Our passionate partners and tea extraordinaires, Tiny Tea Kids, have released 3 ALL NEW, delicious recipes for treats the whole family can enjoy. The best part? They’re actually good for you. Here is your key to delicious, guilt-free snacks for the little ones – and the big ones too!
First, let’s dive into what Tiny Tea Kids are all about – founded by mum-of-3, Tegan Carakitsos, the company aims to transform the way we nourish our kids. Instead of relying on ultra-processed, sugary foods and drinks, Tiny Tea Kids are all about using REAL, wholesome ingredients in their teas to give kids their best start in life.
They’re all about empowering parents to make informed decisions for their kids and they prove that it is possible to create products that are tasty and good for you too. Unlike some herbal teas like green tea, Tiny Teas Kids are caffeine-free, making them perfect for kids as no amount of this stuff has been proven to be safe for those under 12 years of age, and teenagers are advised to keep their caffeine doses under 100 milligrams per day. They’ve also got a variety of tea flavours that make for the perfect ingredients in your little ones’ favourite snacks and desserts. Let’s dive into 3 of their DELICIOUS, tasty and nourishing recipes.
Sugar Free Fairy Floss Gummies
If your kids love fairy floss but you don’t love the blood-sugar spikes, why not try these tasty gummies? They’ve got that nostalgic flavour without all the nasties! Check out the full recipe HERE.
Ingredients:
- 1 tbs monk fruit sweetener
- 1 tbs gelatine powder
- 2 Fiona’s Fruity Fairy Floss Tea Bags
Method:
- Place the tea bags and sweetener in a heatproof jug and fill with ⅓ cup (80ml) boiling water. Set aside for 3 minutes to infuse and cool slightly. Discard the tea bags.
- Put ¼ cup (60ml) cold water in a small bowl. Sprinkle the gelatine powder over and mix with a fork until the gelatine is fully dissolved. Add to the tea mixture and stir to combine. Spoon evenly into a 30 x 1 tsp (5ml) capacity mini silicone mould tray and place in the fridge for 30 minutes or until set.
Note: Do not add gelatine directly into boiling water as this will destroy the gelatine’s setting ability.
Apple Pie Jelly Crumbles
Who doesn’t love a good apple crumble? What you might not love is the fluctuating blood-sugar levels that follow, the energy crash and the health risks associated with frequent consumption of such desserts. Luckily, there’s a way you can enjoy this classic flavour without risking your kids’ health. Tiny Tea Kids have outdone themselves with this delicious recipe! Find the full recipe HERE.
Ingredients:
- JELLY
- 3 Andi’s Awesome Apple Pie Sleep Time Tea Bags
- 1 tbs monk fruit sweetener
- 2 tbs gelatine powder
- CRUMBLE
- ½ cup (45g) rolled oats
- 2 tbs wholemeal flour
- 1 tsp ground cinnamon, plus extra for serving
- 3 tsp monk fruit sweetener
- 2 tbs unsalted butter, melted
- 1 green apple, thinly sliced
- CUSTARD
- 1 cup (250ml) full cream milk
- 1 tsp vanilla bean extract
- 1 tbs monk fruit sweetener
- 3 large egg yolks (at room temperature)
- 1 tbs cornflour
Method:
- Place the tea bags and sweetener in a heatproof jug and fill with 1L (4 cups) boiling water. Set aside for 4 minutes to infuse and slightly cool. Discard the tea bags. Put ¼ cup (60ml) cold water in a small bowl. Sprinkle the gelatine powder over and mix with a fork until the gelatine is fully dissolved. Add to the tea mixture and stir to combine. Divide the mixture evenly among 8 x 1 cup (250ml) capacity serving glasses or ramekins. Place in the fridge overnight or until set.
- Meanwhile, to make the crumble, preheat the oven to 180 °C. Line a large baking tray with baking paper. Combine the oats, flour, cinnamon and sweetener in a large bowl. Make a well in the centre, add the melted butter and stir to combine. Spread the mixture evenly on the lined tray and bake, stirring halfway through, for 10 minutes or until golden. Remove from the oven and let cool completely. Store in an airtight container until the jelly is set.
- To make the custard, put the milk into a medium saucepan and heat over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow it to boil). Remove the saucepan from the heat. Add the vanilla, sweetener and ¼ teaspoon salt to the milk and stir to combine.
- Whisk the yolks and cornflour in a large heatproof bowl. Gradually pour the hot milk mixture
over the yolk mixture, whisking constantly, until combined. Return the custard mixture to the pan over low heat. Cook, whisking constantly, for 5-10 minutes until the custard thickens. Transfer to
a jug, cover and refrigerate until the jelly is set. - Once the jelly is set, evenly top with the custard and sprinkle over the crumble mixture. Top with the apple slices and sprinkle with extra cinnamon. Serve.
Note: In step 4, add a small amount of the hot milk at a time and whisk until fully incorporated. This will ensure the eggs don't cook. When whisking the custard on the stove, do not allow it to boil, as this will cause it to curdle.
Store in a reusable container in the fridge for up to 3 days.
Lemonade Icy Poles
There is a way to enjoy the refreshing taste of an icy pole without the hit of sugar. This recipe is simple, quick and easy – and a guaranteed hit. Find the full recipe HERE.
Ingredients:
- 1 tbs monk fruit sweetener
- 1 cup (250ml) sparkling mineral water
- 2 kiwifruits, thinly sliced
- 4 Lia’s Lovely Lemonade Tea Bags
Method:
- Place the tea bags and sweetener in a large heatproof bowl or jug and fill with 1.5 cups (375ml) boiling water. Set aside for 4 minutes to infuse and cool slightly. Discard the tea bags. Add the sparkling water and stir to combine.
- Divide the kiwifruit slices into 12 x popsicle moulds. Evenly pour the lemonade mixture into the moulds and freeze overnight. Once popsicles are frozen, serve.
- Note: Stores in freezer for up to 3 months.
Keen for more delicious, healthy recipes for the kids? Head on over to Tiny Tea Kids for more inspiration, plus their entire range of products.
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