Miss G. and I did a little messing about in the kitchen yesterday afternoon and came up with these gorgeous apricot coconut squares.
The flavours were definitely inspired by last weeks apricot coconut breakfast cookies. Grace enjoyed the breakfast cookies so much I just had to find another recipe to weave apricot and coconut into and these bars were just the place.
These little darlings are chock full of natural goodness and are a simple mix of bananas, oats, dates, natural peanut butter, maple syrup, vanilla bean paste and of course apricot and coconut. Pictured below are flaked almonds, however I decided to leave them out of the batter and replace instead with extra shredded coconut. Doing so created a much more friendly baby led weaning texture and these squares are suitable for bubs approximately 8 months and older. Younger bubs may find the dried apricot a little too challenging.
Thanks to the food processor the apricot and coconut studded batter comes together in just moments and can be baking away to golden perfection in less than 10 minutes. Grace really enjoyed making these bars and made sure she was in charge of measuring the ingredients, popping them into the processor and of course turning the processor on (her favourite thing to do in the kitchen). She also managed to flatten the dough into our prepared baking tin thanks to her pint sized rubber spatula.
Once the squares had baked to golden perfection and cooled we stirred together a little melted white chocolate with greek yoghurt and vanilla bean paste to create a luscious drizzle to adorn the cooled squares with.
Along with a few fresh strawberries these apricot coconut squares make the perfect baby led weaning morning or afternoon tea snack.
To make your own batch of apricot coconut squares simply…
Miss G. and I did a little baking yesterday and came up with these gorgeously golden darlings and I am so excited to share the recipe.
Not only are these babies chock full of apricot, coconut and oats but are sugar free and can be whipped up and nestled in the oven baking to golden perfection in less than 10 minutes. And the flavour of these cookies is amazing, the vanilla bean paste and maple syrup work so beautifully with the oats to create the most incredible baby led weaning breakfast.
We ate these for breakfast this morning, along with a little fresh fig but these breakfast cookies would make the perfect addition to any lunch box and make the perfect on-the-go snack. There not too messy either which is great for when you’re out and about.
Although I haven’t tried to freeze these cookies (they disappear way too quickly) I do think they would freeze beautifully. Simply wrap individual portions, pop into a freezer container and stash in the deep freeze for up to 3 months.
If your little one is just beginning their baby led weaning adventure these cookies may be a little ambitious and the slightly crumbly texture may be a little too challenging. However from approximately 8 months onwards your little one should be fine with these cookies.
To create these easy peasy apricot coconut breakfast cookies simply…
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…
With a busier than usual weekend coming up, this morning we decided to get a little uncharacteristically organised and prepare a few lovely little snacks for the lunch box to keep us satisfied whilst on the road.
Along with an easy peasy batch of blueberry muffins and sweet corn fritters, Grace and I stirred together this gorgeously simple batch of cranberry pecan oat bars.
I love these cranberry pecan oat bars. Not only are they sugar free and chock full of amazingly nutritious bananas, dates, oats, cranberries, coconut and pecans but they couldn’t be simpler to prepare thanks to the muscle of a food processor. Miss G. and I were easily able to whip these bars up and have them baking away in the oven in less than 10 minutes.
And these gorgeously golden bars make the perfect baby led weaning snack. They are firm enough to withstand tight little grips whilst soft enough for little mouths to nibble on with ease. Grace had no trouble demolishing the chopped pecans strewn throughout the bars, however if you think your little one isn’t yet up to the task simply leave them out.
To create these gorgeous cranberry pecan oat bars simply…
How do you know your baby is finished eating?
This can be one of the trickiest parts of baby led weaning and a question I get asked a lot.
Each baby has their own unique way of letting mummy and daddy know she’s done but I thought I’d share the cues Miss G. gives me in the hope they’ll help you better understand your little ones signals.
Usually I know Miss G. is finished eating when she:
- begins to look bored
- stops ferrying food to mouth and instead plays with her food
- starts to squish food and mash it into her high chair tray
- looks me directly in the eye, throws food & then giggles (my personal favourite)
- places food into her nappy
- generally pushes food away from her
- uses her arms to sweep food across her high chair tray
- attempts to climb out of her high chair
- interested in absolutely everything other than what’s on her high chair tray
- and when offered a little more food simply shakes her head
Learning your little ones cues can be difficult but over time it does get easier. If you’re still unsure as to whether your little one is finished I’ve found the best thing to do is offer a little more food, usually a new flavour and see how they respond.
Now onto today’s cookies.
Still obsessed with last weeks easy peasy banana oat cookies today I decided to whip up a batch of oat chocolate chip cookies.
These little beauties are chock full of oats, coconut, dark chocolate chips and are flavoured with a little maple syrup and vanilla.
And this cookie dough couldn’t be simpler to prepare, just pop all of the ingredients into a bowl and mix with your hands, squishing and squeezing to create a soft sticky texture. Once the dough has rested for 5 minutes or so (just until the oats a lovely and soft), add the dark chocolate chips, shape into rounds and pop into the oven to bake until golden and delicious.
To create your own batch of oat chocolate chip cookies simply…
Over the weekend we cooked a simple roast pumpkin & feta pasta salad.
Whilst preparing our gorgeously bright orange organic pumpkin I decide to chop a little extra to pop into a batch of scones for our sunday morning brunch.
Usually my scone dough is based on the classic butter/flour/sugar combination but thanks to last weeks banana oat cookie recipe I am now inspired to explore healthier versions of my beloved baking favourites.
So with Miss G. tucked into bed sound asleep I took a much needed mummy moment, poured a glass of wine, sunk into the lounge and flicked through my ipad in search of a little clean eating inspiration. It didn’t take long for me to find this pumpkin scone recipe thanks to the gorgeous site The Healthy Chef – Teresa Cutter. Teresa is a qualified chef and nutritionist and I was in awe scanning through her collection of healthy yet utterly delicious recipes, so many of which, with a few little tweaks, will make fantastic additions to my baby led weaning repertoire. Teresa also offers nutritional advice along with each recipe which is fantastic for a nutritional novice like me.
The next morning I was so excited to pull out our gorgeously roasted pumpkin to stir together these lovely little scones which couldn’t have been easier. Simply combine the dry ingredients in one bowl, the wet ingredients in another and mix them together to form a dough. Cut into rounds, pop on a baking tray and bake for 20 minutes or so. Easy peasy.
For our sunday morning brunch we all sat together on the sun drenched balcony to enjoy our pumpkin scones. Miss G. enjoyed hers alongside wedges of apple whilst daddy smothered his with lashings of butter and maple syrup undoing all of the nutritional value I’m sure. What’s the saying…you can lead a horse to water but you can’t make him drink?
To create a lovely little batch of gorgeously healthy pumpkin scones simply…
One of my gorgeous friends was lovely enough to share this unbelievably simple and completely delicious banana oat cookie recipe.
Using only three ingredients; banana, oats and cinnamon, these gorgeous cookies are not only simple to prepare but super duper healthy.
I really wanted to share this recipe because I’ve received quite a few requests from mama’s looking for easy-to-eat, non-messy snacks for bubs on-the-go and these lovely little cookies are just that! Chock full of banana and oats these cookies are a fabulously healthy snack to be nestled in the lunchbox.
I am also really excited about these cookies because they’re infinitely adaptable. I can’t wait to get creative and whip up batches with sultanas, coconut, dried apricots or perhaps a few cheeky chocolate chips.
To create these lovely little banana oat babies simply…