On Bank Holiday Monday the girls and I did a spot of baking, and sold the goodies around the local neighbourhood to raise money for Action Aid’s Nepal Earthquake Appeal. Essentially it was a lesson for them in life not being perfect, and doing things for other people. It was a lovely day, full of smiles, but we also had a fair few wobbles. As the cupcakes were made the traditional way, and loaded with ingredients we don’t eat, they couldn’t even lick the bowl. Bless them, it’s no wonder really and they did marvellous overall.
I probably added a whole new level of stress to the day by having a last minute brain wave that we should film my fourth YouTube video. As if the already packed agenda of cupcake and flapjack making wasn’t enough. You’d be forgiven for thinking that I was absolutely crazy to even consider this, but when life is as busy as mine is I have to just go for it in the few minutes I have spare. Once the moment passes it might be a while before I’m presented with another one.
The video itself isn’t my finest work by any stretch of the imagination. Most of the bloggers I know would not bother uploading it to their YouTube channel, but I feel it’s vital that I do so. Because this is a true depiction of my life, and that’s the beauty of it. It is not picture perfect, yet it’s there in all it’s glory on YouTube anyway. This is what baking is honestly like in my house. Messy. Loud. Fun.
My kids are behaving very much as they would do if the camera wasn’t rolling. P has an itchy knee she needs to scratch, C is having a meltdown right at the end which is why she’s not in the last shot, and my hubby is filming with F (14 months) in his arms because he wouldn’t be put down.
For me, the wonder of baking with small children, is watching them keenly learn about food. I believe that food education is vitally important, and want to ensure that my kids know where their food comes from, and which ingredients go into which recipes. It Starts With Food is a passionate post I wrote a while back, and gives a bit more background as to why I feel so strongly about this.
Below is the recipe for the flapjacks. Just in case you were wondering…
- 200g gluten free oats
- 50g coconut flour
- 150g dried fruit, chopped into small pieces
- 150ml coconut oil
- 50ml honey
- tsp vanilla extract
- ½ tsp bicarb of soda
- Preheat your oven to 170C, and grease a baking dish
- In a large bowl place the oats, coconut flour and dried fruit, mix well
- In a small bowl mix together the coconut oil, honey and bicarb
- Incorporate the wet mixture with the dry bowl
- Tip into the dish and press it down firmly
- Bake for 20 mins
- Remove from the oven and allow to cool down, then put the dish into the fridge. This will help the flapjacks to go deliciously fudgey
- Store leftovers in the fridge