We have the best Sugar Cookie recipe for stamping so you can put a fun spin on these old-school family favourites. Tried and Tested over generations!

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We Might Be Tiny announced today that it has been awarded Gold in the Kids Mealtime category at the 2020 Australian Non-Toxic Awards (ANTA).

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Serve these flavour bombs as a healthy, raw Christmas snack that will treat both growing and grown up bellies to nutrient-rich festive flavours.

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We Might Be Tiny is excited to announce the acceptance of two awards at this year's Junior Design Awards, prestigiously hosted by the UK's Junior Magazine. 

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This super simple Coconut Snowball recipe sets the mood for the festive season and is the healthy snack for your toddler they’ll gobble up. 

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Whip up these easy Gingerbread Men recipe for kids and spread the Christmas spirit with irresistible baked treats from the heart.

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In only 15 minutes you’ve got yourself a healthy banana treat that sparks joy in your kids and makes you feel like you’re rocking parenthood.

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Makes 9 Freeze and Bake Poddies | Prep 20 minutes

Ingredients

• 160 g (1 1/4 cups) cacao butter chips
• 120 g (1 1/4 cups) raw cacao powder
• 125 ml (1/2 cup) agave syrup
• 1 tbsp vanilla essence
• 60 g (1/3 cup) buckwheat kernels, raw
• 60 g (1/3 cup) walnuts
• 40 g (1/3 cup) goji berries
• 65 g (1/2 cup) cranberries, dried
• 55 g (1/3 cup) chia seed

The ingredients in italics are variable. You can substitute them with any nut, berry, dried fruit, or seed in roughly the same quantity.

Method

Place a pan with about 3 centimetres of water on a stove. Put cacao butter chips into a heatproof bowl and set bowl in the water. Bring the water to a simmer then turn off the flame and let the cacao butter sit until it has melted.

Stir frequently and add maple syrup and vanilla essence. Remove pan from heat.

Use a food thermometer and stir in raw cacao powder at roughly 55 C.

Chocolate is very delicate and can become lumpy or grainy if overheated. Avoid all contact with water as the chocolate will seize.

Add walnuts, buckwheat kernels, goji berries, cranberries, and chia seeds to poddies. Stir to combine. Pour chocolate over and mix with seeds.

Chill in fridge for at least one hour before serving.

Store

Store in an airtight container in the fridge for up to four weeks.

Grab a copy of our recipe booklet 

Who doesn't love a colourful, delightful parcel of goodness? These healthy rice paper rolls are a perfect addition for any child's lunchbox to add a bit of variety and colour to their day. 

 

Makes 6 | Prep 20 minutes

Ingredients

• 1 packet rice paper wrappers
• 1 cup of leafy greens (baby spinach, rocket, mizuna, salad)
• 1 carrot, grated
• 1 beetroot, grated
• 1 cucumber, in sticks
• 1 avocado, in sticks
• 1 handful fresh herbs (coriander,
• parsley, basil, mint)
• protein of your choice: poached / grilled /baked / smoked chicken/fish.

Method

1. Dip each rice paper wrap in a bowl of hot water for a few minutes to soften.
2. Spread each sheet flat on a clean workbench/plate.
3. Assemble with ingredients, remembering to place filling centered at the bottom edge of the circle. Flip both sides inward.
4. Roll from bottom to encase filling.

We love inspiring you with different food options for your little ones, and our beautiful kale and salmon quiche recipe is no exception.

This recipe makes up one large round quiche, or you could split the mixture up into 2-3 mini portions in our Snackies (as don't forget – you can bake in them!)

Prep 15 minutes | Bake 20 - 30 minutes

 

Ingredients

• 15 g butter
• 1 small onion, finely chopped
• 250 g salmon fillets, cooked and flakedor 200 g smoked salmon
• 60 g (½ cup) self-raising flour
• 125 ml (½ cup) milk
• 3 eggs
• 120 g (1 cup) corn
• 4 cherry tomatoes, chopped
• 3 kale leaves, stems removed and finely chopped

Method

1. Preheat the oven to 180 C.
2. Melt butter in large frying pan and sauté onions for about five minutes. Set aside and leave to cool.
3. Combine milk, eggs, and flour then add all remaining ingredients.
4. Pour into a well-greased pie dish or your favourite We Might Be Tiny Snackie.
5. Bake in oven for 15 - 20 minutes or until cooked through.

Store

Store in an airtight container in the fridge for three days.