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! ; )

Ingredients 

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 

      Method  

      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.

      Enjoy! 

      Kat xx 

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      ​Chicken Fingers

      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! 


      Ingredients

      • 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

      Method

      1. 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 .
      2. 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. 
      3. 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).
      4. Suitable for freezing. ❄

      Enjoy! 

      Kat 

      Cheesy Spinach Tots 

      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.

      Source: http://www.bbcgoodfood.com

      Ingredients

      • 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).

      Method

      1. Preheat the oven to 200°C. Line a baking sheet over the baking tray and spray / brush all over with olive oil.
      2. Wash the spinach and use a salad spinner to dry or towel dry.
      3. 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. 
      4. Move the spinach to a large bowl. Add the rest of the ingredients and mix until it’s well combined. 
      5. Shape and place them on the baking try. Bake for 20 minutes or until golden brown. Serve warm. 
      6. Suitable for freezing

      Enjoy! 

      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! 
      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

          Peanut Butter Chocolate Quinoa Crispies

          Peanut Butter Chocolate Quinoa Crispies This, I tell you, be prepared to double the batch! One is not enough, two is a teaser, three keeps you happy and four who knows…  🙂

          This is definitely something for hardworking mamas, and maybe older toddlers and school kids if mama wants to share!  My kids are little chocolate monsters so I thought they would love these but no they didn’t like them.  I on the other hand couldn’t stop eating! So I was secretly happy that they were all for me! It involves zero baking and only take 10 minutes from prep to finish.

           

           Ingredients

          • 2 cups puffed quinoa
          • 1/2 cup honey
          • 1/2 cup peanut butter, almond butter, or sunflower seed butter ( I used small chunky pure peanut butter with zero additives)
          • 1/2 tsp sea salt
          • 150gr good quality chocolate

           

          Method

          1. Heat up the peanut butter & honey in a small saucepan over low heat until it’s runny.
          2. Place puffed quinoa into a large bowl and mix with salt. Pour the peanut butter mixture over and stir until it’s well combined.
          3. Pour the puffs into a lined square tray or food container with baking paper, press the puffs down with another baking paper until it’s firm.
          4. Put it in the fridge or freezer while preparing the chocolate
          5. Melt the chocolate in a bowl over boiling water. Pour it over the quinoa evenly and put it back to the fridge for 1 hr or in the freezer until it’s firm. Take it out cut into squares and keep them in a freezer bag and in the freezer. 

            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

                  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