Dairy Free Creamy Chicken Florentine Pasta

Low Fat and Dairy Free Creamy Chicken Florentine Pasta that can be done in 30 minutes. A perfect weekday or weekend meal! 

First of all, I’m now back after a long and much needed break. Sometimes social medias just get too overwhelming and something has got to give, family or blog so I chose the latter. If you want to see my latest recipes then head over and follow me @deliciouslittlekitchen on Instagram. 

I have ask my followers on Instagram whether I should post this recipe or not in my stories and 97% voted for yes! Thank you for taking part of the poll if you were one of them. It’s really fun to find out what you like me to post and I really appreciate your support! 

This meal is dairy free and low fat, also can be done in 30 minutes! Perfect for a busy weekday after work. All you need to do the night before are soak the cashew nuts, slice up the mushrooms and wash the spinach. Use a salad spinner to drain the water as much as you can then out the spinach in a freezer bag or a container and close the lid. 

I have made this recipe a few times and have tried with dairy milk and with cashew milk and both taste equally delicious. This time I used cashew milk. You can totally make this without chicken if you are vegan. We all devoured this last Saturday. 

You probably wonder what the heck has the word “Florentine” to do with this dish right!? Haha It’s actually just a culinary term or recipe that is served with spinach.  You know, to make it sound fancy and all. 

Served 2 adults and 2 toddlers


  • pasta of choice
  • 2 large chicken breasts (marinated in salt, pepper and garlic powder) 
  • 3 large handful of fresh baby spinach 
  • 3 large stalks of spring onions / scallions 
  • 400 gr brown button mushrooms (sliced) 
  • olive oil 
  • salt and pepper 


  • 1 cup milk (full fat dairy or cashew) 
  • 1 cup chicken / vegetable broth 
  • 1-2 tbsp flour 
  • 2 large garlic cloves (pressed) olive oil 


  1. Start by cooking the pasta while you prepare the sauce. In a large frying pan, add oil and heat up over medium heat. Fry the chicken breasts for 1 minute each side or until cooked through. Remove and set aside. 
  2. In the same pan, add the spring onion and mushroom and fry until the mushrooms are brown. Remove and set aside. 
  3. In the same pan, add more olive oil and add the pressed garlic. Keep stiring for 30 seconds, add milk, broth and flour (make sure the sauce is not hot before adding the flour, the flour will turn lumpy otherwise). Keep whisking/stiring until the sauce has thicken up. Add salt and pepper to taste then add the spinach leaves and stir until they have wilted. Cut them up first for little eaters. 
  4. Slice the chickens and add them with the pasta and mushrooms to the sauce. Give it a good mix and let it stand for 5 mins with a lid on. Serve with parmesan or nutritional yeast for dairy-free. 


Kat xx


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

Roasted Beetroot Hummus

Beetroot Hummus – That colour is everything!  It’s such a versitile dish, you can spread it on bread for breakfast, with salad for lunch, use as a dip for snacks or as a side dish for dinner.  You choice!

Oh my! This hummus is my new favourite food and I just can’t get enough of it! I wished I could say the same about my kids though…but they wouldn’t even try! I’ll just stick to smoothies. Haha!

I don’t always cook what my kids like, sometimes I make something for me and secretly hope that they would share my food and they surprise me when I least expect it. Most kids love dipping and many don’t love eating beetroots on it own so hiding it in smoothies, baking and in this case in hummus is a fantastic way to sneak in beetroots it’s your kids diet. Yum! That is if they eat!

So I’ve made this hummus for the first time back in April or May when I served it with wafer thin crackers. I know I know, I still owe you my cracker recipe…it’s coming, I promise!

I still can’t get enough of this colour and it tastes as good as it looks too! I had this for dinner tonight with carrot sticks, sliced red bell paprika, fennel and cucumber. That’s pretty all what I had in the fridge.

I can assure you that the sweet taste from beetroot and saltyish chickpeas make such a wonderful pair!
Do you need a close up pic to be convinced and make it?  Ok, here you go. Do let me know your feedback in the comment below.


