A lot of children often start refusing to try new foods, this is actually a normal part of development in childhood called neophobia (a fear of new things). It usually is more obvious between the ages of 2-6, and even children who are known for “good eaters” turn foods down that they used to like!

To encourage them to try new foods or even continue eating foods that they used to like, make mealtimes fun, use bright plates and cutlery, encourage them every time they try something new and be prepared to eat whatever they are eating to show that you like it too! If you are making something from scratch, think of ingredients to make the dish bright and colourful, or think about arranging the food in a fun way on plate (like a big smiley face)

These bright plates perfect for encouraging fussy eaters

Coconut Cupcakes

Serves 16

Free-from: Gluten/Wheat, Dairy, Nuts, Soya

Diet Specific: Omega Rich, High Fibre

Deliciously saintly coconutty cupcakes to satisfy those sweet cravings we all get from time to time. Ideal for lunch boxes too.

150g/6oz Gluten free plain flour or coconut flour

150g/6oz Butter replacement OR Virgin Coconut Oil (half and half works well)

150g/6oz Agave Syrup or caster sugar (half and half works well)

2 eggs or egg replacer

3 tablespoons rice milk

1 teaspoon Baking powder

1 teaspoon Xantham Gum (great for gluten free baking)

A few drops Vanilla extract

For the topping

2 dessert spoons Agave

1 dessert spoon cocoa

¼ cup desiccated coconut

Get an adult to pre-heat the oven to 190C/160F/gas 5. Mix together butter replacement, caster sugar, agave and vanilla extract till light and fluffy

1. Mix in eggs (or egg replacement) bit by bit until fully combined in the mixture
2. Mix in the flour, desiccated coconut, baking powder, xantham gum and rice milk until you have a smooth cake batter
3. Spoon the mixture evenly into cupcake cases and get an adult to help you put into the oven, bake for 10-15 minutes
4. To make a delicious topping, heat the Agave syrup for a couple of minutes and stir in the cocoa powder. Once your cupcakes have cooled, add the cooled topping and sprinkle on the dessicated coconut. Allow to cool/set and enjoy.

Recipe taken from www.kirstys.co.uk

Fruity Flapjacks

Serves 8

Free-from: Gluten/Wheat, Dairy, Nuts, Sugar, Soya

Diet Specific: Low GL/GI, Omega Rich, High Fibre
Delicious fruity flapjacks, ideal for lunch boxes! If you cannot have gluten in your diet, ensure you buy are gluten-free oats. You can play around with the added fruit and seeds, see what you have in the cupboard, just stick to roughly the same quantities.

80g Virgin coconut oil

• 140g Agave syrup
• 1/2 tsp salt
• 130g porridge oats
• 35g chopped dried apple
• 35g chopped dried apricots
• 25g chopped dried dates
• 25g pumpkin seeds
• 2 tbsp sunflower seeds
• 25g Goji berries
• 25g desiccated coconut

Delicious fruity flapjacks, ideal for lunch boxes! If you cannot have gluten in your diet, ensure you buy are gluten-free oats. You can play around with the added fruit and seeds, see what you have in the cupboard, just stick to roughly the same quantities.

1. In a saucepan, melt together the coconut oil, agave syrup and salt
2. Mix all the dry ingredients together in a bowl and stir in the warm syrupy mixture.
3. Line and grease a 20cm square baking tin. Spoon the mixture into the tin and press down to level the surface
4. Bake in an oven pre-heated to 180ºC for 18 to 20 minutes.

Store flapjacks in the fridge and cut into 8/10 bars

Recipe taken from www.kirstys.co.uk

Get the kids involved with the cooking using these great products:

Toddler Coverall

£3.99

Kids baking set

£21.99