Lemon and Coconut loaf

This lemon and coconut loaf makes a delicious afternoon pick-me-up

You’ll need:

  • 1/2 cup soy milk
  • 2 eggs
  • 1 fresh lemon
  • 5 tbsp coconut oil, melted 
  • 1/4 cup maple syrup
  • 1 tsp Vanilla extract 
  • 1/2 cup coconut flour
  • 1/2 cup self raising flour 

For the frosting:

  • 1/2 cup cream cheese
  • 1/2 tsp vanilla extract
  • leftover lemon zest

Method
1 Preheat the oven to 180C and line a 1lb loaf tin with baking paper or use a silicon one like I do. In a bowl, mix the soy milk, eggs, coconut oil, maple syrup and vanilla.
2 Grate the lemon and put the zest to one side. Cut the lemon in half and squeeze the juice into the bowl.
3 Add the flours and mix well. Stir in half the zest. 
4 Pour into the tin and bake for 30 mins. 
5 Once the bread is cool. Mix the ingredients to make the frosting and spread on top. Enjoy! 

Spinach & Pea Pancakes 

Romeo & I enjoyed these together! They’re great for baby led weaning & deliciously nutritious!


Ingredients

  • 1 medium banana 
  • 1 egg
  • A handful of spinach 
  • 50g frozen peas
  • 3 tbsp oat flour (can also use plain)
  • A dash of milk of choice 

Method
1 Blend together until smooth.
2 Heat a little oil or butter in a pan and use a tablespoon spoon to make the pancakes.
3 Cook on each side for a few mins until golden then slice into finger food fir your little one and enjoy! Can also be served with Greek yog! 

Veggie bean stew

I have the perfect go-to recipe that you can store in your freezer so you and your kid(s) always have a nutritious meal to fall back on!


You’ll need:

  • 1 small onion (I buy pre chopped frozen ones they’re just as nutritious, easier to use and cheaper)
  • 1 400g tinned tomatoes
  • 1 400g tinned kidney beans (can use any beans)
  • 1/2 cup mixed grains (uncooked) 
  • Paprika to taste 
  • 150ml water 
  • Avocado oil 

Method
1 Heat the oil in a pan over a medium/high heat and add the chopped onions. Cook for a few minutes then add the paprika. 2 Add the tomatoes, kidney beans, grains and water and allow to simmer for 15/20 mins until the grains are completely cooked. 
3 Divide into lunch boxes for you and your little one(s). You can serve this with extra veg, cheese, sweet potato or as is! Enjoy! 

Banana & courgette pancakes



Pimping pancakes with a little veg cos we love the plant foods in this house! They’re baby friendly too!


You’ll need:

  • 1/2 small courgette, grated 
  • 2 small banana, mashed 
  • 1 egg
  • 4 heaped tbsp oat flour
  • 1/2 tsp ginger
  • 1/2 tsp ghee butter or preferred cooking oil 

Method
1 Mix all ingredients (expect the ghee) in a bowl.
2 Heat the ghee butter in a large pan and spoon on the pancake mix.
3 Cook on each side until slightly golden. Serve up and enjoy! 

Spinach and blackberry muffins 

A healthy snack to keep in your fridge for you and your kids! 



You’ll need: 

  • 1 egg
  • 1 banana 
  • A large handful of spinach (I buy frozen spinach balls) 
  • 1 heaped tbsp almond butter
  • 1 tbsp olive oil
  • 1 cup oat flour 
  • A handful of blackberries 


Method
1 Blend the egg, banana and spinach in a blender until smooth.
2 Pour into a bowl and mix with the rest of the ingredients.
3 Distribute into muffin cases and bake in the oven for 15 mins at 180C. Allow to cool and keep in airtight container in the fridge. Enjoy! 

Carrot & cinnamon pancakes



You’ll need: 

  • 1 banana
  • 1 carrot, peeled and grated 
  • 1/2 cup oats
  • 1/2 cup flour
  • 1 egg
  • 1 tsp cinnamon 
  • Butter or olive oil 


Method
1 Add the banana, carrot, egg, cinnamon & oats to a blender and blitz and until smooth. Pour into a bowl and mix with the flour.
2 Heat the butter or oil in a pan & add the mixture to make pancakes.
3 Flip after a few minutes until cooked and serve with your favourite toppings!

See how to make them here https://www.instagram.com/p/ClGCOOtIYLt/ 

Blueberry banana bread

You’ll need:

  • 1 large banana, mashed 
  • 1 egg
  • 2 tbsp olive oil
  • 4 tbsp nut butter
  • 2 tbsp milk of choice 
  • 1 cup self raising flour 
  • 1 tsp cinnamon 
  • A generous handful of blueberries (I used frozen) 


Method
1 Preheat the oven to 180C and line a 1lb loaf tin with baking paper or use a silicon one like I do. 
2 Mix the banana, egg, olive oil, nut butter and milk together.
3 Combine with the flour and cinnamon then fold in the blueberries.
4 Pour into the loaf tin and bake for 25 mins. Allow to cool, slice up and enjoy! 

*keep in airtight container in the fridge 

See how to make it here https://www.instagram.com/p/CkAethHoh7m/ 

Apple Cinnamon Cake Bars 



Get cosy with these nutritiously delicious, vegan, kid friendly bars! 


You will need:

  • 2 small apples, peeled & chopped into small cubes
  • 1 large banana, mashed
  • 2 tbsp olive oil
  • 6 tbsp oat milk
  • 4 tbsp nut or seed butter
  • 1 tsp cinnamon 
  • 1/2 tsp ginger
  • 1 cup self raising flour


Method
1 Line a baking tray with baking paper and preheat the oven to 180C.
2 Mix the banana, milk, olive oil & nut butter in a bowl until well combined.
3 Add the flour & spices, mix well then fold in the chopped apple.
4 Pour the mix into the prepared pan and bake for 18-20 mins until golden. Allow to cool, slice and enjoy! 

See how to make them here https://www.instagram.com/p/CjmoZcpIcft/ 

Apple and beet porridge



This is such a delicious autumnal recipe that can be enjoyed hot or cold! Romeo’s been loving it!


Ingredients
(Serves 2)

  • 100g jumbo oats
  • 1 apple, peeled & grated
  • 2 tbsp fresh beet juice 
  • 350ml oat milk
  • 1/2 tsp Cinnamon


Toppings

  • Blueberries 
  • Peanut butter 


Instructions
1 Add the milk, oats & cinnamon to a saucepan and bring to boil. Let simmer while stirring frequently for 8-10 minutes. 
2 You can add a little water in the end until you have the desired consistency. 
3 Add the grated apple.
4 Pour into a bowl, pour in the beet juice, add toppings, stir and enjoy!

See how to make it here https://www.instagram.com/p/CknJBeHok4x/