Beetroot & Cheese Scones for BLW baby [8m+], Toddler & Family

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Eating different colours doesn’t just make your dish look more appealing to your children, but it also packs in a variety of different nutrients and vitamins.

There are so many fruits and vegetables that I could use and I have chosen one of my favourite root vegetable “Beetroot”!

Health facts
Betroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants – a health-food titan. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. The greens should not be overlooked; they can be cooked up and enjoyed in the same way as spinach, the leaves have a bitter taste whereas the round root is sweet. Belonging to the same family as chard and spinach. Typically a rich purple colour, beetroot can also be white or golden. Due to its high sugar content, beetroot is delicious eaten raw but is more typically cooked or pickled.
Source: To read more about this wonder vegetable go to http://www.bbcgoodfood.com/howto/guide/ingredient-focus-beetroot

Have you ever tasted cheesy beetroot scones?  I love anything with beetroots and this is now my new favourite. haha! The cheese is so over powering that you can barely taste beetroot in them.

This recipe is very kids friendly. I served one to toddler son Jacob (3 years old) with some unsalted butter and more cheese on top! For little brother Constantin (13 months) I just gave it to him plain and he was really savouring the taste.

As for myself I was happy with a dollop of salted butter. YUM! These scones taste so good with any fillings from savoury to sweet.

Let’s makie some beetroot cheesy scones!

Served 16 small scones

Ingredients

  • 1 1/2 cup / 250gr of plain all purpose flour (I used spelt hence the darkness)
  • 2 tsp baking powder
  • 1 -1 1/2 cup of grated mature cheedar cheese or any other strong cheese such as greyer
  • 70 gr good quality butter left at room temperature
  • 1/4 cup full fat milk or buttermilk
  • 1 egg lightly beaten
  • 1 medium beetroot
  • a little milk to glaze

Oven temparature 190C fan / 200C / 390F. Pre-heat the oven and bake them for 15-20 minutes.

Method

  1. Wear disposable gloves and an apron when peeling the beetroot, this will keep your hand and clothes from staining. Cut into half and steam for 15-20 minutes until the beetroot is al dente (slightly hard in middle). Grate them and set aside.
  2. Sift the flour and baking powder into a large bowl. Add the butter and rubb it in well into the flour with your finger tips until they look like bread crumbs.
  3. Add cheese, milk, egg and beetroot.
  4. Mix well and plop the dough onto a floured surface and bring the dough together until you have a ball. Cover the bowl with cling film and leave it in the fridge for 30 minutes. This will allow the dough to rise before cutting it.
  5. Make sure that you measure the height before cutting the dough. I made my one 2cm high but next time I will increase to 2.5 cm high. Press the cutter straight down without twisting. Once the first batch is ready, gently bring the dough back into a ball, you don’t want to overwork the dough and repeat the steps until you have used up all the dough.
  6. Line them up over a non stick baking sheet and brush them over with milk.
  7. Bake for 15-20 minutes in a pre-heated oven. 

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I hope you enjoy them as much as we do! 🙂

Kat xx

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Chocolate Amaranth Bar Crispies

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This week at #Healthykidscommunity we’re bringing you healthy snacks!
So these are our new favourite snacks at home, they are #refinedsugarfree #zerosugar #glutenfree and can be #vegan ,  100% toddler friendly! 👍💪
It involves zero baking and only take 10 minutes to prep and cook! Vegans see below for vegan options. 😉

For babies under 12 months old, don’t use honey instead use a little maple or coconut syrup and also less cacao powder.
These make perfect snacks for school lunchboxes or as after school snacks. For adults you’ll love them for after gym or simply to satisfy your sugar craving! 👍

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10 Health benefits of amaranth

1. Amaranth is gluten-free
2. It has more protein than other grains
3. Amaranth provides essential lysine
4. Helps with hair loss and greying
5. Lowers cholesterol and risk of cardiovascular disease
6. It’s high in calcium
7. Amaranth is full of antioxidants and minerals
8. Works as an appetite suppressant
9. Improves eyesight
10. Amaranth is easy to digest

