mango coconut scones

mango coconut sconesmango coconut scones

I was so happy to guest post on the gorgeous children’s clothing site Sapling Child last week.  I shared one of my all time favourite baby led weaning recipes, pea & ricotta fritters.  You can find the easy peasy and oh so delish recipe here.

Other than that my day have pretty much been a whole lot of this…

happy days

Just enjoying watching these two play.

Miss G. and I did however manage to bake a gorgeous batch of mango coconut scones yesterday and I am so thrilled to be sharing the recipe.  Not only are these little babies jam packed with mango and coconut goodness but they’re so so so simple to prepare and are unbelievably delicious.  With the help of the food processor I promise you can have these darlings baking away to golden perfection in the oven in less than ten minutes.

And these scones are not only the perfect shape and texture for baby led weaning beginners but are a wonderful addition to any toddlers lunch box.

Happy cooking x

To create your own batch of mango coconut scones simply…

mango coconut sconesmango coconut scones

Begin by preheating your oven to 170 degrees celsius (340F).  Place the flour, baking powder, coconut, brown sugar and butter into the large bowl of a food processor and pulse to combine.

mango coconut sconesmango coconut scones

Add the milk, mango and vanilla and pulse to combine.

mango coconut sconesmango coconut scones

Tumble the mango flecked dough onto a floured board and flatten to approximately 2 centimetres thick.  Use a scone cutter or glass (dipped in flour to stop sticking) to cut out your scones.  Push together scraps and continue to cut out scones until all the dough is finished.  This recipe makes approximately 12 scones, depending on the size of your cutter/glass.

mango coconut scones

Pop onto a large oven tray lined with baking paper and brush each scone with a little milk and a sprinkle of coconut.  Pop into the oven for 18-20 minutes or until cooked when tested with a skewer.

mango coconut scones

Remove from the oven and allow to cool on a wire rack.

mango coconut scones

Serve the scones alongside a little natural yoghurt and fresh mango for a gorgeous baby led weaning breakfast.

mango coconut scones

mango coconut scones

INGREDIENTS

2 cups plain flour

2 1/2 teaspoons baking powder

1 cup shredded coconut, plus extra to sprinkle

1/2 cup brown sugar

75 grams butter, cubed

1/2 cup milk, plus extra to brush

1 teaspoon vanilla

1 cup mango, diced

METHOD

Preheat oven to 170 degrees celsius (340 F).  In the large bowl of a food processor place the flour, baking powder, coconut, brown sugar and butter and pulse to combine.  Add the milk, vanilla and mango and pulse until a dough is formed.  (If the dough is a little dry simply add a little more milk.  If the dough is a little too moist add a little extra flour).

Tumble the dough onto a floured board and form a disc about 2 centimetres thick.  Use a scone cutter or glass (dipped in flour) to cut out the scones.  Push together dough scraps and continue cutting until no dough remains.  Pop the scones onto an oven tray lined with baking paper and brush with a little milk and sprinkle with coconut.  Pop into the oven for 18-20 minutes or until cooked when tested with a skewer.  Cool completely on a wire rack.  Enjoy x

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pumpkin choc pancakes

pumpkin choc pancakespumpkin choc pancakes

With Halloween {& Miss G.’s birthday} just around the corner we decided to get into the spooky spirit this morning and create a gorgeous batch of pancakes spiked with cinnamon roasted pumpkin and deep dark choc chips.

And these orange hued choc studded babies are delicious.

Since our baby led weaning journey began I have created so many incarnations of pancakes/pikelets/hotcakes.  Why?  Because they’re so simple to prepare and the shape and texture of pancakes are perfect for little hands to grip and nibble on with ease, especially for beginners.  A batch of fruit laden pancakes make the ultimate fuss-free blw breakfast, lunch box addition or on-the-go snack and they also keep wonderfully in the deep freeze!

Todays pancakes are really all about the pumpkin.  Rather than boiling or steaming, I decided to smother the pumpkin in cinnamon and roast until gorgeously golden and amazingly sweet.  And once pureed the intensely sweet pumpkin added so much natural sweetness to the batter there was very little need for sugar other than a little drizzle or two of maple syrup.

But I did decide to add dark chocolate chips to the batter because what would Halloween be without a little naughty treat.   And I’m so glad I did because the warm gooey pockets of melted dark chocolate are divine and were a huge hit with Miss G.  So much so, she was fishing them out of the batter before we’d even had a chance to cook them.

To create your own halloween inspired pumpkin choc pancakes simply…

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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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cranberry pecan oat bars

cranberry pecan oat barscranberry pecan oat bars

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…

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lime & coconut loaf

lime & coconut loaflime & coconut loaf

Grace is now officially 15 months old!

YIPPEE!!!

The days of constant napping, seemingly never-ending milk feeds, long sleepless nights and new born cries are long gone and I absolutely adore the lovely little adventures we now share.

Don’t get me wrong, I miss those precious newborn snuggles but watching your little one grow into a bright, bubbly and very inquisitive teeny tiny human being is just wonderful.  At times stressful, very stressful but mostly wonderful.

Lately, trips to the state library have become a lovely little weekly ritual of ours and we both cherish the day out.

Miss G.

Miss G. spends the morning painting, drawing, colouring, reading, singing, clapping and playing games with the other children.

There is always so much for her to do by the time we head home she is absolutely exhausted.

Miss G.

But just before she’s almost tuckered out Miss G. and I head to our favourite grassy spot next to the river to sit on our blanket and nibble on the goodies I’ve popped into the lunch box.

Today, along with fresh rockmelon slices and a yoghurt cup I added a couple of slices of this heavenly lime and coconut loaf.

WOW.

Chock full of zesty fragrant lime and shredded coconut this loaf is divine and couldn’t be simpler to prepare.  This gorgeous batter takes no more than a few minutes to stir together and after a quick trip to the oven the gorgeously golden loaf emerges smelling of sweet summer lime and coconut goodness.

To create this heavenly lime and coconut studded loaf simply…

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