Anneliese Giggins Recipes
Latest
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Peanut butter cookie dough
Raw peanut butter cookie dough recipe contains just 3 ingredients and processed sugar isn't one of them! Use no added sugar peanut butter
By Octavia Lillywhite Published
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Healthy lunchbox challenge: How to give your child's packed lunch a 'school-approved' makeover
More and more schools are beginning to ban foods in our child’s packed lunches. From chocolate to crisps to foods containing nuts, we’re becoming very limited in what we feed our children come lunch time. We gave our mummy blogger Anneliese takes on the challenge of transforming her child’s lunch box into a healthy, low-sugar, school-approved lunch. Find out how she got on…
By Anneliese Giggins Published
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Frozen Frubes yogurt bites
The kids are going to love these frozen Frube yogurt bites especially when the sun is shining. They're really simple to make with only 2 ingredients
By GoodtoKnow Published
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Biscoff cake balls
Biscoff cake balls contain just three ingredients but will make your mouth water - Madeira crumbs with caramelised biscuit spread coated in white chocolate
By GoodtoKnow Published
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Cheerios and peanut butter bars
Whip up these Cheerios and peanut butter bars in less than 20 mins. These delicious bars are easy to make with the kids
By GoodtoKnow Published
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Fruity flowerpots
These fun flowerpots were made by our mummy blogger Anneliese. Follow her step-by-step recipe for how to make these no-bake treats with your children
By Anneliese Giggins Published
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Banana and yogurt ice pops
These delicious banana and yogurt ice pops are really easy to make with the kids and need only 3 ingredients. You'll want to eat them all
By Anneliese Giggins Published
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Homemade pitta crisps
Homemade pitta crisps are the healthier crisp alternative, ideal for kids' packed lunches. These crisps can be ready in just 20 mins for a healthy snack
By GoodtoKnow Published
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Feta cheese scones
The kids are just going to love making these simple Feta cheese scones. They can have all sorts of fun kneading the dough, measuring out the ingredients
By Anneliese Giggins Published