Ingredients

  • 3 tbsp raw cacao powder
  • 1/2 cup coconut oil
  • 1/2 cup peanut butter, almond butter, or sunflower seed butter ( I used small chunky peanut butter, zero additives)
  • 1/4 cup honey, maple, or coconut syrup (I used honey, have made with maple syrup too but prefer honey)
  • a pinch of pink salt / sea salt (omit for babies under 12m)
  • 2 cups amaranth or quinoa puffs (I used amaranth)

Method

  1. Whisk together the cacao, coconut oil, peanut butter, honey and salt in a small saucepan over low heat.
  2. Place puffed amaranth into a large bowl and pour chocolate mixture over and stir until it’s well combined.
  3. Pour the puffs into a square tray or food container, press the puffs down until it’s firm. Freeze for 15 mins or until hardened or keep in the fridge, take it out and cut into desired shapes and serve  and store the rest back in the freezer or fridge.

Vegan Red Velvet Pancakes / Crepes

 

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Vegan Red Velvet Pancakes or Crepes whichever one you prefer to call them. These yummy pancakes/crepes are a BOMB! They are not only vegan but #wheatfree and #glutenfree!

Suitatble for babies from 6-8 months old.

Guidelines vary quite significantly different around the world when it comes to the introduction of beetroot! Some countries are given from 6m of age and others suggesting 8m. This is due to the fact that beetroots are higher in natural nitrates than other vegetables. I personally waited until my boys were 8 months old.

When selecting beets for homemade baby food, try to purchase fresh beetroots whenever possible. The smaller sized beetroots are more tender and tastier than the large ones, bigger is not better.

Beetroots contain a great amount of calcium, potassium and vitamin A. Both Vitamin A and Calcium play a large role in the healthy development of your baby.

You could either make them thinner if you prefer a crepe style or make them thicker and turn them into pancakes. I did both and we all truly enojed these!

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Ingredients

  • 1 cup / 150gr rice flour
  • 1/2 cup coconut cream (I used the thick part floating of the can of coconut milk)
  • 1/2 cup beetroot pure
  • 1/2 tsp himalayian salt (optional and omit for babies under 12m)
  • 1 cup / 250 ml coconut milk

 

Method

  1. Combine rice flour, coconut cream, beetroot puree, and salt in a bowl with coconut milk. Stir until a smooth batter forms. Cover and set aside to rest for 30 mins.
  2. Heat up a non-stick  medium-size frying pan over medium-high heat until it’s hot. Brush over with vegetable oil then add 1-2 table spoons of batter for mini pancakes or 1/4 cup batter for think crepes (swirl pan to form a thin crepe).
  3. Served with savoury fillings and a dollop of whipped coconut.

 

Enjoy!
Kat xx

Carrot Ginger Tumeric Puree (or Soup)

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Carrot Ginger Tumeric Puree for babies and soup for the family. Suitable for babies 6m+.

A healthy bowl of puree for babies and soup for the family is so good for the body and soul! It’s a perfect dish for this cold and wet winter weather and warms you from the inside out!

I have served the soup with drizzles of cashew cream. YUM! It really kicked it up a notch! Recipe below.

The kids have been sick with tummy bug, cold and cough and Lilbro is still too young to take certain medicin. Whenever we have a cold in the house I always stock up on fresh ginger. Ginger-infused tea is a household favorite, and it’s my mother’s antidote of choice for battling cold and flu! Turmeric and ginger are two very powerful healers and together work wonders!

Health Benefits of Ginger

Ginger is an ancient wonder spice and has a long history of use for relieving digestive problems such as nausea, loss of appetite, motion sickness and pain.

Health Benefits of Tumeric

Tumeric is a powerful medicine that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic.

Set aside all the benefits, carrot, ginger and tumeric make such a delicious combination!

If you make it with less liquid then you can easily turn it into a yummy puree for your baby. I started giving spices to my boys at a very early age. It will help them to develop and expand their taste buds and also will be more likely to try new food when they get older.

