Lemon Blueberry Buttermilk Muffins

(The best ) Lemon Blueberry Buttermilk Muffins or turn this into a cake. I have made both. I swear that buttermilk has a lot to do with the fluffiness and softness of these muffins!

Suitable for 12 months plus. 

I promise, you and your kids will love them! It’s a MUST TRY. 👍 Perfect for kids #lunchbox .

They don’t taste too sweet but I find them perfect for our kids and myself too, so if you would like your sweeter then add more sugar.

Served 13-14 mini muffins.

Ingredients

  • 1 1/2 cup flour of your choice (I used oat flour)
  • 1/2 cup melted coconut oil
  • zest from 1 large lemon (best to use organic otherwise get one that is not waxed)
  • 1/4 cup coconut sugar or brown sugar (I used coconut sugar)
  • 1 egg, room temperature
  • 1 tsp vanilla extract / powder .
  • 2 tsp baking powder
  • 1/4 tsp pink / sea salt
  • 1/2 cup buttermilk
  • 200gr fresh blueberries


    Method

    1. Preheat the oven at 180º C. In a large bowl, combined coconut oil with lemon zest and sugar. Then add the egg and vanilla and beat until well combined. 
    2. In a medium bowl, add 1 1/2 cups of flour, baking powder and salt.
    3. Add the flour mixture to the egg batter a little at a time, alternating with the buttermilk. Fold in the blueberries at the end. 
    4. Grease a muffin tray with oil. Spread the batter into tray. Bake for 20-25mins minutes or until a toothpick inserted in the center comes out clean. Cool it before serving.
    5. Freezable. 

      Enjoy! 

      Kat xx

      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

      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 

        (The Best) Chocolate Zucchini Coconut Muffins

        These are hands down the best Chocolate Zucchini Coconut Muffins.

        My 4 years old only likes muffins with either chocolate in them or taste like chocolate! haha! They are super moist and just melt in your mouth! I have baked these many times each time requested by the little prince. 🙂

        They are #paleo #glutenfree  #dairyfree #refinedsugarfree and baked in  coconut oil and coconut flour! So, to sum these up SUPER HEALTHY and YUM! 


        Ingredients

        • 10 pitted dried dates soaked in hot water for a couple of mins
        • 4 eggs
        • 1 small zucchini (grated)
        • 1/4 cup coldpressed coconut oil
        • 1 teaspoon vanilla essence / powder
        • 1/2 cup coconut flour
        • 1/4 cup cocoa powder
        • 1 tsp cinnamon
        • 1 tsp baking soda
        • Pinch of sea salt


        Method

        1. Preheat oven to 180 C.
        2. Place the dates, eggs, zucchini, coconut oil, and vanilla in the blender and blend until smooth.
        3. Move the zuccihini mixture to a large bowl and add in the coconut flour, cacao powder, cinnamon, baking soda and sea salt then use a hand mixer to mix until smooth and thick. If you have a large powerful blender then you could do this step in the blender. My nutribullet just couldn’t take it as it was too dry.
        4. Pour the batter into a well greased muffin tin / silicon muffin tray (I used one with mini).
        5. Bake for 45-50 mins or until center is cooked through.

        Enjoy!

        Kat xx

        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

        Beetroot & Cheese Scones for BLW baby [8m+], Toddler & Family

        image

        Eating different colours doesn’t just make your dish look more appealing to your children, but it also packs in a variety of different nutrients and vitamins.

        There are so many fruits and vegetables that I could use and I have chosen one of my favourite root vegetable “Beetroot”!

        Health facts
        Betroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants – a health-food titan. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. The greens should not be overlooked; they can be cooked up and enjoyed in the same way as spinach, the leaves have a bitter taste whereas the round root is sweet. Belonging to the same family as chard and spinach. Typically a rich purple colour, beetroot can also be white or golden. Due to its high sugar content, beetroot is delicious eaten raw but is more typically cooked or pickled.
        Source: To read more about this wonder vegetable go to http://www.bbcgoodfood.com/howto/guide/ingredient-focus-beetroot

        Have you ever tasted cheesy beetroot scones?  I love anything with beetroots and this is now my new favourite. haha! The cheese is so over powering that you can barely taste beetroot in them.

