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! 
Ingredients

Dry

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

Wet

  • 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


Method

  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.

      Enjoy!

      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! 

      Ingredients 

      Dry 

      • 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

          Wet

          • 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

          Method

          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. 

            Enjoy! 

            Kat xx

            Paleo Sweet Potato Waffles

            Paleo Sweet Potato Waffles – such a yummy treat for breakfast, lunch or even dinner!

            These grain free, gluten free and dairy free waffles are packed with nutritious ingredients and are unbelievably fluffy. If you have not yet tried waffles made with almond and coconut flours before, it’s time to do it! I promise, you will love these!


            Ingredient

            • 1 cup almond flour
            • 2 tbsps coconut flour
            • 1/2 tsp baking soda
            • 1/4 tsp salt
            • 1/2 tsp cinnamon
            • 1/2 tsp nutmeg
            • 1 medium sweet potato (steamed and mashed / pureed)
            • 2 free-range eggs
            • 1 tsp vanilla extract / powder
            • 1-2 tbsps maple syrup
            • 1/2 tbsps melted coconut oil
            • 1/3 cup almond / coconut milk

            Topping in this picture: sliced bananas, peanut butter / almond butter for strict Paleo diet, hemp seeds.

            Method

            1. In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg.
            2. In a medium bowl, mash / puree the sweet potato , then add eggs, vanilla, maple syrup, coconut oil, and almond milk. Either use a hand blender, electric mixer or mix it by hand.
            3. Add the wet ingredients to the dry and beat until well combined.
            4. Cook in the waffle iron a little longer than you normally would with normal flour. This will create the crispiness.

            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.


            Ingredients 

            • 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. 


              Method

              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.

                Enjoy! 

                Kat xx 

                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 

                Balanced Weeknight Meal 

                 

                A Balanced Weeknight Meal for the whole family packed with vegetables, anti inflammatory spice and super food.

                The chicken meatballs are suitable for BLW babies from 8-9 month+ due to the chia seed.

                The chicken meatballs are egg free as I’ve used chia egg and it worked like real egg! I also didn’t use any breach crumbs. They are packed with carrot, apple and turmeric, really so delicious to munch on!

                Can you guess how many veggies there are in this meal?

                FIVE + APPLE + CHIA SEEDS! You can’t tell can you! Nor could my two fussy eaters ! 😉  #winwin #momwin

                I served :

                • Cucumber
                • Cauliflower & Potato Mash
                • Chicken Meatballs  (recipe below)

                They cleaned up their oogaababy divider plates.

                Ingredient

                • 2 medium chicken breast (finely chopped or use a food processor to blitz)
                • 1 apple (peeled & grated)
                • 1 large carrot (grated)
                • 2 large shallots (finely diced)
                • 3/4 tsp pink salt (avoid for babies under 12m old)
                • 1/2 tsp garlic powder
                • 1/2 tsp tumeric powder (optional)
                • 1/4 tsp cumin powder (optional)
                • 1 chia egg (1 tbp chia seed soaked in 1/2 cup of water for 15 mins)
                • olive oil for frying


                Method

                1. Finely chopped the chicken breasts or use a food processor to blitz until your desired consistency.
                2. Add the rest of the ingredients and use a spoon to mix until well combined.
                3. Fry over medium heat until cooked through.

                Enjoy!

                Kat xy

                 

                15 Healthy Family Dinners 

                15 Healthy Family Dinners.

                Are you bored of cooking the same things week after week?  I know that feeling and I always look for inspiration from talented food bloggers. 

                The ladies over at Kiddieliciouskitchen  have put together 15 healthy family dinner recipes from all my favourite kid food bloggers and she has included one of my family’s favourite Quinoa Stuffed Redbell Peppers.

                Check them out by clicking here. I’m sure you will find something nice!

                Kat xx