Paleo Banana, Pecan & Chocolate Chips Muffins 

Paleo Banana, Pecan & Chocolate Chips Muffins – These grain free muffins are super delicious and make a perfect addition to lunchboxes! 

Due to chocolate chips hava refined sugar and pecan nuts, these are suitable for 12m+. 

I made these super yummy paleo muffins a few weeks ago and my kids were completely blown away by them! You can tell in the picture that they were both fighting for the biggest piece and I only had a couple of seconds to shoot before everything turned into crumbles! 

Made 12 small & 2 large muffins.

Ingredients

Wet:

  • 2 large ripe bananas (better if they have brown dots)
  • 2 eggs (whipped separately)
  • 1 tsp pure vanilla powder / essence
  • 2 tbsp raw honey (optional)
  • 1/4 cup avocado / coconut oil (I used avocado)

Dry:

  •  1.5 cups / 150 gr almond meal (best to measure)
  •  1 tsp baking powder .o
  • 1 tsp baking soda .

Extra & optional.

  • 1/4 cup chopped pecan + extra for topping
  • 2 tbsp chocolate chips .
  • 50 gr 70% quality chocolate (broken into small chunks)

Method

  1. Preheat the oven to 175° C. 
  2. Mix  the wet & dry ingredients in separate bowls. Pour the wet to the dry ingredients and mix until well combined.
  3. Add pecan and chocolate chips and gently fold.
  4. Oil the muffin forms and fill them up. Push one piece of chocolate chunk into each muffin and sprinkle with chopped pecan. 
  5. Bake for 20-25 minutes or check with a toothpick, they are ready if it comes out non-sticky. 

Enjoy! 

Kat xx

Quinoa Chickpea Bolognese Soup

Quick Quinoa Chickpea Bolognese Soup for a perfect cold winter day! 

So instead of freezing the left over bolognese sauce I added 1 can of chickpea and cooked quinoa and turned it into soup! 

The best idea ever when you don’t feel like cooking or are short of time. #momhacks #glutenfree #busymom #sahm 

Ingredients

  • 1 -1.5 cups left over bolognese sauce 
  • 1 can of chickpea (400gr)
  • cooked quinoa (as much as you want)
  • 2-3 cups water (depending what consistency you want)
  • add more veggies of your choice if you want.
  • salt to taste 


Method

  1. Add all ingredients except for quinoa and boil until chickpea and the extra veggies are soft. 
  2. Add quinoa just before serving.

There you have a quick and yummy meal! 

Enjoy! 

Kat xx. .

.

.

.

.

.

#bolognese #quinoasoup #lunchideas #dinnerideas #eatrealfood #kidsfood #kidsapproved #kidsmeals #toddlerfood #toddlerfoodideas #toddlerapproved #blwideas #babyfoodrecipes #healthychildren #fitmom #healthysoup #whatifeedmykid #healthykidscommunity #ukbloggers #ukfoodblogger #londonblogger #fitmomsofig #workingmums #sahm #busymum #momblogger #kidfoodcollective #lifewithtoddlers

Vegan Avocado Brownies 

Delicious Vegan Avocado Brownies. So good that Nobody could tell that these are vegan! A perfect healthy treat for your little ones without compromising the delicious taste and texture. Why not make this for Valentine’s Day or any day! 

I don’t even know where to start with these brownies! They are chocolatety, gooey and simply delicious that boy licked the mixing bowl clean! Haha! 

I made them a couple a weeks ago, my 4 years old and I kept eating until I realised I only had 2 small sad pieces left and could barely take a pic that would look presentable!  So this time I’ve made sure that I took some good pics before digging in! 

Ingredients

  • 1 large avocado
  • 1/4 cup melted oil – olive,  coconut or avocado (I used avocado)
  • 1 cup of flour of your choice (i used spelt)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup coconut sugar /brown sugar (I used brown sugar this time as tan out of coconut)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup pure coconut milk

OPTIONAL Ingredients

  • 1/2 cup roughly chopped nuts (I used pecan)
  • chocolate chips / chunks of 70% good quality chocolate

    Method

    1. Preheat the oven to 180°C. Line a square baking pan with parchment paper and lightly brush over with oil.
    2. In a large bowl, mix the flour, baking soda, cacao powder, salt. Put avocado and coconut milk and oil in a food processor / hand blender and blitz until smooth. Move it over to the flour bowl. Whisk until well combined, now add the optional ingredients.
    3. Spread the batter evenly into the bottom of the prepared pan, sprinkle with pecan nuts if desired and bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.
    4. Cool brownies completely in the pan on a wire rack. Cut into squares and serve. 
    5. The brownies will stay fresh for up to 3 days (if they last this long!) stored in an airtight container at room temperature.

    Enjoy!

    Kat xx

    Update: 

    Many of you have asked me if they are freezable and the answer is YES! I made 2 batches of these yummy brownies and froze one batch. Today (2 week later) just took 3 pieces out and put them in the oven at 150°C for about 10 mins, no need to preheat the oven first. They tasted like newly baked again! 😋👌


    Recipe is adapted from http://www.gimmesomeoven.com 

    Coconut Banana Chia Pudding 

    Coconut Banana Chia Pudding – so good for breakfast! 

    Valentine’s Day is just around the corner and wouldn’t it be nice to serve this delicious chia pudding to your loved ones for breakfast? 

    By adding mashed banana in coconut chia pudding, it kind of turned it into a lovely Thai coconut dessert. Do you know what I mean?  At least I think so! 

     So #yummylicious and #refinedsugarfree –
    Just make your usual chia pudding and add mashed banana and leave overnight. The next day top with raspberry sauce.

    Ingredients.

    • 400ml /1 can coconut milk.
    • 1/4 cup /  tbps chia seed.
    • 2 ripe bananas (fork mashed)

    Method:

    1. Mix everything together in a large bowl and stir well.
    2. Wait a few minutes then stir again to avoid the seeds clumping.
    3. Transfer over to an airtight jar or container and keep in the fridge for at least 4 hours or overnight.
    4. Top with raspberry sauce and enjoy it as a power breakfast 💪 delicious dessert. 😋

    Raspberry Sauce.

    • 1 cup of fresh / frozen raspberry
    • 2 tbsp maple syrup 

    Bring to boil and let it simmer until soft. Let it cool down and transfer to a jar and keep it in the fridge.
    Enjoy! 

    Kat xx