This lemon and coconut loaf makes a delicious afternoon pick-me-up
1/2 cup soy milk
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!
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!
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
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!
A healthy snack to keep in your fridge for you and your kids!
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!
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!
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!
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
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!
Method 1 Heat olive oil in a pan over medium heat. Add the onion and garlic and saute for 2-3 minutes. 2 Add the aubergine and courgette and saute for a further 5-8 minutes. 3 Stir in the chopped tomatoes, tomato puree, smoked paprika, chilli flakes, Italian herbs, cumin, broccoli and cannellini beans. Bring to a simmer and cover for 10 minutes. 4 Meanwhile, preheat oven to 200°C. Cut halloumi into slices. 5 Carefully transfer the tomato and vegetable mixture from the pan into an ovenproof baking dish. Top with the halloumi slices spread evenly over the mixture. 6 Place the baking dish on a baking tray. Bake for 25-30 minutes until halloumi is golden.
Method 1 Preheat the oven to 180C and line a 1lb loaf tin with baking paper. Add all the wet ingredients for the bread to a blender and blitz until smooth. 2 Pour into a bowl and fold in the flour and cacao powder. Bake for 25-30 mins. 3 Once bread is completely cool, mix up the frosting and spread on top of the bread. Slice up and enjoy!
As per… a few simple ingredients & freakin’ delicious!
3/4 cup pitted dates
1/4 cup nut butter
2 tbsp melted coconut oil
1-2 tbsp plant milk
1 tbsp coconut flour
70g white chocolate
Method 1 Blitz the dates, nut butter, coconut oil & milk in a food processor until well combined (a little chunky is fine). Mix the coconut flour in and roll into balls. 2 Melt the white chocolate and cover the balls. Allow to chill in the fridge until the chocolate sets and enjoy!