Veggie Pesto Pinwheels November 26 2019, 0 Comments

Carrot Cake Flapjacks October 14 2019, 0 Comments

I love carrot cake and I love flapjacks so why not combine the two? The Oats keep little ones fuller for longer and the carrot and sunflower seeds add nutrition to this yummy twist on a flapjack.

300g Porridge Oats
130g Carrots grated (1 large or 2 medium)
160g butter chopped up
80g Soft Brown Sugar
80g Golden Syrup
40g raisins (chopped up a bit smaller)
50g Sunflower seeds
1/4 tsp Ground Cinnamon
1/8 tsp nutmeg
5g Chia Seeds to sprinkle on top

Pre-heat the oven to 150 degrees and select a rectangular or square baking tray with a liner. I used a reusable liner but greasproof paper can also be used.

Place the Butter in a pan and gently warm until it's all melted. At this point use a little of the butter to coat the baking tray liner you are using. 

Add the sugar and the Syrup to the pan and stir well. Once all has turned to liquid take the pan off the heat and gradually add all the remaining ingredients (minus the chia seeds). Ensure everything gets coated and mixed in well before transferring the mixture to the baking tray.

Flatten the mixture and if you like add a sprinkling of chia seeds on top. Bake at 150 degrees for around 30 minutes until it just starts to go golden brown at the edges. I like them to be a bit moist inside too so be careful not to overcook.

Remove from the oven and allow to cool before attempting to cut the flapjacks.

I cut mine into 24 pieces which worked out to be a good amount for a snack for the kids.

Enjoy!

Seeded flapjacks September 04 2019, 0 Comments

Flapjacks are loved by my children but they always want the shop bought ones rather than Mummys healthy versions so this weekend I gave in and made proper sugar filled flapjacks with sugar and Golden syrup but I also added some extra seeds to add a little extra goodness without really changing the taste. The kids loved helping to make these and they still work out as having kess sugar than the shop bought ones and definitely less packaging!

300g Porridge Oats
175g butter chopped up
100g Soft Brown Sugar
100g Golden Syrup
50g Sunflower seeds
25g Chia Seeds + extra spoonful for sprinkling on top

Pre-heat the oven to 150 degrees and select a rectangular or square baking tray with a liner. I used a reusable liner but greasproof paper can also be used.

Place the Butter in a pan and gently warm until it's all melted. At this point use a little of the butter to coat the baking tray liner you are using. 

Add the sugar and the Syrup to the pan and stir well. Once all has turned to liquid take the pan off the heat and gradually add the oats and seeds. Ensure the oats are all coated and seeds have been mixed in well before transferring the mixture to the baking tray.

Flatten the mixture and if you like add a sprinkling of chia seeds on top. Bake at 150 degrees for around 35 minutes until golden brown at the edges. I like them to be a bit moist inside too so be careful not to overcook.

Remove from the oven and allow to cool before attempting to cut the flapjacks.

I cut mine into 24 pieces which worked out to be a good amount for a snack for the kids.

Enjoy!

Courgette & Carrot cheesy muffins August 25 2019, 0 Comments

These savoury muffins are delicious straight from the oven but are also great cold. You can add them to lunchboxes, have them for breakfast or a snack.

Heat the oven to 180 Degrees and rub oil into a 12 hole muffin tin.

In a large bowl mix together the grated Courgette, Carrot, Cheese and Self raising flour until the vegetables and cheese are all coated in flour.

In a smaller bowl beat the egg until smooth and then add the milk and black pepper. Mix together and then add to the liquid to the larger bowl.

Stir everything together gently until any dry patches have disappeared. 

Spoon the mixture into the muffin tray and fill all 12 holes evenly.

Place the trays in the oven for 22-25 minutes. Check on them from around 15  minutes to be sure they are browning evenly, turn the tray if necessary.

leave to cool a little before using a knife to help release the muffins from the tin.

Enjoy!

Fruit roll up August 22 2019, 0 Comments

Eating a yoyo or fruit winder is the only way that my son will eat berries. It's a sensory issue for him rather than the taste. I'm not happy about the waste that these products create so I wanted to make my own version especially whilst there's lots of free fruit around for the picking.

This recipe takes quite a long time due to the low temperature it's baked at. you are basically dehydrating the fruit. They also come out thinner and more chewy than a shop bought yoyo but they are very tasty.

I personally wouldn't recommend them for under 2 years.Also ensure that you keep serving and eating the whole berries in their natural form as much as you can.

200g Blackberries and/or Raspberries (frozen is also good)

1 apple peeled, cored and chopped

1 pear peeled, top and bottom removed, chopped

squeeze of lemon juice

Pop all the fruit into a blender and blend until it's a smooth puree. If your little one is averse to the seeds, strain the puree at this point but just try to remove the larger seeds and not all the fibre.

