wholemeal blueberry pikelets

wholemeal blueberry pikeletswholemeal blueberry pikelets

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…

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vegetable fritters

vegetable frittersvegetable fritters

I don’t think a week goes by without me frying up a batch of gorgeously golden vegetable fritters.  Easy for little hands to pick up and nibble on and jam packed with wonderfully nutritious vegetable, fritters make the perfect baby led weaning food, especially for blw beginners!

I also adore the fact that fritters freeze beautifully and last up to three months in the deep freeze.  When days go to the doghouse and I have no chance (or desire) to rustle up dinner I often pull out a few fritters from the freezer for a simple stress free supper.

This weeks batch is made up of sweet corn, carrot, zucchini, sweet potato and flavoured with a little lemon zest and fresh basil and they are delicious.

After stirring the batter together, I decided to add another egg and more flour to create a little more batter around the veggies.  This helps them to cook evenly and also makes the fritters easier to flip.  I recommend frying a ‘test’ fritter to begin with to check that you have the right consistency, i.e. the fritter holds shape.  If you’re having a little trouble simply add another egg and a further half cup of plain flour.  I also recommending cooking these fritters in a non stick frypan over low to medium heat.  A lower heat will ensure the fritter cooks evenly and through the middle without over browning on the outside.

I served these fritters alongside a very simple salad of tomato wedges and fresh basil leaves and the kids gobbled them up.

vegetable fritters

To create your own batch of easy peasy vege packed vegetable fritters simply…

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wholemeal apple muffins

wholemeal apple muffinswholemeal apple muffins

Both my little darlings must be going through growth spurts because they won’t stop eating.

So far this week they have devoured a batch of vegetable fritters (will post the easy peasy recipe next blog post), an entire roast chicken, a batch of breakfast cookies and have made quite the dent in this batch of gorgeously golden and wonderfully wholesome wholemeal apple muffins.

These muffins are not only delicious but contain no processed sugar (sweetened instead with a little maple syrup and cinnamon) and are a breeze to prepare, Miss G. and I had these apple studded babies in the oven in less than ten minutes.  These muffins are also loaded with fruit, the batter contains two diced apples plus another apple sliced thinly and nestled on top of each muffin.

Once baked I opted to store the muffins in the refrigerator as they contain so much fruit and have a much longer shelf life when kept cool.  I have also had great success freezing these muffins.  Simply wrap individual muffins, pop into a freezer safe container and stash in the deep freeze for up to three months.

Along with a little fresh fruit these apple loaded wholemeal muffins make the perfect baby led weaning breakfast or morning tea and are a great addition to any lunch box.

To create your own batch of wholemeal apple muffins simply…

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wholemeal carrot muffins

wholemeal carrot muffinswholemeal carrot muffins

It’s no secret Miss G. loves to cook and now that she fully understands her little brother enjoys her culinary creations too, she adores her time in the kitchen that little bit more.

Today, with Mr H. happily playing away on his play mat my budding little chef and I decided to stir together a super simple batch of wholemeal carrot muffins.

These muffins are not only delicious (and full of nutritional goodness) but couldn’t be simpler to bake.  Simply whisk together the wet ingredients, stir through the dry ingredients then gently fold through a couple of cups of gorgeously bright shredded carrot.  Once nestled in the oven these orange hued little darlings take just over 10 minutes to bake to golden gorgeousness and smell amazing thanks to our spice mix of cinnamon, nutmeg and ground ginger.

I also love the fact that we managed to make these muffins using no sugar.   Instead, the grated carrot adds most of the needed sweetness along with a little maple syrup.  Our gorgeous spice mix also did a lot to flavour the wholesome muffins.

Once baked and cooled, Mr H. was more than happy to tuck in.  Along with a few fresh strawberries the wholemeal carrot muffin quickly disappeared thanks to his very unique eating style.  I don’t quite remember Grace eating like this at his age but Mr H. loves to crumble the muffin and lick the crumbs off of his little hands.  It’s so cute to watch, the intense look on his face just melts my heart.

wholemeal carrot muffins

These muffins are also perfect to freeze.  Simply allow the muffins to cool to room temperature, wrap individual portions, pop into a freezer safe container and stash in the deep freeze for up to 3 months.  I often pop frozen muffins straight into our lunch box and by lunch time they are perfectly thawed and ready to enjoy.

