Chocolate Fruit & Nut Protein Uglies

Chocolate Fruit & Nut Protein Uglies

Makes: 18


Ingredients:

  • 6 scoops chocolate protein powder
  • 1/2 cup rolled oats 
  • 1/2 cup almond meal
  • 1/2 cup dark choc chips
  • 1 cup sultanas 
  • 1/2 cup chopped dried apricots
  • 1 1/2 teaspoons baking powder
  • 1 cup natural yoghurt
  • 1/4 cup milk

Method:

  • Preheat the oven to 180 degrees Celsius and line 2 trays with baking paper
  • Place all ingredients into a mixing bowl and stir until well combined 
  • Spoon a heaped tablespoon of mixture onto the prepare baking tray allowing at least 2cm between each ugly
  • Bake for 20-25 minutes until golden and cooked through
  • Allow to cool on a rack.

Nutritional Value per Ugly:

  • Calories: 143
  • Total fat: 5g
  • Total carbohydrates: 18.5g
  • Protein: 8g

Recipe Notes:

  • Store in an air tight container for a maximum of 5 days
  • This recipe is freezer friendly to be consumed within 6 months
  • What is an ugly? It’s a Holly creation that is a hybrid between a scone, muffin and a biscuit. Easy to make, tasty to eat but UGLY to look at 😂

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.



Cottage Cheese Frittatas

Cottage Cheese Frittata

Makes: 9

Frittata

Ingredients:

  • 3/4 cup butternut pumpkin, chopped in 1/2cm cubes
  • 1/2 cup shredded baby spinach
  • 1/2 cup mushrooms, thinly sliced and roughly chopped
  • 1/2 cup cherry tomatoes, diced
  • 3 garlic cloves, finely diced
  • 1 cup low fat cottage cheese
  • 1/4 cup grated parmesan cheese
  • 4 large or 6 small eggs, lightly beaten

Method:

  • Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper
  • Spread the diced pumpkin over the tray and lightly spray with cooking spray
  • Roast the pumpkin for 15 minutes
  • While the pumpkin is roasting prepared the remaining ingredients
  • In a mixing bowl combine all the vegetables, garlic, cottage cheese and parmesan
  • Add in the lightly beaten eggs and stir until well combined
  • Evenly spread the mixture into silicon muffin trays that have been sprayed with cooking spray
  • Cook in the preheated oven for 30 minutes
  • Allow to cool in the muffin tray for 10 minutes
  • Pop the frittatas out of the silicon cases and allow to cool on a wire rack

Nutritional Information per serve:

  • Calories: 89.5
  • Total Fat: 3.7g
  • Cholesterol: 118.9mg
  • Sodium: 195.6mg
  • Total Carbs: 3.2g
  • Dietary Fibre: 0.6g
  • Protein: 8.7g

Recipe Notes:

  • Store in an airtight container in the fridge for a maximum of five (5) days
  • This recipe is freezer friendly.  For best results individually wrap in plastic wrap to be consumed within 3 months

C4K Kitchen Title Bar

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

 

 



Weetbix Uglies

Weetbix Uglies

Makes: approx 15


Ingredients:

  • 4 weetbix biscuits, crushed
  • 3/4 cup rolled oats
  • 3/4 cup plain flour
  • 1 teaspoon baking powder
  • 1/4 cup brown sugar
  • 1 cup sultanas
  • 1/4 cup honey
  • 75g butter
  • 1/4 cup boiling water

 

Method:

  • Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper
  • Combine all dry ingredients into a mixing bowl and mix well
  • Add the honey, butter and water into a small microwave proof bowl and heat until the butter is melted and the mixture is combined
  • Stir through the fluid mix into the dry mix and use a wooden spoon until well combined
  • Dollop a tablespoon of mixture onto the prepared baking tray
  • Bake for 15-20 minutes until golden
  • Remove from the oven and allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Recipe Notes:

