5 Delicious Recipes To Make For Mum This Mother’s Day
This Mother’s Day, give the gift of delicious food and treat your mum (or a mum you know) to a tasty little something made with love from our kitchen and yours. Don’t worry if you’re lacking in experience, these recipes are easy-as-pie to make (one of them is literally a pie) and each one is well worth the (minimal) effort. Make any or all of these five delicious recipes and you’ll be mum’s favourite for sure…
Healthy Oat Cakes
The recipe is perfect for: mums with young children
Finding a healthy grab-and-go snack for your toddler can be tricky. We’re talking trying to de-smush play-doh out of carpet style difficulty levels here (NOT fun).
Many snacks marketed as “healthy” in the supermarket are high in salt and sugar and while those are fine in moderation, many of them tend to fall more into the “treat” category than an “everyday snack”. Luckily this recipe from child nutritionist, Charlotte Stirling Reed is not only super easy (and fun to make with the kids) it’s also sugar-free and low in salt. While this makes the recipe a little bland for adults and older kids these little beauties are perfect for young children. Make this recipe for a new mum in your life this Mother’s Day and she and her kids will love you forever…
- 110g rolled oats (I choose to use organic oats)
- 30g wholewheat plain flour
- 1 pinch of baking powder
- 35g butter or plant-based spread
- 30-40mls hot water
- Any additional ingredients of your choice (see below for Charlotte’s recommendations!)
1.) Preheat the oven to 180°C
2.) Add the rolled oats to a bowl along with the baking powder and the flour
3.) Add the butter/spread and rub the mixture together well with your fingers until all the ingredients are combined well and the mixture looks similar to breadcrumbs. (Don’t forget to add some extras to the mixture too if you want to try out some different flavours with little ones.)
4.) Add the hot water gradually so as not to add too much. You want the mixture to make a nice, fairly firm dough that is not too wet.
5.) Once you have a nice dough, sprinkle some flour on a flat surface and roll out your dough until it is around 1cm thick.
6) Use a cake cutter or a glass to cut your oatcake shapes and lay them on a baking tray before popping them in the oven for around 20 minutes or until they go brown.
If you’re looking for ways to jazz the oatcakes up and add extra flavour for older kids and adults, Charlotte has shared a few ideas…
- The juice of half a lemon (you may need less water if you try this)
- 1 tsp of cinnamon
- 2 tbsp of lavender
- 1 tbsp of peanut butter (you may need less water if you try this)
- 1 tsp fennel seeds
- 1 tsp of finely grated ginger
- 1 tsp of ground mixed spices
Healthy Breakfast Muffins
The recipe is perfect for: breakfast on the go.
If your Mother’s Day plans are too choc-a-bloc with family activities to allow a good sleep in and an elaborate breakfast in bed (heaven forbid!) these berry & oat muffins are a fantastic breakfast on the go. And let’s face it nothing quite says “I love you, Mum” like baked goods.
Make this recipe for the busy mum in your life (aka any and all mums ever since the beginning of time) and you will get all the hugs. She might even let you eat one of the muffins (if you’re lucky).
Makes 8 healthy breakfast muffins
- 280g plain flour
- 80g golden caster sugar
- 1 pinch salt
- 2 teaspoon baking powder
- 40g porridge oats plus extra for dusting
- 2 eggs, lightly beaten
- 110ml sunflower oil
- 220ml skimmed milk
- 1 tsp vanilla extract
- 120g frozen mixed soft fruit
1) Preheat an oven to 190°C/gas mark 5
2) Mix the flour, sugar, salt, baking powder and porridge oats in a bowl. In a separate bowl, mix the eggs, oil and milk
3) Pour the liquid into the dry ingredients, and roughly fold together. Don’t worry about lumps or patches of flour
4) Half fill a muffin tray with the mixture. Add the frozen soft fruit to the other half of the batter, and briefly stir in. Spoon the second half of the mix into the muffin tray
5) Sprinkle a small pinch of oats on each muffin to finish. Bake for 30 – 40 mins, until golden brown on top
6) Once the muffins are baked to perfection, simply leave them to cool
Simple Berry Smoothie
This recipe is perfect for: a light and healthy breakfast in bed
If a full English breakfast in bed or a batch of muffins is a little beyond your little one’s talents – I know a fair few adults who still can’t figure out how to avoid burning toast (me) so that wouldn’t be surprising – this smoothie is the perfect Mother’s Day breakfast solution. Packed with goodness and two of your five a day it’s delicious, energising and oh so very simple to make. Just make sure that young children have a grownup to supervise them while they prepare it.