Carrot-tumeric-puree

Served 2 adults & 2 toddlers

Ingredients

  • 2 tbsp coconut oil
  • 3 small yellow onion (diced)
  • 2 cloves of garlic (finely chopped)
  • a finger size of fresh ginger (finely chopped)
  • 1/2 tsp tumeric powder
  • 1/4 tsp cinnamon powder
  • 1/2 tsp pink salt (avoid salt for babies under 12m)
  • 5 large carrots / approx. 660gr (chopped into 2cm thick)
  • 3-4 cups water (use less water for puree and slowly add)
  • Chopped parsley for serving

 

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Method

  1. Heat a large pot on medium high heat, add the coconut oil and once melted add in the onion. Saute for about 5 minutes. Add the garlic, ginger, turmeric, cinnamon, and salt stirring frequently until fragrant.
  2. When it’s well combines add in the chopped carrots and water. Bring to a boil, reduce heat and cook for about 20 minutes in low heat until the carrots are soft. About 20 minutes.
  3. Use an immersion blender or move the carrots and liquid to a food processor and blend until you have reach youre desired consistency. Taste and add more seasoning if required.
  4. Heat up again on low for an additional 10-15 minutes so the flavors have a chance to absorb.
  5. Drizzle with a few tablespoons of cashew cream, and  few sprigs of fresh parsley.

 

Cashew Cream

  • 1/2 cup raw unsalted cashews (soaked in water for at least 2 hours)
  • 1/2 cup water – add more if need thinning
  • 1 clove of garlic (chopped)
  • 1 tsp fresh lemon juice
  • 1/8 tsp pink salt
  1. Drain the soaked cashews and run them under cold water. Place into a high speed blender (I used my nutribullet) with the water, garlic, lemon juice and salt. Blitz until completely smooth.

 

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Enjoy!

Kat xx

 

 

King Prawn Pasta in Creamy Garlic Tomato Sauce BLW [8m+], Toddler & Family

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Whether you have kids or not but decide to stay a home to celebrate Valentine’s day with your partner instead of paying 10 times as much for your meals at a restaurant. I have a perfect recipe for you to make. 😉

This recipe is my best king prawns in garlic tomato sauce yet! I have made it many times with pesto & garlic, tomato & garlic, parsley & garlic but somehow never with cream and I tell you by adding cream it’s a complete game changer!

For dairy free version you could replace with cashew cream. I’m sure it will turn out delicious too. I have used cashew cream for other sauces before and it was so good that you cant even tell the difference! See my vegan mushroom carbonara.

If you remove the seeds of the tomatoes and before adding salt it’s ok to serve to BLW babies at 8m+ as it will be less acidic and much nicer to eat , but I would wait with prawns until 12m+. As always it is only a recommendation! Consult your paediatrician first if you are unsure of when to start to introduce seafood.

How to remove the seeds but keeping the juice?

Cut the tomatoes in halves, use a knife to remove the seeds into a siv.  Squeeze the juice from the seeds with your hand until no more juice left. Pour the juice over to the chopped tomatoes. This way you are not wasting anything!

My both toddlers devoured their meals minus the prawns!

Ingredients

  • 2 tbsp olive oil
  • 400 gr uncooked king prawns or other types of prawns with shells (shells removed & de-veined if needed)
  • 1 tsp paprika powder
  • 1 medium onion (finely chopped)
  • 4 garlic cloves (finely chopped)
  • 2 cups chopped tomatoes (I used 5 large ones, seeds removed) or tin organic chopped tomatoes
  • 1/4 cup water
  • half a cube chicken stock without MSG
  • 1 tbsp dry basil
  • 1/2 tsp dry oregano
  • 1/2 cup double cream / 120ml
  • 300 gr of pasta – penne or shell pasta shapes are good to hold the sauce. I used campanelle, it’s like a cone shape.

 

Method

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1. Cook pasta until it’s al dente (hard in the middle). Pad dry the prawns with kitchen roll.

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2. In a large frying pan, add olive oil and heat up on medium-high heat. Add king prawns and fry for one minute, turn them over and fry until they have turned pink on the other side. Remove the prawns on to a plate, leave all the oil in the pan.

3. Return to the same pan, add chopped onion and garlic and sauté on medium high heat. Sauté for until onions soften.

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4. Add chopped tomatoes and chicken boullon cube and 1/4 cup boiled water. Mix in basil and oregano, bring to boil and reduce to simmer. Simmer for about 10-15 minutes. Season with more paprika powder and salt if needed.

