Banana and Nutella Pops is a very simple 2 ingredient ice cream that children will enjoy on a hot summer day. 

These No Bake Healthy Nutella Crispy Treats are simple and quick to make. They combine oats and rice bubbles with gooey Nutella making a nutritious chocolaty snack. 

A bright pink healthy dip that children will enjoy during snack time. 

Muesli Fruit Slices are soft, chewy, delicious and really simple to make. A healthy and delicious morning or afternoon snack for children. 

Cheese and vegemite scrolls are easy to make and perfect for an afternoon snack. They are budget-friendly and contain simple pantry ingredients. 

Ingredients: 

• 3 Litre sized resealable plastic bag
• 3 cups flour
• 1/4 cup sugar
• 1 packet yeast (rapid rise or regular)
• 1 cup of warm water
• 1/4 cup butter, melted
• 1 teaspoon salt (this can be to taste)

Method:

• Combine 1 cup flour, sugar, and yeast packet in a bowl. Pour into a resealable (Ziplock style) bag.
• Add warm water. Seal bag, pressing out air.
• Begin shaking and mixing the bag by hand
• Set bag to rest for 10 minutes.
• In a bowl, combine 1 cup of flour with salt. Pour into the bag along with melted butter.
• Seal the bag again, pressing out air. Shake and mix again.
• Open the bag and add in the last cup of flour.
• Seal bag, and mix for the final time.
• Pull out dough and place on a floured surface.
• With floured hands, knead the dough for 5-10 minutes
• Place dough in a greased loaf pan.
• Lay a towel over the loaf pan and set it in a warm spot.
• Allow the dough 30-45 minutes to rise
• Bake at 190 degrees for 25 minutes.

Hints and Tips: 

• Add herbs and olives while kneading to make herb and olive bread. 
• Enjoy with your fave toppings. 
• Add food colouring for colourful bread. 
• Great experience to get children involved. 

Ingredients: 

FOR VEGETABLE MIXTURE:

• ½ carrot, finely chopped
• 2 tbsp cabbage, finely chopped
• 4 beans, finely chopped
• 2 tbsp corn, boiled / frozen
• 2 tbsp peas
• ½ capsicum, finely chopped
• 2 potato, boiled & mashed
• ¼ tsp pepper powder
• ½ tsp mixed herbs
• ½ tsp salt
• ¼ cup bread crumbs

OTHER INGREDIENTS:

• 2 tbsp corn flour
• 2 tbsp plain flour
• ½ tsp salt
• ¼ cup of water
• 1 cup panko bread crumbs

Method:

• Firstly, in a large mixing bowl take ½ carrot, 2 tbsp cabbage, 4 beans, 2 tbsp corn, 2 tbsp peas, ½ capsicum and 2 potatoes.
• Further, add ¼ tsp pepper powder, ½ tsp mixed herbs and ½ tsp salt.
• Mix well making sure all the vegetables are well combined.
• Now add ¼ cup bread crumbs and mix well.
• Mash and mix forming a soft dough.
• To prepare cornflour slurry, take 2 tbsp cornflour, 2 tbsp plain flour and ½ tsp salt.
• Mix well with ¼ cup water forming a smooth batter.
• Now pinch a small ball sized vegetable mixture and shape well.
• Dip in cornflour slurry coating uniformly.
• Now roll into panko bread crumbs to get crispy outer covering.
• Deep fry in hot oil keeping the flame on medium.
• Stir occasionally, without breaking the nuggets.
• Fry until the vegetable nuggets turn crispy and golden brown.
• Drain off over kitchen paper to remove excess oil.
• Finally, enjoy vegetable nuggets with tomato sauce.

Hints and Tips:

• Firstly, adjust the amount of breadcrumbs based on the moisture of vegetables.
• Also, if the nuggets break-in oil, do not panic. add a tbsp of more breadcrumbs to vegetable mixture and shape.
• Additionally, add vegetables of your choice to make it nutritious.

