This week at #healthykidscommunity we are creating Easter treats and I’ve made some super yummy and healthy Easter macaroons that even babies and toddlers can eat them! Yes, they only consist of 2 ingredients! They are 100% #refinedsugarfree #zerosugar
Lilbro loves them! You can also dip them in good quality chocolate or add chocolate chips and give to your toddlers. 😋 Have made another batch with bunny cookie cutter, it wasn’t as easy but still turned out delicious!
Made 10 little macaroons or 8 Easter bunnies 🙂
- 1 large ripe banana
- 3/4 cup unsweetened dessicated coconut
- Preheat the oven to 170° C. Line a baking sheet, set aside.
- Blitz the two ingredients for approximately 20 seconds in a food processor or until very well combined
- Use an ice-cream scoop to scoop and drop onto the baking sheet directly then bake in the preheated oven for 25 minutes or until golden
These turned out so good and are packed with veggies and healing spices!
The texture is very soft therefore is an ideal food for BLW babies providing no egg allergy, also a great toddler snack on the go or at home.
Lilbro ate 3 pieces after nursery today! 💪👊
- 4 medium cooked potatoes – leave to cool, I usually use up left over potatoes from previous day (roughly sliced)
- 2 medium carrot (grated)
- 1 medium zucchini (grated)
- 4 large broccoli florets (steamed / boiled then chopped)
- a dash of cumin powder
- a dash of tumeric powder
- a dash of ginger powder
- a dash of garlic powder
- a dash of onion powder
- a pinch of pink salt (omit for babies under 12m old)
- 5 eggs (lightly beaten)
- olive oil for frying
1.Preheat the oven to 180 °C.
2. Add some olive oil & heat the pan up in medium heat. Add carrots & zucchini, sauté until soft. Add potatoes & broccoli, all the spices & salt. Sauté a few more minutes. Turn off the heat and remove from the hob and let it cool down.
2. Add Eggs & mix until well combined. Oil the muffin form then use tablespoon to move the mixture into each muffin hole. I used a silicon muffin form.
3. Bake for 25 minutes or until the middle no longer comes out sticky.
Vegan Red Velvet Pancakes or Crepes whichever one you prefer to call them. These yummy pancakes/crepes are a BOMB! They are not only vegan but #wheatfree and #glutenfree!
Suitatble for babies from 6-8 months old.
Guidelines vary quite significantly different around the world when it comes to the introduction of beetroot! Some countries are given from 6m of age and others suggesting 8m. This is due to the fact that beetroots are higher in natural nitrates than other vegetables. I personally waited until my boys were 8 months old.
When selecting beets for homemade baby food, try to purchase fresh beetroots whenever possible. The smaller sized beetroots are more tender and tastier than the large ones, bigger is not better.
Beetroots contain a great amount of calcium, potassium and vitamin A. Both Vitamin A and Calcium play a large role in the healthy development of your baby.
You could either make them thinner if you prefer a crepe style or make them thicker and turn them into pancakes. I did both and we all truly enojed these!
- 1 cup / 150gr rice flour
- 1/2 cup coconut cream (I used the thick part floating of the can of coconut milk)
- 1/2 cup beetroot pure
- 1/2 tsp himalayian salt (optional and omit for babies under 12m)
- 1 cup / 250 ml coconut milk
- Combine rice flour, coconut cream, beetroot puree, and salt in a bowl with coconut milk. Stir until a smooth batter forms. Cover and set aside to rest for 30 mins.
- Heat up a non-stick medium-size frying pan over medium-high heat until it’s hot. Brush over with vegetable oil then add 1-2 table spoons of batter for mini pancakes or 1/4 cup batter for think crepes (swirl pan to form a thin crepe).
- Served with savoury fillings and a dollop of whipped coconut.
Ah pancakes! We love pancakes here and they can be so versitile as you can pretty much put in anything you like and they still turn out yummy!
People often talk about hidden vegetables in food but what about hidden fruits? If I don’t turn apples into smoothie or compote Lilbro would not eat them raw. At least he’s still not that far despite he’s chewing pretty much anything and everything! So one way to include apple in his food is to grate them and add to pancake batter.
Both Bigbro and Lilbro wolfed them down pretty quickly and I was kind of surprised as I sort of expected the worse. haha!
I would serve these to babies 9m+ as they contain dates as sweetener if omit then they are OK for babies 7-8m+ due to dairy. I would personally wait with dates until 12m+ even as sweetener.
PS. That’s my portion in the first pic, served with pomegranates and a cup of cappuccino. 😋
1 cup flour of your choice
2 -3 medjool dates (cut & soaked in hot water for 5 mins) – omit for younger babies
1/2 tsp baking powder
1 organic egg, separated
2 Pink Lady apples (peeled & grated)
150 ml semi-skimmed milk
1 tsp vanilla powder /extract
1 tsp cinnamon powder
Oil or spray for cooking
1. Place the dates and milk in a high power blender and blitz until smooth.
2. Place flour, vanilla, cinnamon baking powder milk mixture and egg YOLK in a bowl and whisk. In a separate bowl, use an electric whisk to whisk the egg white until fluffy
3. Grate the apples using large holes in grater. Add the grated apples to the batter then lightly fold in the egg white.
4. Heat a large pan with a drop of oil and place 1- 2 tablespoons of batter in the pan on low heat. When the bubbles appear, turn the pancakes over and allow to cook until both sides are done.