Spinach & Feta Squares BLW [8m+] Toddler & Family

Spinach & Feta Squares

These are suitable for BLW babies from 8 months onwards providing they don’t have any allergies to egg and dairy. 

I was making these with my 4 years old toddler and we had so much fun! 

He was chopping the spinach AND the onion along my side and added every ingredients into the mixing bowl and I was not allowed to do a thing! haha!
These are super easy to make and a great protein and calcium packed dish to involve your kids in the kitchen. 👌 
Spinach is not the kind of vegetable that he would normally eat if I place it on his plate, but believe me he ate some afterwards. 🙂 This proves that by involving your kids in the kitchen it helps to keep them interested in food and less prone to become fussy eaters. My super fussy eater since a baby is now not so fussy anymore but he still has his moments now and then! 

I have used puff pastry but if you want to step up a game then use Phyllo and turn them into mini Greek Spanikopita. 😉 


  • 500gr fresh spinach  (washed thoroughly & chopped) 
  • 1 small onion (finely chopped)
  • 1 tbsp of freshly chopped dill
  • 1 large garlic clove (finely chopped)
  • 1 pack feta cheese  (150 gr) (crumbled)
  • 2 eggs separated (beaten)
  • 1 tbsp milk / water 
  • 1/4 tsp grounded nutmeg 
  • pink salt & pepper (avoid extra salt for babies under 12 months old) 
  • 2 sheets of puff pastry 
  • olive oil


  1. Heat up the oven to 200 ° C / 400 ° F. Heat up a non stick pan with some olive oil. Sauté garlic and spinach, until spinach has wilted, add a pinch of salt, pepper and nutmeg then remove from the pan. 
  2. Place the sautéed spinach, feta and 1 beaten egg in a mixing bowl. 
  3. Cut the pastry sheet into 6 squares. Fill 1 heap tablespoon of the spinach mixture in the middle. Fold over and press down the edges with a fork. Repeat this step with the rest. 
  4. Beat the remaining egg with 1 tbsp of milk, brush the top of the pastry with the egg wash and bake until the pastry looks golden, approximately 15 – 20 minutes. 


Kat xx 


Vanilla Pudding with Raspberry Sauce

Vanilla Pudding with Raspberry Sauce. 😋 

My kids love pudding and I hate the store bought ones that they get from my MIL or at school! My older one is obsessed with pudding and every time we passed by the pudding isle at the supermarket he would always give me such a hard time! Sigh! I admit that I have given in to him in the past but not anymore!  

Homemade version taste just as good if not better and the best part is there is no added nasty refined sugar! 👌#kidsapproved

The only sweetness comes from maple syrup so even older babies [8m+ if no egg allergy] can enjoy a teaspoon or two. I would keep this as a special treat as opposed to serve this to them on a regular basis. 


  • 1 cup milk of your choice
  • 1 tbsp cornstarch / potatostarch
  • 1 heap tbsp of maple syrup
  • a pinch of pink salt
  • 1 very small egg / half of a medium or large.
  • 1 tsp butter
  • 1 tsp vanilla powder / essence 

Raspberry sauce

  • 2 cups of fresh /frozen raspberries (I used frozen)
  • 1-2 tbsp maple syrup 


  1. In a small saucepan add the cornstarch and salt. In a separate bowl beat the egg until no more lumps of egg white. Add in the milk and whisk to well combined, pour into saucepan and add maple syrup.
  2. Cook over medium heat, keep whisking the entire time until bubbles form and mixture thickens. Remove from heat and stir in butter and vanilla. Leave to cool down slightly and stir occasionally to prevent lumps. 
  3. Pour the pudding in individual cups or dipping bowls. Cover with cling film and refrigerate until the pudding has firmed up. 
  4. In a small saucepan cook the raspberries over medium heat until soft, mash them up with a fork and mix in maple syrup. Top warm or cold sauce or sauce of your choice over the pudding. Yum! 


    Kat xx 

    Quinoa Pizza Crust BLW [6-8m+] Toddler & Family 

    Mini Quinoa Pizza Crust

    I would serve BLW babies between 6-8m+, depending on your country recommendation on when to serve quinoa to babies.

    We’ve made quinoa pizza many times and every time the boys have asked for pizza Margarita! So I made them again and topped with some mushrooms. They devoured them! I’ve used  quiche and tart forms to bake these.

    They are so healthy and really simple to make, no yeast, kneeding and rising time needed, just an overnight soaking time, then blend (I used my nutribullet) and bake! 

    In case you don’t know, here are some useful health facts about quinoa.

    Quinoa, pronounced ‘keen-wa’ is a great wheat-free alternative to starchy grains. There are two types: red and creamy white. Both types are slightly bitter when cooked and open up to release little white curls (like a tail) as they soften.

    Grown in South America (Peru, Chile and Bolivia) for thousands of years, quinoa formed the staple diet of the Incas and their descendants. In recent years, foodies in the UK and the US have heralded it as a superior alternative to bulgur wheat, couscous and rice. Though it often occupies a similar role to these grains in dishes, quinoa is actually in the same family as beets, chard and spinach.

    Quinoa is among the least allergenic of all the grains, making it a fantastic wheat-free choice. Like buckwheat, quinoa has an excellent amino acid profile, as it contains all nine essential amino acids making it a complete-protein source. Quinoa is therefore an excellent choice for vegans who may struggle to get enough protein in their diets.

    Quinoa is high in anti-inflammatory phytonutrients, which make it potentially beneficial for human health in the prevention and treatment of disease.

    Source: http://www.bbcgoodfood.com

    Ingredients for the crust

    • 3/4 cup quinoa, covered by 1 inch of water and soaked for 6 – 8 hours (or overnight)
    • 1/2 cup water
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 tablespoons olive oil .



    1. Soak the quinoa in water, covering it by at least 1 inch, for 6 – 8 hours or overnight.
    2. Once you’re ready to make the crust, preheat oven to  220° C. Line your desired baking forms with parchment paper and drizzle with olive oil in the centre. Spread around with a brush until evenly coated and set the forms aside.
    3. Rinse quinoa thoroughly, then add to a blender. Add remaining ingredients and blend on high until smooth and creamy. This should resemble a thick pancake batter.
    4. Pour batter into prepared baking forns and bake for 15 minutes. Remove, flip and return to oven baking for another 10 – 15 minutes until browned and edges are crispy.
    5. Top with sauce, cheese and any other toppings you’d like and bake for 12 – 15 minutes until cheese has melted and started to brown. Remove, let cool for a few minutes and serve immediately!


    Kat xx

    This recipe was inspired by simplyquinoa.com