        This recipe is very kids friendly. I served one to toddler son Jacob (3 years old) with some unsalted butter and more cheese on top! For little brother Constantin (13 months) I just gave it to him plain and he was really savouring the taste.

        As for myself I was happy with a dollop of salted butter. YUM! These scones taste so good with any fillings from savoury to sweet.

        Let’s makie some beetroot cheesy scones!

        Served 16 small scones

        Ingredients

        • 1 1/2 cup / 250gr of plain all purpose flour (I used spelt hence the darkness)
        • 2 tsp baking powder
        • 1 -1 1/2 cup of grated mature cheedar cheese or any other strong cheese such as greyer
        • 70 gr good quality butter left at room temperature
        • 1/4 cup full fat milk or buttermilk
        • 1 egg lightly beaten
        • 1 medium beetroot
        • a little milk to glaze

        Oven temparature 190C fan / 200C / 390F. Pre-heat the oven and bake them for 15-20 minutes.

        Method

        1. Wear disposable gloves and an apron when peeling the beetroot, this will keep your hand and clothes from staining. Cut into half and steam for 15-20 minutes until the beetroot is al dente (slightly hard in middle). Grate them and set aside.
        2. Sift the flour and baking powder into a large bowl. Add the butter and rubb it in well into the flour with your finger tips until they look like bread crumbs.
        3. Add cheese, milk, egg and beetroot.
        4. Mix well and plop the dough onto a floured surface and bring the dough together until you have a ball. Cover the bowl with cling film and leave it in the fridge for 30 minutes. This will allow the dough to rise before cutting it.
        5. Make sure that you measure the height before cutting the dough. I made my one 2cm high but next time I will increase to 2.5 cm high. Press the cutter straight down without twisting. Once the first batch is ready, gently bring the dough back into a ball, you don’t want to overwork the dough and repeat the steps until you have used up all the dough.
        6. Line them up over a non stick baking sheet and brush them over with milk.
        7. Bake for 15-20 minutes in a pre-heated oven. 

        2015-11-19_14-22-17

        I hope you enjoy them as much as we do! 🙂

        Kat xx

        Traditional Cornish Pasty 

        This dish is loved by every Brits or expats living in the UK and it’s my personal favourite! 😋 ❤ It’s not something I would make every day but certainly as a good treat for the whole family! 🙂

        Toddler J loved it and Lilbro just ate the pastry. lol 

        You can tell that the first pasty didn’t look so good! 😂 I got better after the 3rd one. 😁.

        There are 2 ways of crimping but both are traditional ways of crimping the pasties. 

        1) half moon 
        2) bring both sides up and crimp on the top. 

        I’ve used minced beef instead of skirt steak for easy chewing for my toddlers. 

        For vegetarians, substitute meat with swede.

        Ingredients

        • 2 sheets of store bought shortcrust pastry or make your own with my recipe below

        For the pastry 

        • 1 3/4 cups  flour of your choice (I’ve used spelt flour)
        • 110g cold unsalted butter 
        • 3/4 tsp pink salt
        • 1/4 cup cold water

        For the filling:

        • 100 g good quality low fat minced beef or skirt steak, cut into small cubes
        • 1/2 cup potato (finely diced)
        • 1/2 cup carrot (finely diced)
        • 1/2  cup onion (finely diced)
        • 1 tsp fresh thyme (chopped)
        • 1 tsp fresh rosemary (chopped)
        • 1/4 cup olive oil
        • 1 egg beaten + 2 tbsp milk to glaze



        Method

        1. Mix all the ingredients for the filling together in a large bowl. Put the flour, salt and butter in a food processor and blitz until it has a sticky consistency. Move over to a large bowl.
        2. Add water, bring the mixture together and knead until the pastry becomes elastic. Cover with cling film and leave to rest for 3 hours or ovenight in the fridge. 
        3. Cut and divide the pastry into little balls. Roll out one ball to an oval / rectangular shape, layer with the filling on top of the pastry. Bring the pastry around and crimp the edges together.
        4. Glaze with egg mixture and bake at 200 degrees C for about 35-40 minutes until golden. 
        5. Refrigerate up to 4 days and freezable. Reheat in the oven.