Christmas in the kitchen with your little one

Christmas and cookies are just meant to be. With this simple recipe, even small hands can help in the kitchen. Kneading dough, cutting shapes, and of course… tasting.

You’ll need:

• 1 ½ cups almond flour
• ⅓ cup raisins
• 1 egg
• 1 tsp vanilla powder
• 0.5 tsp baking powder

How to make it:

Step 1: Soak the raisins in warm water.

Step 2: Mix the remaining ingredients in a bowl until a firm dough forms. Knead with your hands, that’s easiest.

Step 3: Dust the work surface and rolling pin with a little flour. Roll out the dough gently to about 1 cm thick. Use cookie cutters to cut out shapes.

Stap 4: Place the cookies on a baking tray lined with parchment paper and bake for about 15 minutes at 175°C. Depending on your oven, they might need a little longer. Once golden brown, they’re done.

Stap 5: Time to decorate! Depending on your child’s age, let them help with this. Melt dark chocolate au bain-marie and dip one side of each cookie in. Finish with some colorful sprinkles for a festive touch.

Think stewed pears are boring for little ones? Not with this crumble. Soft, sweet and easy to make, it’s the perfect Christmas dessert to prepare and enjoy together.

You’ll need:

• about 2 cups diced stewed pears (about 4 pears)
• 1 ½ cups blueberries (fresh or frozen)
• 2 tsp cinnamon 
• ⅔ cup rolled oats
• 2 tablespoons sliced almonds
• 1 ½ tablespoons melted margarine or butter

How to make it:

Step 1: Peel and dice the pears. Add them to a pan with the blueberries and cinnamon.

Step 2: Cook for about 30 minutes until the pears are soft and the blueberries have formed a sauce. You can add a splash of water and thicken later with cornstarch if needed.

Step 3: In the meantime, make the crumble by briefly chopping the oats and almonds in a food processor (or roughly with a knife). Mix in the margarine.

Step 4: Spoon the fruit into ramekins or one large baking dish and spread the crumble on top.

Step 5: Bake for about 30 minutes at 180°C. The crumble is ready when golden. Let it cool slightly, serve and enjoy. Best served warm.

Looking for holiday starters that are both tasty and nutritious for kids? This creamy cauliflower-carrot soup with a homemade festive crouton is a perfect choice for the whole family. Its smooth texture and mild flavors make it especially suitable for babies from 8 months and up.

You’ll need:

• 1 cauliflower
• about 1 cup of carrot
• 1 onion
• 2 cloves of garlic
• 1.5 tbsp liquid margarine or butter
• 2 tbsp of flour
• 2 bouillon cubes
• 6 cups water (1.5 liters)
• Bread (preferably whole grain)
• 2-3 tbsp olive oil
• 2 tsp Italian herbs (optional: a pinch of garlic powder)

How to make it:

Step 1: Clean the cauliflower and cut into small florets.

Step 2: Peel and dice the carrots. Peel and finely chop the onion and garlic.

Step 3: Heat some olive oil in a soup pot and briefly sauté the onion and garlic. Add the flour and stir for one minute. Whisk it well so it blends with the butter. Add a splash of water and mix until smooth, then pour in the remaining water while stirring.

Step 4: Add the cauliflower and carrots. If your child is under 1 year, skip the bouillon cubes for now. If over 1, add the cubes now. Let the soup simmer for about 15 minutes.

Step 5: In the meantime, make the festive crouton. Use cookie cutters to press out holiday shapes from the bread. Mix olive oil and herbs in a small bowl, brush both sides of the bread, and toast lightly in a pan until crispy.

Step 6: Once the cauliflower is soft, puree the soup. Scoop out a portion for your baby (if under 1 year). Then add the bouillon cubes to the rest of the soup and stir until fully dissolved. Serve in a fun bowl with the festive croutons.

Tip: Use the leftover bread to make extra croutons! Cut into 2×2 cm cubes, mix with olive oil and herbs (same ratio as above), and lightly toast in the pan.