To create your own batch of wholemeal carrot muffins simply…

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mini pea & pesto frittatas

mini pea & pesto frittatasmini pea & pesto frittatas

These mini pea & pesto frittatas are the perfect ‘go-to’ baby led weaning lunch or dinner recipe when you are low on time and energy.

They take mere moments to prepare and once nestled in the oven these little pea studded babies only take ten minutes or so to bake to golden gorgeousness.

I often bake a batch of these when dinner or lunch time has crept up and I am fresh out of ingredients and ideas of what to cook.

This recipe is also wonderful because its infinitely adaptable.  The peas can be replaced with pretty much any vegetable you have sitting in your refrigerator, I often use leftover roasted sweet potato and pumpkin which is just as delicious.  Thinly sliced asparagus is yummy too!

These mini frittatas also make a wonderful addition to any lunch box.  Chock full of vege and calcium rich cheese they are wonderfully nutritious and perfect for growing bodies.

I don’t recommend freezing these frittatas.  Once frozen and defrosted I find the frittatas texture changes to slightly rubbery and not very enjoyable.   That said, the zingy pesto and fresh basil add so much gorgeous flavour to the frittatas they vanish all too quickly.

To create a batch of these mini pea & pesto frittatas simply…

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savoury muffins

savoury muffinssavoury muffins

Wanting to cram a little more vege into Miss G. after a nasty tummy bug I decided a batch of savoury muffins hiding 3 cups of gorgeous vegetables and a little cheese were needed.

And these gorgeously golden vege flecked cheesy darlings are delightful.

The golden yellow crispy crust is the perfect contrast to the tender vege flecked crumb and the combination of the sweet vegetables with the tasty cheese creates the most wonderful flavour.  Miss G. gobbled hers up still warm from the oven along with a few sticks of cucumber and a couple of halved cherry tomatoes.

Instead of mixing the muffin batter together by hand, I opted instead to use my food processor.  Firstly the grating attachment makes light work of shredding the carrot, zucchini and cheese and the blade effortlessly pulses together the batter and further distributes the vege and cheese into the crumb which is perfect for those little ones that tend to eat around chunks of nutritional goodness in their food.

If you’re looking for a batch of muffins to freeze and pop into lunch boxes during the week, these babies freeze beautifully.  Simply wrap the individual muffins in a little cling film, pop into a freezer bag or container and stash in the deep freeze for up to 3 months.  I pop the frozen muffins into our lunch box and by the time lunch rolls around they are perfectly defrosted and ready to eat.  These muffins are also a great no-fuss less-mess eating option for when you’re out and about.

Also, for those little ones just beginning their baby led weaning journey the texture of these muffins is perfect.  The muffins are firm enough to withstand a tight grip yet soft enough to be easily eaten.  When Grace was this age I used to slice the muffin into quarters and she had no trouble picking up the pieces to devour.

To create these gorgeously golden savoury muffins chock full of vege simply…

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broccoli & cauliflower fritters

broccoli & cauliflower frittersbroccoli & cauliflower fritters

Happy New Year!!!

It feels so wonderful to be back in the kitchen after a beautiful, family filled, food fuelled Christmas break and today we are frying up another batch of fantastic fritters.

It’s no secret that Grace absolutely adores fritters.  Gosh, since beginning our blw journey I don’t think a week has gone by where I haven’t cooked up at least one batch of the gorgeously golden darlings.  She devours them and todays version chock full of broccoli and cauliflower were no different.

Although this recipe is quite simple, the few ingredients marry together beautifully to create a delicious, light and fluffy fritter perfect for little hands to pick up and nibble on with ease.

I also managed to sneak almost an entire head of broccoli and cauliflower into the batter, so these little babies are bursting with veggie goodness.

If your little one is just beginning their baby led weaning adventure, I can’t recommend this recipe enough.  These fritters are what I consider to be the perfect texture for beginners (soft enough to nibble on, yet firm enough not to be crushed by tiny grips) and their shape make them so easy to hold!  I also love to freeze left over fritters for another day, just wrap individual portions, pop into a freezer safe container and stash in the deep freeze for up to 3 months.

To create these gorgeously golden broccoli & cauliflower fritters simply…

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