Blueberry Banana Bread

I had a heap of blueberries in my fridge and some ripe bananas so I thought I’d use my classic banana bread recipe and add blueberries. If you want a more chocolatey version, see here. This one is so light and fluffy and yummy and of course gluten, dairy, sugar and egg free ❤

Ingredients

3 large very ripe bananas, mashed (if they are small, use 4)
1/3 cup maple syrup
1 heaped tbsp. coconut oil, melted
1 tbsp flax seeds
3 tbsp filtered water
1 cup buckwheat flour
1.5 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp ground cinnamon
Handful blueberries

Method

Preheat the oven to 180° and line a loaf tin with baking paper and grease with coconut oil.

Mix the flax seeds in a small bowl with the water and set aside so it can set. (this is a flax ‘egg’ and used instead of eggs.)

Mash the bananas in a large bowl and add the coconut oil and maple, then add the flax mix and mix well.

Now add the flour, baking powder, baking soda and cinnamon.

Mix in the blueberries gently and spoon into the prepared cake tin.

Put it in the oven for around 25–30 minutes, or until a fork comes out clean. My oven tends to cook things much quicker than most so it’s been a bit of a learning curve, your oven may need more time.

Leave on a wire rack to cool then turn out of the loaf tin onto a plate.

Delicious served with peanut or almond butter!

Love and health,
Lauren

Chocolate & Peanut Butter Drizzled Banana Bread

This is basically exactly the same as my usual banana bread (gluten free, dairy free, refined sugar free and vegan), I just added a bit of peanut butter and chocolate drizzles to the top because, why not!

It sank a bit in the middle which is really annoying when you make something so pretty, but I think it was still worth a picture 🙂

Ingredients

3 large very ripe bananas, mashed (if they are small, use 4)
1 whole banana for the middle (optional)
1/3 cup maple syrup
1 heaped tbsp. coconut oil, melted
1 tbsp flax seeds
4 tbsp filtered water
1 cup buckwheat flour
1.5 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp ground cinnamon

Chocolate sauce to coat the banana in (optional):
2 tbsp cacao powder
2 tbsp coconut oil
1 tbsp maple syrup
1 tbsp tsp cashew butter

Drizzle topping:
1 heaped tbsp smooth peanut butter
Leftover chocolate sauce from the banana coating

Method

(Quick note: if you want this to  be quick and simple, just leave out the optional chocolate-covered banana in the middle, the cake will be just as nice!)

Preheat the oven to 180° and line a loaf tin with baking paper and grease with coconut oil.

Make the chocolate sauce by melting all the sauce ingredients on a gentle heat in a saucepan. Coat the whole banana in the chocolate sauce and leave in the fridge to set. Save whatever is leftover of the chocolate in the saucepan for later.

Mix the flax seeds in a small bowl with the water and set aside so it can set. (this is a flax ‘egg’ and used instead of eggs.)

Mash the other 3 bananas in a large bowl and add the coconut oil and maple, then add the flax mix and mix well.

Now add the flour, baking powder, baking soda and cinnamon.

Move just under half the batter into the loaf tin then put the chocolate-covered banana on top. Now add the rest of the mix on top of the banana.

Put it in the oven for around 25–30 minutes, or until a fork comes out clean. My oven tends to cook things much quicker than most so it’s been a bit of a learning curve, your oven may need more time.

Leave on a wire rack to cool then turn out of the loaf tin onto a plate.

Once cool, put the peanut butter on a plate and even out so it’s quite thin on the plate, then put it in the microwave for about 2 minutes, or until it starts cracking, then, once cool enough for you to handle with your fingers, sprinkle it over the top of the cake.

Finish by drizzling the remaining chocolate sauce in the saucepan over the top.

Delicious served with peanut or almond butter!

Enjoy!

Love and health,
Lauren

Unicorn Donuts

Well here’s something different! I’ve been obsessed with unicorns since I was a little girl. They were the stuff of fairytales with fairies and pixies and dragons and other such mystical creatures which may have been inspired by a different sort of reality, perhaps other realms? Or perhaps were thought up by wonderful people with extraordinary imaginations. Either way they seem to be all the rage at the moment so here I am jumping on the bandwagon with my healthy version of donuts, unicorn themed!

Ingredients

1 tbsp ground flax seed mixed with 1.5 tbsp water
1 tbsp coconut oil, melted
1 cup buckwheat flour
½ cup ground almonds
¼ cup almond milk
1 tbsp almond butter
6 tbsp maple syrup

Frosting:
Cream from the top of a can of coconut milk

Food colouring options: beetroot powder, matcha powder, blueberry powder, blackcurrent powder. You can use conventional food colourings if you want but make sure they are natural ones!

Method

Preheat the oven to 180°C and lightly grease a donut tin with coconut oil.

First make the flax egg by mixing the ground flaxseed with water and leave to set for 15 minutes.

Melt the coconut oil in a saucepan over a gentle heat then add it to a mixing bowl and add the rest of the ingredients and mix until incorporated. If too thick add some more almond milk, if too runny add some more ground almonds.

Spoon into the donut tin and smooth down with your fingers.

Bake for 10-12 minutes depending on your oven but check at around 8 minutes. These don’t take long to bake and you don’t want them dry!

While they are cooling make the frosting by adding a spoonful of the coconut cream to a plate, then adding one of the food colourings and mixing lightly, leaving some white showing, then do the same on another plate with another spoon of the cream and another one of the colours, etc, until you have used all 4 colours.

When the donuts are completely cool, remove from the tin and add each of the colours to 1 quarter of the donut and serve immediately.

Love & health,
Lauren

‘Cheesy’ Carrot & Potato Bake (Dairy-Free)

Real-life mum struggles here – don’t have time to write a huge post today! But wanted to upload this recipe that I made last week because Braxton loved it and it’s awesome for little ones. Nutritional yeast is a great vegan cheese substitute and makes it a bit ‘cheesy’. Sorry for the short post but hope you enjoy it!

Ingredients

6 carrots, peeled and diced into small pieces
2 white potatoes, peeled and diced
2 sweet potatoes, peeled and diced
1 tbsp almond or oat milk
1 egg, beaten
1 onion, finely chopped
1 tbsp parsley, finely chopped
1/2 cup brown rice breadcrumbs
4 tbsp nutritional yeast
Himalayan salt & black pepper

Method

Steam the carrots and potatoes until soft.

Preheat the oven to 180°C.
When the carrots and potatoes are ready, mash them and add the milk, egg, parsley, salt and pepper (to taste).
In a shallow baking dish, spread the mixture evenly.
Combine the breadcrumbs with the nutritional yeast and sprinkle over the mash.
Bake for half an hour.
It also freezes really well if you don’t finish it all.
Love & health,
Lauren

 

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

Beetroot Hummus

beetroot-hummus

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

apple-cinnamon-granola-bars

 

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