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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raspberry & pistachio loaf cake

raspberry & pistachio loaf cakeraspberry & pistachio loaf cake

I know I’ve been a little quiet lately, but I have the most wonderful excuse…

cutie pie

I’ve been busy baking this little cutie pie.

Although I did manage to post a few recipes during my pregnancy, constant morning sickness made cooking, photographing and writing about food pretty unbearable.

Now that I am feeling human once again, I am thrilled to be back in the kitchen alongside my lovely little helper to share more of our favourite baby led weaning recipes and today with our beautiful little man fast asleep Grace and I crept into the kitchen to put together this wonderful raspberry and pistachio loaf cake.

This pistachio flecked and raspberry studded gorgeously golden creation is delicious and thanks to the use of the food processor couldn’t be simpler to prepare. We had the cake nestled in the oven in less than ten minutes.  And Grace loved loved loved using the processor, anything with buttons!  If you do ever have trouble getting your little ones eating, my top tip is to get them involved in the cooking whenever possible.  Now that Grace is that little bit older she really loves spending time in the kitchen baking and preparing dinner most evenings.  And seeing her beam with pride when we sit down to eat is just lovely.   In fact her new favourite game is to name the ingredients as she quickly devours them and today was no exception.  As we sat down to morning tea with two slithers of loaf and a little fresh fruit, Miss G. recalled the ingredients giving her own unique pronunciation to most of them.

To create your own raspberry & pistachio 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 & apple oat crisp bars

strawberry & apple oat crisp barsstrawberry & apple oat crisp bars

Oh it feels so wonderful to be back in the kitchen and baking once again.

We’ve just experienced one of the most unbelievably crazy months.

Between teething molars, tummy bugs, trips to emergency (both Grace and I), the flu, spring cleaning, redecorating the house and a family beach vacay we have been completely out of our usual routine.

The good news is we made it through and today we’re back with these totally gorgeous strawberry and apple oat crisp bars.

These bars are amazing and come from one of my all-time favourite food blogs, Smitten Kitchen.  The moment these gorgeously golden fruit layered oat bars hit my inbox I knew Grace and I had to bake them.  They’re everything we look for in a morning tea snack; they’re chock full of oats and fruit, taste incredible and are the perfect portable snack.  We made a few adjustments to the original recipe (mostly in the method so that Grace could get involved in the baking) and we also swapped the rhubarb for apple.

These bars really are a breeze to prepare, Grace and I managed to get them into the oven in less than 10 minutes and only used one mixing bowl, which is great when you’re trying to clean with an eager 18 month old chasing you around the kitchen.

Once baked, I popped a couple of the crispy golden strawberry and apple strewn bars into the lunch box and Grace devoured them alongside a little fruit for her snack at the park this morning.

To create these gorgeous strawberry & apple oat crisp bars simply…

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lovely lemon loaf

lovely lemon loaflovely lemon loaf

Todays lovely lemon loaf really couldn’t be more simple.

It so simple that Miss G. and I managed to stir the batter together and have this heavenly loaf baking away in the oven in less than 10 minutes.

And the results though couldn’t be more sublime.

This gorgeously golden loaf is not only heady in lovely lemony scent but is chock full of wholesome, totally good for you ingredients; yoghurt, macadamia nut oil, agave syrup and wholemeal flour.

Along with a little fruit, this loaf makes the perfect baby led weaning morning or afternoon tea snack and is also the perfect addition to any lunch box.

To create this lovely lemon loaf simply…

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banana choc muffins

banana choc muffinsbanana choc muffins

Tummy bugs, teething and the sniffles.  Yep this pretty much sums up our life for the past couple of weeks.

Poor little Miss G. has seen it all.  Just as the little trooper managed to get over one ailment she was barraged with yet another.

Between the tears, runny noses, sore gums and high temps there were no real food opportunities to share.  Grace’s appetite all but vanished.  The only bits and pieces she managed to eat were butter on toast, a few crackers and a little fruit here and there.

Thankfully our bouncy, bubbly, full of beans bubba soon returned, along with a mammoth like appetite and I couldn’t have been happier.  After mentally calculating the number of meals she had missed I instantly hit the kitchen to stock up once again on her favourites meals and snacks and the first cab off the rank were these gorgeously dark banana choc muffins.

I adore this muffin recipe.  Not only is it sugar-free and chock full of wonderful banana , it truly is one of the simplest recipes around.  Grace and I managed to stir them together in less than 5.

And the results are sublime.  The banana strewn throughout the deep dark choc muffins is delicious.  Not only does it create a moist and tender crumb but the banana flavour works beautifully with the cocoa.  I’m also really digging the macadamia nut oil, it adds a rich buttery flavour and is jam packed with goodness.

To create your own batch of these gorgeously dark banana choc muffins simply…

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zucchini choc loaf

choc zucchini loaf

choc zucchini loaf

Miss G. is feeling much better.

Over the weekend her teething symptoms all but vanished and we were able to get in  plenty of giggles, play time and fun.

So with my bright, bubbly little bubby back in full force I pulled out this zucchini and choc loaf recipe I’ve been lusting after for quite some time and decided to have a little baking session with Grace this morning.

I have to say I absolutely adore this age.  Its seems Miss G. gets a little more cuter each and every day as well as more and more interested in the goings on around the house, particularly my cooking.

So with a cooking bench set up at the right height for her to stand at we got our bake on.

She watched and giggled as I cracked the eggs, chopped the chocolate and grated the zucchini and when I started to stir the dark, gleaming batter together she insisted on helping.  I have to say the cheeky grin of excitement she had as we popped the zucchini choc loaf into the oven completely melted my heart.

After a little nap Miss G. awoke to enjoy a small slice of the amazingly dark, rich zucchini studded loaf alongside a generous helping of her favourite strawberries.

To create your own gorgeously dark and chocolatey zucchini loaf simply…

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