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Agatha Nicol SDN Beranga mealtimescooking for and sharing meals with your child on the autism spectrum ISBN 978-0-9805589-3-7 Designed by SDN Childrens Services Communication Team Photos by Anna Zhu Front cover drawing Celebration of food by the children at SDN Beranga Printed by Informprint 02 9313 7811 SDN Childrens Services 2016 SDN Childrens Services wishes to acknowledge the generous financial support given to this publication by The Palmdale Trust. Contents Kia orana and Gday 2 Introduction 4 SDN Beranga food strategies 6 Exploring sensory food play 8 Make a sensory bin 10 Beranga playdough 12 Sensory food play story 13 Coloured rice 14 Coloured spaghetti 15 Breakfast and snacks 16 banana pancakes 18 banana muffins 19 fruit kebabs 20 vegetable nuggets 21 quick and easy pizza bread 22 veggie sticks with hommus dip 24 Lunch and dinner 26 beef lasagne 28 bolognaise meat sauce 30 chicken stir fry rice 32 chilli con carne 34 crispy chicken bites 36 salads 38 potato chips 40 sweet potato wedges 41 roasted veggies 42 Thai inspired noodle salad 44 Desserts 32 apple crumble 48 custard and stewed fruit 50 vanilla shortbread 52 rainbow yoghurt 54 bread and butter pudding 55 Smoothies 56 Suggested products for allergy-free cooking 60 Summary 58 What is SDN Beranga 62 Who is SDN 65 2 I have over 20 years experience in the food and catering business and have also worked in hospitals dealing with people from all walks of life including children with different types of food requirements including diabetes low fat and allergies just to name a few. I am also a mother of four and some of my children as well as myself have allergies and food intolerances. I have lived with a child with ASD who is now an adult and with support is leading a healthy life. Throughout my whole life I have learnt to live with and care for people who have all kinds of both mental and physical challenges. I am currently doing a course in Dietetics and Nutrition and will complete this in 2016. My involvement with SDN Beranga began in 2013 shortly after it opened. I am passionate about what I do as it looks at a holistic approach to children and their relationship with food. At SDN Beranga we not only look at the NSW Food Authoritys guidelines for early childhood eating practices we also look at the child and the familys goals for their child. We explore what kind of relationship the child and the family have with food and how their cultural and religious backgrounds affect their food choices. This is not your typical recipe book. These are not Michelin Star type recipes. A lot of the recipes will have common ingredients but are just presented in different ways. By keeping a familiarity with certain foods this encourages children to explore and try new things. When I began cooking for SDN Beranga there were a number of children with allergies and food intolerances that I had to take into consideration. I also had to make sure that I had main recipes that would cater for all of the children that were allergen-free from gluten dairy nut soy and Kia orana and Gday My name is Agatha Tobia Nicol and I am the cook at SDN Beranga Childrens Education and Care Centre. I am responsible for providing meals for up to 27 children a day ranging from two to six years old all of whom have autism spectrum disorder ASD. 3 eggs and stay within budget as you would in any household. Searching on the internet proved frustrating as I could not find any recipes to fit this brief so I took everyday recipes and modified them to be allergen-free. We wanted to share what we have learnt and continue to learn hence the reason this book was produced. Like all things these recipes have evolved and will continue to evolve to meet the needs of the children Im catering for. Mealtimes are not just made up of the foods that children eat. There are a wide range of other factors including the routine and structure of the environment a childs skills in feeding and swallowing their ability to sit use utensils and explore a range of tastes colours and textures as well as their ability to understand and communicate their needs and wants. SDN Beranga is staffed by a team of educators occupational therapists speech therapists psychologists social workers and administrators. This transdisciplinary team provides a coordinated approach to mealtimes that supports the child to expand their food repertoire and helps the family share their mealtimes. It is this expertise and knowledge that forms the basis of this book. 4 1 These recipes come from an autism spectrum disorder ASD perspective. Quantities of the ingredients are a guideline with only the exception of the baking items. You may wish to increase or decrease or omit altogether some items like herbs and spices that may not suit your childs palate. Adapt the recipe to suit your child and your family. If you have any favourite herbs or spices or flavourings that you prefer use those instead. 2 In this increasingly hectic world lets face it a lot of us are time poor so most of these are quick and easy to prepare. 3 Cooking allergen-free food could become expensive and confusing with all the different products out there but these recipes are designed to be affordable. Its back to basics cooking really without a lot of processed foods but by all means if you want to swap the olive oil to organic coconut oil then go for it. Introduction A crust eaten in peace is better than a banquet partaken in anxiety. Aesop I devised these recipes with the following in mind 5 4 Understanding the environment of a child when and where they eat is also another factor. What they might eat at home they may not eat anywhere else. They may also choose to eat from one specific plate or bowl or use a specific spoon or other utensils. All of these factors play an important role in setting the right environment for your child as they eat. 5 In the context of SDN Beranga we also look at what the children are doing. So for example if the children are reading the book The Hungry Caterpillar we will provide food from the book as props for the children to use. Its about making that connection with what they are learning to what they can experience with their food. 6 Most important is your childs relationship with food. Take into consideration smell taste colour texture and temperature. If your child has a favourite food that they insist on eating all the time one of the things Ive found that works over time is changing some aspect of the dish slightly. They may resist to start with