Yesterday my sweet little helpers and I had the pleasure of spending the entire afternoon in the kitchen. Not only did we manage to make one gigantic mess but we stirred together these gorgeously golden raspberry and coconut cookies.
And I have to say these cookies are absolutely delicious. Chockfull of nutritional oats, shredded coconut and wholewheat flour and sweetened with a mix of rapadura sugar and maple syrup these little babies are not only delicious but a great little treat to pop into the lunch box. The original recipe called for 1 cup of rapadura (or coconut sugar) I cut this amount in half and only added a half cup of sugar to the dough but on tasting the cookies I think the sugar could be cut down further, so if you’re that way inclined please feel free to do so. 1/3 cup or even 1/4 cup of sugar would suffice. Also if your unable to find rapadura or coconut sugar, brown sugar can be used too.
Thankfully these cookies only take 10 or so minutes to bake to gorgeous goldenness, because as they bake the most gorgeous aromas of coconut, maple syrup and caramelised raspberries waft from the oven and certainly get tummies rumbling.
In terms of baby led weaning, the texture of these cookies makes them perfect for blw beginners as they are soft enough to nibble on with ease yet firm enough to withstand tight little grips. Mr H. smashed his way through one of the cookies, along side a fresh strawberry for afternoon tea.
Although I haven’t tested it myself I also imagine these cookies would freeze and thaw beautifully. So if you do go ahead and bake a batch please feel free to wrap the leftover cookies, pop into a freezer safe container and stash in the deep freeze for up to three months.
To create your own batch of raspberry coconut cookies simply…
I adore winter. It truly is my favourite season.
As the days shorten and the weather turns frosty there is nothing I love more than retreating home to spend long lazy afternoons nestled by the kitchen bench slow cooking beautiful cuts of meat or baking up a storm. Filling our home with hearty warming dishes during these frosty winter months delights me like no other. I treasure these precious moments with my little family and love nothing more than spending an evening snuggled under a warm cozy throw watching movies and sipping my favourite glass of red.
There is, however, one down side to my love and adoration of winter and that is the nasty colds and flus that always seem to come with it. The last two weeks have been hijacked by one very nasty flu and unfortunately my little babies felt the worst of it. After lots of cuddles, a little pain relief, plenty of rest and a good dose of pumpkin soup I am very happy to say we’re all well and truly on the mend.
That said, to ward off any future winter born bugs I’ve been incorporating plenty of fresh fruit and vegetables into our diets as well as a gorgeously green smoothie most mornings (I’ll be sharing our smoothie recipe next week). I’ve also made a conscious effort to incorporate as many healthy ingredients into our baking repertoire as well. My latest love is H2CoCo’s delicious organic virgin coconut oil. I’ve been using it in lieu of olive oil when I cook and have even managed to incorporate it into our baked goodies including these apricot pistachio quinoa bars and blueberry banana and chia loaf.
Today’s wholemeal lemon, ricotta and chia muffins also use the organic and 100% raw and natural oil. The coconut oil not only provides the muffins with gorgeous moisture to create a very tender crumb but gives the muffins a slight coconut flavour that works beautifully with the lemon and ricotta. The kids absolutely adored them for morning tea and gobbled up a muffin each along with a few sliced perfectly ripe strawberries.
To create your own batch of wholemeal lemon, ricotta & chia muffins simply…
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.
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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…
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.
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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…
Over the weekend we had the pleasure of escaping to an island paradise to watch my gorgeous little sister get married.
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…
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…