Easy recipes to get the whole family busy in the kitchen

Easy recipes to get the whole family busy in the kitchen

These are some of my children’s favourite recipes. Younger children might need a helping hand. 

Banana milk shake

Serves 4

2 bananas (you can freeze these for an even cooler milkshake)
3 cups of milk (you can use soya, dairy or rice)
1 tablespoon of tahini 2 scoops of ice-cream (optional)

Blend all the ingredients and serve.


Fresh fruit smoothie

Serves 1

1 banana
Juice of 2 freshly squeezed oranges
Handful of berries

Blend all the ingredients and serve. Mum might like this with a shot of aloe vera or some blue-green algae.


Vegan chocolate cake

For the cake:
1 cup of wholewheat spelt flour
1 cup of ground almonds
1 cup of sugar 
1/2 cup of cocoa powder
1/2 teaspoon of baking powder
1/2 cup of walnuts (optional)
1 tablespoon of cider vinegar (optional)
1/2 cup of sunflower oil
Slightly less than 1 cup of water 

For the icing:
50g dark chocolate
1 tablespoon of margarine

Heat the oven to 190°C/375F.

Lightly grease a 9" cake-tin.

Mix all the dry ingredients.

Add the oil and the water and mix well. Pour the mixture into the cake-tin.

Bake at 190°C for 40 minutes.

Leave the cake to cool before removing from the cake tin and icing.

If you eat eggs, this cake is not harmed by adding an egg or two (just use less water).

For the icing: Break the chocolate into small pieces and melt over a double boiler (a bowl over a pan of hot water).

Add the margarine and mix quickly.

Spread on top of the cake.


Yummy Biscuits

2 cups of wholewheat spelt flour
1 1/2 cup of ground almonds
1/2 cup of maple syrup
1/2 cup of melted butter, margarine or coconut butter.

Mix all the ingredients to form a soft dough. Refrigerate for half an hour. Heat the oven to 190°C/375F.

Roll out the dough onto a lightly floured surface and cut out shapes using a cookie cutter.

Place the shapes on a lightly greased baking tray.

Bake for 10-12 minutes until golden.

Cool on a wire rack and serve.



Serves 8

225g/8oz self raising flour
pinch of salt
55g/2oz butter, margarine or coconut butter
150ml/5fl oz milk (you can use soya or dairy)
55g/2oz raisins (optional)

Heat the oven to 220°C/425F.

Lightly grease a baking sheet.

Mix together the flour and salt and rub in the butter. Stir in the milk to get a soft dough.

Turn on to a floured work surface and knead very lightly.

Pat out to a round 2cm/3/4in thick.

Use a 5cm/2in cutter to stamp out rounds and place them on a baking sheet.

Lightly knead together the rest of the dough and stamp out more scones to use it all up.

Bake for 12-15 minutes until well risen and golden.

Cool on a wire rack and serve with your favourite jam. 


Photo by Arina Krasnikova

First published in Issue 9 of JUNO. Accurate at the time this issue went to print. 


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