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! 


  • 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


    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.


    Kat xx


    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 

    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.


    • 400ml /1 can coconut milk.
    • 1/4 cup /  tbps chia seed.
    • 2 ripe bananas (fork mashed)


    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.

    Kat xx 

    Vegan One Pot Vegetables Rice 

    Here is another “One Pot Meal” – I love one pot meals, especially the ones that go into the oven.  This vegan one pot vegetables rice is so delicious and is my go for meals. It has never let me down, the rice always turns out super fluffy and flavoursome!   My whole family loves it. 

    When Lilbro was still a baby, I used to make separate a small portions in ramekins before adding salt. This was one of his favourite BLW dish. 🙂 

    Suitable for babies 7 months and above. 


    • 200gr mushrooms (thinly sliced)
    • 1/2 butternut squash / 2 large carrots (peeled & grated) 
    • 1 small zucchini (peeled & grated)
    • 1 small onion (diced)
    • 3 garlic cloves (finely chopped)
    • 1 cup basmati rice (or long grain rice, rinse properly)
    • 2 cups of vegetable stock
    • 1/4 cashew cream (I used homemade)
    • 1/2 tsp salt (no added salt for babies under 12m)
    • 1/2 tbsp fresh thyme (optional)
    • 1 tbsp chopped parsley (optional)
    • olive oil


    1. Preheat the oven to 180°C. In a large frying pan heat up oil and sauté onion, butternut squash and zucchini ovet medium heat until softened, add garlic, stir fry for 1 min. 
    2. Move everything into a baking tray. Add raw rice, 1/4tsp salt, cashew cream to the baking tray. Mix well.
    3. Back to the frying pan add a bit more oil, add mushrooms and sauté until they have shrunk in shape, add 1/4 tsp salt and stir fry until cooked. 
    4. Top the rice mixture with the mushrooms. Cover tightly with foil.
    5. Bake for 45 mins or until the rice is done. Taste the rice half way, add more liquid if your rice needs it and bake for a bit longer.
    6. Let sit for 10 minutes.


      Kat xx

      Quinoa Pizza Crust BLW [6-8m+] Toddler & Family 

      Mini Quinoa Pizza Crust

      I would serve BLW babies between 6-8m+, depending on your country recommendation on when to serve quinoa to babies.

      We’ve made quinoa pizza many times and every time the boys have asked for pizza Margarita! So I made them again and topped with some mushrooms. They devoured them! I’ve used  quiche and tart forms to bake these.

      They are so healthy and really simple to make, no yeast, kneeding and rising time needed, just an overnight soaking time, then blend (I used my nutribullet) and bake! 

      In case you don’t know, here are some useful health facts about quinoa.

      Quinoa, pronounced ‘keen-wa’ is a great wheat-free alternative to starchy grains. There are two types: red and creamy white. Both types are slightly bitter when cooked and open up to release little white curls (like a tail) as they soften.

      Grown in South America (Peru, Chile and Bolivia) for thousands of years, quinoa formed the staple diet of the Incas and their descendants. In recent years, foodies in the UK and the US have heralded it as a superior alternative to bulgur wheat, couscous and rice. Though it often occupies a similar role to these grains in dishes, quinoa is actually in the same family as beets, chard and spinach.

      Quinoa is among the least allergenic of all the grains, making it a fantastic wheat-free choice. Like buckwheat, quinoa has an excellent amino acid profile, as it contains all nine essential amino acids making it a complete-protein source. Quinoa is therefore an excellent choice for vegans who may struggle to get enough protein in their diets.

      Quinoa is high in anti-inflammatory phytonutrients, which make it potentially beneficial for human health in the prevention and treatment of disease.


      Ingredients for the crust

      • 3/4 cup quinoa, covered by 1 inch of water and soaked for 6 – 8 hours (or overnight)
      • 1/2 cup water
      • 1/2 teaspoon baking powder
      • 1/2 teaspoon salt
      • 2 tablespoons olive oil .



      1. Soak the quinoa in water, covering it by at least 1 inch, for 6 – 8 hours or overnight.
      2. Once you’re ready to make the crust, preheat oven to  220° C. Line your desired baking forms with parchment paper and drizzle with olive oil in the centre. Spread around with a brush until evenly coated and set the forms aside.
      3. Rinse quinoa thoroughly, then add to a blender. Add remaining ingredients and blend on high until smooth and creamy. This should resemble a thick pancake batter.
      4. Pour batter into prepared baking forns and bake for 15 minutes. Remove, flip and return to oven baking for another 10 – 15 minutes until browned and edges are crispy.
      5. Top with sauce, cheese and any other toppings you’d like and bake for 12 – 15 minutes until cheese has melted and started to brown. Remove, let cool for a few minutes and serve immediately!


      Kat xx

      This recipe was inspired by 


      Ipsy Vipsy Pumpkin Falafel for Baby [7m+], Toddler & Family


      October means it’s Halloween season! I love seeing so many creative and spooky creations from all the talented food bloggers! My boys are old enough to enjoy it this year. My little one is obsessed with spiders! haha

      As pumpkins are in season and I see them everywhere, it’s so difficult not to make something of it This dish is called Ipsy Vipsy Pumpkin Falafel.

