Chickpea Nachos / Tortilla Chips

Chickpea Nachos or Tortilla Chips whichever word you use it doesn’t change the fact that these are so delicious!

Such a great and healthy snacks packed with protein for babies & toddlers. Served plain or with guacamole.
I cannot stress enough how delicious these pure goodness chickpea nachos are! Once you try this recipe, you will NOT go back to store bought ones!  Me and my boys almost finished the batch before dinner time! Bad move from mama! Guess who didn’t eat his dinner . These are 100% vegan and glutenfree! Try them and and let me know your feedback. 😉

Ingredients

  • 1 cup chickpea flour
  • 1/2 tsp pink / sea salt (avoid for babies under 12 months old)
  • 1/2 – 1 tsp milled black pepper
  • 1/2 tsp baking powder
  • 1/4 cup melted coconut oil / olive oil
  • 3 tbsp – 1/4 cup warm water


Method

  1. Preheat the oven to 175°C. Add chickpea flour, salt, pepper and baking powder into a medium bowl and give it a good mix. Add melted coconut oil / olive oil and mix with a fork and then fingers until the dough is crumbly. Add warm water and stir until the dough comes together. If the dough is too dry and crumbly then add more water, a teaspoon at a time, until it does. Do not overwork the dough.
  2. Mould the dough into a ball and place it onto a baking sheet and flatten into a rough disc. Place another sheet of baking sheet on top of the dough and using a rolling pin, roll out as thin as possible. The thinner the dough, the lighter and crispier your nachos will be. Remove the top layer of baking sheet and slice the dough into triangles. Slide the baking paper and dough onto a baking tray and place in the oven. Bake for 13-15 minutes or until the the edges start to turn golden.
  3. Let them cool down and serve the nachos with guacamole or simply on their own.
  4. Store them to in airtight container up to one week.

Enjoy!

Kat xx

Advertisements

Chocolate Amaranth Bar Crispies

image

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! 👍

image

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.

Mini Vegetable Egg Muffins [7-8m+] Toddler & Family

image

These turned out so good and are packed with veggies and healing spices!
The texture is very soft therefore is an ideal food for BLW babies providing no egg allergy,  also a great toddler snack on the go or at home.

image

Lilbro ate 3 pieces after nursery today! 💪👊

Ingredients

  • 4 medium cooked potatoes – leave to cool, I usually use up left over potatoes from previous day (roughly sliced)
  • 2 medium carrot (grated)
  • 1 medium zucchini (grated)
  • 4 large broccoli florets (steamed / boiled then chopped)
  • a dash of cumin powder
  • a dash of tumeric powder
  • a dash of ginger powder
  • a dash of garlic powder
  • a dash of onion powder
  • a pinch of pink salt (omit for babies under 12m old)
  • 5 eggs (lightly beaten)
  • olive oil for frying

Method

1.Preheat the oven to 180 °C.
2. Add some olive oil & heat the pan up in medium heat. Add carrots & zucchini, sauté until soft. Add potatoes & broccoli, all the spices & salt. Sauté a few more minutes. Turn off the heat and remove from the hob and let it cool down.

image

2. Add Eggs & mix until well combined. Oil the muffin form then use tablespoon to move the mixture into each muffin hole. I used a silicon muffin form.

image

3. Bake for 25 minutes or until the middle no longer comes out sticky.

Enjoy!
Kat xx

Vegan Red Velvet Pancakes / Crepes

 

red-velvet-crepes-pancakes

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!

image

 

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

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

image

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

image

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

image

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.

image

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.

image

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.

image

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

Lemon Blueberry Ricotta Pancak

 

img_20170215_205951_985

Super delicious Lemon Blueberry Ricotta Pancakes that the whole family will enjoy!

Suitable for babies 7-8m+ (if no dairy and egg allergies)

These are one of out favourite pancakes to make, the texture is thicker than normal pancakes but I think they are delicious like that and Lilbro munched 1.5 pancakes before his older brother even started! Hahaha 😂

My older toddler son loves his pancakes with honey and so do I.

Ingredients
  • 2 eggs
  • 250g ricotta
  • 1/2 cup freshly squeezed lemon juice
  • 2 teaspoons vanilla powder / extract
  • 1/2 cup milk
  • 1 cup oat flour (or flour of your choice)
  • 2 tbsp maple syrup (or honey, cane sugar, coconut sugar or anyone of your choice and add more for a sweeter taste)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of pink salt
  • 1 cup of fresh blueberries (frozen are fine too but let them thaw before cooking)
  • coconut / oluve oil for frying
Method
  1. In a dry bowl, add the flour, baking powder, baking soda, salt and sugar (if you use dry sweetener). In a wet bowl add eggs, milk, ricotta, lemon juice, vanilla extract or powder, maple syrup (if you use wet sweetener) and gently whisk together.
  2. Sift in the flour mixture and mix until just combined. Don’t over beat the batter. It will be thicker than normal pancake batter. Gently fold in the blueberries.
  3. Heat up a nonstick pan over low-medium heat. Grease with a small amount of coconut oil and pour one heap of table spoon of the batter onto the pan, add more if you want your pancakes bigger. Fry until golden and set on the underside, gently flip and cook the other side until browned and cooked through. Repeat with remaining batter.
  4. Serve with extra blueberries, maple syrup, honey or any toppings of your choice.

We ate our ones with honey and they were super delicious!

Enjoy!

Kat xx

Raspberry Chia Jam Toddler [12m+] & Family

image

Did you know that chia seeds are great to make jam? So instead of using loads of sugar like in the traditional way you can just used a few table spoons of chia seeds. Once they are soaked in any kind of liquid, the seeds will expand and thicken the liquid which makes them a perfect ingredient to make jams.

However, unlike the traditional jam this one is best to consume withing a week. I would recommend to do half of my recipe to try out first to see whether you like it or not.

image

I have used raspberry as that’s my favourite berry and I eat it more than my son. 😄
If you want to make it for your kids then I would go for blueberry or strawberry or something that is less seedy.

I can just eat it like that on its own. It tastes like a dessert to me! 😂 The first time I made it turned out a bit on the sour side but still delicious for me but my todlder son spitted it out and was very upset and started crying for jam. He meant his grandma’s homemade jam. Hahaha!

After a few tries I’ve finally got the measurements right! Yeah! 😄💪
It’s very simple to make and you only need 4 ingredients!

It’s so quick to make and you can enjoy it the next day with bread, toast, pancakes, smoothie, ice cream, really with anything you want because it tastes so delicious!

Toddler J approved but I know he still prefers his grandma’s jam because it’s sweeter. &#x1f61d

Ingredients

2 cups raspberries (I used frozen. Thaw before cooking) or other berries
3 tbsp chia seeds
3 tbsp maple syrup (add more for a sweeter taste)
1 vanilla pod –  split the middle and take the inside out (or 1/2 tsp vanilla essence / powder)

Method

1. If you are using frozen raspberries like me, then wait until they are fully thawed. Add them to a pot and heat up until you start seeing little bubbles then turn down the heat. If you like your jam chunky (like me) then don’t mash the raspberrie, if not then mash them with a spoon.
2. Set aside and let it cool down completely. Then add chia seeds, maple syrup and vanilla. Give it a good mix. Stir again after a few minutes to separate the chia and vanilla otherwise you may get little chunks.
3. Pour the jam into a food jar / plastic container and close tightly with the lid.
4. Enjoy it the next day with bread, pancakes, smoothie, Ice cream really with anything you want because it tastes so good! 😋
5. Consume within a week. It didn’t last this long in our household! 😄