Over the weekend we had the pleasure of escaping to an island paradise to watch my gorgeous little sister get married.
We’re heading away for the weekend to one of our favourite island destinations in the whole wide world to watch my beautiful baby sister marry the man of her dreams.
We are all so excited but very busy. There is so much to organise when travelling with little ones and no matter how planned and thought out I think I am there always seems to be bits and pieces I miss and last minute dashes to the store are inevitable. Today’s mad rush involved hunting down a pair of stockings for Miss G.
Packing food for the kids is always a challenge too. So at the beginning of the week we got busy in the kitchen and baked a whole heap of goodies to freeze and take with us. In our lunch box we have coconut banana pancakes, delicious oat choc chip cookies, pea and mint fritters and a batch of these gorgeous golden mighty morning muffins.
These muffins really are mighty and so jam packed with nutritional goodness. The combination of oats, sultanas, carrot and banana make them a hearty baby led weaning breakfast and will keep the little ones going well and truly until lunch time.
These muffins couldn’t be simpler to prepare simply whisk together the wet ingredients along with the banana and carrot, fold through the dry ingredients, pop into a muffin tin and bake. This particular recipe makes approximately 15 muffins and freezes beautifully. Simply allow the muffins to cool completely, wrap individual portions, pop into a freezer safe container and stash in the deep freeze for up to three months.
To create your own batch of mighty morning muffins simply…
I did the unthinkable yesterday and ventured solo to Ikea with my two lovely little cherubs.
By some miracle they both behaved (very uncharacteristically) like angels.
So I took advantage of their great moods and shopped, shopped and shopped whilst Harry giggled at Grace as she pushed him in the trolley through the maze of furniture and homewares.
We did stop halfway though for a lovely snack and my little shoppers were so happy to munch on these raspberry oat bars I’d packed into our lunch box.
These bars are delicious and couldn’t be simpler to prepare. Just pop the ingredients into a food processor and blitz. Once the batter is nestled in the tin gently press a few raspberries into the bars and bake for 20-25 minutes or until gorgeously golden.
This recipe makes 16 bars that will vanish all too quickly. They really are delicious. And did I mention this recipe contains no eggs and no sugar! These bars are instead sweetened by a couple of ripe bananas and a handful of mejool dates. The vanilla extract and ground cinnamon also provide the bars with a good hit of gorgeous flavour.
The texture of these bars is soft and squishy yet firm which makes them wonderful for baby led weaning beginners as they will withstand their tight grip.
My little ones also enjoy these bars for breakfast. I serve them alongside a little fresh fruit and they are gobbled up in no time.
To create your own batch of raspberry oat bars simply…
These zucchini studded pancakes spiked with fresh basil and lemon zest make the perfect baby led weaning simple supper, especially when served alongside our beautiful caprese salad.
And these gorgeously golden pan fried babies couldn’t be simpler to prepare. I was easily able to whip these up with my two little cherubs dancing around my feet in well under 15 minutes. Simply whisk the wet ingredients into the dry, add the shredded zucchini, basil and lemon zest and get frying.
To serve alongside our pancakes I decided to put together a family sized super simple caprese salad because after a naughty mother’s day lunch we were all in need of a good hit of nutritional yumminess. This salad is a simple arrangement of ripe juicy tomato slices, pieces of creamy bocconcini and torn basil leaves drizzled under a light blanket of pesto lemon dressing.
If you’re looking for a meat free dinner idea I really can’t recommend these pancakes enough. They are light, fluffy and totally scrumptious.
To create your own batch of zucchini studded pancakes and tomato basil salad simply…
To celebrate the arrival of Her Royal Highness Princess Charlotte of Cambridge we did a little princess inspired baking and came up with these raspberry swirled teacakes.
These pink hued babies are absolutely delicious and a complete breeze to prepare. My little princess and I stirred these darlings together and had them nestled in the oven baking away to gorgeous goldeness in less than ten minutes. To accompany the teacakes we rippled a little of our raspberry sauce throughout a tub of vanilla bean specked greek thick yoghurt. The combination of teacake, raspberry swirled yoghurt and fresh berries creates a lovely little dessert fitting for any princess.
We made a few changes to the original teacake recipe to ensure these raspberry swirl teacakes are also full of nutritional goodness. We opted for wholemeal flour instead of regular plain, we also added a cup of almond meal which is high in protein, low in carbohydrates and low in sugars. We also left out the white sugar and instead sweetened our batter with a half cup of maple syrup instead.
