mango coconut scones

mango coconut sconesmango coconut scones

I was so happy to guest post on the gorgeous children’s clothing site Sapling Child last week.  I shared one of my all time favourite baby led weaning recipes, pea & ricotta fritters.  You can find the easy peasy and oh so delish recipe here.

Other than that my day have pretty much been a whole lot of this…

happy days

Just enjoying watching these two play.

Miss G. and I did however manage to bake a gorgeous batch of mango coconut scones yesterday and I am so thrilled to be sharing the recipe.  Not only are these little babies jam packed with mango and coconut goodness but they’re so so so simple to prepare and are unbelievably delicious.  With the help of the food processor I promise you can have these darlings baking away to golden perfection in the oven in less than ten minutes.

And these scones are not only the perfect shape and texture for baby led weaning beginners but are a wonderful addition to any toddlers lunch box.

Happy cooking x

To create your own batch of mango coconut scones simply…

mango coconut sconesmango coconut scones

Begin by preheating your oven to 170 degrees celsius (340F).  Place the flour, baking powder, coconut, brown sugar and butter into the large bowl of a food processor and pulse to combine.

mango coconut sconesmango coconut scones

Add the milk, mango and vanilla and pulse to combine.

mango coconut sconesmango coconut scones

Tumble the mango flecked dough onto a floured board and flatten to approximately 2 centimetres thick.  Use a scone cutter or glass (dipped in flour to stop sticking) to cut out your scones.  Push together scraps and continue to cut out scones until all the dough is finished.  This recipe makes approximately 12 scones, depending on the size of your cutter/glass.

mango coconut scones

Pop onto a large oven tray lined with baking paper and brush each scone with a little milk and a sprinkle of coconut.  Pop into the oven for 18-20 minutes or until cooked when tested with a skewer.

mango coconut scones

Remove from the oven and allow to cool on a wire rack.

mango coconut scones

Serve the scones alongside a little natural yoghurt and fresh mango for a gorgeous baby led weaning breakfast.

mango coconut scones

mango coconut scones

INGREDIENTS

2 cups plain flour

2 1/2 teaspoons baking powder

1 cup shredded coconut, plus extra to sprinkle

1/2 cup brown sugar

75 grams butter, cubed

1/2 cup milk, plus extra to brush

1 teaspoon vanilla

1 cup mango, diced

METHOD

Preheat oven to 170 degrees celsius (340 F).  In the large bowl of a food processor place the flour, baking powder, coconut, brown sugar and butter and pulse to combine.  Add the milk, vanilla and mango and pulse until a dough is formed.  (If the dough is a little dry simply add a little more milk.  If the dough is a little too moist add a little extra flour).

Tumble the dough onto a floured board and form a disc about 2 centimetres thick.  Use a scone cutter or glass (dipped in flour) to cut out the scones.  Push together dough scraps and continue cutting until no dough remains.  Pop the scones onto an oven tray lined with baking paper and brush with a little milk and sprinkle with coconut.  Pop into the oven for 18-20 minutes or until cooked when tested with a skewer.  Cool completely on a wire rack.  Enjoy x

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pumpkin choc pancakes

pumpkin choc pancakespumpkin choc pancakes

With Halloween {& Miss G.’s birthday} just around the corner we decided to get into the spooky spirit this morning and create a gorgeous batch of pancakes spiked with cinnamon roasted pumpkin and deep dark choc chips.

And these orange hued choc studded babies are delicious.

Since our baby led weaning journey began I have created so many incarnations of pancakes/pikelets/hotcakes.  Why?  Because they’re so simple to prepare and the shape and texture of pancakes are perfect for little hands to grip and nibble on with ease, especially for beginners.  A batch of fruit laden pancakes make the ultimate fuss-free blw breakfast, lunch box addition or on-the-go snack and they also keep wonderfully in the deep freeze!

