Cheesy Spinach Tots 

Super yummy Cheesy Spinach Tots! 

I promise you even your fussy eaters will like them! At least my ones did. They would be perfect for lunchboxes or food on the go when you are out and about. 

Suitable for BLW babies from 7-8m+ providing no egg and dairy allergies . 

Health Facts – Did you know all this about spinach? I didn’t and thought it’s a good one to share with you. 

Spinach is available all year round but is in season during the spring (March – June). It is well known for its nutritional qualities and has always been regarded as a plant with remarkable abilities to restore energy, increase vitality and improve the quality of the blood. There are sound reasons why spinach would produce such results, primarily the fact that it is rich in iron. Iron plays a central role in the function of red blood cells which help in transporting oxygen around the body, in energy production and DNA synthesis. Spinach is also an excellent source of vitamin K, vitamin A, vitamin C and folic acid as well as being a good source of manganese, magnesium, iron and vitamin B2. Vitamin K is important for maintaining bone health and it is difficult to find vegetables richer in vitamin K than spinach.

Source: http://www.bbcgoodfood.com

Ingredients

  • 150gr fresh spinach leaves
  • 2 medium carrots (grated or blitz in the food processor)
  • 1 small onion (finely chopped)
  • 1/2 cup breadcrumbs
  • 1/2 cup grated cheese of your choice (I used cheddar)
  • 2 eggs .
  • a pinch of pink salt (avoid for babies under 12m old).

Method

  1. Preheat the oven to 200°C. Line a baking sheet over the baking tray and spray / brush all over with olive oil.
  2. Wash the spinach and use a salad spinner to dry or towel dry.
  3. Put spinach in a non stick frying pan and sauté until is wilted then move over to a chopping board and chop into small bits. 
  4. Move the spinach to a large bowl. Add the rest of the ingredients and mix until it’s well combined. 
  5. Shape and place them on the baking try. Bake for 20 minutes or until golden brown. Serve warm. 
  6. Suitable for freezing

Enjoy! 

Kat xx 

Vegan Buckwheat Coconut Flour Waffles 

Vegan Buckwheat Coconut Flour Waffles, I really like the flavours together, and each waffle packs a major nutritional punch! They make such a delicious lunchbox too! You can simply re-heat them up in the waffle machine the next day.

I developed this recipe back in January and never got around to post it! Yes, life can take over sometimes and recipes just had to wait…and sometimes forgotten…oops!

In this lunchbox we have:

  1. 2 vegan buckwheat coconut flour waffles
  2. cherry tomatoes
  3. cucumbers slices
  4. seedless grapes
  5. cashew nuts (in separately container with lid)
  6. pumkin seeds
  7. he usually gets 1 apple (uncut) separately

There is no “no nuts” policy at my son’s Kindergarten in case you wonder. This Planetbox was my 4 years old son’s breakfast & afternoon snack box as he gets lunch at Kindergarten. He absolutely loves this box and I can fit in so many different types of food! 
Ingredients

Dry

  • 1 cup buckwheat flour 
  • 2 tbsp coconut flour
  • 1 tsp baking soda

Wet

  • I large ripe banana (fork mashed)
  • 1 chia egg (1 tbsp chia  seed + 1/3 cup water,  mix and let it soak for 10 mins)
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon
  • 1 cup coconut milk
  • 3 tbsp avocado oil or oil of choice (I used avacodo)
  • 1 tsp vanilla essence / powder


Method

  1. Mix all dry ingredients in a large mixing bowl with a whisk.
  2. Fold in the wet ingredients and whisk until just combined and leave to sit for 5 minutes.  
  3. Spray or brush your waffle iron well with olive oil and pour  1 heap of table spoon of the mixture in the middle of the waffle machine. Close the lid of the waffle machine until cooked through.
  4. Suitable for freezing.

      Enjoy!

      Kat xx

      Peanut Butter Chocolate Quinoa Crispies

      Peanut Butter Chocolate Quinoa Crispies This, I tell you, be prepared to double the batch! One is not enough, two is a teaser, three keeps you happy and four who knows…  🙂

      This is definitely something for hardworking mamas, and maybe older toddlers and school kids if mama wants to share!  My kids are little chocolate monsters so I thought they would love these but no they didn’t like them.  I on the other hand couldn’t stop eating! So I was secretly happy that they were all for me! It involves zero baking and only take 10 minutes from prep to finish.

