Apple & Cheese Waffles

Delicious Apple & Cheese Waffles

I would serve these for BLW babies 7-8m+ providing they don’t have any egg & dairy allergies. These make a really delicious breakfast or snacks for toddlers and adults too and they are 100% sugar free!

I have wanted a waffle machine for over a year now, but we just don’t have the space in our tiny kitchen! Last month, finallly bought myself a waffle machine! My own Christmas present. Hahaha! It’s actually a 4 in 1 machine which also makes  sandwiches, paninis and doughnuts so I thought space or no space I’m getting this bad boy!

I made these delicious waffles for the boys and myself for breakfast one weekend and we all loved them! The recipe was inspired and adapted from my very talented mama Instagram friend @cookingforgrey Maple Pear Cheese Waffles, she is the ultimate waffle queen!

 

Ingredients

WET MIX

  • 2 small Gala apples (grated) or other sweet apples
  • 1/4 cup grated cheese of your choice (I used gruyer)
  • 1 tbsp maple syrup
  • 1 large organic egg
  • 2 tbsp milk

DRY MIX

  •  1/2 flour of your choice (I used spelt)
  • 1/2 tsp baking powder

 

Method

  1. Mix the wet ingredients in a large mixing bowl. Mix the dry ingredients in a medium bowl. Move the dry mix to the wet mix and mix and until well combined.
  2. Add one heap of tablespoon each side to  the pre-oiled waffle maker. The timing depends on the brand, it took my one 5 minutes to brown.

 

Enjoy!

Kat xx

 

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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.

Source: http://www.bbcgoodfood.com

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 .

 

Method

  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!

Enjoy!

Kat xx

This recipe was inspired by simplyquinoa.com 

 

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

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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! 🙈

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Ingredients

  • 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)

Method

  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.

 

Enjoy!

Kat xx

Baked Salmon Rice Croquettes

Delicious Baked Salmon Rice Croquettes.

Suitable for babies from 7-8 months+ [if no egg allergies].

We always have leftover boiled rice in our household and I usually make fried rice the next day but this time I wanted to try something new. I have a pack of salmon fillet that needed to be used up, so I put these two together and turn them into little croquettes. 🙂

Gosh, they tasted soooo good and packed with veggies and Omega-3 too! Definitely a win win meals for my kids! My two toddler sons ate 3 croquettes each! Yeah!:)💪.

These delicious little babes would make a great blw baby food as the texture is firm and not crumbly, and also ideal for fussy eaters with hidden veggies 😄. Hiding veggies in meals is the only way to get my kids to eat them!🙈

It took me max 40 minutes from prep to finish. Perfect dinner plan for working mom and busy mom like me! 👍 They’ll be yummy for lunchboxes too!

Served 2 toddlers and 1 adult.

Ingredients

  • 300 gr salmon filet (blitz in a food processor before hand, until little chunks / chopped by hand)
  •  1 1/2 cups of leftover over rice (I used basmati rice)
  • 1 small zucchini (grated)
  • 2 medium carrot (peeled & grated)
  • 1 egg (beaten)
  • juice of 1/2 lemon .
  • 1/2 tsp salt (omit for babies under 12m old).
  • 1/2 tsp garlic powder
  • cold pressed coconut / olive oil for frying
  • add on or replace with: chopped kale / spinach.

Method

  1. Preheat the oven to 200 °C / 400 °F. Line a large baking tray with a baking sheet. Brush /spray over with olive oil.
  2. Heat up a medium size non stick frying pan with oil. Add the grated zucchini and carrots and sauté until soft.
  3. When the veggies are done then move them to a large bowl and add the rest of the ingredients and mix until it’s well combined.
  4. Use a tablespoon to press the mixture against your palm and mould into a croquette shape.
  5. Bake for 15-20 minutes. Drizzle with some lemon juice and leave to cool for 5 mins before serving.

 

Enjoy!

Kat xx

Easy Salmon, Broccoli & Dill Quiche

salmon-broccoli-dill-quiche

Easy Salmon, Broccoli & Dill Quiche

This is my go for recipe when I want a quick but healthy meal for my family. I’ve used good quality store bought spelt pastry sheet.
My boys including hubby love this dish. It’s simple and quick to make.

