This post is part of the kids in the kitchen series, inspiring you to cook with the kids these school holidays sponsored by Western Star. My aim for the getting the kids into the kitchen is to create capable cooks and who have a love of preparing tasty whole food recipes.
One of the things I love about having the kids cook in the kitchen with me is showing them that you can make things from scratch and you don’t have to buy packaged foods. I make many things myself now that I previously would have bought from the supermarket like sweet chilli sauce, mayonnaise, aioli and there are many more recipes I could make too!
I love this gluten free English muffin recipe as it shows the kids how easy it can be to make something from scratch. It is a very simple recipe that my 10 year old can pretty much make on her own now.
As I guided her through the instructions the first time we talked about how the ingredients for this recipe might differ from the ones we buy in the store. We discussed preservatives and additives and how it is best to have no artificial substances in the food we consume.
As my daughter is 10 and very familiar with the pantry, I allow her to be responsible for making sure we have all the ingredients we need before we commence cooking. It is always so frustrating to make it half way through the instructions only to realise that you don’t have a key ingredient!
Breaking the steps into bite sized instructions and setting it up with two bowls allowed my daughter to feel confident about putting the recipe together. We had a bowl for the dry ingredients and one for the wet. These are important concepts for kids to learn in the kitchen.
Cooking of course provides great opportunities for mathematical learning. We knew we needed one tablespoon of butter, but measuring that out seemed a bit tricky to my daughter. A quick Google search and a couple of minutes on Nigella’s website and we found that 1 tbsp of butter equals 15 grams of butter.
After we had combined the dry ingredients, we started putting together the wet ingredients by melting the butter.
Once the wet ingredients are combined it is then time to pour them into the dry ingredients to mix the two together.
We used butter to grease the ramekin and I explained the reason for this and why butter is a great option for this type of cooking.
Once in the ramekin, it is then only two minutes in the microwave.
The ramekin does get quite hot, so using oven mits to keep her hands safe was important.
The muffin literally just falls out of the dish and then it is time to slice it in half and toast it.
My daughter’s favourite topping at the moment is butter and vegemite!
- ¼ cup almond flour
- 1 tbsp coconut flour
- ¼ tsp gluten free baking powder
- ⅛ tsp pink Himalayan salt
- ½ tbsp (or 7.5 grams) Western Star butter Chefs Choice
- 1 egg
- ½ tsp honey
- 2 tablespoons water
- 1 tsp butter for greasing
- Have two small bowls ready to use. In one bowl add the almond flour, coconut flour, baking powder and salt. Mix the ingredients together with a fork.
- In the other bowl (make sure it is microwaveable) add the butter. Heat on high in the microwave for 20-25 seconds to melt the butter.
- Then add to the butter, the egg, the honey and the water. Whisk these ingredients with a fork until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients and whisk again gently with the fork. (The coconut flour will absorb the liquid so don’t rush this step.)
- To prepare the ramekin, grease it with the additional butter.
- Spoon out the muffin mixture into the ramekin.
- Microwave on high for 2 minutes (time will depend on your microwave, start with 2 mins and then cook for another 30-60 seconds if needed).
- Once cooked, remove from the ramekin on to a cutting board. Slice it in half and then pop it into the toaster.
- Serve with your favourite toppings
What have you taught your kids to make from scratch?