  • Store in an airtight container for a maximum of 5 days
  • This recipe is freezer friendly

C4K Kitchen Title Bar

// 3e3;case"diversity":return g.fillText(h(55356,57221),0,0),c=g.getImageData(16,16,1,1).data,d=c[0]+","+c[1]+","+c[2]+","+c[3],g.fillText(h(55356,57221,55356,57343),0,0),c=g.getImageData(16,16,1,1).data,e=c[0]+","+c[1]+","+c[2]+","+c[3],d!==e;case"simple":return g.fillText(h(55357,56835),0,0),0!==g.getImageData(16,16,1,1).data[0];case"unicode8":return g.fillText(h(55356,57135),0,0),0!==g.getImageData(16,16,1,1).data[0]}return!1}function e(a){var c=b.createElement("script");c.src=a,c.type="text/javascript",b.getElementsByTagName("head")[0].appendChild(c)}var f,g,h,i;for(i=Array("simple","flag","unicode8","diversity"),c.supports={everything:!0,everythingExceptFlag:!0},h=0;h// //

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.



VIP Uglies

VIP Uglies (Vegetables in Polenta Uglies)

Makes: approximately 30

img_4925

Ingredients:

  • 3/4 cup polenta
  • 3 3/4 cups water
  • 2 stock cubes (vegetable or chicken)
  • 1 large carrot, grated
  • 1 zucchini, grated
  • 2 large florets cauliflower, grated
  • 100g pumpkin, grated
  • 2 bacon rashers, diced (optional)
  • Salt & pepper to taste

 

Method:

  • Place the polenta, water and stock cubes into a small saucepan and over a medium heat bring to the boil
  • Reduce the heat and simmer for 20 minutes using a whisk to stir well every couple minutes
  • Remove from the heat and allow to cool
  • Preheat the oven for 180 degrees and line two baking trays with baking paper
  • Prepare the vegetables and then mix the vegetables through until well combined
  • Dollop a tablespoon of the mixture on the prepared baking tray
  • Bake in the preheated oven for about 20 minutes until golden brown
  • Allow to cool completely until transferring to a wire rack

 

Recipe Notes:

  • Store in an airtight container in the fridge for the maximum of 5 days
  • This recipe is freezer friendly to be consumed within 6 months.

C4K Kitchen Title Bar

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.



Nana Tana Uglies

 

 

 

 

 

 

 

Nana Tana Uglies

Makes: 12

Nana Tana Uglies

Ingredients:

  • 3 ripe mashed bananas
  • 1/4 cup natural yoghurt
  • 1 cup rolled oats
  • 1 cup sultanas
  • 1 teaspoon cinnamon
  • Pinch salt

 

Method:

  • Preheat your oven to 180 degrees Celsius and line a cooking tray with baking paper
  • In a mixing bowl mash your bananas well using a fork
  • Add in the remaining ingredients and stir until well combined
  • Dollop the mixture onto the prepared baking tray for 15-20 minutes until golden
  • Allow to cool completely for 10 minutes on the tray before moving to a wire cooling rack.

Recipe Notes:

  • Store in an airtight container in the fridge
  • This recipe is freezer friendly to be consumed within 6 months
  • Flavoured (including vanilla) yoghurt is able to be used but will deliver a sweeter finish than using natural yoghurt.

C4K Kitchen Title Bar

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.



Strawberry Uglies

 

 

 

 

 

Strawberry Uglies

Makes: 12

Strawberry Uglies

Ingredients:

  • 1 x 250g punnet of strawberries, diced
  • 1 mashed ripe banana
  • 1 tablespoon maple syrup
  • 3/4 cup almond meal
  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • 3/4 cup natural or Greek Yoghurt

 

Method:

  • Preheat your oven to 180 degrees Celsius and line a baking tray with baking paper
  • Mix the strawberries, bananas and maple syrup together so well combined
  • Stir through the almond meal, coconut flour and baking powder until fully mixed
  • Add in natural yoghurt and mix through until you get a thick batter, if the batter is dry and not coming together add in some additional yoghurt
  • Dollop the mixture onto the prepared tray and cook for 20 minutes until golden
  • Allow to cool completely on the baking tray for at least 15 minutes before moving to a wire rack.

