LITTLE COOKS


Easter Treats and Activities


Fun chocolate treats and creative activities perfect for Little Cooks this Easter


and tummies... A


t Easter, there are always lots of chocolatey goodies to munch on, but they aren’t always that good for us. Try our Easter treats that are a little kinder on your teeth


PEANUT CHOCOLATE DRIZZLE COOKIES


MAKES 12


3.5 tbsp coconut oil, melted 90g light soft brown sugar


100g no added sugar crunchy peanut butter 1 egg, lightly beaten


100g wholegrain spelt fl our or plain fl our Half tsp baking powder


Half tsp bicarbonate of soda/baking soda


40g plain or milk chocolate, broken into small pieces


1 Preheat the oven to 180C/gas 4. Line a baking sheet with baking parchment.


2 Pour the melted coconut oil into a large mixing bowl. Using a wooden


CHOCOLATE BEAN BROWNIES MAKES 12


80ml melted coconut oil or sunfl ower oil, plus extra for greasing 100g spelt or plain fl our 2 tsp baking powder 50g unsweetened cocoa powder or raw cacao 175g light soft brown sugar Pinch of sea salt


400g can borlotti beans, drained and rinsed 3 large eggs, lightly beaten 1 tsp vanilla extract 2 tbsp milk of choice


1 Preheat the oven to 180C/gas 4. Line the base and grease the sides of a 20cm/8in brownie pan. Sift the fl our, baking powder, unsweetened cocoa powder, sugar and salt into the bowl of a food processor.


2 Add the rest of the ingredients and blend to a smooth batter, occasionally stopping to scrape the mixture down the sides.


3 Spoon the cake batter into the prepared pan and spread out evenly. Bake for 20–25 mins until risen and just cooked through – you want it to be a little squidgy in the middle. Leave to cool for a couple of mins in the pan, then turn the cake out onto a wire rack to cool completely. Cut into 12 squares.


60 | THE WEST COUNTRY FOODLOVER


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