Reference:
Vegetable Nuggets, Hebbars Kitchen

Ingredients:

For Filling:

• 1 cup  baked beans in tomato sauce 
• 3 tbsp finely chopped onion
• 2 tbsp finely chopped coriander leaves 
• 1/2 tsp pepper powder 
• Oregano or dried mixed herbs seasoning (to taste)
• Salt (as required)
• 1 cup lettuce leaves 

For topping: 

• 1/4 cup grated cheese  
• 2 tbsp finely chopped tomatoes
• Sour cream - (as required)

Method:

• Preheat taco shells as per instructions on the pack.
• Shred the lettuce leaves.
• Chop tomato, onions, spring onions or coriander leaves finely.
• Grate the cheese and keep it ready.
• In a wide bowl, take 1 cup of baked beans, salt, pepper powder and finely chopped onions, coriander leaves or spring onions.
• Mix everything well and check for taste. Add more spices or salt.
• Take the hot taco and keep the shredded lettuce leaves.
• Above that add 2 –3 tbsp of baked beans mixture.
• Top it with sour cream or mayonnaise.
• Add finely chopped onions, tomato & coriander leaves.
• Finally, add grated cheese.
• Garnish with coriander & chopped tomato pieces.

Hints and Tips:

• Use other vegetables that children can fill their taco up with such as shredded carrot, shredded cucumber, capsicum, corn etc.
• Encourage older children to shred and cut their own vegetables.
• Place each vegetable in a bowl so children can create their own tacos.

Reference: 
Easy Vegetarian Tacos With Baked Beans, Chitra's Food Book

Ingredients: 

• 250g grated tasty cheese (approx 2 loose cups)

• 2 cups of self-raising/rising flour (If you don't have S/R Flour, you can substitute with plain flour and baking powder. Add 2 tsp of baking powder to each cup of plain flour. Metric cup size 250ml)

• 2 eggs (yogurt and buttermilk are good substitutes for eggs - use one-fourth cup (60 grams) of yogurt or buttermilk for each egg that needs to be replaced)

• 1½ cups of milk

• Small can of corn kernels (125g)

• Half red capsicum

• Large handful of baby spinach

• Salt and pepper to taste

• Fresh basil leaves to add to the mix and on top (optional)

Method:

• Preheat oven to 180°C (356°F)

   

• Sift flour into a large bowl.

   

• Whisk eggs, chop capsicum, spinach (and optional basil).

   

• Make a well in the flour, add in the rest of the ingredients and mix until combined.

   

• Spoon into a greased muffin tray (pop a basil leaf on top of each, optional) and bake for 25 minutes or until the tops are golden brown.

Hints and Tips:

• Mix and match the veggies used in the muffin to create your own favourites. Other veggies that work well are mushrooms, tomato (fresh or sundried), zucchini, broccoli, spring onions, etc.
  
  
• Swap some of the tasty cheese with some crumbled feta cheese for an extra cheesy bite.
• They will keep for up to a week in an airtight container in the fridge.

Reference: 
Cheese and Veg Muffins, Learn To Play At Home

Ingredients:

• 2 cups self-raising flour
• 1 tablespoon caster sugar
• Pinch of salt
• 60g butter, chilled, chopped
• 1/2 cup buttermilk
• 1/2 teaspoon ground nutmeg
• 2 tbsp sultanas (optional)
• 2/3 cup mashed cooked butternut pumpkin
• Extra buttermilk, for brushing

Method:

• Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.
• Sift flour, nutmeg,sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
• Make a well in centre of mixture. Add buttermilk and pumpkin. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface.
• Knead gently until just smooth.
• Using a lightly floured rolling pin, gently roll dough out until 2cm thick. Using a 6cm fluted-edge cutter, cut out scones. Press leftover dough together.
• Repeat to make 12 scones.
• Place scones, just touching, on prepared tray. Brush with buttermilk. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.

Hints and Tips:

• Serve with cream cheese or butter. 
• Add sultanas to the batter as it gives it a sweetness. 
• Omit pumpkin and use grated carrot, or zucchini
• Great for kids to take to school