but with perseverance your child will start to explore other foods. We have many lovely stories of children who have come to the centre eating only one type of food and by the time they leave they are eating other kinds of foods. The costings for the recipes are estimations due to several factors including seasonal costs of ingredients especially fruit and vegetables availability and substitutions depending on what your child may or may not like on any given day. Prices have been taken from the Coles Online website. The nutritional analysis has not taken into consideration the weights of the finished dishes. Once again the main ingredients have been noted but not necessarily any substitutions. The formula used has been taken from the FSANZS Food Safety Australia New Zealand Standards database however not the all the ingredients used in these recipes have been listed on the database so these have been manually added on. The information provided in this book is not meant to replace the advice of your practitioner. Please seek medical advice before embarking on any changes to your childs care and wellbeing. gf df gluten free Legend dairy free total recipe cost 2.50 Mealtimes should offer children the chance to eat familiar and acceptable foods for nutrition as well as expose them to foods they dont normally like or eat. Here are some strategies we use at SDN Beranga that you might like to try at home. serve meals and snacks at the same time every day and use the same routine we give a verbal notice before each meal eg Three more minutes then well have lunch we also use routine and visual cues to let children know that the meal will soon begin wash hands push chairs to table set out placemats sit at table simple placemats are used at each mealtime to show children where to sit and how to stay within their own space use the same plates and bowls we use plain white crockery at SDN Beranga. make sure that the children have stable posture that is they are sitting in a supportive chair and their feet are flat on the ground give small servings second helpings can always be given if your child has a limited diet serve them one of their preferred foods at each meal plus one new food for them to try SDN Beranga mealtime strategies 6 7 children are encouraged to feed themselves as much as possible and when appropriate we allow children to serve themselves for example by using tongs from a central plate use child-friendly spoons and forks if needed children and adults eat at the same time. This allows role modelling and exposure to new foods through seeing what adults are eating verbal praise is given for all attempts to explore new food such as looking at the food touching it smelling tasting licking and of course eating it mealtimes last no longer than 30 minutes and there is a clear routine for the end of each meal or snack bowls are scraped into the bin the table is cleared and hands are washed. 8 Exploring sensory food play Food and nutrition are such a big part of life and for a lot of families and children with ASD meal times can be challenging to say the least. Children with ASD experience sensory processing in a whole different way to most people. This can make eating tasting and swallowing and enjoying foods a sometimes daunting and challenging experience. Sensory food play is one of the many fun ways we can explore food and help make connections between learning and real life experiences. It helps children to learn in a fun unstructured no pressure environment where they can feel free to experiment. sensory food play uses all five senses to explore food through sight taste sound smell and especially touch it develops self-esteem by allowing children opportunities for self-expression. Theyre pretty much in control and they can play how they like in a way that helps them understand and learn by using descriptive words they can experiment and learn language 9 they learn to develop social skills through sharing taking turns practising negotiation skills organising and problem solving and working out solutions it encourages children to use and explore their imagination and creative play. Using everyday things like herbs and spices and other food products that you normally use to cook with and eat will help children to make an association between an experience that is fun and happy with something that they can eat to nourish their bodies. By first using a fun no stress food experience it allows children to have an anchoring point that will help them associate a particular food to a happy memory. This will encourage them to take the steps necessary to go from playing with food to eventually placing it in their mouths to biting chewing and hopefully swallowing and keeping it down. On the flip side when a child has had a bad experience with a particular food once again using that food in a playful environment will help change their perception. By finding and using similar foods over time and with perseverance most children will overcome their fear of that particular food. However for some children that may not be the case so finding something similar is always helpful. The following sensory food play recipes are edible so if your child eats it it should be ok however we dont recommend they eat copious amounts of it. 10 Make a sensory bin Sensory bins are awesome hands-on tools for children to learn about their world and their senses Sensory play may calm a child focus a child and engage a child. Heres what a sensory bin can offer a young child as well as the parent practical life skills Sensory bins let a child explore discover and create play using practical life skills dumping filling scooping and learn valuable play skills. play skills emotional development Great for both social play and independent play sensory bins allow children to play cooperatively or side by side. language development Sensory bins increase language development by children experiencing with their hands all there is to see and do which leads to great conversations and opportunities to model language. For more great information Google or Pinterest sensory bins understanding the bodys senses Many sensory play bins include a few of the senses Touch sight sounds taste and smell are our bodys senses. Children can experience several at a time with a sensory bin. How to make a sensory bin choose a container A sturdy box or large plastic container is ideal. choose a filler Use the following chart for ideas on how to fill your container with items that your child will tolerate. This might be trial and error to