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5. Just before serving add in double cream and mix well. Add back the prawns and pasta. Mix everything well until it’s well combined.

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6. Turn up the heat to reheat the pasta but do not bring to boil or high heat. For adults serve with crushed chilli & sea salt.

Enjoy!

Kat xx

Vegan Mushroom Carbonara with Whole Wheat Spaghetti for BLW [7-8m+], Toddler & Family

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First week back to daycare for the kids went really well. I was worried that Lilbro C would start crying again but he was actually really happy to be back! Yay! 👍
Things are slowly returning to normality at home which means I’ll more time to post my recipes! 😄 Stay tuned people I have some really awesome recipes coming up! 😉

My first recipe post in 2016 is a vegan dish! I have started following more and more vegan accounts lately and not because I want to convert (hubby would divorce me if I did! lol 😂 ) but it’s because all the recipes that I have seen just look so mouthwatering!

So today I thought I’d do a vegan version of my Mushroom Carbonara. Oh boy in tasted soooo goooood! I have substituted dairy cream with my homemade cashew nut cream.

Just so my hubby doesn’t feel meat deprived I added left over turkey breast from yesterday at the end for him and toddler J. Lilbro C couldn’t get enough of it!

Consult your paediatrician first if you are unsure about giving nut cream to your baby. The latest research has shown that it’s better to give nuts to babies earlier better than later, providing no nut allergy in the family.

Ingredients

  • 250gr brown champion or other mushrooms (sliced but not so thin)
  • 3 garlic cloves (finely chopped)
  • 2 tbsp fresh thyme leaves
  • 1 large shallot / small onion (finely chopped)
  • 1 cup vegetable stock (homemade or choose low salt)
  • 3/4 cup cashew nut cream (add more to get a creamier taste)
  • 1 tsp light soya sauce
  • 2 tsp worcester sauce (can be substituted with fresh lemon juice)
  • 1 tbsp coconut oil
  • salt & pepper to taste (no salt for babies under 12 months old)
  • 250gr spaghetti

 

Method

  1. Roast the mushrooms in a non stick frying pan over medium heat without oil until they are nice & plump. Remove from the pan. Boil the spaghett until al dente (slightly hard in the middle).
  2. Melt coconut oil in the same pan, add shallot and garlic. Sauté until the shallot is golden brown. Add thyme, stir for 10 seconds then add broth, cashew nut milk, soya sauce, worcester sauce, salt & pepper.
  3. Add the spaghetti to that sauce, mix well and serve immediately. Or serve with any type of pasta.

 

Enjoy! Kat xxx

Mini Potato Gratin a.k.a. Dauphinoise Potatoes BLW [7-8m+], Toddler & Family

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Oh boy! These little babes turned out so deeeliiicious! We all cleaned up our plates! 😋😄 I will definitely be making them again as a new side dish for #xmas . 👊

They can be made a day or two in advance, simply put them back in the muffin tin and heat up.

The recipe was inspired by @recipe_tin

Ingredients

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  • 5 large roundish potatoes, thinly sliced (2-3mm thick)
  • 2 tbsp butter / 30g
  • 2 garlic cloves (crushed)
  • 1/4 cup single/full fat cream (I used full fat)
  • 1/2 tsp himalayian salt (no salt for babies under 12m)
  • 3/4 cup grated parmesan & gouda / cheddar cheese (2/3 Parmesan 1/3 gouda)
  • 2 tbsp fresh thyme leaves / 1 tbsp dried thyme.
  • pepper (optional)
  • oil

Method

1. Preheat oven to 160°C. Spray or go over with a brush a standard muffin tin with oil.

2. Melt butter with crushed garlic in a small saucepan. Add cream, salt and pepper.

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3. Place half the potato slices in the muffin tin. Drizzle with 1/2 tbsp of cream mixture. Sprinkle with half the cheese and thyme.

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4. Top with remaining potato slices. Drizzle with remaining cream mixture, thyme and sprinkle with the remaining cheese.

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5. Bake for 30-35 mins. Let it stand for 5-10 minutes before serving.

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Enjoy!
Kat xx ❤