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Super Food for Superchildren Recipes – Fish & Chips and Almond Butter Cups!

We’re sharing two recipes from the Real Meal Revolution’s latest book, Super Food for Superchildren, the all encompassing guide to cooking healthy, delicious food for teens to toddlers.

kidscooking

Battered Fish with Sweet Potato Crisps

healthy battered fish

Photography © Toby Murphy

 

Our yummy take on fish and chips calls for a lot of coconut oil, but you can strain it when you’re finished and use it again if you like. Coconut oil gets very hot very quickly so keep an eye on the temperature. All the frying must be done over a moderate heat.

 

Makes 4 portions
Prep time: 20 mins
Cooking time: 45 mins

 

For the crisps:
4 sweet potatoes, washed and thinly sliced (use a potato peeler or a mandolin)
2 cups (400g) coconut oil for frying
Salt and pepper
A sprinkle of paprika

 

For the fish:
750g-1kg fresh hake fillets, skin and bones removed and cut into strips
2 cups (200g) almond flour
4 eggs
1 cup (250ml) fresh milk
Salt and pepper

 

To make the crisps:

  • Dry the sweet potato slices well.
  • Heat the coconut oil in a deep frying pan over a medium heat, then fry the sweet potato slices in small batches until crispy. Keep a close eye on them so they don’t burn.
  • Drain on paper towel and season with salt, pepper and paprika. Set aside. (Once cold, these crisps can be kept in an airtight container and used for lunchboxes.)

 

To make the fish:

  • Pat the fish dry with paper towel.
  • In a bowl, mix together the almond flour, eggs, milk, salt and pepper, and give it a good blend with a hand-blender.
  • In a pan, reheat the coconut oil on a medium heat.
  • Dip the fish strips into the batter in batches so that they’re completely covered. Allow the excess batter to drip off and pop the fish strips into the hot coconut oil.
  • Fry until golden on both sides and drain on paper towel. Repeat with the remaining fish.
  • Serve hot with the sweet potato crisps and a few wedges of lemon and homemade mayo.

 

Top tip: The crisps are served cold and can also be made from thinly sliced beetroot or butternut.

 

Chocolate almond butter cups

almond butter cups

Photography © Toby Murphy

 

These babies are so delicious there may not be any left for your kids by the time you’ve finished ‘sampling’ them. We’ve used almond butter in this recipe, but feel free to play around with the many other nut butters available.

 

Makes about 25
Prep time: 20 mins
Cooking time: 30 mins

 

1/2 cup (125g) almond butter
1 tablespoon honey
2 tablespoons coconut flour
2 1/2 tablespoons arrowroot powder
350g dark chocolate (at least 70%)

 

  • Line a mini-muffin pan with mini-muffin cups.
  • In a bowl, stir together the almond butter, honey, coconut flour and arrowroot until well combined.
  • Gently melt the chocolate in a double-boiler.
  • Spoon a teaspoon or two of chocolate into each muffin cup and swirl it around so that the bottom and threequarters of the sides of the muffin cup are lined with chocolate. Allow the chocolate to set in the cup.
  • Spoon the almond butter mixture into the little cups so that they are a third full.
  • Drizzle another tablespoon of chocolate over the top of the almond mixture so that it’s completely covered.
  • Allow the butter cups to set in the fridge. When they’re set, peel off the paper and serve.
  • They can be dusted in a little cocoa to stop them getting too melty on the fingers.