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

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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

Steamed Salmon with Lemongrass bedded with Coconut Jasmine Rice BLW [6-7m+], Toddler & Family

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Our dinner last night! So simple and delicious! 😋
We love steamed fish in this household. I usually cook fish at least twice a week and most of the time salmon. Salmon has a much stronger taste than white fish, therefore, it can be tricky as a first fish to introduce to weaning babies. However, I did start giving my boys salmon before white fish and most of the time it was hidden in sweet vegetables such as sweet potato, butternut squash or pumpkin puree. Salmon is an oily fish and it has higher omega-3 fatty acids (plays an important part in the baby & toddler brain development) than other not so oily fishes.

Why Salmon?

Babies need a lot of the omega-3 fatty acids found in fish for brain, nerve and eye development. When they switch from breast milk or formula to solid food, most of them don’t get nearly enough. Children’s food preferences are largely developed by the time they are around 5 year old, so I urge parents to help their kids develop a taste for seafood as early as possible.

Salmon is an excellent source of vitamin B12, vitamin D, and selenium. It is a good source of niacin, omega-3 fatty acids, protein, phosphorus, and vitamin B6. It is also a good source of choline, pantothenic acid, biotin, and potassium

Health benefits related to Omega-3 content:

  • decreased risk of numerous cardiovascular problems
  • brain food -improved mood and cognition in human brain
  • joint protection
  • eye benefits
  • decreased cancer risk

Served 2 toddlers and 1 adult

Ingredients

  • 300gr boneless salmon fillet (cubed or sliced)
  • 1 small stalk of lemongrass (thinly sliced)
  • 3 spring onion / scallion (chopped)
  • 1 XL carrot (grated)
  • 1/2 small kohlrabi (optional) (grated)
  • 1 tbsp cold pressed/virgin coconut oil
  • 3 cups cooked rice
  • pink salt to taste – avoid salt for babies under 12m old

 

Method

  1. Heat up a non stick frying pan, add coconut oil, carrots, kohlrabi, spring onion and a pinch of salt and sauté until carrots are soft. Add in the rice and turn off the heat. Give it a good mix and pour the mixture over a bowl for steaming.
  2. Meanwhile, mix the salmon with lemongrass and a pinch of salt.
  3. Spread the salmon over the rice and steam for 15-25 minutes or until the salmon is just done and melts in your mouth. Don’t over steam as this will cause the salmon to be too dry and your kids may not like it then.
  4. Remove lemongrass before serving.

Raspberry Chia Jam Toddler [12m+] & Family

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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.

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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! 😄

Pizza Toast with Basil & Garlic Sauce BLW [7-8m] Toddler & Family

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Pizza toast is one of my favourite afternoon / after school snack as as kid! The topping for this dish is endless, you can’t go wrong! This is suitable for vegetarian and vegan if you omit goat cheese. 🙂

Whenever we have guests over, I sometimes make these as starters or bruschetta and they were a hit every time! 👍👍👍

I have only used 1.5 rye bread roll as lilbro C wanted and screaming for the other half! 🙈. He then deconstructed the whole piece and ate all of it! Yeah!  Toddler J had 2 pieces and mami the left over. 😂. They were so yummy!

Ingredients

  • 1 heap cup of fresh basil leaves
  • 3 tbsp olive oil
  • 1 garlic (roughly chopped)
  • cherry tomatoes (sliced)
  • bread (I used rye bread rolls, you use any type of bread. ciabatta is great too then you’ll get a bruschetta type)
  • goat cheese (grated)
  • pinch of salt

 

Method

Slice the bread rolks in slices approximately 2cm thick. You can use bread rolls, toast bread or ciabbatta bread.
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Prepare the basil.
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Preheat oven to 200°C with the pizza stone inside. Place basil, chopped garlic, oil and salt in a blender.

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Blend until you reach a saucy consistency. Add more oil to make it more saucy, if needed. Can be made ahead, put it in a sealed jar/container and refrigerate up to 2 days.

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Spread the basil sauce over the bread slices evenly. Place the bread slices on a hot pizza stone if you have one, if not on baking tray covered with a baking sheet. Spread the basil mixture over the bread slices and bake for 5 mins. This is to cook the garlic.

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Take out and sprinkle with goat cheese and cover with slices of tomatoes.  Put them back in the oven and bake for another 5-7 minutes.

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Serve warm. For adults sprinkle with salt & pepper.

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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 ❤