Kids will love these nutrition-packed treats, which are as simple to make as they are to grab and eat in the car (just don't blame us for the crumbs!)...

Breakfast Energy Cookies


  • 1 Cup - Oats
  • 1/4 Cup - Ground Flax Seed
  • 1/4 Cup - Hemp Seed
  • 1/4 Cup - Chickpea Flour
  • 1/4 Cup - Raisins
  • 1/3 Cup - Butter (or Coconut Oil)
  • 1 Tbsp - Tahini
  • 2 Tbsp - Maple Syrup
  • Pinch of Salt


1. Preheat your oven to 180°C and line a baking tray with parchment paper.

2. Mix all the ingredients in a bowl until the butter or coconut oil is incorporated.

3. Roll the cookie dough into balls - this recipe should make approximately 12 balls.

4. Place the balls onto the baking sheet and flatten into a cookie shape.

5. Bake in the oven for 10-12 minutes until the edges are golden brown.

6. Remove from the oven and allow to cool. The cookies will firm up and be crunchy and delicious once cooled.

7. Store in an airtight container, if you can resist eating them all at once!


  • You can substitute the sweetener for honey date syrup or another liquid sweetener. Any will work.
  • The flatter you make your cookies, the crunchier they will be.
  • It’s really important to let the cookies cool so they hold together.
  • These cookies can last about 4-5 days at room temperature or they can be frozen.

Savoury Vegetable Muffins


  • 1/2 Cup - Courgette, grated
  • 1/2 Cup - Carrot, grated O 1/4 Cup - Fresh Spinach, chopped finely
  • 1 - Spring Onion, chopped
  • 1/2 Cup - Cheddar Cheese, grated
  • 1/4 Cup - Milk
  • 1/4 Cup - Butter, melted (or oil)
  • 1 Egg
  • 3/4 Cup - White Flour
  • 1 1/2 Tsp - Baking Powder
  • Sprinkle of Italian Herbs


1. Preheat the oven to 180°C.

2. Place the grated courgette and carrots into a paper towel and squeeze out all of the excess moisture.

3. Place all the vegetables into a clean mixing bowl.

4. Add the grated cheese, milk, egg and butter and stir until they're all combined.

5. Mix together the flour, baking powder, herbs and season.

6. Fold the dry ingredients into the wet until just combined. It is very important to not over-mix the batter otherwise your muffins will be tough and dense.

7. Line your muffin tray with silicon moulds (or just grease your muffin tray).

8. Spoon the mixture equally across the muffin tray and bake for approx 20-25 minutes. Serve warm and enjoy.


  • You can use either white or wholemeal flour, but plain white will make a much lighter muffin.
  • Don't skip the herbs and spring onion - they give a lovely flavour.
  • You can swap the spinach for bell peppers or whatever your little ones like, but do remove the moisture to avoid sogginess.
  • You can make either mini or regular-sized muffins, but the regular sized muffins come out much lighter and fluffier.
  • For storage, cool fully and store at room temperature in an airtight container, or freeze.

Spinach Pancakes


  • 1 Cup - Raw baby spinach
  • 3/4 Cup - Milk
  • 1 Egg
  • 1/2 Cup - White Flour
  • 1/2 Cup - Wholemeal Flour
  • 1/4 Cup - Ground Flaxseed
  • 1 Tsp - Baking Powder
  • Pinch of Salt


1. Blend the raw spinach and the milk in your blender or mixer until completely smooth.

2. In a bowl, crack your egg and whisk until smooth and then add your spinach and milk mixture and combine.

3. In a separate bowl add your dry ingredients - flours, flax, baking powder and salt.

4. Pour the wet ingredients into the dry ingredients and mix gently.

5. Heat a pan on high heat and add a tiny spray / drizzle of coconut oil and dollop your pancake mixture into the pan. Make them whatever size you like.

6. Wait for bubbles to form on the top and then flip and cook for a further 2 minutes.

7. Serve up on a plate and drizzle with raw honey or pure maple syrup and enjoy! 

Triple Berry Smoothie 


  • 2 Cups - Berries ( Strawberries, Blueberries and Raspberries - fresh or frozen)
  • 1 Cup - Milk
  • 2 Tablespoons - Hemp Hearts
  • 1 Date or Tsp Raw Honey (optional)


1. There's only one step: Put all the ingredients into a blender and blend until smooth.

2. OK, two steps: Pour into a glass and enjoy!

Meet the foodie

These scrummy recipes were created by Natasha Pathak, a Dubai-based mother and food blogger who posts her beautiful, kid-friendly food images and recipes on Instagram - check her out on @Coconuttykids

Read more from Baby & Child: 

Creative ways to get kids to eat their food 

Is the way you talk about weight damaging your child’s mental health? 

6 gateway recipes to get your kids eating grown-up food 

How to Actually Enjoy Eating Out With Kids – Secrets from an Exec Chef 

How do you make sure your child is eating healthily?

Photos and Recipes by Natasha Pathak, AKA Coconuttykids