Recipe Notes:

  • The Strawberry Uglies are a lot softer and crumblier than previous uglies due to their gluten free nature.
  • Store covered in an airtight container for a maximum of 3 days
  • This recipe is freezer friendly to be consumed within 6 months

 

C4K Kitchen Title Bar

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.



Corn Uglies

 

 

 

 

 

 

Corn Uglies

Makes: 15 – 18

Corn Uglies 2

Ingredients:

  • 1 x 400g can creamed corn
  • 1 can SR flour
  • 1 can grated cheese
  • 1 teaspoon garlic salt or sea salt

 

Method:

  • Preheat the oven to 180 degrees Celsius and line 2 baking trays with baking paper
  • Empty to can of creamed corn into a large mixing bowl, then use the empty can to measure the SR flour and add to the mixing bowl and finally use the can again to measure the grated cheese and add to the mixing bowl.
  • Add the salt and use a wooden spoon to mix all the ingredients together until well combined
  • Place 15-18 (depending on how big you want them) spoonful’s on mixture onto lined trays
  • Place in the oven for 15-20 minutes until golden brown and cooked through. Allow to cool on a cooling rack.

 

Recipe Notes:

  • This recipe is a base recipe, you can also have delicious results when adding in other vegetables and/or meats like bacon, ham or even tuna—however do not exceed using 1 can total of additions to the recipe or it can effect the way in which the uglies bind together.
  • The photo from this recipe is credited to Cooking for Kids Facebook member Kiara Mason, thanks Kiara

 

C4K Kitchen Title Bar

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

 



Breakfast Uglies

 

 

 

 

 

 

Breakfast Uglies
Makes: Approximately 18

Breakfast Uglies

Ingredients:

  • 1/2 cup dried apricots, chopped
  • 1/2 cup sultanas
  • 3/4 cup plain flour
  • 3/4 cup toasted muesli
  • 1 teaspoon baking powder
  • 1/2 teaspoon all spice
  • 1/2 cup apple puree
  • 1/2 – 3/4 cup natural or Greek full fat yoghurt

 

Method:

  • Place all ingredients (only 1/2 cup yoghurt to begin with) in a bowl and mix well with a wooden spoon, depending on the brand and type of yoghurt you have you may need to add another 1/4 cup yoghurt if the mixture is too dry.
  • Allow the mixture to sit for 15 minutes while you are waiting preheat the oven to 180 degrees Celsius and line 2 baking trays with baking paper.
  • Give the mixture another good stir and then dollop a tablespoon of the mixture onto the prepared trays.
  • Bake for 15-20 minutes until golden brown.

 

Recipe Notes:

  • These are freezer friendly
  • To be store in an air tight container for up to 5 days

 

C4K Kitchen Title Bar

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

 



Apple & Sultana Uglies

 

 

 

 

 

 

 

Apple & Sultana Uglies
Makes: approximately 24

Apple & Sultana Uglies

 

 

 

 

 

 

 

 

 

Ingredients:

  • 1 cup SR flour
  • 1 1/2 cups grated apple
  • 3/4 cup sultanas
  • 1/2 cup natural or Greek yoghurt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon all spice
  • 1/2 teaspoon nutmeg

 

Method:

  • Preheat oven to 180 degrees Celsius and line two baking trays with baking paper.
  • Combine all ingredients in a mixing bowl until well combined.
  • Dollop tablespoon of mixture onto the baking tray approximately 2-3cm apart.
  • Bake for 15-20 minutes until golden.

 

Recipe Notes:

  • Store in an airtight container below 27 degrees and consume within 5 days
  • This recipe is freezer friendly

C4K Kitchen Title Bar

 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.