find the right filler. If unsure begin with items from the first column then add some of your childs favourite smaller toys to entice them to explore. add a scoop or shovel and container Scoops or cups from the kitchen as well as containers and funnels are great fun to add. theme You can create a theme by adding matching colours or materials like trucks animals and other bits and pieces. No theme is fine too less likely to tolerate Dry pastaUncooked rice Shredded paper LentilsColoured corn kernels Herbs Salt Straws LeavesFeathers Pom pomsCotton Balls Cereal Fabric Water somewhat likely Playdough Clay Dry sand Play foam Magic sand Dry dirt Ice cubes more likely to tolerate Jelly Water beads Goop Slime Shaving foam Finger paint Mud Baby food Cooked coloured pasta see recipe page 14 11 Beranga playdough This is a recipe for uncooked playdough. ingredients 1 packet of rice flour 4.5 teaspoons of oil 1 packet of corn starch 1.5 cup of salt 3 tablespoons of cream of tartar 3 cups of hot water Food colouring as desired method Mix all the dry ingredients together. Add the vegetable oil then add the food colouring to the first cup of water and add into the bowl mixing it in. Add the rest of the water a little at a time to get the right consistency. You may not need all the water. Store the playdough in a large plastic snap lock bag or airtight container. This recipe can be cooked. Just place all ingredients into a pot and add all the water cook over a low heat for 3 to 5 minutes until the dough comes away from the sides of the pot. Turn out onto a lightly floured board or bench and knead until smooth. 12 13 Sensory food play story the snails crocodiles and frogs Heres a fun game to play that will encourage your child to explore food and textures. Make a diorama using the ideas below. Tell the story while your child finds the characters. I went for a walk one day down by the billabong and guess what I saw I saw two frog friends sitting on a lily pad. I saw four crocodile friends having a drink from the billabong. I saw some snails hiding in the shade by the pretty orange flowers. What can you see ingredients Dirt Crushed Gluten-free Weetbix Pond Soy yoghurt mixed with blue food colouring Plants Lemon balm big leaves oregano small leaves mint flowers are marigolds all edible. Animal lollies Available from the supermarket. May contain traces of gluten but free from all other allergens. 14 Coloured rice This is a really quick and easy way to make coloured rice without all the extra fuss. It will keep in an airtight container for up to two weeks. ingredients Cup of dry uncooked rice 1 teaspoon of food colouring method Place ingredients into a container or plastic bag and shake to mix thoroughly. Place some cling wrap on a tray and place the coloured rice on the tray to dry. Coloured gluten free pasta ingredients 1 cup of uncooked gluten pasta 3 teaspoons of food colouring method Place ingredients into a bowl preferably stainless steel or a plastic bag and mix thoroughly. Line a tray with cling wrap and place the coloured pasta on the tray to dry. 15 Coloured spaghetti ingredients 250 grams of uncooked gluten free spaghetti 1 tablespoon of olive oil Food colouring about 1 teaspoon method Bring a large pot of salted water to the boil. Place oil into the pot once the water has boiled Cook the spaghetti according to the directions on the packet. Once the spaghetti has cooked drain and put the cooked spaghetti into a bowl of cold water to stop it cooking. Drain thoroughly. Place the cooked pasta into a bowl or plastic bag and add drops of food colouring about 1 teaspoon. Depending on how dark or light you would like the colour add accordingly. Store in an air tight container in the fridge for up to a week. Look out for commercial food colouring made from fruits berries and vegetables. Many are gluten dairy egg nut and soy free with no artificial colours flavours or preservatives. 16 breakfast and snacks banana pancakes 18 banana muffins 19 fruit kebabs 20 vegetable nuggets 21 quick and easy pizza bread 22 veggie sticks with hommus dip 24 17 18 Banana pancakes Delicious on their own or top with extra banana or a topping your child prefers. ingredients 1 cup Orgran self raising flour cup castor sugar 1 teaspoon Orgran No Egg method Put the dry ingredients in a bowl and mix with a whisk. Add the wet ingredients and mix until combined. Lightly grease frying pan with olive oil spray and preheat. Add tablespoons of the mixture to the hot pan. Cook until bubbles form on top of the pancakes or until golden brown then flip over. Place cooked pancakes onto a heat proof dish to cool down. average quantity per serving average quantity per 100g Energy 147kJ 734kJ Protein 0.2g 1.1g Fat total 0.6g 3.1g saturated 0.1g 0.5g Carbohydrate 6.9g 34.3g sugars 3.6g 17.8g Sodium 22mg 109mg nutrition information Servings per recipe 30 Serving size 20 grams gf df serves 46 30 mins cup rice milk two mashed bananas 1 tablespoon olive oil or melted Nuttelex Olive oil spray for greasing 4.15 19 Banana muffins Ive used these as little cupcakes and decorated them for a childs birthday party. Having something that is slightly different but still has a familiarity about it often engages the child to explore and want to try. Serve warm or at room temperature. ingredients Olive oil spray for greasing 2 bananas mashed 1 tablespoon olive oil or melted Nuttelex 1 cup rice milk method Preheat oven to 200C. Spray muffin pans with oil to lightly grease. Mash the bananas in a large bowl with a fork. Add the oil and milk and mix well. In another bowl add flour castor sugar and Orgran No egg and mix together with a whisk. Combine the banana mixture with the dry ingredients and mix well. This step can also be done in a food processor just place all the ingredients together and blend till smooth. Spoon mixture into the prepared muffin pans and bake in the preheated oven for 20 minutes or until a skewer inserted into the centre comes out clean. gf df 20 mins 1 cup Orgran self-raising flour sifted 1 tablespoon castor sugar 1 tablespoon Orgran No Egg nutrition information Servings per recipe 10 Serving size 30 grams average quantity per serving average quantity per 100g Energy 173kJ 578kJ Protein 0.4g 1.3g Fat total 0.7g 2.2g saturated 0.1g 0.3g Carbohydrate 8.0g 26.7g sugars 3.1g 10.2g Sodium 29mg 98 mg serves 46 4.30 20 Fruit kebabs For another texture place kebabs into the freezer for a few hours or overnight until frozen. ingredients Use whatever fruit is in season watermelon strawberries banana apples pears oranges rock melon honeydew melon. Clean popsicle sticks. method Cut fruit into whatever shape your child prefers. Thread fruit onto popsicle sticks. Three or four pieces should do. Place onto a platter to share. Serve either on its own or with your childs favourite yoghurt. 