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 


    Vegan Red Velvet Pancakes / Crepes



    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!




    • 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



    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.


    Kat xx

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


    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


    • 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



    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.