Next week is Allergy Awareness Week and so it’s worth a few words on the ways in which we look after children with food allergies.These are undoubtedly on the increase amongst little ones and ranging from a mild intolerance to a life-threatening condition. All children are welcome at Little Houghton Day Nursery, regardless of any underlying health issues, which means that we take the issue of food allergies very seriously.
Where possible, our aim is to serve the same – or similar – food to everyone. If a vegetarian is attending on a particular day, our cook, Caz, always tries to serve a non-meat meal to all children so that no one feels left out. Things get a little more complicated if children are in nursery with a variety of food needs meaning that between them they can’t eat dairy, tomatoes and fish, for example. This is where we rely on our stringent Allergy Policy which we wrote from scratch. The policy hinges on parents, our cook and a nominated ‘allergy monitor’ who wears a red wrist band for the day, all working together to share information and we urge you to come and talk to the manager, Roz, if you’d like to find out more about this and you can read more on our Nursery Policies page.
In the meantime, it seems a good week to share with you our recipe for Courgette Cake, which is fabulous for children with dairy allergies because oil is used instead of butter. There is a portion of fruit/vegetables in the raisins and courgettes and half of the flour is replaced with wholemeal.
It tastes a bit like a carrot cake. Let us know what you think!
250g courgettes (2-3)
2 large eggs
125ml vegetable oil
100g unrefined caster sugar
115g white self raising flour
115g wholemeal self raising flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
Preheat the oven to 180 deg
Grate the courgettes into a sieve and drain them.
Put the eggs, oil and sugar into a bowl and beat until creamy. Sieve in the flour, bicarbonate of soda and baking powder and beat until well combined. Stir in the grated courgette and add the raisins.
Pour the mixture into the tin and bake for 20+ minutes until firm.
The cake can be served in slices, or topped with icing for a special treat.