Sweet Potato, Kidney Bean & Roasted Pepper Patties

As usual, thanks to my lovely friend Deepa at GirlBoyFoodBaby. Her baby led weaning recipes are always so inspiring and easy and use the best ingredients. I love being able to collaborate and join forces with other gentle-parenting and health-focused mummas to make the best food for our babies. Luckily for Deepa her little one (only 10 days younger than Brax), actually eats well, whereas I make all these things for Brax and he just looks at them then throws them on the floor.

I’m trying not to get stressed about his lack of interest in food as I know that it can happen to babies from 12 months. Babies who loved food before then often go off food and it can last for a while. This happened with us, pretty much around 11/12 months and although it’s getting a little better, he’s still not a great eater. It’s not that he’s fussy with flavours, he just isn’t interested in food. Apart from bananas – loves bananas!

Anyway, regardless of the fact that Braxton didn’t eat these, hopefully your babies will. And if they don’t, do what I did and eat them yourself!

They are so nutritious and full of perfect ingredients for babies.

Ingredients

2 peppers (I used red and yellow), very finely chopped
About 4 sweet potatoes, cooked and mashed
2 tin / carton organic kidney beans
1 cup tomatoes, blended
Juice of half a lime
Handful coriander, chopped
Handful parsley, chopped
Pinch of ground black pepper
Pinch of paprika
Pinch of Himalayan salt (omit for young babies or if you don’t want any salt in there)
Tbsp ground cumin
Tsp turmeric
Tsp nutritional yeast
1/4 cup cornmeal

Method

Preheat the oven to 190 degrees.

Roast the peppers on a baking tray.

Cook and mash the potatoes then add them to a bowl with the kidney beans and mash, leaving some small lumps.

In a small separate bowl, combine the tomatoes with all the spices and nutritional yeast. Mixing the spices in the tomatoes helps liquid spread them evenly in the burger mix.

Add the tomato mixture to the potato mixture then add in the roasted peppers and mix well until everything is combined well and the batter is thick, sticky paste (a good couple of minutes or so). It will seem a bit moist, but thats fine. Add the cornmeal and mix into the batter until well mixed.

Put the mixture in the fridge for 30 minutes then shape into patties on a lined baking tray using a spoon and press down and bake for 25 minutes. Then flip them. They’ll still be a bit tender at this point, so flip gently, but will firm up much more by the end. After flipping, cook them 10 more minutes on the other side. Let cool 10 minutes before eating, as they will firm up even more. They should be crispy on outside and slightly moist and chewy on inside.

These freeze really well. Just par bake for 25 minutes then freeze. Then cook for 20 minutes once out of the freezer.

Thanks to Deepa for this one!

Love & health,
Lauren

Easiest Yummiest Healthiest Brownies

Thanks to my friend Emma at Mrs Hollingsworth’s for the inspiration for these yummy brownies. These may become a staple when needing to bake something that’s quick and easy with very few ingredients.

They’re actually great for baby led weaning as all natural ingredients and a wonderful (albeit messy!) texture that babies will love. I’d advise leaving out the walnuts if making these for babies.

They’re gluten free, dairy free, refined sugar free and vegan. Oh and they’re shamazing! What’s not to love??

Ingredients

1 cup cacao powder
1/2 cup coconut oil, melted
1 cup medjool dates, pitted
1/2 cup maple syrup
2 flax eggs (2 tbsp ground flax seeds soaked in 3 tbsp water and left for 10 minutes to thicken)
1/2 cup ground almonds
1/2 cup cashew or almond butter
Pinch Himalayan salt
1 tbsp water (more if needed)
1/2 tbsp bicarbonate of soda
1/2 cup walnuts

Method

Preheat the oven to 150 degrees. This temperature really is key with brownies, any hotter and they won’t be gooey.

Now put all the ingredients except the walnuts into a food processor and blend until a smooth and sticky batter forms. If it’s too sticky (i.e. it forms a big ball), just add in a little more water a tablespoon at a time until you get the desired consistency. Crumble the walnuts into the bowl and stir in, then spoon the batter into a lined baking tin or mould and press down with a spoon to make sure it’s all nice and even.