Pour the puree into a saucepan and simmer for around 30 minutes until reduced to a thicker consistency. Allow to cool a little before pouring the mixture onto a baking mat on a baking tray. Place the tray in the oven at 120 degrees for around 2 hours or until the baked puree is dry and not tacky to the touch.

Check on the fruit after half an hour or so to check the edges aren't browning. If they start to discolour reduce the heat to 100 degrees.

After 2 hours turn the oven off and leave the tray in the oven for a while longer if the fruit sheet doesn't come away easily from the mat. Flip the fruit sheet and baking mat over and attempt to peel the whole mat off the fruit carefully. If it sticks, pop it back in the oven for a bit longer.

Roll up the sheet of fruit and cut up. I used scissors as I found it gave a cleaner cut than a knife.

Enjoy!

Baked Spanish Omelette muffins July 26 2019, 0 Comments

I lived in Spain for a while and loved the Spanish omelette. I've tried a few times to replicate it the traditional way but instead I have settled on these baked versions made in a muffin tin.

These are lovely served warm for a meal or served cold for a lunchbox or picnic. You could also add chorizo, ham, red pepper, bacon, asparagus or even peas!

Olive oil

1 large peeled potato cut into 6-8 chunks (waxy variety or new potatoes are also good)

1 small onion quartered and then sliced finely 

3 eggs lightly beaten

small handful of spinach chopped

grated cheese (optional)

A few flat leaf parsley leaves chopped

Pinch of ground black pepper

Preheat the oven to 180c. Oil the muffin tins (6 individuals for these ingredients) and place in the oven to warm.

Heat a tsp of oil in a frying pan and add the onion and fry gently until soft. Don't allow to brown too much.

Bring a pan of water to the boil and add the potato. Allow to simmer for 10-12 minutes until it's is not quite cooked.

Drain the pan and allow the potatoes to cool a little. Once they are cool enough to handle slice the potato into 5mm sections.

Take out the muffin tin and layer the potato, onion and spinach in the 6 oiled muffin tins. Add the pepper to the beaten egg and then pour the mixture equally into each tin and sprinkle with the chopped parsley.

Add the grated cheese on top if you like ( I really like it)

Cook in the oven at 180 degrees for around 20 minutes or until golden brown.

Enjoy!!

Pineapple, Mango, cucumber, spinach and avocado smoothie July 25 2019, 0 Comments

This refreshing smoothie is a beautiful light green coloured smoothie bursting with Vitamins so a great option if your little ones don’t like a really dark green smoothie. The pineapple keeps it refreshing and tropical!  A good source of dietary fibre, healthy fats and Vitamin C.  It tastes delicious too! 

Ingredients:

150g Pineapple chunks (fresh or frozen)

100g Mango flesh (fresh or frozen)

1 handful of spinach

1/2 small avocado (1/4 large)

6-8 cm chunk cucumber (skin on)

40-60ml liquid (I used a splash of apple juice and a splash of water)

Optional Extras:

1 tsp chia seeds

Method:

Place all the ingredients into the blender and blend until smooth. 

The above ingredients will make approximately 3 servings in our 140ml pouches or 2 servings in our 200ml pouches.

Great for adults and kids!!

Veggie Packed Sausage Rolls December 05 2018, 0 Comments

These have become a firm favourite in my house after discovering the recipe from My Fussy Eater. I tweaked the recipe slightly to include red onion rather than garlic as I didn't have any on the house and it's stuck! I also roughly blend our veggies before mixing with the sausage meat. These are just simply delicious and feel so much lighter than our average sausage roll. I urge you to give them a go!!

1 tsp oil

1 medium courgette (zucchini), grated

1 large carrot, grated

1 small red onion, finely chopped

350g sausage meat (remove skin if using sausages)

Pinch of dried sage

Pinch of black pepper

1 sheet ready rolled puff pastry

1 egg, beaten

Preheat the oven to 200c and line a baking tray with greaseproof paper.

Heat the oil in a frying pan and add the onion and fry for a minute and then add in the grated courgette and grated carrot. Cook on a low heat until the vegetables have softened for about 4 minutes. Don’t let them brown.

If liquid has separated from the veggies, pour this away and then blend the vegetables roughly with a stick blender if you have visible veggie averse kids. Feel free to leave as they are if you prefer.

Once cooled a little mix the veggie mixture with the sausage meat, sage and pepper. Ensure it's fully mixed through.

Take the sheet of puffed pastry and cut it in half length ways so that you have two rectangle shaped pieces. Divide the sausage meat mixture into two and spread each piece down the middle of the pastry sheets, leaving a gap of about 1cm either side and add some egg wash to help seal.