2.75 nutrition information Servings per recipe 2 Serving size 40g average quantity per serving average quantity per 100g Energy 77kJ 192kJ Protein 0.3g 0.8g Fat total 0.1g 0.3g saturated 0.0g 0.0g Carbohydrate 3.5g 8.7g sugars 3.0g 7.5g Sodium 2mg 5mg gf easy df serves 2 15 mins 21 Vegetable nuggets A lot of children associate nuggets with chicken so its a fun way of engaging children with little morsels that contain veggies. The great thing about using a neutral coloured vegetable is that it can change a childs perception of a particular food. Over time you may like to show your child what it is exactly that they are eating. gf df serves 6 40 mins ingredients cup finely chopped cauliflower 1 grated zucchini peeled cup olive oil method Pre-heat oven to 180C. Combine all ingredients in a large bowl and fold together until mixed thoroughly. Place teaspoons of mixture onto a nonstick oven proof tray and spray with olive oil. Bake for 1520 minutes or until golden. Spray again lightly with olive oil while still warm. Serve warm or cold with tomato sauce or any preferred dips. Makes 60 nuggets. nutrition information Servings per recipe 60 Serving size 10 grams average quantity per serving average quantity per 100g Energy 114kJ 1140kJ Protein 0.1g 1.1g Fat total 1.0g 9.8g saturated 0.2g 1.5g Carbohydrate 4.5g 44.6g sugars 0.2g 1.8g Sodium 33mg 330mg cup rice milk 2 cups Orgran self raising flour sifted 2 teaspoons Orgran No Egg3 6.50 easy 22 Quick and easy pizza bread This recipe is great for children to get involved and take ownership of what they have made. Leave out the chicken for a vegetarian option. ingredients 100 grams chopped cooked chicken pieces 1 gluten free french stick sliced 4 tablespoons tomato pasta sauce or small can of chickpeas pureed 440 grams can pineapple pieces drained 1 large ripe tomato diced green capsicum deseeded and diced 2 mushrooms sliced 150 grams mozzarella cheese grated Olive oil spray method Preheat oven to 180C. Spread tomato pasta sauce on bread halves or if your child is dairy free spread the pureed chickpea mixture on top and drizzle with olive oil. Mix together all the topping ingredients in a bowl. Divide mixture across the top of the bread slices. Top with mozzarella. Place on an oiled baking tray and bake in oven for 15 minutes or until heated through. serving suggestion Another quick and easy way is to save the crust ends of loaves of bread. Pop them in the freezer and pull them out when you need them. Spread tomato paste on top and add the toppings. Bake as per recipe. gf easy serves 12 20 mins 12 23 nutrition information Servings per recipe 12 Serving size 50 grams average quantity per serving average quantity per 100g Energy 276kJ 551kJ Protein 3.5g 7.1g Fat total 2.2g 4.5g saturated 0.8g 1.6g Carbohydrate 7.0g 14.1g sugars 2.2g 4.4g Sodium 95mg 89mg 24 Veggie sticks with hommus dip You could add beetroot cooked spinach corn or peas all pureed of course or add a few drops of food colouring to give the dip another dimension for your child to explore. ingredients Vegetables of your choice carrots baby carrots purple and yellow carrots celery lightly blanched broccoli and cauliflower or choko. Whatever vegetables are in season. Small can of chickpeas drained Half a lemon Pinch of cumin or whatever flavourings your child prefers 3 tablespoons olive oil There are lots of different types of cutters on the market that can make fun shapes of your veggies. Just changing the shape of the vegetable gives a whole new dimension. gf easy df serves 6 20 mins 3.50 25 nutrition information Servings per recipe 6 Serving size 150 grams average quantity per serving average quantity per 100g Energy 62kJ 82kJ Protein 1.0g 1.3g Fat total 0.7g 0.9g saturated 0.1g 0.2g Carbohydrate 0.7g 0.9g sugars 0.6g 0.9g Sodium 51mg 69mg method Peel and cut vegetables into sticks. Blanching vegetables can be done in a couple of ways. Either place vegetables into a microwave proof bowl and microwave for 60 seconds. Or simply place vegetables in a bowl pour boiling water on top leave for a minute and drain. To make the hommus dip drain the can of chickpeas and using a food processor or a stick blender blend the chickpeas with the juice of half a lemon and a pinch of cumin. Drizzle in the olive oil and blend well until smooth. Serve vegetables on a platter with a bowl of the hommus dip in the middle. 26 lunch and dinner 27 beef lasagne 28 bolognaise meat sauce 30 chicken stir fry rice 32 chilli con carne 34 crispy chicken bites 36 salads 38 potato wedges or chips 40 sweet potato wedges 41 roasted veggies 42 Thai inspired noodle salad 44 28 Beef lasagne You can also make this recipe using other types of pasta. Just spread a layer of your preferred pasta Ive used macaroni and penne instead of lasagne pasta sheets. You can use cooked pasta instead of lasagne sheets this will reduce the cooking time to 3040 minutes. ingredients method To make the allergen free bchamel sauce Melt Nuttelex in a small pan over a medium heat until foaming. Add flour and whisk together until mixture thickens. Add the rice milk a little at a time continuously whisking to ensure no lumps until it reaches a thick consistency. You may not need all the milk. Add nutmeg white pepper and garlic salt to taste. Set sauce aside and assemble the lasagne. 1.5 litres bolognaise meat sauce see recipe page 30 225 grams gluten free lasagne sheets 500 grams gluten free bread crumbs you can make your own by blitzing crumbled gluten free bread in a food processor or blender cup olive oil Allergen free bchamel sauce 60 grams Nuttelex cup plain white gluten free flour 4 cups rice milk the quantity of milk depends on how thick you prefer your bchamel sauce pinch of ground nutmeg pinch of white pepper teaspoon garlic salt gf df serves 6 100 mins 3 20 29 assemble the lasagne In an oven proof dish spray oil olive on the inside of the dish. Ladle a layer of bolognaise meat sauce on the bottom and then a layer of lasagne sheets and then add a layer of gluten free bchamel sauce. Continue the same steps for another layer. Place breadcrumbs in a bowl and drizzle some olive oil all over just enough to coat then spread over the top of the lasagne. Bake in a moderate oven for an hour or until the lasagne sheets are cooked thoroughly. nutrition information Servings per