For Kids

By
Christine Bailey
Prep time
20 minutes
Difficulty
Easy
Cooking time
20 minutes
Servings
12
Ingredients
  • For the cupcakes;
  • 2 large eggs
  • 100g coconut sugar or xylitol
  • 100g coconut butter or vegan spread
  • 1 large banana
  • 100g Gluten-Free plain flour
  • 50g gluten free Nairn’s porridge oats
  • 2 tsp. baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • For the oat crunch;
  • 30g coconut sugar or xylitol
  • 50g Nairn’s gluten free porridge oats, ground up roughly in a food processor
  • 1 teaspoon cinnamon
  • 2tbsp melted coconut oil or vegan spread, melted
  • For the salted caramel;
  • 75g vegan spread
  • 100g coconut sugar or brown sugar
  • 2 Tbsp thick coconut milk from the top part of a can of coconut milk
  • 2 Tbsp thick coconut milk from the top part of a can of coconut milk
By
Christine Bailey
Prep time
10 minutes
Difficulty
Easy
Cooking time
15 minutes
Servings
4
Ingredients
  • 450g /1lb salmon fillets, skinless and boneless
  • 80g / 3oz Nairn’s gluten free oat cakes
  • 60g /2oz desiccated coconut
  • 2 eggs, beaten lightly
  • Pinch of salt and black pepper
  • 40g / 1 ½ oz rice flour
  • 4 tbsp organic mayonnaise
  • 2 tbsp sweet Thai chilli sauce
By
Christine Bailey
Prep time
5 minutes
Difficulty
Easy
Cooking time
0 minutes
Servings
1
Ingredients
  • 2 Oatcakes
  • 2tsp almond nut butter
  • half small banana, sliced
  • 1tsp runny honey
By
Christine Bailey
Prep time
5 minutes
Difficulty
Easy
Cooking time
0 minutes
Servings
1
Ingredients
  • 2 oatcakes
  • 1 tbsp thick 0% Greek yogurt
  • 2 strawberries, chopped
  • 10g dark chocolate, grated
By
Mark Greenaway
Prep time
15 minutes
Difficulty
Easy
Cooking time
0 minutes
Servings
4
Ingredients
  • 500ml double cream
  • 200ml crème fraiche
  • 200ml strawberry purée
  • 20g caster sugar
  • 20g toasted almonds, roughly crushed
  • A drizzle of honey
  • 8 Nairn’s oatcakes
  • Some extra strawberries to garnish

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