apricot & pistachio quinoa bars

apricot & pistachio quinoa barsapricot & pistachio quinoa bars

Earlier this week my lovely little helpers and I also managed to bake these gorgeously golden apricot and pistachio quinoa bars.

These bars are absolutely delicious and another adapted recipe I picked up from the gorgeous Donna Hay Magazine, Fresh and Light.  I am so happy I picked up this magazine, it has all of Donna’s usual stunning food styling plus an array of new, healthier ingredients that I am so delighted to have discovered.

These apricot and pistachio studded quinoa bars are made up of a few of my new found favourite ingredients like quinoa flakes, buckwheat flour and rice malt syrup and they couldn’t be simpler to prepare.  Simply toast the quinoa flakes, quinoa, coconut and almonds and mix these thoroughly with the rest of the lovely ingredients.  After a quick trip to the oven these bars a golden and set and once cooled ready to be cut into squares and served alongside a slice of apple or two for a lovely little snack.

Get better protection & a faster clean-up with a Little Chomps Messy Mealtime Smock

Get better protection & a faster clean-up with a Little Chomps Messy Mealtime Smock

Although Mr H. (nine months old) chomped through his bar containing crunchy pistachios and almonds with little issue I would only recommend serving these bars to little ones who are well versed in eating crunchy style muesli or oat bars.  I’ve served home made crunchy oat bars to Mr H. for the past couple of months so his eating style has developed to that of being able to chomp away on nuts strewn through bars quite easily.  If your little one isn’t yet up to eating nuts you may want to give these raspberry oat bars a try instead.

To create your own apricot & pistachio quinoa bars simply…

Continue reading

blueberry, banana & chia loaf

blueberry banana and chia loafblueberry banana and chia loaf

I’m so sorry for the short post but both my babies woke up sick this morning so I’m completely flustered managing runny noses, sniffles and awful sounding coughs.

This loaf however is gorgeous.  Using my new favourite ingredients buckwheat flour and coconut sugar the depth of flavour and texture of this banana and blueberry studded loaf is divine.  And although this loaf does take a good hour or so to bake to gorgeous goldenness the batter can be stirred together in mere moments and requires no heavy machinery just a trusty wooden spoon.

Say "yay!" to less washing with a Little Chomps Messy Mealtime Smock

Say “yay!” to less washing with a Little Chomps Messy Mealtime Smock

If you’re looking for a hearty, fruit filled, nutritional loaf to fill little bellies with this darling loaf is just for you.  Oh this recipe is also suitable to freeze, so feel free to stash surplus slices in the deep freeze!

Now, back to my sick little darlings.

Happy baking beautiful mama’s. X

To create your own lovely little blueberry banana and chia loaf simply…

Continue reading

jam drop cookies

jam drop cookiesjam drop cookies

These gorgeously golden jam drop cookies are absolutely delicious thanks to my new found love, buckwheat flour.

Buckwheat flour is rich and nutty and creates the most wonderfully textured cookies.  And despite its name, buckwheat flour doesn’t actually contain any wheat, making it a wonderful gluten free flour alternative.  Buckwheat flour can be found at some major supermarkets or most health food stores.

I also love these cookies because the dough comes together in mere moments.  It’s as simple as popping all of the ingredients into a big bowl and giving it all a good mix.  Miss G. had the best fun stirring these babies together and enjoyed rolling them into little balls even more.  I did however take over once the jam had to be added to the centre of each cookie as my lovely little helper was hell bent on emptying the entire blueberry jam jar onto one cookie.

The texture of these jam drop cookies make them perfect for baby led weaning beginners.  And although they have the most wonderful crunchy outer layer, the inside of the cookie is tender enough to be gnawed on without breaking up too badly.  My little Harry had the best fun devouring his for morning tea alongside a few slices of apple.

Being free of refined sugar, eggs and gluten these jam drop cookies also make the perfect addition to any lunch box.

Unfortunately I haven’t had the opportunity to test whether these cookies freeze well, they disappeared way too quickly but given the texture and ingredients I imagine they would freeze and defrost with little issues.

To create your own batch of gorgeously golden jam drop cookies simply…

Continue reading

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…

Continue reading

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…

Continue reading

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…

Continue reading

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…

Continue reading