Bake for 25 minutes, then leave for another half an hour to cool (as the brownies will continue to cook after they are taken out the oven).

Once cool, cut into squares and devour!

Love & health,
Lauren

Beetroot Hummus

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Being half Israeli, hummus is one of my favourite foods and a staple food in my house. With so many gorgeous beetroots around at the moment, this is a great way to get the beetroot into you and your kids in a fun, colourful and yummy way!

Beetroots are so good for us for many reasons. They are high in iron and folate so wonderful to eat through pregnancy and they are also wonderful for the blood and heart. Eat beets!

Ingredients

1 tin organic chickpeas (drained and rinsed)
2 small raw beetroots (or 1 large)
Quarter cup purified water
2 tbsp tahini paste
5 tbsp lemon juice
4 tbsp olive oil
Half tsp Himalayan salt
4 cloves garlic, minced

Method

Steam the beetroot in a steamer until soft.

Once soft, put them in the blender and once blended, add the rest of the ingredients and blend until smooth.

Garnish with olive oil and coriander.

Love & health,
Lauren

 

Apple & Cinnamon Granola Bars

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These are the best things for on-the-go breakfasts for those busy mornings. You can freeze them and defrost in batches as and when you need them which also helps. They are full of slow-releasing energy and great nutrients with no refined sugar, dairy, gluten, wheat or eggs so are the perfect healthy breakfast or snack for you and the kids.

Ingredients

2 tbsp chia seeds
230g oats
140g medjool dates
3 tbsp coconut oil
5 tbsp applesauce (homemade or store-bought apple puree)
4 tbsp almond butter
2 tsp ground cinnamon
Pinch of Himalayan salt

Method

Put the chia seeds in a small bowl with 8 tsp purified water, mix until incorporated and leave for about 15 minutes until it turns into a gel. (this will be an egg replacement)

Preheat the oven to 190 degrees and line a 26x26cm square silicone baking tin with baking paper and grease with coconut oil.

Put the dates and coconut oil in the blender and blend until nearly smooth but there can be a few lumpy date bits.

In a bowl, mix the oats, applesauce, almond butter, cinnamon and salt then mix in the date and coconut oil mix.

Add the chia gel once it’s ready and mix well.

Spread into the prepared baking tin and press down so it’s evenly distributed and put in the oven for 20 minutes.

Leave to cool fully before removing and cutting into slices or squares.

Love & health,
Lauren

Gluten Free Seed Crackers (Suitable For Kids)

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A friend of mine shared this recipe after I ate these at her house. The reason they’re so great for children is that they’re a little bit soft on the inside which makes them less of a choking hazaard. Crackers that are too hard are not so great for babies – Braxton always gets bits stuck in his throat then gags!

I altered this recipe slightly to make it vegan (egg free).

For some reason I always think crackers will be really time-consuming to make but they’re not at all. This was so easy and went down really well with my lot.

Ingredients

120g buckwheat flour
120g oats
50g sunflower seeds
50g pumpkin seeds
50g groud flax seeds
2 tbsp sesame seeds
2 tbsp chia seeds
½ tsp Himalayan salt
Sprinkling of mixed herbs
2 tbsp melted coconut oil
600ml water

Method

Preheat the oven to 170 degrees and line a baking tray with baking paper and grease with coconut oil.

Mix all the ingredients together in a bowl, making sure to mix well and get all the flour from the bottom.

It should be fairly thin and spreadable on the tray. If it seems too thick, add a little more water.

Pour onto the prepared tray and smooth out.

Bake for 15 minutes then remove and cut into squares with a pizza cutter or thin blade knife.

Put back in the oven for another 35-40 minutes.

Leave to cool before cutting fully again with the knife.

Store in an airtight container for up to a week.

Love & health,
Lauren

Easy Blueberry Breakfast Muffins

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Looking for on-the-go snacks for those mornings when you wake up late and don’t want to feel guilty about sending the kids off without a good breakfast ? This is what you need! These muffins are a great way to start the morning as they are gluten free, wheat free, grain free, refined sugar free, dairy free and egg free. They are full of yummy plant-based goodness and slow-releasing energy, and they’re also great for baby-led weaning. Oh, and they’re super easy to make!

