Butter Cookies / Butter Plätzchen 

Butter Cookies / Butter Plätzchen 

I love Christmas time! Now that our kids are older is even more fun to bake with them. 🙂
This is probably the best recipe to involve kids in the kitchen. It’s so simple to prepare with only 5 ingredients used. However, you can always add your own twist to it. We kept it very simple and traditional. They came out so delicious that I had to restrain myself from eating them all alone! I have reduced the sugar substantially and they have turned out just right for my toddlers, not even hubby noticed the difference! #winwin

My 4.5 years old was a little junior chef throughout! He put all the ingredients in my KitchenAid bowl and the machine did all the kneeding. However, you can kneed by hand too if you don’t have a baking machine / handheld kneeding machine.  😉 After I have rolled out the dough I was told to sit and wait and he would do the rest.  Watching him cutting the cookies and lining up them so neatly on the baking tray really melted my heart. I’m so proud of my little man and can’t believe how grown up he is now!

Ingredients

  • 250gr flour of your choice (I used spelt)
  • 50gr sugar of your choice (I used brown sugar)
  • a pinch of pink salt
  • 1 egg
  • 125gr cold butter

Optional

  • chopped almond or cashew / chocolate as  garnish
  • a pinch of cinnamon or nutmeg powder


Method

  1. If you use brown sugar, then use a food processor or a mortar & pestle to grind the sugar until the texture is fine.
  2. Mix all ingredients in am bowl and kneed until well combined or use a baking machine. I used my KitchenAid. Wrap the dough up in foil and leave in the fridge for 1 hr.
  3. Sprinkle some flour on the work surface then start rolling out the dough. Sprinkle more if the dough is too sticky to roll. Use cookie cutter to cut, keep repeating this step until no more dough to cut.
  4. Optional: Ganish with chopped almond / cashew, press down properly.
  5. Bake for 10 minutes in a preheated oven at 150 °C with fan.
  6. Optional: Leave to cool them brush over with melted chocolate.

Enjoy!

Kat xx

Quinoa Stuffed Red Bell Peppers 

I’m sharing a favourite in the house Stuffed Quinoa Red bell Peppers! 

Suitable for BLW babies from 7-8 months+ providing no dairy allergy or simply omit the cheese. 

These always turned out so yummy and loaded with protein, veggies and healthy grains, a great combination for a healthy, balanced meal for your babies / toddlers and the rest of the family. A super yummy festive dish! 

If you have left over cooked quinoa in the fridge, you can easily whip these up in 10 minutes and bake for 30-45 minutes, depending how soft you want the bell peppers to be. Make sure you have laid out all the ingredients before preparation. 

By cutting them side way as opposed cut off the top; 1. you double the amount of portions,  2. they get cooked quicker, 3. perfect little portions for your kids or as starters. 👌👊


Ingredients

  • 1 cup cooked quinoa
  • 1 cup chickpeas (I used store bought tin with salt so that I didn’t have to add too much salt in the mixture) 
  • 1 large tomato (finely diced)
  • 1/4 cup crumbled feta cheese (optional / omit for vegan or dairy allergy)
  • 1/4 cup cheddar cheese (for topping)(optional / omit for vegan or dairy allergy)
  • 1/4 cup chopped spring onion / scallions or fresh parsley
  • 1/2 tsp cumin powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • a pinch of pink salt and freshly ground black pepper, to taste (optional and omit for babies under 12m old)
  • 3 large red bell peppers / capsicum (washed, cut side ways and de-seeded)

Method

  1. Preheat oven at 200° C / 400°C. Line a baking tray with parchment paper.
  2. In a large bowl, combine quinoa, chickpeas, tomatoes, feta cheese, parsley, cumin, garlic, onion, salt and pepper to taste.
  3. Spoon the filling into each half of the bell peppers and sprinkle with cheddar cheese in top. 
  4. Place on prepared baking dish and bake until the peppers are tender and the filling is heated through, about 30 minutes or longer if you prefer the red bell peppers to be softer. Serve immediately.

Enjoy! 

Kat xx