsp cinnamon is nice too; or add 2 tbsp cocoa powder in place of 2 tbsp of the flour - this is lovely with chopped apple and/or dark berries, like blackberries or elderberries (or a mix), but this last combo suits darker tastes rather than being ultra-toddler friendly, if that makes sense. Cocoa and banana might work for more conservative tastes though, as the sweetness of the banana might balance out the dark cocoa, but I haven't tried that yet...