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Ingredients: (makes around 7 muffins – if you need more, just double the mixture)

3 small ripe bananas (2 if large)
¼ cup maple syrup
3 tbsp coco palm sugar
2 generous tbsp. peanut butter
1 tsp vanilla extract
¼ cup almond milk
1 tbsp coconut oil
1 cup buckwheat flour
1 tsp baking powder
½ tsp bicarbonate of soda
Pinch Himalayan salt
Big handful of blueberries

muffin-3

Method

Preheat the oven to 180 degrees and line a muffin tin with about 7/8 muffin cases.

Mix all the wet ingredients in a bowl.

In a separate bowl, mix the flour, baking powder, bicarb and salt.

Add the dry ingredients to the wet and mix well.

Once mixed, add the blueberries and mix, distributing them evently.

Spoon mixture into the prepared muffin cases, about 2/3 of the way up.

Bake in the oven for around 18 minutes or until the tops are golden and a fork comes out clean.

Love & health,
Lauren

Vegan Peanut Butter Breakfast Cookies

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Crunchy, yet slightly gooey peanut butter cookies. What could be better?

Braxton has decided he’s on hunger strike at the moment so I’m trying to find just anything that he’ll eat and I made these in the hope that he’d like them and he did, he was very happy. Now just to get him to eat broccoli…

We are also going away soon and I wanted to test out new things that I can take as snacks on the plane. Muffins always go down well but I thought that some harder cookies would also make a nice (and less messy) snack. Trying to figure out 24 hours worth of food and snacks for a 14 month old is no easy feat!

Anyway I kind of just threw the ingredients for these together but they turned out so delicious, I’m really happy with them.

Of course, as usual, gluten free, grain free, dairy free, refined-sugar free and vegan.

Ingredients

125g buckwheat flour
1 tsp baking powder
½ tsp bicarbonate of soda
Pinch Himalayan salt
45g coconut palm sugar
60ml maple syrup
5 tbsp almond milk
1 tsp vanilla bean paste
4 tbsp coconut oil and extra for greasing
5 tbsp peanut butter

Method

Preheat the oven to 180 degrees and line 2 baking trays with baking paper and grease with coconut oil.

In a bowl, mix together the buckwheat flour, baking powder, bicarb and salt.

In a saucepan over a gentle heat, add the rest of the ingredients except the peanut butter, and heat gently until melted.

Once melted, add the peanut butter and stir until it’s softer.

Once that mixture is smooth, add it to the dry mixture. You might have to get in there with your hands as it could get a little crumbly. If it is too crumbly and won’t stick, add more coconut oil, maple and almond milk, but not too much.

Take a small amount in your hand and roll into a ball shape, then flatten it on the prepared baking tray. Repeat until you finish the mixture.

Bake for 7 minutes. They should look golden around the edge but still white-ish in the middle as they will continue to harden when they come out the oven.

Leave to cool before removing from the trays and keep in an airtight container in a cool place.

Love & health,
Lauren

Blueberry Coconut Oat Bars

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This morning I had a bee in my bonnet about wanting to make a less stodgy version of my blueberry porridge bars (not that stodge is bad, I just wanted something a bit crunchier this time!) and I happened to stumble across a recipe for exactly what I was looking for when I was scrolling through my Instagram (@theorganicspoon) courtesy of Baby Led Feeding.

They have more ingredients than the porridge bars but they are a bit more like flapjacks of some sort and made a nice change. Great to take out as a snack for the kids. Have packaged mine up ready to take out to the park with us this morning.

