Zucchini Spinach Feta Muffins – Do I need to say more? I absolutely love savoury muffins! There are so many ways to pack goodness into muffins whilst still making them totally scrummy for your little ones. This combination is a guaranteed win!
Spinach, zucchini and feta are match made in heaven and are wonderful together in savoury muffins or in other baking. They are at their best straight out of the oven! I literally munched 3 muffins one after another! If you’re not a feta fan, swap with some grated mature cheddar/gouda instead.
These make a perfect breakfast, snacks, lunch, lunchbox or any time of the day really. My son asked me if these are cheese bread. Haha
I had a little helper chopping the spinach today, so very proud of him! 🙂
I usually use a mini/standard size silicone muffin form but decided to change it up a bit and wished I didn’t…
It been while since I’ve used paper muffin cups and now I remember why! The way how the muffins stick to the paper is so annoying! It feels like half the muffin is stuck to the paper. 😦
Make 14 standard size muffins
- 1 cup of grated zucchini
- 1 cup of chopped spinach
- 1 1/4 cup oat flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp garlic powder
- 2 Eggs
- 3 tbsp of olive oil (or oil of choice)
- 1/2 cup of milk
- 100 gr feta
- 1/4 tsp of pink salt
- Grate the zucchini and place zucchini in a sieve and lightly sprinkle of salt. Toss to combine and let drain 30 mins. Squeeze out the water of the zucchini and chop the spinach.
- Preheat oven to 160C and oil the muffin tin.
- In a large bowl, whisk together flour, baking powder, baking soda and garlic powder. Lightly beat the eggs first then add it to the flour mixture together with oil, milk and feta. Give it a stir. Lastly add zucchini & spinach and give it one last stir.
- Fill prepared muffin cups to about 3/4 full and bake for 25 to 30 minutes, or until golden brown. Test for doneness with a tooth pick. If it comes out non sticky then they are done.
Chicken Fingers – A perfect finger food for baby-led-weaning, lunchboxes and family parties.
Suitable from 8-9 months plus due to the texture.
These egg free chicken fingers a.k.a meatballs were a big hit with the boys! I usually make little burger size but Lilbro prefers them in finger shape. These are great to sneak in with loads of different veggies. Both fussy eaters approved!
- 400 gr ground chicken meat (I used the meat from the thighs and put in the food processor)
- 1 cup of chopped fresh spinach
- 2 medium carrots (grated)
- 1/4 cup parsley (finely chopped)
- 5 large mint leaves (finely chopped)
- 1 large shallot / onion (finely diced)
- juice of half large lemon
- 2 tbsp rolled oats (blitz in a food processor)
- 2-3 tbsp of flour for coating (I used whole spelt flour)
- Salt to taste (omit for babies under 12m old, they taste really good even without salt!)
- olive oil for frying
- Mix them all together in a large bowl. If you prefer the veggies to be smoother so that the meatballs are easier for your baby to chew then blend everything in a food processor .
- Pour the flour in to a large and flattish bowl or food container. Shape the the meat to your desired shape and coat them all over with flour. The flour gives them a nice golden colour and also keeps the fingers/burgers from going too dark / burn.
- Heat up a large frying pan, add oil and fry in medium heat until done. It took me about 15-20 minutes. Squeeze the other half of the lemon over the fingers (optional).
- Suitable for freezing. ❄
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!
- 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
- 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
- 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.
- Add the wet ingredients to the dry and whisk until just combined.
- Cook in waffle iron machine.
- Suitable for freezing.
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.
- 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.
- Peel the potatoes and carrots first, then grate them and put in separate bowl, grate the zucchini and move over to the carrot bowl.
- Place the grated parboiled or raw potatoes in a large and deep bowl.
- Heat up a large non-stick frying at medium heat with some oil. Add grated carrots and zucchini, saute until they are almost soft.
- 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.
- Transfer the salmon mixture over to the potatoes, add the beaten eggs and cornstarch and give it a good mix.
- 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.
- Fry for approximately 2-3 minutes or until golden brown then flip over.
Delicious Apple & Cheese Waffles
I would serve these for BLW babies 7-8m+ providing they don’t have any egg & dairy allergies. These make a really delicious breakfast or snacks for toddlers and adults too and they are 100% sugar free!
I have wanted a waffle machine for over a year now, but we just don’t have the space in our tiny kitchen! Last month, finallly bought myself a waffle machine! My own Christmas present. Hahaha! It’s actually a 4 in 1 machine which also makes sandwiches, paninis and doughnuts so I thought space or no space I’m getting this bad boy!
I made these delicious waffles for the boys and myself for breakfast one weekend and we all loved them! The recipe was inspired and adapted from my very talented mama Instagram friend @cookingforgrey Maple Pear Cheese Waffles, she is the ultimate waffle queen!
- 2 small Gala apples (grated) or other sweet apples
- 1/4 cup grated cheese of your choice (I used gruyer)
- 1 tbsp maple syrup
- 1 large organic egg
- 2 tbsp milk
- 1/2 flour of your choice (I used spelt)
- 1/2 tsp baking powder
- Mix the wet ingredients in a large mixing bowl. Mix the dry ingredients in a medium bowl. Move the dry mix to the wet mix and mix and until well combined.
- Add one heap of tablespoon each side to the pre-oiled waffle maker. The timing depends on the brand, it took my one 5 minutes to brown.
Here is another “One Pot Meal” – I love one pot meals, especially the ones that go into the oven. This vegan one pot vegetables rice is so delicious and is my go for meals. It has never let me down, the rice always turns out super fluffy and flavoursome! My whole family loves it.
When Lilbro was still a baby, I used to make separate a small portions in ramekins before adding salt. This was one of his favourite BLW dish. 🙂
Suitable for babies 7 months and above.
- 200gr mushrooms (thinly sliced)
- 1/2 butternut squash / 2 large carrots (peeled & grated)
- 1 small zucchini (peeled & grated)
- 1 small onion (diced)
- 3 garlic cloves (finely chopped)
- 1 cup basmati rice (or long grain rice, rinse properly)
- 2 cups of vegetable stock
- 1/4 cashew cream (I used homemade)
- 1/2 tsp salt (no added salt for babies under 12m)
- 1/2 tbsp fresh thyme (optional)
- 1 tbsp chopped parsley (optional)
- olive oil
- Preheat the oven to 180°C. In a large frying pan heat up oil and sauté onion, butternut squash and zucchini ovet medium heat until softened, add garlic, stir fry for 1 min.
- Move everything into a baking tray. Add raw rice, 1/4tsp salt, cashew cream to the baking tray. Mix well.
- Back to the frying pan add a bit more oil, add mushrooms and sauté until they have shrunk in shape, add 1/4 tsp salt and stir fry until cooked.
- Top the rice mixture with the mushrooms. Cover tightly with foil.
- Bake for 45 mins or until the rice is done. Taste the rice half way, add more liquid if your rice needs it and bake for a bit longer.
- Let sit for 10 minutes.
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.
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 .
- Soak the quinoa in water, covering it by at least 1 inch, for 6 – 8 hours or overnight.
- 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.
- 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.
- 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.
- 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!
This recipe was inspired by simplyquinoa.com