EAT

Get Nourished: Luke and Zoe’s immune booster recipes for kids

19 May, 2023 . 0

This week on Get Nourished, Luke Hines and Zoe Bingley-Pullin serve up an immune-boosting treat for the kids. Luke shares his version of a quick strawberry snack for a vitamin C, fill while Zoe bakes delicious fruit-packed muffins for a dose of zinc.

Luke Hines’ Strawberry Rochers

Ingredients

12 x large strawberries, stems removed, refrigerated and cold

2 cups dark chocolate, melted and cooled slightly

1 cup roughly chopped toasted hazelnuts

12 x wooden skewers

Method

Step 1.

Start by inserting a wooden skewer into the top of each strawberry.

Step 2.

Using the skewer as a handle, dip each strawberry into the melted chocolate and allow any excess to drip back into the bowl.

Step 3.

Then, carefully sprinkle each chocolate-coated strawberry with some crushed toasted hazelnuts before the chocolate starts to set firm.

Step 4.

Once done, transfer the strawberries to a tray lined with baking paper. Leave to cool and wait for the chocolate coating to harden. You can speed this process up by transferring the tray into the fridge.

Step 5.

Enjoy as a healthy snack on the go. Best stored in an airtight container in the fridge for up to 5 days.

Zoe Bingley-Pullin’s Pear, Banana and Blueberry Muffins

Ingredients

4 x eggs

1/4 cup extra virgin olive oil

2-3 small ripe bananas, mashed

1-2 small ripe pears, core removed and mashed

1/2 cup blueberries

1/2 tsp vanilla extract

1/2 cup pepitas (optional)

1/2 tsp cinnamon

1/2 cup tapioca flour

1 1/4 cup buckwheat flour

1 tsp baking powder

Method

Step 1.

Preheat oven to 180-200°C.

Step 2.

Meanwhile, mix the wet ingredients together in a bowl.

Step 3.

In a separate bowl, mix the dry ingredients together.

Step 4.

Gently pour the two mixtures together into one bowl, don’t use a blender as it will stop it from rising. Line a muffin tray with baking paper then spoon the batter in. Cook for 20-30 minutes or until golden brown and cooked through.