recipe 6 Serving size 150 grams average quantity per serving average quantity per 100g Energy 703kj 469kj Protein 3.7g 2.4g Fat total 8.7g 5.8g saturated 3.0g 2.0g Carbohydrate 11.5g 7.7g sugars 5.2g 3.5g Sodium 73mg 49mg 30 Bolognaise sauce 250g lean minced beef tablespoon olive oil 1 stalk of celery 1 medium carrot 1 medium zucchini 1 red capsicum 1 small brown onion teaspoon ground coriander teaspoon sweet paprika teaspoon cumin 1 clove of garlic teaspoon Italian herbs 1 tablespoon tomato paste 1 x 800g can tomatoes 1 teaspoon raw sugar 250ml 1 cup cold water method Peel and finely dice onion. Dice carrot zucchini celery and capsicum. Heat oil in large saucepan over medium heat. Add onion carrot zucchini celery and capsicum to pan. Add garlic ground coriander sweet paprika and cumin. Stir and cook for 6 or 8 minutes until vegetables soften. Add beef stir and use wooden spoon to break meat into small pieces. Cook for 2 to 3 minutes until mince browns slightly. Add canned tomatoes tomato paste sugar Italian herbs and cold water. Stir and bring to the boil. Turn heat down allow to simmer for 30 minutes or until sauce has thickened. If the sauce is too thick and requires a thinner consistency just add more water. Serve in a bowl with cooked pasta. ingredients gf df 30 mins serves 46 Serve with either normal or gluten free pasta or spaghetti of your choice. 7 31 nutrition information Servings per recipe 6 Serving size 75 grams average quantity per serving average quantity per 100g Energy 320kJ 426kJ Protein 2.3g 3.1g Fat total 6.5g 8.6g saturated 2.6g 3.4g Carbohydrate 1.9g 2.6g sugars 1.9g 2.5g Sodium 2mg 17mg You can generally buy Italian herbs already made up in one container or use basil rosemary and oregano. 32 Chicken stir fry rice This recipe can be easily adapted to add beef or lamb or even minced meat. Just change the chicken stock to beef stock. For a vegetarian version leave out the meat. ingredients method Crush garlic. Grate ginger. Slice the spring onion. Finely dice the capsicum carrots and zucchini and set aside in a bowl. Heat oil in large saucepan over medium heat. Add chicken and brown. Then remove the chicken from the pan and set aside in a separate bowl. For large quantities this will need to be done in batches. Add a splash of olive oil to the pan and cook the garlic ginger and coriander for about 30seconds. Add all the spices and the vegetables except for the spring onions and cook for a further minute. Add the soy sauce chicken salt and rice and cook for a further two minutes. Add the cooked chicken and spring onions and warm through. Serve in bowls. 750 grams chicken strips tablespoon olive oil 1 clove crushed garlic 1 teaspoon grated ginger 1 spring onion finely diced capsicum any colour 1 small finely diced zucchini 1 medium finely diced carrot 1 teaspoon ground coriander 250 grams english spinach 100 grams mung bean sprouts 2 tablespoon light gluten free soy sauce 1 teaspoon chicken salt or chicken powder stock 3 cups cooked rice preferably long grain gf df serves 6 15 mins 24 33 nutrition information Servings per recipe 6 Serving size 150 grams average quantity per serving average quantity per 100g Energy 744kJ 496kJ Protein 25.2g 16.8g Fat total 2.3g 1.5g saturated 0.5g 0.4g Carbohydrate 12.3g 8.2g sugars 1.6g 1.1g Sodium 414mg 276mg 34 Chilli con carne and rice Provide toppings for children to add mashed avocado tomato shredded lettuce grated cheese or sour cream. You can add chilli powder to the meat recipe. ingredients 250 grams lean minced beef 1 cups of cooked rice tablespoon olive oil 1 small brown onion 1 stalk celery 1 teaspoon ground coriander teaspoon sweet paprika teaspoon ground cumin 1 tablespoon tomato paste 1 clove garlic 1 medium carrot 1 medium zucchini 1 red capsicum 1 x 125g tin red kidney beans 1 x 125g tin chickpeas 1 x 800 gram tin tomatoes 1 teaspoon raw sugar 250ml 1 cup cold water Gluten free flour tortillas gf df serves 6 40 mins 15 35 method Cook rice according to packet instructions. Peel and finely dice onion. Dice celery carrot zucchini and capsicum. Peel and crush garlic. Heat oil in large saucepan over medium heat. Add onion garlic celery carrot zucchini and capsicum to pan. Add ground coriander sweet paprika and cumin. Stir and cook for 6 to 8 minutes until vegetables soften. Add beef stir and use wooden spoon to break meat into small pieces. Cook for 2 to 3 minutes until mince browns slightly. Drain and rinse chickpeas and kidney beans. Add to pan along with tinned tomatoes tomato paste raw sugar and cold water. Stir and bring to the boil. Turn heat down allow to simmer for 30 minutes or until sauce has thickened. Serve with plain cooked rice and flour tortilla. nutrition information Servings per recipe 6 Serving size 75 grams average quantity per serving average quantity per 100g Energy 169kJ 225kJ Protein 3.7g 4.9g Fat total 1.1g 1.5g saturated 0.4g 0.5g Carbohydrate 3.0g 4.0g sugars 1.9g 2.5g Sodium 48mg 64mg 36 Crispy chicken bites A lot of children associate this recipe with chicken nuggets from a popular family restaurant. Its all about perception when it comes to trying to entice children to try new foods. This recipe can easily be changed to include your preferred herbs and spices. ingredients method Wash chicken pieces and drain in a colander. Mix all dry ingredients together in a large bowl and stir with a whisk to combine. Coat the chicken pieces with the dry mixture. Heat oil in large saucepan over medium heat. Batch fry the chicken to brown then transfer onto an oven tray. Place uncovered into a preheated oven at 180 degrees and bake for 1015 minutes. 