Igloo blocks
These are my healthy puffed rice cakes – a perfect treat! They are called igloo blocks as they remain pale in colour – whitish – compared to most cereal type cakes, which are often emerged in chocolate to get them to bind. They are sooo quick and easy to make too - perfect for a quick Saturday treat, and last around 3-4 days in an air-tight container. They are a little crumbely so you may find younger babies will end up trashing the block formation quickly and picking up smaller bits to nibble at – so I would say it’s prob best for little ones that are 8-9 months old or older and have developed good hand-eye coordination/pincer grip. They are super yummy – so I take them as a healthy snack for work too! Recipe coming soon on
Makes 10-12 blocks
Ingredients
100g puffed rice cereal
50g unsalted butter
3 tbsp honey
1 tbsp smooth peanut butter
1 of tbsp whole milk
20g chocolate
Method
1. Line a 15cm square tray with baking parchment – making sure that the paper sticks out over the edges to help you lift our the igloo mega brick later.
2. Melt butter, add honey, peanut butter and milk and gently heat over a medium heat, mixing until combined.
3. Remove from heat and mix in the puffed rice.
4. Push the mixture into the tray.
5. Melt the chocolate by placing it in a bowl over some boiling water then using a spoon drizzle the chocolate over the puffed rice.
6. Cover the tray and pop in fridge for around 2-3 hours to firm-up, then lift out the igloo mega block and cut into square/rectangular igloo blocks.
Makes 10-12 blocks
Ingredients
100g puffed rice cereal
50g unsalted butter
3 tbsp honey
1 tbsp smooth peanut butter
1 of tbsp whole milk
20g chocolate
Method
1. Line a 15cm square tray with baking parchment – making sure that the paper sticks out over the edges to help you lift our the igloo mega brick later.
2. Melt butter, add honey, peanut butter and milk and gently heat over a medium heat, mixing until combined.
3. Remove from heat and mix in the puffed rice.
4. Push the mixture into the tray.
5. Melt the chocolate by placing it in a bowl over some boiling water then using a spoon drizzle the chocolate over the puffed rice.
6. Cover the tray and pop in fridge for around 2-3 hours to firm-up, then lift out the igloo mega block and cut into square/rectangular igloo blocks.