The good eighths of Candice Kother - mosquito.be
On the return from school, children need to regain strength.The snack is then welcome.On one condition: it must be balanced.At that time, the lunch is far away, but the evening one points the end of its fork.And the day is anything but finished, you have to stay active, for homework or the child's extra -curricular activities.The interest of a good snack?It helps recharge the batteries, to keep up to dinner without a blow of fatigue or snack.And it is also a relaxing and friendly break when it is shared, in duet or with family with her brothers and sisters.Contrary to popular belief, children who taste are thinner than those who swallow nothing at 4 p.m..This is explained by the fact that with this additional meal, the calories are better distributed over the day and that the natural trend that we all have in snacking, often sweet, is eradicated.But all children do not taste.And all those who taste do not do it the same way.Some are hungry for nothing, others eat for pleasure or habit, some devour because they do not like the canteen at school or have not had enough time to finish their sandwiches.In short, each family nucleus has its case.Analyze the profile of your eaters and do the best to boost vitamins without skining the evening meal, essential for children.There are four basic profiles.Your child is a good eater, snack is his fourth (too large)) meal;Your child eats enough at school, he takes a standard snack;Your child does not eat anything at school, he devours nonsense to taste and no longer eat in the evening;Your child does not eat anything to taste, it is a habit, but nibbles from aperitif time in the evening.Depending on what you live, offer a suitable snack by helping you what you will find later in these pages.The secret of a good snack?Anticipation.By planning to taste it, you risk swallowing anything when hunger occurs.It's your turn.
The ideal closet
Invest in T110 (“kiss”, semi -complete)) flour that you will even find in some supermarkets, sunflower oil, coconut sugar (organic store)), possibly a more full sugar like a rapaadura or a muscovado,Agave syrup, a liter of vegetable milk to keep in your cupboard, oatmeal, a jar of white almonds and/or hazelnut puree (organic store, it replaces butter in many thingsAnd it is filled with benefits)), quality pastry chocolate, unwelling pure cocoa (van houten type)) and vanilla and almond extract.The vanilla extract can easily be homemade by splitting two vanilla pods in their length without scratching them, then cutting them into sections of 5 centimeters before bringing them to a boil with 250 ml of agave syrup in a pan.Then pour everything into a sterilized bottle (5 minutes in boiling water)).Simple and very economical.You find vanilla extract recipes on the basis of alcohol, which can be kept even better, but which is not recommended for children, even in the low proportions required in pastry.Almond extract is more difficult to make homemade.Buy a qualitative aroma, you will put much less, it's a good calculation.Make a personal choice between baking powder of supermarket (Baking Powder)) or organic, more expensive, but without phosphates.Build your closet of ingredients that can easily be stored because nothing is more practical than a well -provided cabinet.From there, you are ready.Having homemade cookies that keep on hand, of which you are sure of the ingredient list, is a daily easier (for snack and snack)))).When you get into a cooking, do it in quantity to be quiet for a moment.If you have nothing on hand, swap the cookie snack with these easy and healthy snacks.The top of the snacks, if your child is not a four -hour eater, comes down to one or two fresh seasonal fruit and a few nuts, almonds or hazelnuts.Simple and fast.
Kit solutions
For young, fruit juice is not a bad thing in reasonable quantities.Add a few squares of dark chocolate and a handful of grilled almonds.Nice in winter: crush a banana with a fork with a touch of lemon juice, a little coconut sugar or muscovado and cinnamon and cinnamon.Think of a simple very ripe pear mixed with a tablespoon of white almond puree or a apple cut into small cubes embellished with an agave syrup and a few nuts.Or mix frozen red fruits with vegetable milk type soy-vanilla and a little agave syrup.Or, renew the tasting of the snack by garnishing it with hazelnut puree sprinkled with vanilla sugar and dotted with raisins.Make your homemade spreads.You can draw your jars both at breakfast and to taste, and it will be of the most beautiful effect.The citrus and almond mixture works well and will please both children and adults.You need 40 g of the most soft dry apricots possible + 125 g of powdered almonds + 100 g of acacia honey (liquid)) + juice and zest of 1/2 orange + 40 g of pureeAlmonds and 1 C.almond extract.Soak the apricots the day before in a bowl of water.The next day, drain them (throw the soaking water)), and mix them with the other ingredients.That's all.When a more festive afternoon justifies it, prepare a healthy chocolate mousse.You need 225 g of dark chocolate + 2 C.agave syrup + 2 C.sunflower oil + 400 ml of whipping cream + 80 g of vegetable milk and a little vanilla extract.Melt the chocolate in a double boiler with agave syrup, oil, vanilla extract and 4 C.at C.of cream.Whisk the rest of the whipped cream.Add the milk to the melted chocolate and mix to get a beautiful shiny texture.Then add the whipped cream in whipped cream and keep cool for 2 hours.If you only need one, whether it is this one: an all-in-one and very soft cake that we let cook quietly and which keeps it very well to always have them under hand.Mix 400 g of T110 flour with 1 sachet of Baking Powder.Make a well and incorporate 80 g of coconut sugar, 350 g of apple juice, 100 g of sunflower oil, 6 eggs and if you wish 500 g of nuts and dried fruits of your choice (almonds, hazelnuts, cranberries,papaya raisins, etc..)).Versez la pâte dans un grand mouleat Cake (30 cm de long)) et enfournez 1 heure dans le bas d’un four préchauffé à 180°.
