Activities & Days Out / 25 October, 2021 / Ellie Thompson
A wet and windy half term is here, but fear not, we’ve pulled together some fun Lo-Dough recipes ideal for baking with the kids.
Baking with the kids has never been easier. Lo-Dough is an awesome new food innovation made entirely from protein and fibre and it can be used to make so many delicious sweet treats. We love it because not only is it healthier than traditional recipes, it’s super-easy to prepare, making it perfect for the kids to get involved.
Lo-Dough is made without any artificial preservatives, flavourings or colours. It’s suitable for vegetarians, and it’s GMO, dairy, nut, and soy-free. It’s a game-changer for busy families as it can be used in hundreds of ways, not just for baking. By substituting traditional bread products with Lo-Dough, pizza, kebabs and burritos become dishes that fit into a balanced and nutritious diet. Sounds amazing, right?
With Halloween on the horizon, and parties a-plenty, these seasonal Lo-Dough baking recipes are brilliant for entertaining and feeding the kids. From the traditional vanilla sponge to scary pizzas and treats, here are our six favourite Lo-Dough recipes to make with the kids.
The newest product in the Lo-Dough range is this delicious Vanillla Sponge Mix. It can be used to create any cake suitable for any diet. Whether you’re a fan of the Victoria Sponge, Lemon Drizzle or Carrot Cake, Lo-Dough’s Vanilla Sponge Mix has you covered. That’s the school bake sale sorted.
Light, moist, sweet and delicious, this Lo-Dough mix requires minimal preparation. Simply mix with water and bake for a mouthwatering sponge that’s only 47 calories a slice!
Each serving contains 6.9g of gut-friendly fibre, making the snack perfect for the calorie and carb-conscious parent, and a great low-sugar option for the kids.
Serves 9 | Prep Time: 15 Minutes | Cook Time: 20 Minutes
• 1 pack of Lo-Dough Brownie Mix
• 80g dark chocolate, melted
• Any additional decorations of your choice
1. Make the Lo-Dough Brownie Mix as per the packet instructions, adding in 250ml water and mixing thoroughly.
2. Add the mix to your lined tin and bake for 20 minutes at 190C. This undercooks it slightly, but helps for this recipe. Allow to cool
3. Get some clean gloves on, or have a bowl of water ready to wash your hands. Cut the brownie into nine and then squash and roll up into balls. Insert the lollipop sticks and dip the balls into the melted chocolate. Allow any excess to drip off. Before it sets, add any sprinkles or decorations you desire. Allow the lollipops to set on a little rack or a lightly greased plate.
Serves 1 | Prep Time: 20-30 Minutes | Cook Time: 7-10 Minutes
• 1 piece of Lo-Dough
• 60g of passata
• A tablespoon of black garlic ketchup
• 60 g of button mushrooms, carved into skulls, as above
• 1 clove of garlic, finely sliced
• A teaspoon of chopped thyme
• 65g of mozzarella cheese
• 10g of spinach
• Salt and pepper
1. Preheat your oven to 220°C/428F
2. On a high heat, fry the mushrooms in the oil until almost cooked. Add the garlic and thyme, plus salt and pepper and cook for a further minute.
3. Mix the passata and black garlic ketchup and spread two tablespoons across the Lo-Dough in a thin layer, right up to the edge.
4. Spread grated cheese on top, add a few more pools of the garlic/passata on top, then add the spinach and carved mushrooms.
5. Put the pizza in the oven for 7-10 minutes or until golden and bubbling and serve.
Serves 1 | Prep Time: 15 Minutes | Cook Time: 10-15 Minutes
Calories: 367 calories
Fat: 12 g
Carbohydrates: 27 g
Fibre: 21 g
Protein: 34 g
Sugar: 11 g
• 2 pieces of Lo-Dough, blitzed to fine crumbs
• 2 large eggs, beaten
• 80ml of milk
• 4 heaped teaspoons of erythritol sweetener (or any other sweetener of your choice)
• 30 sprays of spray oil (or if on a keto diet – use butter)
1. In a bowl, mix the Lo-Dough, beaten egg, sweetener and milk thoroughly. You should have a thick, nearly cake like batter (you can do all this in a Nutri-bullet/liquidiser for a smooth batter).
2. Heat up a large frying pan (on a low heat) and spray approx. 10 times with the oil. Add eight goods spoons of the mix into the pan to create 8 pancakes.
3. Once ready to turn, lift each pancake with a spatula and before flipping over, quickly add another couple of sprays of oil to the bit of the pan where it came from.
4. Once ready, serve with half a chopped banana and some sugar free skinny syrup
Serves 6 | Prep Time: 5-10 Minutes | Cook Time: 30 Minutes
• 1 Lo-Dough Vanilla Sponge Mix
• 240ml water
• 50g milk chocolate chips
1. Preheat your oven to 180°C/Gas 4.
2. Make up the Vanilla Sponge Mix with the 240ml of water as per packet instructions.
3. Stir through the chocolate chips and divide into 6 greased paper muffin cups in a muffin tin or a silicone muffin mould.
4. Bake for 30 minutes or until lightly golden. Allow to cool for at least 15 minutes before serving. Delicious warm or cold, plain or decorated.
Serves 2 | Prep Time: 20 Minutes | Cook Time: 25-30 Minutes
• 120g (2-3 stalks) of rhubarb, cut into centimetre thick pieces
• 100g of plums (approx. 2), de-stoned and chopped into small pieces
• 100g of blackberries
• 3-4 teaspoons of sweetener (depending on preferred sweetness)
• 1 piece of Lo-Dough, blitzed to fine crumbs
• 2 tablespoons of butter
• A heaped tablespoon of oats
• 3-4 teaspoons of sweetener
• A pinch of cinnamon/nutmeg/allspice if desired
1. Make the crumble topping. Add the Lo-Dough crumb, oats, butter and sweetener to a frying pan on a medium heat. Stir for approx. 5 minutes, or until starting to turn golden brown. Add in a pinch of any spice you might like to use and put to one side.
2. Wipe out your pan and over a medium heat, add the sliced rhubarb, sliced plums, blackberries and sweetener with enough water to half cover the fruit. Simmer away until the fruit is tender and the liquid has reduced and thickened, becoming slightly syrupy.
3. Pour the cooked fruit into an oven proof bowl and then top with the crumble mix. Bake in a medium hot oven (Gas 6 – 180C) for approx. 25-30 mins or until the fruit is bubbling up from under the crumble.
4. Allow to cool for 5 mins before serving – the topping will actually go crunchier! Serve as it is, or with either cream, creme fraiche, ice-cream, custard – what ever you prefer with crumble.
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