Todays pancakes are really all about the pumpkin.  Rather than boiling or steaming, I decided to smother the pumpkin in cinnamon and roast until gorgeously golden and amazingly sweet.  And once pureed the intensely sweet pumpkin added so much natural sweetness to the batter there was very little need for sugar other than a little drizzle or two of maple syrup.

But I did decide to add dark chocolate chips to the batter because what would Halloween be without a little naughty treat.   And I’m so glad I did because the warm gooey pockets of melted dark chocolate are divine and were a huge hit with Miss G.  So much so, she was fishing them out of the batter before we’d even had a chance to cook them.

To create your own halloween inspired pumpkin choc pancakes simply…

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apple, cinnamon & hazelnut loaf

apple, cinnamon & hazelnut loafphoto-2159

We moved house over the weekend and it was the single most stressful experience of my life.

Packing up your entire existence whilst caring for a newborn and almost two year old should be an olympic sport.

It’s tough.

Really tough.

Looking back and considering the feat, we did pretty well.

And I have to say that settling into our new home feels wonderful.

Especially the kitchen.

The first creation to emerge from my new favourite place is this wonderful little apple, cinnamon and hazelnut loaf.

Loaf cakes have become a bit of a go-to for breakfast of late.  Jam packed with fruit and able to be whipped up and in the oven in less than 10 minutes they’re a great breakfast alternative to the usual toast or cereal routine which can get pretty boring after a while.

Today’s apple, cinnamon and hazelnut loaf is not only completely delish but really good for the little ones too.  I managed to get 4 apples into this little darling, and because of the natural sweetness from the apples I used a mere half cup of brown sugar in the entire loaf.  If you’re keen to skip the sugar completely, simply replace with a half cup of maple or a third cup of agave syrup which would also work beautifully.

The hazelnut meal in this loaf is genius.  It not only creates a tender and wholesome crumb but a gorgeous earthy nutty flavour that works beautifully with the classic apple and cinnamon flavour combination.  And the smells that wafts from the oven as the loaf bakes to gorgeous goldenness is simply divine.  So much so that Miss G. kept hovering around the oven saying ‘yum yum’ until it was finally cooked.

This loaf is also the perfect texture for little ones just beginning their baby led weaning journey.  The abundance of apple strewn throughout the loaf creates a dense and moist crumb that won’t be too easily squished by little hands making it simple for beginners to hold and nibble on with ease.  Just slice the loaf into thick batons and your little one should have no trouble at all.

This apple, cinnamon and hazelnut loaf also freezes wonderfully.  Simply slice and wrap individual pieces in a little cling wrap, pop into a freezer safe container and stash in the deep freeze for up to 3 months.  Allow to thaw by simply resting on the bench or in a lunch box.

To create your own apple, cinnamon and hazelnut loaf simply…

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caramelised banana dutch pancake with fresh strawberries

caramelised banana dutch pancake with fresh strawberriescaramelised banana dutch pancake with fresh strawberries

I adore everything about winter.

The cosy clothes, endless cups of hot tea and days spent with the slow cooker bubbling away in the kitchen are my idea of heaven.

The late winter sunrise also guarantees a greatly appreciated sleep in most mornings and when Miss G. finally stirs she is more than happy to huddle, snuggle and cuddle under the warm cosy covers until we finally pluck up enough courage to face the frosty morning together.

Most mornings we make our way straight to the kitchen to heat up our beloved oats with a little stewed apple but this morning I decided something a little extra special was required so we put together this super simple caramelised banana dutch pancake with fresh strawberries.

Although I have a very special place in my heart for traditional pancakes, on a frosty winter morning when immediate warming nourishment is required I much prefer the fuss free nature of the Dutch pancake.  There is no standing over a fry pan endlessly flipping pancakes, simply pour the batter over a little caramelised fruit and pop into a piping hot oven.  Fifteen minutes later a perfectly puffed and gorgeously golden fruit studded pancake emerges ready to be devoured.