  • 1 tin of chickpeas (just salted)
  • 1 medium beetroot
  • 1 Tbsp extra virgin olive oil
  • 1/4 cup or 60 ml water
  • 2 Tbsp tahini (sesame paste)
  • Juice of 1 medium organic lemon
  • a pinch of lemon zest
  • 1/2 tsp sea salt
  • 1 tsp ground cumin (optional)
  • a handful of fresh basil
  • roasted sesame seeds


  1. Pre-heat the oven to 200° C or 400 °F. Wrap the beetroot in aluminium foil an back for 40 minutes or until it’s soft enough to poke through with a fork. Remove from teh oven and let it cool down.
  2. TIP! Wear disposable cooking gloves to remove the skin. Dice them in large cubes. Together with the other ingredients, blend until smooth to your desired consistency. If it’s the hummus is too thick then add 1-2 Tbsp of water and blend again.
  3. Serve with sprinkle of roasted sesame seeds and olive oil.


Kat xx

This recipe was inspired by http://www.heavenlynnhealthy.com

Roasted Chickpeas 4 Ways 

Roasted Chickpeas 4 Ways – when you can’t decide on one flavour then why not make them all at once! 🙂

These roasted chickpeas are so yummy and make such healthy and nutritious snacks / lunchbox for toddlers or for the whole family. They are 100% refined sugar free, dairy free and packed with high protein, and still taste really good cool the day after if kept in an airtight container. 

We’ve swapped our usual movie snacks at home from crisps/ chips or chocolate to these. 

Where possible, buy organic chickpeas in tin. The ingredients should only be water and salt. If you decide to cook them yourself, then make sure that you soak them for at least 24 hrs, then cook on low heat for 3 hours or until completely cooked and very soft inside.  

Sometimes we like them salty and sometimes sweet and these 4 flavours are our favourite at the moment. 

  1. Garlic & Dill
  2. Honey, Cinnamon & Nutmeg
  3. Cheese & Chilli (optional) – I used nutritional yeast instead of real cheese. 
  4. Maple & Cinnamon 


    • 1 tin of organic chickpeas – 400 g yields 1.5 cup 
    • 1/2 tbps olive oil
    • sea salt to taste
    • 1/2 – 1 tsp garlic powder 
    • 1/2 tsp dried dill 
    • 1.5 tsp cinnamon 
    • 1/8 tsp ground nutmeg 
    • 1 tbsp nutritional yeast 
    • 1/4 tsp chilli flakes (optional)
    • 1/2 tbsp honey 
    • 1/2 tbsp maple syrup 


      You’ll need 4 bowls to prepare these. 

      1. Preheat the oven to 200°C / 400°F.
      2. Rinse the chickpeas (from tin) in water thoroughly. Dry them with a kitchen towel. 
      3. Split the chickpeas into two portions in two separate bowls.  In one bowl, add olive oil and sprinkle with sea salt and mix until well combined. In the second bowl add cinnamon and mix until well combined.  
      4. Now split the two bowls again, you should now have four bowls. 
      5. See the mixture and method for each combination below.
      6. Line a parchment paper over a large baking tray and pour over each portion. Bake for 15-20 minutes, turn every 5-10 minutes, especially the honey and maple combos. Try to move the honey and maple over the chickpeas when turning them. They are done when crispy on the outside and soft inside. They get crispier when cooled. Don’t over bake them as they will turn dry and hard. 

        Bowl 1: Garlic & Dill

        • 1/2 tsp garlic powder 
        • 1/2 tsp dried dill or other herb of choice 
        • Mix until well combined with a spoon

          Bowl 2: Honey, Cinnamon & Nutmeg

          • 1/2 tbsp honey (add more if you want a sweeter taste) 
          • 1/8 tsp ground nutmeg 
          • Mix until well combined with a spoon
          • Cinnamon  (sprinkle more at the end)

          Bowl 3: Cheese & Chilli (optional to add chilli)

          • 1 tbsp nutritional yeast  (they do taste very cheesy) 
          • 1/4 tsp chilli flakes
          • Mix until well combined with a spoon

          Bowl 4: Maple & Cinnamon 

          • 1/2 tbsp maple syrup  (add more for a sweeter flavour)
          • Mix until well combined with a spoon
          • cinnamon (sprinkle more at the end)


          Kat xx

          Ps.  If you make any of the combo, please tag me on your post/caption on Instagram @katsdeliciouskitchen 

          Vegan Gyoza 

          Vegan Spelt Gyoza – a super delicious meal for the whole family! Just make sure you double the batch as they are VERY additive!  

