As part of our healthy eating week, every class

cooked/prepared healthy snacks. The recipes from

each year group have been compiled into this

recipe book for children and their families to make

again or try something the other classes made.

If you make anything from our recipe book at home,

please send us a picture on Twitter:

@BlissCharitySch #BlissHealthyEatingWeek.

Ingredients:

• 140g plain flour• 85g light brown sugar• 100g grated carrot• 100g porridge oats• ½ tsp ground cinnamon• 200ml buttermilk• 3 tbsp melted butter• 2 tsp bicarbonate of soda• 100g finely chopped apricots• 1 tbsp poppy seeds• Zest of 2 oranges• Juice of 1 large orange• 1 egg, beatenTopping (optional):• 2 tbsp soft brown sugar• 1 tbsp melted butter• 50g porridge oats

Method:

1. To make the topping, mix the sugar, oats and melted butter. Sprinkle the mix onto a baking sheet and bake for 5 minutes and allow to cool.

2. Mix the flour, bicarbonate and sugar. Add the carrots, apricots, poppy seeds, cinnamon, oats and orange zest. Mix well.

3. In another bowl, mix the buttermilk, egg, butter and orange juice. Pour this onto the dry mixture.4. Stir the 2 mixtures together using a spoon. Do not over mix! The lumpier the mix, the better the muffins will be.5. Spoon the mix into muffin cases, filling them 2/3’s full.6. Sprinkle the crumbly topping over the muffins. 7. Bake for 25-30 minutes until well risen and golden.8. Leave to cool, then enjoy!!!

Are you bored of sandwiches? Do you want a healthy alternative to marmalade? Well, read on to find out how to make a delicious wrap.

Ingredients:

• A plate• A knife• A chopping board• A grater• Wraps • + 4 fillings – the fillings we tried were:

Avocado Tomato Lettuce Cucumber Tuna Sweetcorn Peppers Carrot

Method:

1. Place your wrap on a plate.2. Grate a carrot and place it onto your wrap.3. Chop a cucumber and put the slices onto your wrap.4. Open a tin of tuna.5. Use a knife to spread the tuna onto your wrap.6. Sprinkle some sweetcorn on top.7. Roll the wrap as tight as you can.

Now you can enjoy your delicious healthy snack!

Ingredients:

• Juicy strawberries • Fresh, green grapes• Plump blueberries• A glitzy cocktail stick

Method:

1. Wash all of the fruit thoroughly with warm water.2. Carefully, slice the top of the strawberry off with a clean knife.3. Sensibly, pierce the first blueberry in the centre with cocktail

stick. Be careful as the top of the stick is very sharp!4. Add the grape to the rocket by threading the cocktail stick

through the grape length ways.5. Repeat the pattern of blueberries and then grapes until the

cocktail stick is nearly full. 6. Place a strawberry on the top of your rocket and then it is

ready to blast off into your tummy.7. Have fun using different fruits to create other interesting fruit

rockets!

Ingredients:

• 1 cup of wholemeal rolled oats• 1 cup of wheat flour• 1 teaspoon of baking powder• 1 teaspoon of cinnamon• 1 cup of grated carrot• ½ cup of grated apple • 1 cup of raisins• ½ cup of coconut oil• 1/3 cup of honey or maple syrup

Method:

1. Preheat the oven to 190°C (gas mark 5) and line a baking sheet.2. Mix all the ingredients in a large bowl. 3. Portion out 2 tablespoon sized balls of dough onto the sheet and

press down until ½ inch thick (they won’t spread).4. Bake them for 18-20 minutes or until light and golden around

the edges. 5. Let the biscuits cool on the baking sheet and serve.6. Eat on the day and enjoy!

Ingredients:

• 225g spelt or wholegrain flour • 110g strong white flour• 1 ½ tsp dried yeast• 2-3 pinches salt• 25g linseeds (optional)• 1 tsp honey• 1 tbsp vegetable or olive oil• 300ml warm water

Method:

1. Line baking tray with greaseproof paper and oil the paper using a drizzle of olive oil or vegetable oil.

2. Sift the flours into a large bowl.3. Stir in the yeast, salt, sugar and linseed.4. Make a well in the flour and pour in the olive oil and warm

water.5. Gradually, mix with your hands until the mixture comes

together into a ball.6. Turn the dough out onto a floured surface. 7. Kneed thoroughly for 10mins until smooth and elastic. 8. Divide the dough (50g portions).9. Gently shape.10. Put onto oiled tray and cover with a clean damp tea towel or

oiled cling film.11. Leave to rise for 1 hour or until doubled in size.12. Uncover and brush with a little water.13. Bake until golden brown – 10 - 15 mins at 200°C (gas mark 6). 14. To test if cooked, turn the rolls upside down and tap your

knuckles on the base of the bread (it should sound hollow).Best eaten on the day made!

