Parenting Tips
A sneaky and kid friendly recipe for chicken curry
Parenting Tips
Recipe for kid-friendly mild chicken curry with a sneaky cauliflower sauce
High protein, gluten, dairy and nut free kidney bean muffins
A moist and satisfying chocolate snack - and you don't even notice the beans!
Ingredients
- 420g can of red kidney beans or black beans
- 1 tbsp of water
- 1 tsp vanilla extract
- 50g cocoa
- 1 tsp gluten free baking powder
- 1/2 tsp baking soda
- 125g coconut oil
- 5 eggs
- 100g brown sugar
- a handful of dark chocolate chips or pieces (optional)
Directions
- Preheat oven to 180C
- Drain and rinse the can of beans, add to a food processor with 1 tablespoon of water and 1 egg. Blend until there is a smooth consistency.
- Add coconut oil and sugar and blend again. Add one egg at a time, blending until all combined.
- Add all remaining ingredients and mix until combined. Spoon into mini muffin trays and bake for 20 minutes.
- Allow to cool and devour.
I generally dot the chocolate chips on the top rather than mixing them through - for maximum visual kid-appeal.
You can store these in the fridge for a few days or freeze and pull them out as you need. I always have some in my freezer ready to pop in the lunchboxes. And they always get eaten!
This is also a great recipe for young children to help with. If your tamariki are anything like mine, they love to argue over whose turn it is to crack the egg. Fortunately, there are 5 eggs in this one, so plenty of fun to go around.
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