Let’s make no bones about it… It’s not been the greatest start to the summer holidays! It seems our mini heatwave from June has disappeared and Autumn has arrived early.
In the Markham household, we’re hopeful that we’ve not said goodbye to the sun for good, and that beach days are just around the corner, but in the meantime, we wanted to share a few rainy day activities that won’t cost the earth!
A Blue Peter Day – At Frog Hollow we’re all about reducing packaging, that’s why our energy bites come with a refill option. We also use recyclable, biodegradable packaging and avoid plastic wherever we can. Your recycling bin can gift hours of entertainment… Let creative minds run riot with empty egg boxes and loo roll holders. Add a paint set (and a pini!) for full “colour me happy” merriment!
Inside gardening – Just because the weather’s damp it doesn’t mean you can’t encourage green fingers… Just bring the gardening inside! Everybody loves a cress head! Check out this “how to” blog from Planet Science. Or, how about creating a miniature container garden? Clear a little space in the kitchen or utility room and let the littlies run riot with soil and stories. Here’s a great article with some tips and ideas for creating miniature gardens.
Tuppenny Barn – We couldn’t write this blog without mentioning the good people at Tuppenny Barn and their children’s activities. There’s something exciting going on every Tuesday during the holidays.
Get busy in the kitchen – Olivia had great fun making some healthy scones. Free from wheat, gluten, dairy and refined sugar. This recipe makes six scones.
- 250g gluten free plain flour (Doves)
- 2 level tsp gluten free baking powder
- 50g coconut oil
- 50g coconut blossom sugar
- 1 egg
- 150ml almond milk (any nut milk will work)
- Pre heat oven to 220C. Measure flour into a bowl with the baking powder and sugar, stir to combine. Whisk egg and 130ml of milk together. Then rub the coconut oil into the flour until it starts to look like bread crumbs. Slowly add the wet ingredients and stir to combine. It will look quite sloppy at this stage, its normal. Shape into scone shapes with a small cutter or tablespoon, then brush with the remaining almond milk and sprinkle with coconut blossom sugar. Bake for 15 minutes until golden brown.
- Leave to cool on racks. Store in a box in a cool dry place.
- Serve with coconut yoghurt and chia jam or fresh fruit.
When the weather cheers up again, you can pack your scones and take them on an outing, or order some portable power-packed Frog Hollow Energy Bites. Contact me to order yours.