       

       Ingredients

      • 2 cups puffed quinoa
      • 1/2 cup honey
      • 1/2 cup peanut butter, almond butter, or sunflower seed butter ( I used small chunky pure peanut butter with zero additives)
      • 1/2 tsp sea salt
      • 150gr good quality chocolate

       

      Method

      1. Heat up the peanut butter & honey in a small saucepan over low heat until it’s runny.
      2. Place puffed quinoa into a large bowl and mix with salt. Pour the peanut butter mixture over and stir until it’s well combined.
      3. Pour the puffs into a lined square tray or food container with baking paper, press the puffs down with another baking paper until it’s firm.
      4. Put it in the fridge or freezer while preparing the chocolate
      5. Melt the chocolate in a bowl over boiling water. Pour it over the quinoa evenly and put it back to the fridge for 1 hr or in the freezer until it’s firm. Take it out cut into squares and keep them in a freezer bag and in the freezer. 

        Enjoy!

        Kat xx

        Coconut Oat Sweet Potato Waffles 

        Super delicious glutenfree Coconut Oat Sweet Potato Waffles. 

        Suitable for BLW babies from 7 months providing no egg allergy.

        There is so much goodness in these waffles and it’s the only way to get my kids to eat sweet potato. It was one of their favourite puree food when we did weaning but somehow their taste bud changed. 😦 

        Why are sweet potato so good for you?

        They are rich in beta carotid which is an antioxidant, a substance that is not only able to fight free radicals, substances that fight cancer.  The more intense the colour, it has more antioxidant.  Choose colourful sweet potato, especially the purple and red.

        These waffles are fluffy and not too sweet which we like as we could top them with fruits of our choice or with nut butter. Our chosen toppings were strawberries for Big Bro, banana and chia seeds for Lil Bro, almond butter and hemp seeds for me. You can’t go wrong with toppings,  the sky is your limit! 

        Ingredients 

        Dry 

        • 1 cup gluten free oat flour or flour of choice
        • 2 tbsps coconut flour
        • 1/2 tsp baking soda
        • 1/4 tsp salt (avoid for babies under 12 months old)
        • 1/2 tsp cinnamon
        • 1/2 tsp nutmeg

            Wet

            • 1 medium sweet potato (steamed or cooked and leave to cool down) 
            • 2 free range eggs
            • 1 tsp vanilla essence / powder
            • 2 tbsp maple syrup (avoid for babies under 12 months old)
            • 1/4 tsp pink salt
            • 1/2 cup oat milk or milk of choice
            • 1/4 cup melted coconut oil

            Method

            1. In a large bowl mix together all the dry ingredients. In a blender, blend sweet potato, eggs, vanilla, maple syrup, coconut oil, and oat milk.
            2. Add the wet ingredients to the dry and whisk until just combined.
            3. Cook in waffle iron machine.
            4. Suitable for freezing. 

              Enjoy! 

              Kat xx

              Lemon Blueberry Buttermilk Muffins

              (The best ) Lemon Blueberry Buttermilk Muffins or turn this into a cake. I have made both. I swear that buttermilk has a lot to do with the fluffiness and softness of these muffins!

              Suitable for 12 months plus. 

              I promise, you and your kids will love them! It’s a MUST TRY. 👍 Perfect for kids #lunchbox .

              They don’t taste too sweet but I find them perfect for our kids and myself too, so if you would like your sweeter then add more sugar.

              Served 13-14 mini muffins.

              Ingredients

              • 1 1/2 cup flour of your choice (I used oat flour)
              • 1/2 cup melted coconut oil
              • zest from 1 large lemon (best to use organic otherwise get one that is not waxed)
              • 1/4 cup coconut sugar or brown sugar (I used coconut sugar)
              • 1 egg, room temperature
              • 1 tsp vanilla extract / powder .
              • 2 tsp baking powder
              • 1/4 tsp pink / sea salt
              • 1/2 cup buttermilk
              • 200gr fresh blueberries


                Method

                1. Preheat the oven at 180º C. In a large bowl, combined coconut oil with lemon zest and sugar. Then add the egg and vanilla and beat until well combined. 
                2. In a medium bowl, add 1 1/2 cups of flour, baking powder and salt.
                3. Add the flour mixture to the egg batter a little at a time, alternating with the buttermilk. Fold in the blueberries at the end. 
                4. Grease a muffin tray with oil. Spread the batter into tray. Bake for 20-25mins minutes or until a toothpick inserted in the center comes out clean. Cool it before serving.
                5. Freezable. 