Drink the Drink
Côté boissons, pressez des oranges ou des citrons (ajoutez dans ce cas 2 gouttes d’huile essentielle de citron par citron frais pressé pour renforcer le goût)), 2 c.acacia honey before completing with fresh sparkling water. Afin d’aromatiser de l’eau sans ajout chimique et à moindre coût, faites vos sirop maison,at Conserver un mois au réfrigérateur.For a fruit -based syrup, boil 100 ml of water with 200 g of sugar in a pan until you obtain a syrupy texture.Then add 300 g of net fruit to the saucepan in the pan.Mix.Place the pan in a swinging boiler on the fire and let infuse 1 hour.Filter through a sieve.And when it is cold, heat 300 ml of oat milk, to which you will add 1 C.unwelling pure cocoa, 1 C.slightly rounded with coconut sugar and 1 sachet of vanilla sugar.Also dare the Golden Milk, the older ones love it.Mix 1 c.at Café de curcuma en poudre dans 300 ml de lait d’avoine, ajoutez un tout petit peu de poivre, 2 c.coconut sugar and heat.Let cool and decant so that turmeric falls back into the bottom.It is the drink that allows you to spend the winter without a cold.
Crisp cookies full chocolate long conservation
For 15 large cookies - preparation: 10 min - Cooking: 15 min.140 g of flour T110 I 1/2 Baking Powder I 85 g Coconut sugar I 2 C. à soupe de cacao pur non sucré I 115 g de son d’avoine I 125 g de noisettes grossièrement concassées I 100 g d’huile de tournesol I 100 g de chocolat noir I 75 g de lait végétal (soja, amandes, châtaignes au choix)) I 1 c.vanilla extract I 1 pinch of fleur de sel.
.Preheat the oven to 180 °. Dans un cul-de-poule, mélangez le sec: la farine, la levure chimique (baking)), le sucre, le cacao et le sel.Add all the other ingredients and mix until a homogeneous, soft and a little sticky paste (it's normal)).
. Prélevez à l’aide d’une cuiller à glace d’un diamètre de 5 cm des cuillérées de pâte que vous disposerez sur une grande plaque (ou deux petites)) de four recouverte de papier sulfurisé.Space the cookies so that you can slightly crush with your wet hands each ball in a disc about 8.5 cm in diameter.
.Bake 15 min.As soon as the oven is released, peel off the cookies on the spatula and place them on a rack so that they become crispy by cooling.
Super delicious and so simple “compote jar” cake
For a cake of 10 to 12 parts - Preparation: 10 min - Cooking: 20 min. 1 pot (équivalent à 100 g)) de compote de pommes (commerce ou maison, si maison, transvasez 100 g de compote dans un pot de yaourt vide ou une tasse)) I 4 pots bien arasés de farine I 2 pots bien arasés de sucre de coco ou de muscovado I 1 pot bien arasé d’huile de tournesol I 3 oeufs I 1 sachet de baking powder I 1 extrait au choix: vanille, fleur d’oranger, citron, rhum, amandes.
.Preheat the oven to 180 °..In a cul-de-poule, mix the flour and baking powder, make a well.Add all the other ingredients and mix just what it takes, without insisting..Pour the preparation into a 24 cm diameter savarin mold and bake for 20 min.Check the baking cooking..Let cool before tasting.
