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.



  • 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 dark chocolate



  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 parchment paper, press the puffs down with another sheet of parchment 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.


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.


  • 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


    1. Preheat the oven at 180Âş 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. 


      Kat xx

      Paleo Banana, Pecan & Chocolate Chips Muffins 

      Paleo Banana, Pecan & Chocolate Chips Muffins – These grain free muffins are super delicious and make a perfect addition to lunchboxes! 

      Due to chocolate chips hava refined sugar and pecan nuts, these are suitable for 12m+. 

      I made these super yummy paleo muffins a few weeks ago and my kids were completely blown away by them! You can tell in the picture that they were both fighting for the biggest piece and I only had a couple of seconds to shoot before everything turned into crumbles! 

      Made 12 small & 2 large muffins.



      • 2 large ripe bananas (better if they have brown dots)
      • 2 eggs (whipped separately)
      • 1 tsp pure vanilla powder / essence
      • 2 tbsp raw honey (optional)
      • 1/4 cup avocado / coconut oil (I used avocado)


      •  1.5 cups / 150 gr almond meal (best to measure)
      •  1 tsp baking powder .o
      • 1 tsp baking soda .

      Extra & optional.

      • 1/4 cup chopped pecan + extra for topping
      • 2 tbsp chocolate chips .
      • 50 gr 70% quality chocolate (broken into small chunks)


      1. Preheat the oven to 175° C. 
      2. Mix  the wet & dry ingredients in separate bowls. Pour the wet to the dry ingredients and mix until well combined.
      3. Add pecan and chocolate chips and gently fold.
      4. Oil the muffin forms and fill them up. Push one piece of chocolate chunk into each muffin and sprinkle with chopped pecan. 
      5. Bake for 20-25 minutes or check with a toothpick, they are ready if it comes out non-sticky. 


      Kat xx

      Coconut Banana Chia Pudding 

      Coconut Banana Chia Pudding – so good for breakfast! 

      Valentine’s Day is just around the corner and wouldn’t it be nice to serve this delicious chia pudding to your loved ones for breakfast? 

      By adding mashed banana in coconut chia pudding, it kind of turned it into a lovely Thai coconut dessert. Do you know what I mean?  At least I think so! 

       So #yummylicious and #refinedsugarfree –
      Just make your usual chia pudding and add mashed banana and leave overnight. The next day top with raspberry sauce.


      • 400ml /1 can coconut milk.
      • 1/4 cup /  tbps chia seed.
      • 2 ripe bananas (fork mashed)


      1. Mix everything together in a large bowl and stir well.
      2. Wait a few minutes then stir again to avoid the seeds clumping.
      3. Transfer over to an airtight jar or container and keep in the fridge for at least 4 hours or overnight.
      4. Top with raspberry sauce and enjoy it as a power breakfast 💪 delicious dessert. 😋

      Raspberry Sauce.

      • 1 cup of fresh / frozen raspberry
      • 2 tbsp maple syrup 

      Bring to boil and let it simmer until soft. Let it cool down and transfer to a jar and keep it in the fridge.

      Kat xx 

      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!



      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



      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.



      Kat xx


      Vegan One Pot Vegetables Rice 

      Here is another “One Pot Meal” – I love one pot meals, especially the ones that go into the oven.  This vegan one pot vegetables rice is so delicious and is my go for meals. It has never let me down, the rice always turns out super fluffy and flavoursome!   My whole family loves it. 

      When Lilbro was still a baby, I used to make separate a small portions in ramekins before adding salt. This was one of his favourite BLW dish. 🙂 

      Suitable for babies 7 months and above. 


      • 200gr mushrooms (thinly sliced)
      • 1/2 butternut squash / 2 large carrots (peeled & grated) 
      • 1 small zucchini (peeled & grated)
      • 1 small onion (diced)
      • 3 garlic cloves (finely chopped)
      • 1 cup basmati rice (or long grain rice, rinse properly)
      • 2 cups of vegetable stock
      • 1/4 cashew cream (I used homemade)
      • 1/2 tsp salt (no added salt for babies under 12m)
      • 1/2 tbsp fresh thyme (optional)
      • 1 tbsp chopped parsley (optional)
      • olive oil


      1. Preheat the oven to 180°C. In a large frying pan heat up oil and sautĂ© onion, butternut squash and zucchini ovet medium heat until softened, add garlic, stir fry for 1 min. 
      2. Move everything into a baking tray. Add raw rice, 1/4tsp salt, cashew cream to the baking tray. Mix well.
      3. Back to the frying pan add a bit more oil, add mushrooms and sautĂ© until they have shrunk in shape, add 1/4 tsp salt and stir fry until cooked. 
      4. Top the rice mixture with the mushrooms. Cover tightly with foil.
      5. Bake for 45 mins or until the rice is done. Taste the rice half way, add more liquid if your rice needs it and bake for a bit longer.
      6. Let sit for 10 minutes.


        Kat xx

        Easy One Pot Quinoa

        Week nights mean easy and quick meals and preferably under 1 hour to from the kitchen to the dinner table. You can’t go wrong with this easy one pot quinoa.

        This recipe was developed when I only had very few ingredients left to cook with as it was one day before my food shopping day.

        Suitable for BLW babies 8m+ due to the acidity of the tomatoes, but yummy enough for the whole family!

        Boiling quinoa on its own can be fairly boring and quite tasteless unless it’s accompanied by a tasty sauce, stew or salad. This one pot quinoa is so easy to make, it’s delicious and the best part is no need to cook the main dish, because this is the main dish!

        Suitable for vegan, perfect for busy moms, working moms or sahm on a busy day.

        Served 2 adults and 2 toddlers.


        • 1 cup of quinoa
        • 4 tomatoes (finely diced)
        • 1 medium onion (finely diced)
        • 1 medium yellow / green  zucchini (I used yellow) (finely diced or grated)
        • 1/2 tsp tumeric powder
        • pink salt to taste (avoid for babies under 1 year old)
        • a dash of garlic powder (optional)
        • olive oil


        1. Sauté onion first until translucent then add tomatoes and sauté until soft, add the zucchini last and sauté until cooked. Add salt, tumeric and garlic powder to taste.
        2. Prepare quinoa as per packaging instructions. Add water and all the vegetables from the pan and cook per usual.
        3. Give it a stir at half time. Once cooked use a fork or chop sticks to gentle turn the quinoa. At this point you can add more salt if required.


        Kat xx