mighty morning muffins

mighty morning muffinsmighty morning muffins

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…

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raspberry oat bars

raspberry oat barsraspberry oat bars

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…

raspberry oat bars

Begin by preheating your oven to 180 degrees celsius (350 F).  Line a square baking tin (20cm x 20cm) with baking paper and set aside.

raspberry oat bars

Place the milk, bananas, dates and vanilla extract into the bowl of a food processor and blitz until smooth.

raspberry oat barsraspberry oat bars

Add the oats, coconut, wholemeal flour, baking powder and cinnamon and pulse to combine.

raspberry oat barsraspberry oat bars

Place the batter into the prepared tin and use a spatula to smooth the top and press the batter into the corners.

raspberry oat barsraspberry oat bars

Sprinkle the raspberries over the bars and gently press them ever so slightly into the batter.

raspberry oat bars

Pop into the oven and bake for 20-25 minutes or until golden and set.

raspberry oat bars

Allow to cool for 5-10 minutes in the tin before placing on a wire rack to cool completely.

raspberry oat bars

Cut into 16 bars.

raspberry oat bars

Serve alongside a little fresh fruit for a lovely little morning or afternoon tea.  Enjoy x

raspberry oat bars

raspberry oat bars

makes 16 bars

not suitable to freeze, but I promise they will disappear long before the need to freeze

INGREDIENTS

1/3 cup milk

6 mejool dates, pitted

2 medium bananas

1 teaspoon vanilla extract

1 cup wholemeal plain flour

1 teaspoon baking powder

1 cup shredded (or decicated) unsweetened coconut

1 cup oats

1 teaspoon cinnamon, ground

1 cup raspberries, fresh or frozen

METHOD

Preheat oven to 180 degrees celsius (350 F) and line a 20cm x 20cm slice tin with baking paper.  Place the milk, dates, bananas and vanilla extract into the bowl of a food processor and blitz until smooth.  Add the flour, baking powder, coconut, oats and cinnamon and pulse to combine.  Pour the batter into the prepared tin and smooth with a rubber spatula.  Sprinkle the raspberries over the top and gently press them into the batter.  Bake for 20-25 minutes or until golden and set.  Allow to cool for 5 minutes or so in the tin before removing to cool completely on a wire rack.  Cut into 16 squares.  Enjoy x

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apricot coconut squares apricot coconut squares

raspberry swirl tea cakes raspberry swirl tea cakes

raspberry & almond scones raspberry & almond scones

 

zucchini pancakes w’ tomato & basil salad

zucchini pancakes w' caprese saladzucchini pancakes w' caprese salad

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…

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raspberry swirl teacakes

raspberry swirl tea cakesraspberry swirl tea cakes

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…

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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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