Todays incarnation of our fuss free pancake included caramelised banana and fresh strawberries and really was baby led weaning winter breakfast perfection.  The texture of the pancake is perfect for little hands to hold and nibble away on with ease and when served alongside fresh strawberries and a little yoghurt, this breakfast will have your little one satisfied all morning long.

To create this winter warming caramelised banana dutch pancake with fresh strawberries simply…

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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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raspberry & almond scones

raspberry & almond sconesraspberry & almond scones

Over the weekend we were lucky enough to escape to the beach for a much needed family vacay.

We spent the weekend laying in the sun, swimming in the ocean, collection seashells and building sandcastles.

Miss G. loved every moment.

beach

Especially the ocean.

Miss G. was infatuated with the clear blue waves and stood in awe as she watched the waves crash and wash over her teeny tiny feet nestled in the sand.

beachbeach

She loved the ocean so much we could only pry her away from the waters edge to refuel and enjoy a few summer snacks.

Nestled on a towel we munched away on the best summer snacks, wedges of fresh watermelon and refreshing cool salads scrunched into fresh golden bread rolls.

It was perfection.

beach

The moment we returned home we instantly longed for the beach.

So in the hope of cheering us up I decided to bake these lovely little raspberry and almond scones.

They did the trick.

The raspberry spiked dough is perfection.  Not only does the marbled raspberry add natural sweetness to the scone but it also helps the scones remain tender and moist.  And the almond meal is a gorgeous alternative to the usual all flour scone, it creates a gorgeous texture and deep almond flavour.  And rather than using sugar I decided to opt for a little honey instead (NOTE: honey is not suitable for children under the age of one, please use agave or maple syrup instead if your child is under the age of one).

To create these gorgeous raspberry and almond scones simply…

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wholesome apple & cinnamon breakfast cookies

wholesome apple & cinnamon breakfast cookieswholesome apple & cinnamon breakfast cookies

This morning we awoke to unseasonably cool, dark and drizzly weather.

With the sky blanketed in a thick layer of grey rain clouds there was little hope of our daily walk to the park.

Surrendering to this much welcomed change in weather, I decided we would spend the day cuddled up at home, playing, reading and baking these beautifully wholesome apple & cinnamon breakfast cookies.

wholesome apple & cinnamon breakfast cookies

This recipe came from the wonderful website of Teresa Cutter – The Healthy Chef.  Teresa has the most amazing knack for creating unbelievably delicious goodies out of pure, wholesome and totally good for you ingredients.  I have also made a batch of her gorgeous scones, you can find the recipe here.

These apple & cinnamon breakfast cookies are divine.

They’re sugar free, egg free, full of whole natural foods and are the perfect texture for little hands to pick up and nibble on with ease.  In terms of a baby led weaning snacks, these apple and cinnamon studded delights are pretty close to perfection.  Not only are they a fuss-free and non-messy snack (ideal for outings) they’re super simple to prepare and only require ten minutes of attention before being popped into the oven to bake to golden perfection.

The main alteration to Teresa’s recipe that I made was using the food processor to whip up the cookies rather than doing them by hand.  I find the processor binds the dough more thoroughly and makes the cookies easier to shape.  It’s also a huge time saver, ideal when you have an impatient 15 month old on your hands.

And these little darlings make the perfect addition to any lunch box.  I’ve stashed a few away in the deep freeze to add to Grace’s lunch box when we’re out and about over the next couple of weeks.

wholesome apple & cinnamon breakfast cookies

Although Miss G. waited quite patiently for the cookies to bake, as soon as the golden darlings emerged from the oven bringing with them the unmistakable fragrance of baked apple and cinnamon her patience all but vanished.

As I photographed the baked golden darlings she plucked a still warm cookie straight from the tray and nibbled away.

wholesome apple & cinnamon breakfast cookies

It wasn’t long until I did the same.

Fresh from the oven these cookies are perfection.  Golden and chewy with a soft, fluffy, sultana and dried apple studded centre they really are moorish.

To create this gorgeous batch of wholesome apple & cinnamon breakfast cookies simply…

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