Coconut Flour Pancakes

Super delicious coconut flour dairy free pancakes 

Suitable for babies 7-8 months upwards providing they have no egg allergy.

I whipped up these super delicious coconut flour dairy free pancakes a while back and my boys loved them! The leftovers went into their school snack box the next day.

As much as I wanted to give them these for breakfast I just couldn’t do it as it took me took long to cook them, so we indulged them in the afternoon instead. Coconut flour is very delicate and it’s best to cook at very low temparature and in a non-stick frying pan. Also, if you plan to make a big batch then I highly recommend to use 2 large frying pan at the same time. It took me 1 hour to cook the whole batch in one large frying pan. I should really invest in a second large frying pan!

Coconut flour is growing in popularity as more people discover the health benefits. It is a great healthy alternative to other flours as it is gluten free.

Health Benefits of Coconut Flour

Coconut flour is high in fiber, protein, and healthy fats and is free from wheat and other grains. It is also low in sugar, digestible carbohydrates and calories, and has a low score on the glycemic index. This makes coconut flour a favorite in paleo diet, gluten free eaters including those with celiac disease or sensitive to gluten, those with digestive problems, those who are allergic to nuts, with diabetes, and everyone who enjoys it.


  • 2 large free range eggs (room temperature makes a huge difference )
  • 1/2 cup of pure coconut milk (only coconut and water) + 2 tbsp water if the milk is too thick to thin it out
  • 1 tsp vanilla essence / powder
  • 1/4 cup coconut flour
  • 1/2 tsp baking powder
  • a small pinch of sea salt
  • cold pressed coconut oil (as required for frying)
  • 1 tbsp maple syrup for a sweeter taste (optional and avoid for babies under 12 months)



  1. Dry bowlIn a small bowl, combine coconut flour and baking powder.
  2. Wet bowlAdd the rest of the ingredient in a large bowl and use a hand blender to give it a 3 seconds mix or whisk it by hand.
  3. Slowly sift the dry mixture into the wet mixture. Lightly mix it until well combined and let it sit for 5 minutes. The batter should be slightly thick, if too thick after 2 minutes then add 1 tbsp of coconut milk at a time then let it sit for an additional 3 minutes. Coconut flour is highly absorbent and needs to absorb the liquid before cooking.
  4. Heat a large non stick frying pan on medium heat and melt the coconut oil. Once the oil is melted bring the heat down to low. I had my one on the lowest heat. Pour 1 heap table spoon of batter onto the pan for one small toddler size pancake, repeat this step until you have filled up the pan.
  5. Serve with fresh fruits or berries or maple syrup. We like ours with sliced bananas.

Kat xx


Zucchini Spinach & Feta Muffins 

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


      1. 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.
      2. Preheat oven to 160C and oil the muffin tin.
      3. 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.
      4. 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. 


        Kat xx 

        ​Chicken Fingers

        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


        1. 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 .
        2. 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. 
        3. 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).
        4. Suitable for freezing. ❄



        Cheesy Spinach Tots 

        Super yummy Cheesy Spinach Tots! 

        I promise you even your fussy eaters will like them! At least my ones did. They would be perfect for lunchboxes or food on the go when you are out and about. 

        Suitable for BLW babies from 7-8m+ providing no egg and dairy allergies . 

        Health Facts – Did you know all this about spinach? I didn’t and thought it’s a good one to share with you. 

        Spinach is available all year round but is in season during the spring (March – June). It is well known for its nutritional qualities and has always been regarded as a plant with remarkable abilities to restore energy, increase vitality and improve the quality of the blood. There are sound reasons why spinach would produce such results, primarily the fact that it is rich in iron. Iron plays a central role in the function of red blood cells which help in transporting oxygen around the body, in energy production and DNA synthesis. Spinach is also an excellent source of vitamin K, vitamin A, vitamin C and folic acid as well as being a good source of manganese, magnesium, iron and vitamin B2. Vitamin K is important for maintaining bone health and it is difficult to find vegetables richer in vitamin K than spinach.



        • 150gr fresh spinach leaves
        • 2 medium carrots (grated or blitz in the food processor)
        • 1 small onion (finely chopped)
        • 1/2 cup breadcrumbs
        • 1/2 cup grated cheese of your choice (I used cheddar)
        • 2 eggs .
        • a pinch of pink salt (avoid for babies under 12m old).


        1. Preheat the oven to 200°C. Line a baking sheet over the baking tray and spray / brush all over with olive oil.
        2. Wash the spinach and use a salad spinner to dry or towel dry.
        3. Put spinach in a non stick frying pan and sauté until is wilted then move over to a chopping board and chop into small bits. 
        4. Move the spinach to a large bowl. Add the rest of the ingredients and mix until it’s well combined. 
        5. Shape and place them on the baking try. Bake for 20 minutes or until golden brown. Serve warm. 
        6. Suitable for freezing


        Kat xx 

        Vegan Buckwheat Coconut Flour Waffles 

        Vegan Buckwheat Coconut Flour Waffles, I really like the flavours together, and each waffle packs a major nutritional punch! They make such a delicious lunchbox too! You can simply re-heat them up in the waffle machine the next day.

        I developed this recipe back in January and never got around to post it! Yes, life can take over sometimes and recipes just had to wait…and sometimes forgotten…oops!

        In this lunchbox we have:

        1. 2 vegan buckwheat coconut flour waffles
        2. cherry tomatoes
        3. cucumbers slices
        4. seedless grapes
        5. cashew nuts (in separately container with lid)
        6. pumkin seeds
        7. he usually gets 1 apple (uncut) separately

        There is no “no nuts” policy at my son’s Kindergarten in case you wonder. This Planetbox was my 4 years old son’s breakfast & afternoon snack box as he gets lunch at Kindergarten. He absolutely loves this box and I can fit in so many different types of food! 


        • 1 cup buckwheat flour 
        • 2 tbsp coconut flour
        • 1 tsp baking soda


        • I large ripe banana (fork mashed)
        • 1 chia egg (1 tbsp chia  seed + 1/3 cup water,  mix and let it soak for 10 mins)
        • 1/4 tsp sea salt
        • 1/2 tsp cinnamon
        • 1 cup coconut milk
        • 3 tbsp avocado oil or oil of choice (I used avacodo)
        • 1 tsp vanilla essence / powder


        1. Mix all dry ingredients in a large mixing bowl with a whisk.
        2. Fold in the wet ingredients and whisk until just combined and leave to sit for 5 minutes.  
        3. Spray or brush your waffle iron well with olive oil and pour  1 heap of table spoon of the mixture in the middle of the waffle machine. Close the lid of the waffle machine until cooked through.
        4. Suitable for freezing.


            Kat xx

            Coconut Oat Sweet Potato Waffles 

            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


                1. 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.
                2. Add the wet ingredients to the dry and whisk until just combined.
                3. Cook in waffle iron machine.
                4. Suitable for freezing. 


                  Kat xx

                  Rösti (Rosti) with Salmon & Vegetables 

                  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. 


                    1. Peel the potatoes and carrots first, then grate them and put in separate bowl, grate the zucchini and move over to the carrot bowl.
                    2. Place the grated parboiled or raw potatoes in a large and deep bowl.
                    3. Heat up a large non-stick frying at medium heat with some oil. Add grated carrots and zucchini, saute until they are almost soft.
                    4. 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.
                    5. Transfer the salmon mixture over to the potatoes, add the beaten eggs and cornstarch and give it a good mix.
                    6. 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.
                    7. Fry for approximately 2-3 minutes or until golden brown then flip over.


                      Kat xx