I absolutely love the taste of dill with fish especially with salmon! This creamy quiche will make you want to make it again and I promise you, even your fussy eater will like it, because my one did! 😄 Go on, make this yummylicious quiche and report back to me your feedback! 😉

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Ingredients

🐟 1 pastry sheet (cold from the fridge)
🐟 300gr fresh salmon filet
🐟 1 small broccoli
🐟 1/2 cup cream / nut cream such as cashew cream
🐟 1/4 cup milk / nut milk
🐟 2 eggs
🐟 2 heaps tablespoons of fresh chopped dill
🐟 1/2 tsp salt (avoid for babies under 12 m old)
🐟 pepper to taste

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Method

  1. Preheat oven to 190 C.
  2. Spread the pastry into a quiche pan / any medium size baking tray.( If you make your own pastry from scratch then let it harden for 1 hour in the fridge.) Bake it for 8-10 minutes, the pastry has to be slightly golden.
  3. Blanched the broccoli and cut into smaller florets.
  4. Cut the salmon into 1cm thick then cut half again.
  5. In medium bowl, beat the eggs then add cream, milk, dill and s&p and beat until it’s well combined.
  6. Spread the salmon slices on the quiche base, then spread the broccoli evenly over the salmon. Gently use a table spoon to pour the egg mixture over the salmon.
  7. Bake for 25 minutes until the quiche is golden brown. Served warm with salad. 😋

Enjoy!
Kat xx

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Chocolate Peanut Butter Banana Oat Muffins BLW [7m+] & Toddlers

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Providing you are fine to give peanut to your babies and no dairy allergy then I would say these are suitable from 7 months old babies. If you are unsure about giving nuts then omit peanut butter as they will still turn out super delicious!

These wheatfree and refinedsugarfree healthy oat muffins are very easy to make, so moist, fluffy and sooooo delicious! A perfect and healthy energy boost afternoon snack or breakfast for toddlers and adults! 😋 Both myself and my 3 years old son absolutely love them! I’m baking a lot of chocolate muffins lately and this is all because he’s requested them! 😄 My little chocolate monster! Haha.

Served 12 mini and 4 large muffins.

Ingredients

*Large bowl
🍌1 cup oat flour
🍌1 tsp baking soda
🍌1/2 tsp baking powder
🍌1/4 cup raw cacao powder
🍌1/4 tsp salt

*Medium bowl
🍌4 ripe medium bananas
🍌1/2 cup peanut butter (slightly runny, warm it up if not) – omit if allergic!
🍌2 eggs
🍌1/4 cup natural yogurt ( I used Greek yoghurt)
🍌1/4 cup coconut / olive oil (I used coconut oil)
🍌2 tbsp maple syrup
🍌1 tsp vanilla extract / powder
🍌A handful of chocolate chips (optional and omit for babies under 12m old )

Method

  1. Preheat the oven to 190 degrees C.
    Grease muffin cups or a muffin form using coconut / olive oil.
  2. In a large bowl, mix in the flour, baking soda, baking powder, cacao and salt.
  3. In a medium bowl, mash 4 bananas with a fork. Add the peanut butter, oil, maple syrup, yogurt, vanilla and egg. Stir until combined. Do not over mash the bananas.
  4. Fold the banana mixture in to the large bowl and gently mix, add the chocolate chips last and mix until combined. Dristribute the batter into the muffin or loaf form. Bake for 25-35 minutes in muffin forms or 50-55 mins in a loaf form.
  5. Leave the muffins in the forms for 5 minutes and then remove them and place on a wire rack. Serve warm or cold. 😋😋😋

Strawberry Banana Ice-pops [8-10m+] & Toddler

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After the big storm comes the sun! It’s time for ice-pop again. Strawberries are now in season. Yay! 😋 Strawberry & banana puree was lilbro’s favourite fruit puree as a baby. So yummy for little teething babies / toddlers . 👍 Sometimes simple is the best! 🙂

Strawberries are packed with B and C vitamins! A treat for babies at least 8 months old, strawberries are so simple to blend. You can make luscious strawberry puree or smoothie with almost any fruits!
Since strawberries are part of the “dirty dozen” foods with the highest pesticide residue, it’s a good idea to buy organic.

If your baby has chronic eczema or a food allergy, talk to the doctor first before introducing strawberries.

Ingredients

🍓A handful of strawberries
🍓1 ripe banana

Method

Blend everything together and use a table spoon to fill up the mould and freeze. The rest can drink as smoothie.