Ingredients:

• 100g bulgur wheat• 2 carrots• 2 parsnips• 100g goats cheese• 3 mint leaves• 1 ready cooked beetroot (small) – we used the ready cooked vacuum

packed beetroot but beetroot in a jar will do fine (rinse off the vinegar)

• Handful of green beans (optional)• 3 large springs of parsley (optional)• 1 tbsp apple cider vinegar• 1 tsp honey (optional)

Method:

1. Cook the bulgur wheat in a pan of simmering water for 10-15mins, until tender drain and set aside to cool.

2. Peel the parsnips and carrots, cut into batons and roast in the oven with a drizzle of olive oil for 20-30mins till soft. Once cooked, set aside to cool.

3. Steam the green beans over some boiling water for 10 mins until cooked, set aside to cool.

4. Cut the goats cheese into chunks and set aside.5. Cut the beetroot into chunks and set aside.6. Finely chop the mint and parsley and set aside. 7. Once cooled in a large mixing bowl, mix together the bulgur wheat

with the apple cider vinegar and honey. Stir in the roasted vegetables, green beans, beetroots, goats cheese, parsley and mint.

8. Place in a air tight container and refrigerate until ready to be eaten.Can be kept for up to 3 days in the fridge.

Ingredients:

• 8 sheets filo pastry • 170g feta cheese, crumbled • 50g parmesan • 1 egg, beaten• Splash of milk • Mint • Butter• Ground pepper

Method:

1. Preheat the oven to 180°C ( Gas 4). 2. Crush the feta cheese into a large bowl and add the parmesan, egg, milk

and seasoning of pepper. Mix well to combine and add mint. 3. Spread one sheet of the filo on the counter and brush with olive oil. Add

one more sheet on top and drizzle with some butter. 4. Cut the sheets, depending on the size you want. Add one tablespoon of

filling and fold one corner to the other to form a triangle. 5. Oil a baking tray and place the Tiropitakia on and brush them with

melted butter. Bake for 25-30 mins or until golden.

Ingredients:

• 4 large vine tomatoes, cut into irregular wedges• 1 cucumber, peeled and roughly chopped• ½ red onion, thinly sliced • 16 Kalamata olives • 85g feta cheese, cut into chunks • 4 tbsp Greek extra virgin olive oil

Method:

1. Place 4 large vine tomatoes (cut into wedges), 1 peeled cucumber, ½ thinly sliced onion, 16 Kalamata olives, 85g feta cheese and 4 tbsp Greek extra virgin olive oil in a large bowl.

2. Lightly season and serve with crusty bread.

Ingredients:

• 150g Greek yoghurt • ½ cucumber • 2-4 crushed garlic cloves • 1 tbsp olive oil • 1 tsp lemon juice • 1 tsp dried mint • ½ tsp salt • Pepper to taste

Method:

1. Peel cucumber, cut in half lengthways and de-seed using a teaspoon, then coarsely grate.

2. Put grated cucumber into a sieve, suspended above a bowl, sprinkle over ½ tsp of salt and mix through. Place a place on top of the cucumber and allow to drain for an hour.

3. Combine all ingredients and mix thoroughly.

Base Ingredients:

• 2 vegetable stock cubes• 1 red onion• 1 sweet potato• Water

Combine any vegetables you fancy with the base ingredients. We tried …

• 75g Red lentils, 2/3 carrots & 3 tomatoes• A bag of spinach, 2 cups of frozen peas and ½ jar of pesto • 225g potatoes (no sweet potato) & 1 leek – add a splash of cream after it has cooked

for a bit of luxury • Another sweet potato and a butternut squash• I head of broccoli, a bag of spinach and a courgette

Method:

1. Chop all the vegetables and add to the soup maker.2. Add the stock and then pour in water until it reaches the max fill line.

We used a soup maker but you can easily use a saucepan on the hob instead – whizz it up after cooking if you like it smooth!