In terms of baby led weaning these little teacakes make a wonderful treat when served alongside a good dollop of yoghurt and a handful of fresh berries. The shape and soft texture of the teacakes also make them wonderful for baby led weaning beginners. Mr H. had no problem demolishing his teacake for morning tea. These teacakes also freeze beautifully. Simply wrap individual portions, pop into a freezer safe container and stash in the deep freeze for up to three months.
To make your own batch of pink hued raspberry swirl tea cakes simply…
These wholemeal blueberry studded pikelets are absolutely delicious and made even more amazing when smothered in our homemade blueberry sauce.
I decided to whip these up for the kids morning tea early Tuesday morning as it was a little too cool for our usual morning walk and let’s just say the natives were getting restless.
Whenever I’m out of ideas to keep the kids happily entertained I always retreat to the kitchen. With Grace perched on the kitchen bench and Harry nestled beside in his high chair they are happily entertained stirring, mixing, cracking eggs and baking for an hour or so.
These blueberry pikelets with blueberry sauce were a huge hit. Not only did they keep the kids entertained whilst we stirred and cooked the blueberry studded batter but they gobbled them up ferociously once just cool enough.
The combination of the yoghurt and wholemeal flour in this recipe creates the most lovely and tender pikelets. This lovely texture however can make the pikelets a little more tricky to flip. My advice is to cook the pikelets over a low-medium heat and to cook them nice and slowly. Once bubbles start to appear on the surface of the pikelet it means the pikelet has started to cook throughout the centre and is ready to be gently flipped. I made flipping a little easier on myself by not overloading the pan, spacing the pikelets 3-4 centimetres apart and by using my trusty metal spatula.
Our blueberry sauce was a last minute idea I had and I have to say I’m glad that we went to the effort. Not that I can really call it an effort. We simply popped the blueberries, maple syrup and a dash of water into a saucepan and cooked over medium heat for a few minutes, just until the sauce had thickened slightly. Once cooled, I drizzle and swirled the blueberry sauce through a pot of thick and creamy greek yoghurt and topped each pikelet with a dollop. The kids gobbled them up and even asked for more.
These recipe yields approximately 24 pikelets so I decided to divide the cooked pikelets into two and freeze half. To freeze, simply wrap individual portions (2 pikelets in each) in a little clingfilm, pop into a freezer safe container and stash in the freezer. The pikelets will be fine nestled away in the deep freeze for up to 3 months. To defrost, I simple remove them from the freezer, allow to thaw and if needed pop them in the microwave for 15 seconds or so just to reheat. I find packing a lunch box so much easier with a freezer full of homemade baked goodness.
If your little one is just beginning their baby led weaning journey pikelets are a great recipe to begin with. Not only are they made with wholemeal flour and contain very little sugar (if you wish, please feel free to replace the brown sugar with equal amounts of maple syrup) but they’re also chockfull of fruit and the perfect shape and texture for blw beginners.
To create your own batch of blueberry spiked wholemeal pikelets simply…
Autumn finally arrived.
The morning air is now cool and crisp, the skies are clear and blue and each evening we snuggle under the throw nestled together on the sofa.
And with the cooler weather comes the need for a little wholesome hearty cooking so today we spent the day rolling together these beautiful polpette.
Polpette are italian meatballs, gently cooked in simmering tomato sauce and they are delicious. Spiked with breadcrumbs, garlic, parmesan, basil and a little tomato passata they are moist, full of flavour and the perfect autumnal dinner.
We served our meatballs with a little spaghetti and the kids absolutely loved them.
This wonderful smock is designed by a gorgeous Aussie mum and is perfect for baby led weaning! Not only is it waterproof, wipeable, machine-washable, and provide better all-round protection for sleeves, laps and sides than other sleeved bibs or cotton feeding smocks but it doesn’t have that silly plastic bag sound that so many other smocks do. In the past I have tried other smocks but my little ones were too distracted with the sound of the plastic rather than eating which was totally frustrating. Mr H. absolutely loves his new smock and I do too! Yay to less washing! I’ll also be hosting a giveaway for these gorgeous smocks very soon so please stay tuned!
To create your own spaghetti polpette simply…