                  Enjoy! 

                  Kat xx

                  Paleo Sweet Potato Waffles

                  Paleo Sweet Potato Waffles – such a yummy treat for breakfast, lunch or even dinner!

                  These grain free, gluten free and dairy free waffles are packed with nutritious ingredients and are unbelievably fluffy. If you have not yet tried waffles made with almond and coconut flours before, it’s time to do it! I promise, you will love these!


                  Ingredient

                  • 1 cup almond flour
                  • 2 tbsps coconut flour
                  • 1/2 tsp baking soda
                  • 1/4 tsp salt
                  • 1/2 tsp cinnamon
                  • 1/2 tsp nutmeg
                  • 1 medium sweet potato (steamed and mashed / pureed)
                  • 2 free-range eggs
                  • 1 tsp vanilla extract / powder
                  • 1-2 tbsps maple syrup
                  • 1/2 tbsps melted coconut oil
                  • 1/3 cup almond / coconut milk

                  Topping in this picture: sliced bananas, peanut butter / almond butter for strict Paleo diet, hemp seeds.

                  Method

                  1. In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg.
                  2. In a medium bowl, mash / puree the sweet potato , then add eggs, vanilla, maple syrup, coconut oil, and almond milk. Either use a hand blender, electric mixer or mix it by hand.
                  3. Add the wet ingredients to the dry and beat until well combined.
                  4. Cook in the waffle iron a little longer than you normally would with normal flour. This will create the crispiness.

                  Rösti (Rosti) with Salmon & Vegetables 

                  Rösti with Salmon & Vegetable,  some may call these fritters. Either way this is a really delicious meal! 

                  Suitable for BLW from 7-8 months up (if no egg allergy). 

                  This dish, with or without salmon is now Lilbro’s favourite. Every time I served this to him, he would wolf it down within 5 minutes and licks his plate clean!

                  Rösti is typical Swiss dish consisting mainly of potatoes in the style of a fritter. It was originally a breakfast dish, commonly eaten by farmers. 

                  Having lived in Zürich for 3.5 years this was one of my favourite Swiss food. The traditional Rösti is just grated potatoes but I have tweaked it to add salmon, carrots and zucchini. My boys don’t eat these vegetables if I serve them separately, hence, I must always hide them somehow. 

                  I hope you get to try these as they have become a favourite at home!

                  TIP! – I have use parboiled potatoes as it’s quicker to cook through, but feel free to use raw potatoes.It just takes a bit longer to fry. 

                  Served 2 adults and 2 toddlers.


                  Ingredients 

                  • 4-5 large potatoes approximately 500-600gr (you can use parboiled* or raw potatoes  (peeled & grated)
                  • 2 medium carrots (peeled & grated)
                  • 1 small zucchini  (grated)
                  • 300 gr salmon filet
                  • 1 small onion (finely diced)
                  • 1 tsp pink / sea salt 
                  • 1 tsp garlic powder
                  • 1 tsp cumin powder 
                  • 2 eggs
                  • 2 tbsp corn / potato starch 
                  • coconut oil or olive oil for frying 

                  *Parboild potatoes – Cook the potatoes half the time you would normally cook and keep the skin on. 


                    Method

                    1. Peel the potatoes and carrots first, then grate them and put in separate bowl, grate the zucchini and move over to the carrot bowl.
                    2. Place the grated parboiled or raw potatoes in a large and deep bowl.
                    3. Heat up a large non-stick frying at medium heat with some oil. Add grated carrots and zucchini, saute until they are almost soft.
                    4. Add salmon, salt, pepper and lemon juice to the pan, keep stiring and break the salmon pieces up until everything is well combined. This shouldn’t take longer than a few minutes. Don’t overcook the salmon.
                    5. Transfer the salmon mixture over to the potatoes, add the beaten eggs and cornstarch and give it a good mix.
                    6. Back to the frying pan – scoop the batter with a tablespoon and gently place it in the pan, then flatten it with the spoon and mould it to a round shape. Repeat this process until the pan is filled.
                    7. Fry for approximately 2-3 minutes or until golden brown then flip over.

                      Enjoy! 

                      Kat xx