Peanut Butter Granola – Doesn’t this sound and look amazing?!
To all peanut butter lovers – this peanut butter granola tastes AMAZING! I love the smell that lingered around the flat the whole day! Simply divine!
We had it with Greek yoghurt and frozen raspberries for breakfast today and everyone approved! Granola and yoghurt makes such a yummy addition to kids lunchboxes.
This recipe was inspired by the lovely Sara at @justmadforasentence on Instagram. Go and check out her recipe.
I’ve adapted from her recipe, I’ve used store bought sliced almond and coconut chips to give it a more crispier texture, chopped up the pecan and cashew nuts to make it easier to chew for my kids and lastly, added chia seeds for the extra kick in protein, fibre and omega-3.
Did you know that peanuts are not nuts at all, but legumes. It is rich in protein and potassium. All and all peanut butter offers a nutrient-rich addition to your snacks, meals and desserts. Make sure you buy the ones with pure peanut butter and sometimes added sea salt and nothing else!
Health Facts about Peanut!
A serving of peanut butter is 2 tbsp which contains about 7 g of protein and contributes to healthy muscles, skin, hair and teeth. Protein also plays a role in hormonal function and keeps blood healthy.
Peanuts are a good source of heart-healthy fats; peanut butter has some of these benefits. The unsaturated fats found in nuts can lower your cholesterol and reduce your risk of developing heart disease. They can also offer health benefits for your brain and skin, and give you an energy boost.
Excess sodium in your diet puts stress on your cardiovascular system, but potassium can counter the negative effects of sodium. It also helps your nerves function properly and aids in heart function.
- 2 cups of gluten free rolled oats
- 1/2 cup unsweetened coconut chips (can sub with dessicated coconut flakes)
- 1/2 cup sliced almond (can sub with chopped almond)
- 1/2 cup chopped pecan
- 1/2 cup chopped cashew
- 1/4 cup chia seed
- 4 tbsp or 1/4 cup coconut oil
- 4 tbsp or 1/4 cup unsweetened peanut butter
- 1/2 tsp pink salt
- 5 tbsp or 1/3 cup agave syrup (or sweeter of choice)
- Preheat the oven to 150°C or 300°F and line a parchment paper on a baking tray.
- Melt coconut oil with peanut butter and add salt.
- Mix the rest of the ingredients in a large bowl then add the coconut oil mixture and give it a good mix.
- Spread it out evenly on the baking and bake for 30 minutes or until golden, stir every 10 mins. Let it cool before storing away in an airtight container or mason jar(s).
Kat xx .
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.
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.
- Garlic & Dill
- Honey, Cinnamon & Nutmeg
- Cheese & Chilli (optional) – I used nutritional yeast instead of real cheese.
- 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.
- Preheat the oven to 200°C / 400°F.
- Rinse the chickpeas (from tin) in water thoroughly. Dry them with a kitchen towel.
- 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.
- Now split the two bowls again, you should now have four bowls.
- See the mixture and method for each combination below.
- 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)
Ps. If you make any of the combo, please tag me on your post/caption on Instagram @katsdeliciouskitchen
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 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).
- Preheat the oven to 200°C. Line a baking sheet over the baking tray and spray / brush all over with olive oil.
- Wash the spinach and use a salad spinner to dry or towel dry.
- 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.
- Move the spinach to a large bowl. Add the rest of the ingredients and mix until it’s well combined.
- Shape and place them on the baking try. Bake for 20 minutes or until golden brown. Serve warm.
- 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.
(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.
- 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
- 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.
- In a medium bowl, add 1 1/2 cups of flour, baking powder and salt.
- Add the flour mixture to the egg batter a little at a time, alternating with the buttermilk. Fold in the blueberries at the end.
- 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.