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…
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…
These wholemeal blueberry studded pikelets are absolutely delicious and made even more amazing when smothered in our homemade blueberry sauce.
I decided to whip these up for the kids morning tea early Tuesday morning as it was a little too cool for our usual morning walk and let’s just say the natives were getting restless.
Whenever I’m out of ideas to keep the kids happily entertained I always retreat to the kitchen. With Grace perched on the kitchen bench and Harry nestled beside in his high chair they are happily entertained stirring, mixing, cracking eggs and baking for an hour or so.
These blueberry pikelets with blueberry sauce were a huge hit. Not only did they keep the kids entertained whilst we stirred and cooked the blueberry studded batter but they gobbled them up ferociously once just cool enough.
The combination of the yoghurt and wholemeal flour in this recipe creates the most lovely and tender pikelets. This lovely texture however can make the pikelets a little more tricky to flip. My advice is to cook the pikelets over a low-medium heat and to cook them nice and slowly. Once bubbles start to appear on the surface of the pikelet it means the pikelet has started to cook throughout the centre and is ready to be gently flipped. I made flipping a little easier on myself by not overloading the pan, spacing the pikelets 3-4 centimetres apart and by using my trusty metal spatula.
Our blueberry sauce was a last minute idea I had and I have to say I’m glad that we went to the effort. Not that I can really call it an effort. We simply popped the blueberries, maple syrup and a dash of water into a saucepan and cooked over medium heat for a few minutes, just until the sauce had thickened slightly. Once cooled, I drizzle and swirled the blueberry sauce through a pot of thick and creamy greek yoghurt and topped each pikelet with a dollop. The kids gobbled them up and even asked for more.
These recipe yields approximately 24 pikelets so I decided to divide the cooked pikelets into two and freeze half. To freeze, simply wrap individual portions (2 pikelets in each) in a little clingfilm, pop into a freezer safe container and stash in the freezer. The pikelets will be fine nestled away in the deep freeze for up to 3 months. To defrost, I simple remove them from the freezer, allow to thaw and if needed pop them in the microwave for 15 seconds or so just to reheat. I find packing a lunch box so much easier with a freezer full of homemade baked goodness.
If your little one is just beginning their baby led weaning journey pikelets are a great recipe to begin with. Not only are they made with wholemeal flour and contain very little sugar (if you wish, please feel free to replace the brown sugar with equal amounts of maple syrup) but they’re also chockfull of fruit and the perfect shape and texture for blw beginners.
To create your own batch of blueberry spiked wholemeal pikelets simply…
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…
We officially kicked off our Easter baking yesterday with these gorgeous and very simple choc cross scones.
Chockfull of plump sultanas and apricots and scented with cinnamon these Easter inspired scones are not only delicious but are far less labour intensive than traditional hot cross buns. With the help of my favourite piece of kitchen gadgetry, the food processor, these scones came together almost effortlessly and in the matter of mere moments.
Once the dough was ready Miss G. had the best fun patting and shaping the sultana flecked dough and spent a good ten minutes giggling whilst cutting out the scones with our pastry cutter.
Once nestled in the oven the scones baked to gorgeous goldenness and filled the house with the sweetest scent of Easter.
Whilst the scones cooled, Miss G. and I melted a little dark chocolate to adorn the scones with the traditional Easter cross. I can’t say how proud she was standing over admiring the choc cross scones but I think this picture says it all…
To create your own batch of easy peasy choc cross scones simply…