          My fussy eater son absolutely loved them! I couldn’t believe my eyes when he wolfed them down so quick! Hubby gave me his thumb up too, although he’d have prefered a meaty version. Haha My little one didn’t want to try at all so he had something else. Oh well, I can’t always please everyone. 

          I found this yummy recipe from my lovely mama blogger friend’s blog Mel at Healing Gracies Gut . She has a ton of lovely dairy free recipes. Go and check her out here

          I have adapted her recipe and the original recipe where she’s got it from a little. I’ve tried both cooking methods and I much prefer method 2. See below for more details and pictures  

          I only used 4 cooking tools: 1 roller, 1 kid drinking glas, 1 toddler knife and 1 large silicone mat. 

          The size of the glas is almost the same as an Ikea kid drinking cup (only a tick bigger), you know, those multicolour ones. The toddler knife is not so sharp, therefore, perfect to cut out the dough. 

          They dough didn’t stick to the silicon mat, so I didn’t add any extra flour while rolling it out.

          To save time, cut out all the circles and add the filling on to each one, but you must work very fast otherwise the juice of the filling will start to run out. 

          I crimped them upwards instead of side way. 

          There are two methods to cook these little gems. I like method 2 but it is really a preference thing so I’ll let you try out yourself. 

          Method 1 – Steam in a steamer basket

          Result: They came out slightly too chewy for my liking, but once fried then they tasted really good. 

          Method 2 – Steam in the water

          Result: They came out lovely and soft. I liked eating them before frying them but I still prefer them slightly crispy.   

          Let’s get cooking shall we! ; )


          The Dough

          • 200 g spelt flour 
          • 1/4 tsp pink salt
          • 100 ml hot water

          The Filling

          • 200 g mushrooms of choice ( I used 50-50 Shitake and Crimini/ Champignon mushrooms 
          • 2 large spring onions / scallions 
          • 1 medium carrot
          • 1 tsp grated ginger 
          • 2 tbsp low sodium soya sauce
          • 1/2 tsp pink salt 

          Dipping Sauce per person 

          • 1 tbsp low sodium soya sauce
          • 1/2 tsp rice vinegar (the one for sushi rice)
          • chopped chillies (optional)
          • roasted sesame seeds 


              1. Measure the flour into a large bowl and add salt. Use a spoon to stir. Add hot water and mix until the flour has absorb all the water, then use your hand to work on the dough. Turn it out onto a work surface and knead it for a minute or two until it forms a smooth, pliable but stiff dough. Add a tiny splash more water if the dough is too dry or crumbly. Form the dough into a ball and place it back into the bowl. Cover the bowl with a damp tea towel and leave it to sit for half an hour.
              2. Meanwhile, to make the filling, put all of the filling ingredients into a food processor and pulse it a few times until it’s all quite finely chopped and evenly combined.
              3. Once the dough is rested place it on a lightly floured surface and roll it out as thinly as you can while still keeping it strong enough to hold the filling. Cut out the circles (see pictures above) from the flattened dough.
              4. Working one at a time put a heaped tsp of the filling into the centre of a wrapper. Wet the edge around the dough and gently fold it in half around the filling. Carefully fold along one side of the semi circle so that the front is crimped onto a flat back. Press the crimps to the flat back to seal the dumpling and very gently plump it out at the bottom so that it can sit up right. Repeat with the remaining wrappers.
              5. Pour about 1/2 inch of water into a large frying pan with a well fitting lid. Place it over medium high heat and bring the water to simmer. Gently place the gyoza into the simmering water, upright if possible, and cover with the lid. Leave to simmer and steam for 10 minutes and then gently scoop out the gyoza with a slotted spoon.
              6. If you want them a bit crisp, heat up a large frying pan with some oil and place the cooked gyoza in. Let cook on one side for about 4 or 5 minutes until they’re crispy and golden, and then flip them over to brown on the other side. Repeat until they’ve crisped up to your liking.
              7. Serve the gyoza hot with the sauce on the side.


              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