      I swear they turned out sooo deliiicious! It’s a must try recipe! Lilbro loved them but fussy toddler J refused to try! 🙈





      • 250gr / 1/2 medium pumpkin (peeled and sliced)
      • 1 tbsp olive oil
      • 1 cup / 200 gr chickpeas no added salt (drained)
      • 1 garlic clove (roughly chopped)
      • 1/2 cup roughly chopped parsley
      • 1 tsp coriander podwer
      • 1 tsp cumin powder
      • 1/4 tsp baking powder
      • 1/2 tsp himalayian salt (optional, no salt for babies under 12 months)


      1. Pre-heat the oven on 200° C / 400°F.
      2. Put the pumpkin slices in a baking tray, add oilve oil and give them a good mix and roast for 40 mininutes or until they are soft.
      3. In a food processor, add chickpeas, garlic, parsley, coriander powder, cumin powder, baking powder and blend until the consistency is smooth enough for the your baby / toddler to chew. Move the mixture over to a large bowl.
      4. Let the pumpkin cool down first. Then move the pumkin to the chickpeas mixture. Use a fork to mash the pumpkin and then give it a good mix, cover up with cling film and let it stand for 30 minutes in the fridge.
      5. Lay a non-stick baking sheet over a baking tray and brush the sheet over with some olive oil. Then use an ice cream scoop to scoop up and mould it into a ball shape, repeat this step with the rest of the mixture.
      6. Bake for 30-40 minutes or until they have turned golden brown and slighlty hard on the outside.



      Kat xx

      Yellow Zucchini & Tomato Sauce BLW [8m+] & Toddler

      Yellow Zucchini & Tomato Sauce

      This dish is ok to serve to babies who are 8 months+ due to the acidity of the tomatoes.

      Some days when I am too tired to cook, I keep reminding myself that it’s OK to serve simple meals to the kids. Despite the simplicity of this dish it is still packed with #nutritious ingredients, and most importantly the kids loved it.😄  Hiding the vegetables and turning them into sauces is still the only way to get them to eat. As long as they eat them I don’tmind whichever way they are served.

      Served 2 toddlers

      • 1/2 cup yellow zucchini puree
      •  2 sweet tomatoes .
      •  1 tsp olive oil .
      • a pinch of garlic powder .
      •  a pinch of pink salt (avoid for babies under 12m)
      •  sprinkle of nutritional yeast



      1. Make the zucchini puree, I steamed my ones. Remove the skin of the tomatoes and finely chopped and move over to a small bowl.  Add oil, garlic powder and salt and give it a good stir.
      2. Heat up a frying pan at medium, add the tomatoes and fry at low heat until they are soft. Add in the zucchini puree and mix until well combined.
      3. Served with your kids favourite pasta amf sprinkle with nutritional yeast . I served with Spätzle (a type of german egg noddle) So easy & yummy!



      Kat xx

      Vietnamese Sizzling Crepes – “Bánh Xèo”


      This month I would like to bring a little Vietnamese taste to you. My ethnic background is Chinese-Vietnamese and I have grown up learning Vietnamese cooking from my mum.

      I have made a very traditional Vietnamese dish called “Bánh Xèo” translated to sizzling crêpes. It brought back a lot of happy childhood memories when I was making these. Traditionally, you eat them with king prawns and pork belly and plenty of fresh vegetables or if you are vegetarian I find smoked tofu and vegetables taste just as good! We usually serve them with lots of different types of herbs and lettuces.

      This dish is definitely something for the whole family, very toddler friendly. I told my toddler son they are called crispy pancakes. haha!

      Let’s make some sizzling crêpes!!!


      Ingredients for bánh xèo batter

      • 150gr rice flour
      • 1/4 / 60 ml cup coconut cream (I used the thick part floating of coconut milk)
      • 1/2 tsp ground turmeric
      • 2 stalks of spring onion / Scallion (thinly sliced)
      • 1/2 tsp himalayian salt
      • 1 cup / 250 ml water
      • vegetable oil for cooking  (I used peanut oil)

      Ingredients for the filling

      • 200 gr pork belly, thinly sliced (optional – cooked for 30-40 minutes in salted water on medium heat)
      • 1/2 cup cooked prawns (optional)
      • 2 large carrots, thinly shredded / grated)
      • 1 cup beans sprouts
      • 1 yellow onion (thinly sliced)

      Side dish – all fresh

      •  mint leaves
      •  coriander leaves
      •  mixed lettuces
      •  cucumber
      • sliced spring onions / scallions
      •  beans sprouts

      Ingredients for Nuoc Cham Sauce – Vietnamese sweet & sour dipping sauce 

      • 1 clove garlic (chopped)
      • 1/2-1 red thai bird’s eye chile (chopped, be careful it’s very hot!)
      • 1 tbps fish sauce ( I used my favourite brand “Squid”)
      • 1 tbsp sugar
      • 1/4 cup water
      • juice of 1/2 of a lemon


      1. Boil pork belly in salted water for 30-40 minutes or pan fry smoked tofu on both sides.
      2. Prepare all vegetables and make the dipping sauce.
      3. Combine rice flour, coconut cream, turmeric, spring onion and salt in a bowl with water. Stir until a smooth batter forms. Cover and set aside to rest for 1 hour.
      4. Heat a non-stick frying pan (I used a medium size) over medium-high heat until it’s hot. Brush over with oil then add 1/4 cup batter, swirling pan to form a thin crêpe.  If you are using a large frying pan then double the amount of batter.
      5. For each crêpe, add a few pieces of pork belly/tofu, sear both sides, the add onion and a few pieces of prawns. Cook for about 2-3 minutes or until it’s just cooked through, scatter one half of pancake with carrots, bean sprouts. Flip pancake in half to cover filling and cook for a further 30 seconds.
      6. Remove and serve while it’s still crispy with the side dish and pour some dipping over the crêpe.
      7. Repeat the process with the remaining batter.


      YUM & ENJOY!

      Kat xx