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 180º 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


      Vegan Avocado Brownies 

      Delicious Vegan Avocado Brownies. So good that Nobody could tell that these are vegan! A perfect healthy treat for your little ones without compromising the delicious taste and texture. Why not make this for Valentine’s Day or any day! 

      I don’t even know where to start with these brownies! They are chocolatety, gooey and simply delicious that boy licked the mixing bowl clean! Haha! 

      I made them a couple a weeks ago, my 4 years old and I kept eating until I realised I only had 2 small sad pieces left and could barely take a pic that would look presentable!  So this time I’ve made sure that I took some good pics before digging in! 


      • 1 large avocado
      • 1/4 cup melted oil – olive,  coconut or avocado (I used avocado)
      • 1 cup of flour of your choice (i used spelt)
      • 1/2 cup unsweetened cocoa powder
      • 1/2 cup coconut sugar /brown sugar (I used brown sugar this time as tan out of coconut)
      • 1 teaspoon baking soda
      • 1/2 teaspoon salt
      • 3/4 cup pure coconut milk

      OPTIONAL Ingredients

      • 1/2 cup roughly chopped nuts (I used pecan)
      • chocolate chips / chunks of 70% good quality chocolate


        1. Preheat the oven to 180°C. Line a square baking pan with parchment paper and lightly brush over with oil.
        2. In a large bowl, mix the flour, baking soda, cacao powder, salt. Put avocado and coconut milk and oil in a food processor / hand blender and blitz until smooth. Move it over to the flour bowl. Whisk until well combined, now add the optional ingredients.
        3. Spread the batter evenly into the bottom of the prepared pan, sprinkle with pecan nuts if desired and bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.
        4. Cool brownies completely in the pan on a wire rack. Cut into squares and serve. 
        5. The brownies will stay fresh for up to 3 days (if they last this long!) stored in an airtight container at room temperature.


        Kat xx


        Many of you have asked me if they are freezable and the answer is YES! I made 2 batches of these yummy brownies and froze one batch. Today (2 week later) just took 3 pieces out and put them in the oven at 150°C for about 10 mins, no need to preheat the oven first. They tasted like newly baked again! 😋👌

        Recipe is adapted from http://www.gimmesomeoven.com 

        (The Best) Chocolate Zucchini Coconut Muffins

        These are hands down the best Chocolate Zucchini Coconut Muffins.

        My 4 years old only likes muffins with either chocolate in them or taste like chocolate! haha! They are super moist and just melt in your mouth! I have baked these many times each time requested by the little prince. 🙂

        They are #paleo #glutenfree  #dairyfree #refinedsugarfree and baked in  coconut oil and coconut flour! So, to sum these up SUPER HEALTHY and YUM! 


        • 10 pitted dried dates soaked in hot water for a couple of mins
        • 4 eggs
        • 1 small zucchini (grated)
        • 1/4 cup coldpressed coconut oil
        • 1 teaspoon vanilla essence / powder
        • 1/2 cup coconut flour
        • 1/4 cup cocoa powder
        • 1 tsp cinnamon
        • 1 tsp baking soda
        • Pinch of sea salt


        1. Preheat oven to 180 C.
        2. Place the dates, eggs, zucchini, coconut oil, and vanilla in the blender and blend until smooth.
        3. Move the zuccihini mixture to a large bowl and add in the coconut flour, cacao powder, cinnamon, baking soda and sea salt then use a hand mixer to mix until smooth and thick. If you have a large powerful blender then you could do this step in the blender. My nutribullet just couldn’t take it as it was too dry.
        4. Pour the batter into a well greased muffin tin / silicon muffin tray (I used one with mini).
        5. Bake for 45-50 mins or until center is cooked through.


        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

        Spinach & Feta Squares BLW [8m+] Toddler & Family

        Spinach & Feta Squares

        These are suitable for BLW babies from 8 months onwards providing they don’t have any allergies to egg and dairy. 

        I was making these with my 4 years old toddler and we had so much fun! 

        He was chopping the spinach AND the onion along my side and added every ingredients into the mixing bowl and I was not allowed to do a thing! haha!
        These are super easy to make and a great protein and calcium packed dish to involve your kids in the kitchen. 👌 
        Spinach is not the kind of vegetable that he would normally eat if I place it on his plate, but believe me he ate some afterwards. 🙂 This proves that by involving your kids in the kitchen it helps to keep them interested in food and less prone to become fussy eaters. My super fussy eater since a baby is now not so fussy anymore but he still has his moments now and then! 

        I have used puff pastry but if you want to step up a game then use Phyllo and turn them into mini Greek Spanikopita. 😉 


        • 500gr fresh spinach  (washed thoroughly & chopped) 
        • 1 small onion (finely chopped)
        • 1 tbsp of freshly chopped dill
        • 1 large garlic clove (finely chopped)
        • 1 pack feta cheese  (150 gr) (crumbled)
        • 2 eggs separated (beaten)
        • 1 tbsp milk / water 
        • 1/4 tsp grounded nutmeg 
        • pink salt & pepper (avoid extra salt for babies under 12 months old) 
        • 2 sheets of puff pastry 
        • olive oil


        1. Heat up the oven to 200 ° C / 400 ° F. Heat up a non stick pan with some olive oil. Sauté garlic and spinach, until spinach has wilted, add a pinch of salt, pepper and nutmeg then remove from the pan. 
        2. Place the sautéed spinach, feta and 1 beaten egg in a mixing bowl. 
        3. Cut the pastry sheet into 6 squares. Fill 1 heap tablespoon of the spinach mixture in the middle. Fold over and press down the edges with a fork. Repeat this step with the rest. 
        4. Beat the remaining egg with 1 tbsp of milk, brush the top of the pastry with the egg wash and bake until the pastry looks golden, approximately 15 – 20 minutes. 


        Kat xx 

        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 .



        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!


        Kat xx

        This recipe was inspired by simplyquinoa.com 


        Halloween Spooky Pancake Lollipops / Halloween Lunchbox

        Trick or treat! Halloween is almost here…I bet you have been busy pinteresting for ideas this whole month! I have and have seen so many amazing spooky and creepy dishes that I want to make but haven’t managed… because my two busy toddlers don’t let me stand in the kitchen and if I let both of them in then we can pretty much forget about baking! haha
        Making pancakes is probably the least stressful thing to do with a 4 years old until mama wanted to decorate them then things got wild! lol.

        So, if you are going to a Halloween party and want to bring a simple treat, check this one out! 😉 The kids will go crazy when they see them! 😄 I bet they will love these in their lunchboxes too! My ones did! 🙂

        I served them in our new favourite stainless steel Planetbox (lunchbox). There is so much room to fill up with food! I usually have to use two different little lunchboxes and I much prefer stainless steel over plastic. They are easy to wash and eco-friendly. Comes with two sizes of no-spill containers, I’m thinking one for dip and one for yoghurt. I will post a full product review soon, in the meantime check them out http://www.planetbox.com 

        Halloween Spooky Pancake Lollipops

        Make your choice of pancakes and keep them small. The trick to hold the skewers is to make the pancakes thick. 

        What you need

        • skewers or cocktail sticks
        • sugar eye balls
        • different colours of gel icing tubes


        1. Make your pancakes as per usual. I find adding either pumpkin or other thickish ingredients or ricotta cheese helps. 
        2. Let them cool down slightly, then pierce the skewers / cocktail sticks from bottom up.
        3. Decorate the pancakes with gel icing tubes. Voilà!  

        Hope your kids will enjoy them as much as my ones did.:)

        Kat xx