strawberry & mandarin muffins

strawberry & mandarin muffinsstrawberry & mandarin muffins

Mandarins this time of year are simply divine.

Full of juice, amazingly sweet and perfectly packaged these little babies make the ultimate on-the-go baby led weaning snack.

Lately, a day doesn’t go by without one of these bright orange autumnal fruits finding its way into our lunch box and ultimately Miss G’s. tummy.  She absolutely adores them.

So in celebration of our go-to fruit of the moment I conjured up this batch of wonderful wholemeal strawberry and mandarin muffins.

And I couldn’t be more pleasantly surprised by the flavour combination. The strawberry and mandarin work beautifully together.  While the mandarin adds a delightful aromatic citrus zest and flavour to the muffins the strawberries provide natural sweetness which is needed due to the intentional lack of sugar in the recipe.

For a little extra goodness I also decided to replace the white refined flour with the more hearty, wholesome and nourishing wholemeal variety.

This particular muffin recipe makes 12 strawberry studded beauties and I am more the happy to say they freeze wonderfully.  Simply allow the muffins to cool completely, wrap individually, pop into a freezer bag or container and stash in the deep freeze for up to 3 months.  I often pop a muffin straight from the freezer into Grace’s lunch box and by lunch time the muffin is defrosted and ready to devour.

I know I’ve said it before but muffins, along with a little fresh fruit, really do make a wonderful baby led weaning breakfast or morning tea snack.  They’re the perfect shape for little hands to grip and nibble away on with ease and they’re gorgeously soft texture makes them an effortless snack from the very beginning of your baby led weaning journey.  In fact, if Grace has been fussy with teething and off her food I’ll often bake a quick batch of fruit filled muffins to induce her appetite once again.

To create these super simple strawberry mandarin muffins simply…

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strawberry & apple oat crisp bars

strawberry & apple oat crisp barsstrawberry & apple oat crisp bars

Oh it feels so wonderful to be back in the kitchen and baking once again.

We’ve just experienced one of the most unbelievably crazy months.

Between teething molars, tummy bugs, trips to emergency (both Grace and I), the flu, spring cleaning, redecorating the house and a family beach vacay we have been completely out of our usual routine.

The good news is we made it through and today we’re back with these totally gorgeous strawberry and apple oat crisp bars.

These bars are amazing and come from one of my all-time favourite food blogs, Smitten Kitchen.  The moment these gorgeously golden fruit layered oat bars hit my inbox I knew Grace and I had to bake them.  They’re everything we look for in a morning tea snack; they’re chock full of oats and fruit, taste incredible and are the perfect portable snack.  We made a few adjustments to the original recipe (mostly in the method so that Grace could get involved in the baking) and we also swapped the rhubarb for apple.

These bars really are a breeze to prepare, Grace and I managed to get them into the oven in less than 10 minutes and only used one mixing bowl, which is great when you’re trying to clean with an eager 18 month old chasing you around the kitchen.

Once baked, I popped a couple of the crispy golden strawberry and apple strewn bars into the lunch box and Grace devoured them alongside a little fruit for her snack at the park this morning.

To create these gorgeous strawberry & apple oat crisp bars simply…

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