- 120g fresh strawberries
- 120g frozen berries, such as blueberries and raspberries
- 350ml nut milk, such as almond milk
- 35g oats
- 2 tbsp seeds, such as hemp, chia, sesame, or flax, plus extra to garnish (optional)
- 1 tbsp raw honey, plus extra to taste
1) Place all the ingredients in a high-speed blender and whizz until smooth.
2) Add extra honey to taste and pour the smoothie into glasses to serve. Sprinkle with extra seeds to garnish, if using.
Creamy Chicken & Ham Hock Pie With Garlic Mash
This recipe is perfect for: a mum who needs a night off from making dinner
- 1 large British chicken breast
- 100g British shredded ham hock
- 120g traditional puff pastry
- 50g soft cheese
- 5.5g dijon mustard
- 1/2 chicken stock cube
- 1 brown onion
- 15ml Chinese rice wine
- 300g potatoes
- 5g thyme
- 2 garlic cloves
- 160g green vegetable medley
- 1 tsp flour
- vegetable oil
Peel and slice the brown onion. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat. Once hot, add the sliced onion with a pinch of salt and cook for 6-7 min or until softened.
2) Meanwhile, cut the chicken breasts into large, bite-sized pieces. Then strip the thyme leaves and chop finely, discarding the stems. Next, dissolve 1/2 chicken stock cube in 150ml boiled water.
3) Line a separate baking tray with non-stick baking paper. Unwrap the puff pastry and cut it into 2 squares. Score a 1cm border around the edge of the pastry with a knife. Crimp the borders with a fork and put the tray in the oven for 15-20 min or until puffed up and golden – these are your pie lids.
4) Once the onion has softened, add the chopped chicken to the pan and cook for 3-4 mins further or until starting to brown.
5) Add 1 tsp flour with the Chinese rice wine, chicken stock, Dijon mustard and soft cheese and cook for 8-10 min further or until the sauce has thickened. Once thickened, stir through the ham hockand chopped thyme – this is your creamy chicken & ham hock filling
Peel the garlic cloves. Add the potatoes and garlic to a pot of boiled water with a pinch of salt over a high heat and cook for 15 min or until fork-tender. Once done, drain and set aside to steam dry. Once the potatoes have been boiling for 10 min, add the green vegetable medley to a pot of boiling water and cook for 4-5 min or until tender with a slight bite. Drain and set aside until serving
7) Return the drained potatoes and garlic to a low heat and add a splash of milk and a large knob of butter. Mash until smooth, then season generously with salt – this is your garlic mash
8) Season the creamy chicken & ham hock filling with a generous grind of black pepper and serve with the green veg medley and garlic mash to the side. Top the filling with the pie lid, serve and enjoy!
Easy Vegan Chocolate
This recipe is perfect for: satisfying your mum’s chocolate cravings
Adapted from a fantastic recipe by the Minimalist Baker, these plant-based chocolates are so tasty and easy to make even your non-vegan friends will be begging you to make them some. Word to the wise, as we use coconut oil as the base ingredient for these moreish mouthfuls the finished chocolates are quite melty so it’s best to store in them in the fridge or freezer to avoid giving the gift of a chocolate puddle this Mother’s Day.
- 1 cup coconut oil
- 3-5 tbsp maple syrup
- 1/2 cup unsweetened cocoa powder or cacao powder
- 1 tsp vanilla extract
- pinch of sea salt
1) Arrange 16 mini cupcake liners on a small baking sheet. Set aside.
2) Add your coconut oil to a small pan and melt on a low heat for 2-3 minutes. Remove from heat and transfer the melted coconut oil to a medium sized mixing bowl.
3) Sift the cacao or cocoa powder into the melted coconut oil and whisk to combine.
4) Add 3 tablespoons of maple syrup, vanilla and sea salt and mix until there are no clumps.
5) Taste and adjust flavor as needed. If you’re gifting these chocolates to a dark chocolate lover 3 tablespoons of maple syrup may be more than enough. If you’re giving your chocolates to a sweeter tooth you may want to add all 5 tablespoons. But it’s completely up to you!
6) Carefully pour chocolate into your mini cupcake liners and sprinkle with your favourite toppings (we used freeze-dried raspberries!)
7) Transfer chocolate to the freezer or refrigerator to set – about 15 minutes.
8) Enjoy straight from the freezer, refrigerator, or at room temperature. Store leftovers in an airtight container in the fridge for 1 week, or in the freezer up to 1 month.
Which recipe will you be whipping up this Mother’s Day? Let us know in the comments below!