350 grams diced chicken pieces teaspoon sweet paprika 1 teaspoon ground coriander teaspoon ground cumin teaspoon garlic powder teaspoon chicken salt teaspoon dried thyme teaspoon dried oregano teaspoon dried sage cup gluten free flour cup gluten free bread crumbs or Sanitarium gluten free Weetbix 2 tablespoons olive oil gf easy df serves 7 20 mins 6.50 37 nutrition information Servings per recipe 7 Serving size 75 grams average quantity per serving average quantity per 100g Energy 1270kJ 1700kJ Protein 7.0g 9.3g Fat total 27.1g 36.1g saturated 7.8g 10.4g Carbohydrate 8.1g 10.8g sugars 0.3g 0.4g Sodium 149mg 199mg 38 If youre wondering why Ive included salads some children are notoriously fickle with salads Im the eternal optimist. By arranging them separately on a plate and changing the cut from sticks to round shapes etc it allows the children to explore the possibilities. Sometimes by adding a social story of what each vegetable does to your body in a superhero sort of way it makes it more interesting and appealing to the children. garden salad Shredded iceberg lettuce middle vein removed sliced tomato sliced cucumber and carrot rounds. salads serving suggestion Arrange the salad items separately on the plate. nutrition information Servings per recipe 6 Serving size 75 grams average quantity per serving average quantity per 100g Energy 67kJ 89kJ Protein 1.0g 1.4g Fat total 0.1g 0.1g saturated 0.0g 0.0g Carbohydrate 1.9g 2.5g sugars 1.7g 2.2g Sodium 14mg 18mg variety salad Shredded iceberg lettuce middle vein removed sliced tomato wedges cucumber slices halved then sliced carrot sticks alfalfa sprouts. seasonal salad Sprouts shredded cabbage grated carrots raw peas snow peas etc. 40 Potato chips Carisma white potatoes are a low GI potato and are excellent for slow release energy but you can use any potato you prefer. Potatoes can be peeled if desired. ingredients 1.5 kgs Carisma potatoes 2 tablespoons olive oil method Preheat oven to 180 degrees fan forced. Wash and pat dry potatoes. Cut into medium wedges or long strips. Place potatoes into an oven tray and toss through with olive oil chicken salt and garlic powder. Mix well. Roast for 3545 minutes until evenly browned. Serve in a platter or bowl with a side bowl of tomato sauce or Orgran Gravy. gf easy df serves 6 45 mins nutrition information Servings per recipe 6 Serving size 75 grams average quantity per serving average quantity per 100g Energy 275kJ 367kJ Protein 1.8g 2.4g Fat total 1.8g 2.5g saturated 0.3g 0.4g Carbohydrate 9.7g 12.9g sugars 0.4g 0.6g Sodium 51mg 68mg 10 1 teaspoon chicken salt or chicken stock powder 1 teaspoon garlic powder nutrition information Servings per recipe 6 Serving size 75 grams average quantity per serving average quantity per 100g Energy 1000kJ 1340kJ Protein 1.9g 2.5g Fat total 22.3g 29.7g saturated 3.2g 4.3g Carbohydrate 7.9g 10.6g sugars 2.5g 3.4g Sodium 1380mg 1840mg Sweet potato wedges You can peel the sweet potatoes before roasting if you wish. You can add any other spices or herbs to the sweet potatoes however be mindful that some children with ASD may find the toppings too busy visually. ingredients 4.5 kgs medium-sized sweet potatoes 2 tablespoons olive oil method Preheat oven to 180 degrees fan forced. Wash and pat dry sweet potatoes and cut into medium wedges or long strips. Place sweet potatoes on an oven tray and toss through with olive oil cumin powder and garlic powder. Mix well. Roast for 3545 minutes until evenly browned. Serve on a platter with a bowl of creamy hommus dip. See page 24 gf easy df serves 6 45 mins 41 6.50 2 teaspoons cumin powder 2 teaspoons garlic powder 42 Roasted veggies You can also add meat to this dish. I use chicken pieces tossed in chicken stock powder and olive oil just like chicken nuggets or small gluten free lamb sausages. The children sift through the meal and usually end up trying or eating the veggies in their attempt to find the meat. ingredients method Pre heat oven to 180 degree fan forced. Wash and cut potato sweet potato carrot pumpkin and zucchini into bite size pieces. Break up the garlic cloves dont peel them. Top and peel onion but dont cut off the bottom cut into wedges. Place all the vegetables and tomatoes into a roasting dish and pour over the olive oil. In a separate bowl mix dried ingredients then sprinkle over vegetables. Mix thoroughly. Bake on an oven tray until vegetables are golden brown and cooked through. 1 cup potato cup sweet potato cup carrot cup pumpkin cup zucchini 6 cloves of garlic Half a small onion 1 punnet cherry tomatoes 1 tablespoon olive oil pinch sweet paprika pinch ground coriander pinch ground cumin pinch garlic powder pinch chicken salt teaspoon dried thyme teaspoon dried oregano teaspoon dried sage 1 tablespoon gluten free flour gf easy df serves 6 40 mins 24 43 nutrition information Servings per recipe 6 Serving size 80 grams average quantity per serving average quantity per 100g Energy 237kJ 297kJ Protein 1.2g 1.4g Fat total 2.2g 2.8g saturated 0.3g 0.4g Carbohydrate 6.7g 8.4g sugars 2.5g 3.1g Sodium 92mg 114mg serving suggestion May be eaten hot or cold. Vegetables can be cut into different shapes. You can use seasonal vegetables or whatever vegetables your child and family prefer eating. 44 Thai inspired noodle salad A colourful nutritious no cook recipe. This recipe can be changed to include beef strips or even eaten as a vegetarian dish. ingredients method Break up the rice noodles and place into a large heat proof bowl. Cover with boiling water and leave until tender. To prepare the marinade Crush the garlic and grate the ginger. Remove the middle vein from the kaffir lime leaf and finely slice. Remove tough outer stalks from the lemon grass and chop middle part finely. 300 grams shredded cooked chicken 1 x 300 gram packet vermicelli rice noodles 1 clove crushed garlic 1 teaspoon small grated fresh ginger 1 finely sliced kaffir lime leaves stalk lemon grass bunch fresh coriander tablespoon rice bran oil 2 tablespoon gluten free soy sauce 1 spring onion iceberg lettuce capsicum any colour 1 medium carrot 250 grams mung bean sprouts finely sliced red spanish onion 1 teaspoon raw brown sugar gf df serves 6 20 mins 24 45 Finely slice the stalks of the fresh coriander. Set aside the leaves to use as garnish. Place all of these ingredients into a bowl and add the rice bran oil and the gluten free soy sauce. Mix well and allow to stand. Slice the spring onion and lettuce. Finely dice the capsicum. Coarsely grate the carrots. Set aside the vegetables into a bowl. Rinse and drain the mung bean sprouts. Peel and finely slice the red spanish onions. Drain the water from the noodles and add to a large mixing bowl with the marinade. Mix well. Add all the other ingredients including the brown sugar and mix to combine. Cut up the remaining fresh coriander leaves and add to the mixture. nutrition information Servings per recipe 6 Serving size 150 grams average quantity per serving average quantity per 100g Energy 400kJ 267kJ Protein 10.6g 7.0g Fat total 1.1g 0.7g saturated 0.3g 0.2g Carbohydrate 9.6g 6.4g sugars 2.0g 1.4g Sodium 223mg 149mg 46 desserts apple crumble 48 custard and stewed fruit 50 gluten free shortbread 52 rainbow yoghurt 54 bread and butter pudding 55 47 48 Apple crumble For a slightly chewy texture use dried apple rings instead of fresh or canned apples. Cut them up before using in the recipe. Serve with custard or ice cream or soy yoghurt. ingredients 6 medium apples or an 800 gram can of apples teaspoon cinnamon 2 