It's no secret that children are very fond of sweet, but every mother knows that the excess of sweet in the diet of a child is harmful, especially if the baby eats shop candy - chocolate bars, sweets, cookies. A little to reduce the harm from sweets can be, if you start cooking them at home, yourself. Only in this way you can be assured of the quality of all components of the product, the absence of synthetic dyes, flavors and preservatives. In addition, interesting pastries for children - it's an excellent option for a joint pastime - to sculpt balls from dough, cut out cookies with biscuits or roll out the dough the child can try himself. So he satisfies his need to copy adults, learn something new, and also learns to help you in the kitchen.
Depending on the age of the baby, the list of approved foods varies, for example, children under three years of age are undesirable to give chocolate, and crumbs prone to allergic reactions should not be given much honey or flour.
Baking for children up to one year should be simple, easy to digest and do not overwork the digestive tract.
Baking for children with allergies
Babies suffering from intolerance to lactose, gluten or other allergic reactions need a special, antiallergic diet - the taste of wheat rolls on milk for children or a honey cake is most likely to please the baby, but here is a sleepless night, rash, intestinal disorders, following the reception of a forbidden food, will inevitably worsen the mood of both the baby and the parents. But I do not want to refuse baking completely. In order not to damage the health of crumbs, replace potentially dangerous products with those that do not cause negative reactions from the child: cow's milk for almond or soybean, 1 egg can be replaced with a pack of gelatin, diluted in two tablespoons of water, for baking it is also better to use special gluten-free baking mixtures.
Baking recipes for children
Consider several recipes for delicious baked goods for children.
New Year's cookies for crumbs "Deer"
Such cookies will appeal to children not only for their wonderful taste, but also for their attractiveness.
Ingredients:
- wheat flour - 1 glass;
- sugar (or sugar powder) - 0.25 cup;
- butter - 100 g;
- egg yolk - 1 piece;
- soda - at the tip of the knife
- salt - a pinch;
- cream - 2 tbsp. l .;
- chocolate - 50 g;
- mastic - 50 g;
- candy-dragee of bright colors (M & M's are ideal for this purpose) - 50 g.
Preparation
Turn on the oven (we need a temperature of 200 ° C). Rinse the yolk with sugar powder, mix with salt, soda, flour (previously sifted) and mix until homogeneous. Add the oil crumb to the resulting mass (for this, the frozen oil can be rubbed on a grater) and mix thoroughly. Knead the dough, trying to do it as quickly as possible. The test cup is rolled into a flat cake 5-7 mm thick and cut out with circles. Transfer to the baking tray the resulting mugs and bake in the oven at 200 ° C for 15-20 minutes.
Heat the cream and dissolve the chocolate in a hot mass (before tearing, tile it is better to break into several pieces). Pour the creamy-chocolate mass into the confectionery syringe and decorate the finished cookies - draw deer eyes and horns. Use mastics and sweets to make noses.
Cottage cheese curd
Baking cottage cheese for children is a great opportunity to outwit a kid and make him eat an unloved, but such a useful cottage cheese. If you are a happy mother of crumbs, adoring this wonderful product, then this recipe will appeal to you even more.
Ingredients:
Dough:
- cottage cheese - 250 g;
- butter (chilled, but not frozen) - 80 g;
- sugar - 3 tbsp. l .;
- Vanilla sugar - 5 g;
- yolk - 1 piece;
- soda - 0.5 tsp;
- sour cream - 1 tbsp. l .;
- flour - 300 g.
Filling:
- dry cottage cheese - 150 g;
- yolk - 1 piece;
- sugar - 2 tbsp. l .;
- Vanilla sugar - 5 g;
- sour cream - 1 tbsp. l.
To lubricate the cookies you need a mixture of warm water (a little) and one yolk. You can also sprinkle the finished cookies with powdered sugar.
Preparation:
Stir the sour cream with soda and yolk. In a separate bowl, mix the remaining ingredients for the dough, pour in the same creamy yolk mixture and knead the dough. Roll into a ball, wrap the film and cool in the refrigerator for 30-50 minutes.
While the dough cools, prepare the filling. To do this, stir all the components of the filling in a bowl (using a fork) or a blender.
Set the oven to warm up, get a dough ball and roll out the dough to a thickness of not more than 4mm. Cut the formation into squares (10x10 cm) and put some fillings in the center of each, fold the squares into triangles (connect opposite corners, but do not press down). Lay out on the prepared parchment, bake until the dough is browned (at 180-200 ° C - 20-25 minutes). Finished envelopes (necessarily pre-chilled) sprinkled with powdered sugar.