If you fancy making large sausage rolls cut the sheet in half the other way and spread a thick layer of sausage meat for a deep filled roll.

Roll the pastry over the sausage meat mixture so that the two edges meet. Press down with a fork to seal it.

Cut the sausage rolls into whatever size you like. Place the sausage rolls onto the baking sheet and egg wash over the tops.

Cook in the oven for 25-35 minutes (time will depend on the size of the sausage rolls so be sure to check them often from 20 minutes) until golden brown and cooked through.

Cherry yogurt smoothie April 05 2018, 0 Comments

I love having frozen fruit in the freezer to make smoothies whenever I want and it saves so much waste too. 

Ingredients:

12 frozen cherries
2-3 strawberries (fresh or frozen)
10-12 blueberries
100g natural yogurt

squeeze of lime

Optional Extras:
1 tsp chia seeds

Method:

Place all the ingredients into the blender and blend until smooth. 

The above ingredients will make approximately 2 servings in our 140ml pouches 

Great for adults and kids!!

Carrot and Courgette Cheesy Bites April 04 2018, 1 Comment

These tasty cheesy bites are brilliant for a snack or for lunch or even breakfast. Perfect for weaning, toddlers or even older children.

Ingredients - makes 12-16

2 large eggs beaten

200g grated carrot and courgette (total weight)

100ml water

80g Mature Cheddar Cheese

80g Oat Flour (or blitz 80g of oats)

Making the Bites

preheat the oven to 180 degrees C

Add the grated veg into a microwaveable bowl with 100ml of water. Add a plate on top and microwave on full power for 3 minutes.

Drain the vegetables and allow them to cool a little then place them in the center of a clean cloth. Squeeze the water out so the vegetables are quite dry.

Mix all the ingredients together in another bowl and then spoon onto a baking sheet on a baking tray and press down to create little patties. You can also use a cookie cutter to help create shapes. The mixture doesn't spread much.

Bake for 12-16 minutes until the edges are crispy

These will keep in the fridge for 48 hours or you can freeze once cooled.

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No Sugar Fluffy Pancakes February 13 2018, 0 Comments

This is my go to pancake recipe to make lovely fluffy no sugar pancakes for the kids. I am happy to eat these as they are or with fruit and maple syrup on top. I like using Greek yogurt in pancakes and can't help but throw in a few Chia seeds to boot!

Ingredients

1 large egg

110g self raising flour

1/2 tsp baking powder

75g greek yogurt or natural yogurt

75ml semi skimmed milk (or other milk)

1 tsp chia seeds (optional)

1 pinch salt (optional)

10ml olive oil + more for the pan

Making pancakes

Add all of the ingredients into a bowl and use a hand blender to mix together. Allow the mixture to sit for 15-20 minutes if you can. It should be quite a think mixture.Pop a frying pan on a medium heat and add a small dribble of oil. Use a brush or kitchen roll to spread it around the pan or use an oil spray if you prefer.

Once the oil is hot enough, pour or spoon some of the mixture into the pan. I like them small. cook until the underside is golden brown and the top stars to bubble a little and then flip over to cook the other side until it's also golden brown. You can also make mini sized pancakes to take out as snacks in our reusable snack bags.

Serve with fruit, maple syrup, lemon & sugar or your favourite spread! My daughter loves jam on hers! 

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Healthier Chocolate mini muffins January 26 2018, 0 Comments

These are super healthy Chocolate muffins. They are NOT sugar free as where's the fun in that! They are a cake after all but they do contain a good chunk of avocado and some Omega 3 rich Quinoa Flour. 

Muffin Ingredients - makes 12-16

2 large eggs

1 weetabix

1 medium avocado (flesh only obvs)

1 tbsp olive oil

60g Quinoa Flour*

60g Self Raising Flour**

2 and a half tbsp cocoa (just do 2 if you don't want it quite so dark)

4 tbsp honey (60ml)

2 tbp Sugar 

1 tsp baking powder

1/2 tsp bicarb of soda

1/4 tsp vanilla extract

chocolate chips - I used some milk chocolate ones to contrast with the darker cake.

*this should work with other flours too. I really wanted to use Quinoa flour due to it's Omega 3 and protein content. 

**replace self raising flour with another flour to make these Gluten free. My first attempt was all Quinoa flour and they didn't raise as much but I will try this again and update!

Making the Muffins

preheat the oven to 180 degrees C

Throw everything apart from the choc chips into a large bowl and then mix together with a hand whisk or pop it in the food processor.

Line a cupcake tin with paper cake cases and spoon in the cake mix. Add a few choc chips on the top of each

Bake for 15-20 minutes

How long these stay fresh for or if they freeze well hasn't yet been tested. They keep being eaten before I can test. Do let me know what you think!!! 

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