tablespoons Nuttelex 1 tablespoon brown sugar cup water 1 lemon method Peel and slice the apples and place in a shallow pan or frying pan. On a medium heat add the water sugar cinnamon and nuttelex and cook the apple to preferred consistency. Place all the ingredients for the crumble into a large bowl and mix thoroughly making sure that all the Weetbix are crushed without any large chunky bits. Place apple mixture into an oven proof dish and sprinkle the crumble on top and bake at 180 degrees for 1520 minutes. Check to ensure the crumble doesnt burn. gf df serves 6 For the crumble topping 12 Sanitarium gluten free Weetbix 1 cup gluten free flour 250 grams Nuttelex cup brown sugar 45 mins 12 49 The apple and crumble can be made separately and stored. To cook the crumble separately place into an oven proof dish and bake at 180 degrees for 1520 minutes leave to cool down then place into an airtight container and place in the fridge. This will keep for up to a week. nutrition information Servings per recipe 6 Serving size 75 grams average quantity per serving average quantity per 100g Energy 1010kJ 1350kJ Protein 5.6g 7.5g Fat total 5.3g 7.1g saturated 1.2g 1.6g Carbohydrate 40.4g 53.9g sugars 5.3g 7.1g Sodium 127mg 169mg 50 Custard and stewed fruit You can use whatever fruit is in season. You can also serve with fresh fruit cut into shapes. Make the custard your childs favourite colour. We also use the custard recipe for finger painting so let your imagination go wild. ingredients method Pour the rice milk into a pot add the cornflour and food colouring and mix together. Stir constantly over a medium heat until the mixture is thickened. This should take 58 minutes. Add more milk for a thinner consistency or more cornflour for a thicker consistency. Rice milk is sweet enough on its own but add a sweetener if your child prefers it. Peel and slice the apples and place in a shallow pan or frying pan. Add the cinnamon nuttelex water and brown sugar and cook to your preferred consistency. Serve the fruit and custard either separately on their own or spoon custard over the fruit. gf df serves 6 20 mins 3 cups rice milk 3 tablespoons cornflour teaspoon yellow food colouring 6 medium apples or any preferred fruit peaches and plums work well teaspoon cinnamon 1 teaspoon Nuttelex cup water 1 teaspoon brown sugar 16 nutrition information Servings per recipe 6 Serving size 150 grams average quantity per serving average quantity per 100g Energy 414kJ 276kJ Protein 1.1g 0.7g Fat total 1.5g 1.0g saturated 0.3g 0.2g Carbohydrate 19g 12.7g sugars 8.6g 5.7g Sodium 59mg 39mg 52 Vanilla shortbread This is a gluten free shortbread recipe kindly donated by Nadia Frangie. ingredients method Preheat oven to 150 degrees Celsius. Place all the dry ingredients into a bowl and stir through with a whisk. Add the butter andor Nuttelex and vanilla extract and fold through the dry ingredients until well mixed. Knead dough together in the bowl. Turn onto a lightly floured surface and knead until smooth. Roll into a cylinder shape about 3cm wide. Cut into 1cm thick discs and indent each surface with your thumb. Dollop a quarter teaspoon of jam into the centre of each disc. Line a baking tray with grease proof baking paper and place shortbread discs evenly spaced on the paper. Bake for 3040 minutes till lightly golden. Once baked leave on the oven tray for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container. 1 cup gluten free flour 1 teaspoon cornflour 1 teaspoon baking powder 25 grams icing sugar gf df serves 6 50 mins 150 grams room temperature unsalted butter or Nuttelex 1 teaspoon vanilla extract Gluten free jam 6 53 nutrition information Servings per recipe 6 Serving size 44 grams average quantity per serving average quantity per 100g Energy 807kJ 1830kJ Protein 0.4g 0.8g Fat total 9.9g 22.6g saturated 2.6g 5.9g Carbohydrate 24.9g 56.7g sugars 2.6g 5.9g Sodium 110mg 251mg 54 Rainbow yoghurt This can be done with ice cream as well. Use a tub of vanilla ice cream let it melt slightly stir in the colours you like and refreeze. You can also freeze the yoghurt once its coloured. ingredients 75 to 100 grams soy yoghurt or plain yoghurt if your child is not gluten free Food colouring red blue and yellow 1 ml per drop method Place a portion of yoghurt into a bowl. Add a few drops of food colouring. Using a fork or a spoon swirl the colours through. gf easy df serves 1 5 mins nutrition information Servings per recipe 1 Serving size 150 grams average quantity per serving average quantity per 100g Energy 596kj 397kj Protein 7.4g 5.0g Fat total 1.5g 1.0g saturated 0.9g 0.6g Carbohydrate 22.7g 15.2g sugars 22.1g 14.8g Sodium 235mg 157mg 55 Bread butter pudding A great way to use up stale bread. You could microwave this if you like or place under a grill until golden brown. The sultanas can be left out. ingredients Slices of gluten free bread two per person 2 grams Nuttelex 125 grams sultanas method Heat oven to 180 degrees. Butter the bread with the Nuttelex cut the bread in half and place on a greased 20cm oven-proof dish. Make the custard by pouring the rice milk into a saucepan and adding the cornflour and food colouring. Gently bring to a simmer stirring constantly for 10 to 15 minutes until the custard is cooked. Sprinkle sultanas over the bread mixture and pour custard over the top. Bake for about 20 minutes or until golden brown on top. Drizzle honey on top before baking if desired. gf df serves 6 20 mins nutrition information Servings per recipe 6 Serving size 150 grams average quantity per serving average quantity per 100g Energy 414kJ 276kJ Protein 1.1g 0.7g Fat total 1.5g 1.0g saturated 0.3g 0.2g Carbohydrate 19g 12.7g sugars 8.6g 5.7g Sodium 59mg 39mg custard recipe 6 cups rice milk 3 tablespoons cornflour 5 mls yellow food colouring 1 tablespoon honey optional 56 smoothies Easy to make and easy to drink fruit smoothies are a great way to provide nutrition. Beranga energy ingredients 1 small banana peeled 1 kiwifruit peeled 1 teaspoon of honey 250 mls of rice milk Place all the ingredients into a blender and mix thoroughly. Brekkie smoothie on the run ingredients 1 small banana peeled 2 Sanitarium gluten free Weetbix 1 small apple cored but not peeled cut into small pieces. Alternatively you can use tinned apples. 