Ingredients

180g oats
140g buckwheat flour
1 teaspoon baking powder
40g desiccated coconut
120g coconut oil
2 bananas mashed
3 tablespoons maple syrup
1 egg
1 teaspoon vanilla extract

280g blueberries
2 tablespoons water
1 tablespoon chia seeds

Method

  1. Preheat oven to 180ºC
  2. Heat the coconut oil gently in a saucepan and leave to cool.
  3. Add the oats, flour, baking powder and 3/4 of the desiccated coconut to a bowl. Give it a good stir then make a well in the middle and add in the coconut oil, bananas, maple syrup, egg and vanilla. Make sure the coconut oil is cooled first otherwise it will cook the egg. Stir well until it is fully combined and has formed into a dough.
  4. Line a square silicone baking tin with parchment paper then pour in 3/4’s of the mixture, then press it down with a spoon.
  5. Make the blueberry compote by adding the blueberries and water to a saucepan. Bring to the boil then turn the heat down to low and using a wooden spoon or masher, mash until they have broken apart, then add the chia seeds and give it a good stir.
  6. Pour the blueberry compote over the oat mixture, then dollop over the remaining mixture in small clumps until it is gone.
  7. Sprinkle over the remaining desiccated coconut then bake for 15 minutes.
  8. Cool fully before removing from the oven then slice into small baby bites and serve.

Love & health,
Lauren & Braxton

Golden Linseed Oat Cookies – Full of Omega-3 and Great for Baby Led Weaning

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As you all know by now, I usually make sure to make a batch of something sweet but healthy once a week (ish!) so that I don’t have to give Braxton anything processed or filled with sugar. I don’t give him sweet things every day (apart from fruit), but I do like to give him things like this every few days now he’s nearly 1. It keeps him quiet for 5 minutes, that’s for sure! 🙂 But the main point is that I like to make sure I fill any snacks I make with superfoods.

Making cookies like these is a great way to be able to add things like linseeds, which are a great vegetarian source of the Omega 3 essential fatty acid, Alpha-Linolenic Acid (ALA). Our bodies can’t make ALA, so it is ‘essential’ that we get them from our diet. These essential fatty acids also have anti-inflammatory properties, so aside from making sure he gets essential fatty acids in his diet, I’m also giving him anti-inflammatory properties which, in our situation, is imperative.

Suffice to say these were very well received! Soft on the inside, slightly crisp on the outside and easy for Brax to chew. Sweet but not too sweet and of course, free of gluten, wheat, dairy, refined sugar or eggs.

Ingredients (makes 12 cookies)

1 cup ground almonds
1 ½ cups organic rolled oats
½ tsp baking powder
½ tsp bicarbonate of soda
Pinch Himalayan salt
5 tbsp coconut oil
1/3 cup maple syrup
4 tbsp almond butter
¼ cup almond milk
1 tbsp golden linseeds

Method

Preheat the oven to 180c and line 2 baking trays with baking paper and grease with coconut oil.

Mix all the dry ingredients, except for the linseeds, in a bowl.

Add all the wet ingredients to the blender and blend until combined.

Pour the wet mixture into the dry ingredients and mix well. Add the linseeds and mix.

Form into balls with your hands and press down on them on the prepared baking trays and bake for 10 minutes.

Put the baking sheets with the cookies on them on a wire rack or on top of some towels on the work surface (the surface they cool on shouldn’t be cold) to cool away from the heat of the baking trays so they don’t crisp up too much. Once cool put in an airtight container.

Love & health,
Lauren

Vegan Chickpea ‘Omlette’ – Baby Led Weaning

chickpea-omlette

Thank you to my friend Deepa at GirlBoyFoodBaby for this one. She’s always coming up with awesome vegetarian baby-led weaning ideas and this is one I really loved. Full of all the nutrients Braxton needs and so easy to make. I changed it just a little bit but the idea is all Deepa’s!

Ingredients

¼ cup chickpea flour
¼ cup quinoa flour
Cup purified water
Splash of almond milk
Bit of grated ginger
Handful spinach
Half a red pepper, cut in small pieces
A few mushrooms, cut in small pieces
Handful cherry tomatoes, cut in small pieces
Handful coriander, shopped
Mixed herbs
Coconut oil for frying

Method

Add the flour to a bowl and add the water slowly until a thick batter forms. You may not need to add it all, you may need more. Just assess it depending on the thickness.

Add the rest of the ingredients and mix.

Heat the oil in a pan and when hot, add a patty sized amount and fry on one side for about 3 minutes then flip and do the other side. Continue until you use up all the batter.

Serve with homemade turmeric hummus and avocado.

Love & health,
Lauren & Braxton