500 mls of rice milk or alternative milk Place all the ingredients into a blender and mix thoroughly. The quantity of milk depends on your childs ability to swallow and the consistency they prefer. Make the smoothie thicker or thinner by adding more or less milk. gf easy df serves 1 5 mins 1.70 57 If your child does not have any allergies you can use cows milk or almond milk or even fruit juice. YumYum smoothie ingredients 1 bottle of apple puree 1 bottle of plain yoghurt or soy yoghurt 1 cup of plain vanilla ice cream if your child is allergic to dairy leave it out 1 or 2 cups of rice milk or cows milk if your child has no known allergies 1 teaspoon of honey optional Place all the ingredients into a blender and mix thoroughly. nutrition information Servings per recipe 1 Serving size 300 grams average quantity per serving average quantity per 100g Energy 1110kj 370kj Protein 8.5g 2.8g Fat total 5.2g 1.7g saturated 2.4g 0.8g Carbohydrate 44.5g 14.8g sugars 34g 11.3g Sodium 203mg 68mg 58 Summary This book is part of a longer research project which involved data collection over a six month period with an initial trial period of three months to refine data collection systems. For the purpose of this research project the team collected daily data on Food eaten timing time food being served weights of food served and portions served weights of food spilled or uneaten. Environment childrens attendance patterns staff rostered on each day set up of mealtime child eating in group or on own Special requests for food food requests from the staff food requests from families as discussed in Individual Education Plans dietitian or medical practitioners recommendations. 59 Food brought in from home emergency lunches for children in case they dont eat the centre food childrens favourite foods school readiness lunch boxes brought from home with lunches in them or empty for cook to supply a lunch pack from the centre menu. A significant amount of data was collected. Some of the general findings from the project found that consistency of people and the environment is important changes in staffing or other faces impacted on the consumption of food and the childrens interest in exploring new foods changes in the way the mealtime environment was set up including the number of tables size of group and noise in the space also affected the consumption of food and childrens interest in exploring new foods. consistent use of the same ingredients presented in different ways resulted in the children exploring more foods use of the same foods in sensory play as well as at mealtimes resulted in higher exploration of foods. The data was collected in a long day care centre specifically for children with ASD. Statistical reliability of the data was not possible as this is an unpredictable environment there was no control group in place and the service experienced significant staffing changes. 60 Suggested alternative products for allergy cooking Its important to check the ingredients listed the manufacturers warnings on the packages and more importantly the added flavour enhancers which are usually listed just as numbers egE627. Sometimes these are animal derived but in this instance its a vegetable based enhancer. However err on the side of caution and if in doubt leave it out Orgran orgran.com.au The products listed are gluten wheat nut egg soy dairy and yeast free and are vegan. For a full range of their products and stockists go to their website. Some major supermarkets carry some of their products and online ordering is limited. Most health shops stock a wider range but prices vary. GlutenWheat Free Plain Flour GlutenWheat Free Self-Rising Flour Baking Flour for bread making Outback Animal Biscuits come in either 175g box or 1 x 10 individual packets No Egg comes in a powder form 1 teaspoon 1 egg Gravy Custard Animal Shaped Pasta 61 Freedom Foods www.freedomfoods.com.au For a full range of their products and stockists go to their website. Some major supermarkets carry some of their products and online ordering is limited. Most health shops stock a wider range but prices vary. Other alternative foods There are other allergy free food products out there so jump online and check them out Vege Spread alternative to Vegemite An alternative for Soy Sauce Mix one teaspoon of Vege Spread to half a cup of boiling water and mix adjust the consistencyvolume by adjusting the vege spread to water ratio Gluten Free Cornflakes Gluten Free Rice Flakes Basmati or any other type of rice Nuttlex Spread Margarine allergen free Real Foods Corn Thins White Wings Gluten Free Plain Flour White Wings Gluten Free Self-Rising Flour Australias Own Organic Rice Milk or any Rice Milk Australias Own Soy Milk or a Soy Milk Tinned fruits such as peaches pears etc Aldis Has No gluten free products GlutenFree Kitchen Australian owned AussieHealth 62 What is SDN Beranga SDN Beranga Early Education and Care Centre is a purpose-built centre for children with autism spectrum disorder ASD. The service also includes a number of satellite centres operated by a range of providers who are supported by SDN Beranga staff. SDN Beranga has been funded by the NSW Government to be a demonstration service for best practice in early childhood education and care for young children with ASD. SDN Beranga staff includes early childhood teachers and educators a family resource worker psychologist occupational therapist speech pathologist and a centre cook. The centre caters for 27 children aged 26 who have ASD per day. 63 6464 65 Who is SDN SDN Childrens Services has been delivering quality early childhood education care and family support since 1905. We are proud of our long history of working with children and their families working with communities and supporting the development of practitioners and childrens services. With around 700 staff across 36 sites in Sydney regional NSW and the ACT we have grown into one of Australias most respected childrens services organisations. We operate 25 long day care centres and preschools and deliver 24 government-funded child and family programs in NSW and ACT. What we believe our philosophy We believe that every person and every living thing has inherent worth and is owed respect and care. We believe that we live in an inter-dependent world where we all belong and are enriched by each others contributions. We have always believed since our beginnings in 1905 that the world can be a better and more equitable place and that we can help to make it so. We believe that potentials and possibilities are realised when everyone offers and experiences care connection and challenge. Thanks to the children and staff at SDN Beranga for their help in making this book possible sdnchildrens services Level 2 8690 Bay Street Broadway NSW 2007 t 02 9213 2400 SDN Childrens Services 2016 www.sdn.org.au