12m +, Egg Free, Lunchbox Idea, Nut Free, Uncategorized, Vegetarian

Sugar Free Raisin and Oatmeal Cookies

  • 12m +
  • Nut free
  • Egg Free
  • Can be frozen
  • Vegetarian

These delicious cookies went down a total storm at The Monsters recent playmate,  barely a crumb was to be found on the carpet! They are sweetened with honey rather than refined sugar making them a little healthier. They actually have a taste very similar to butter shortbread and so us mums couldn’t help but pinch a few too. 

If you seal them in an airtight container they will last about 3 to 4 days. If you want to freeze them do so a’s a dough before cooking.


  • 3/4 cup butter (room temp) 
  • I  tablespoon honey
  • 3 tablespoons boiling water
  • 1/2 teaspoon baking soda
  • 1/2 cup plain flour
  • 1/2 cup wholemeal flour
  • 1 cup of oats
  • 1/2 cup raisins


Preheat the oven to 180 degrees.  If you have a food processor, chuck all the ingredients except the raisins in and wizz until combined.  If you don’t have a processor you’ll need to grind your oats to make them finer,  then mix all the ingredients except the raisins together in a bowl until completely combined. Dust your work surface with a little flour and turn the mixture onto the surface.  Pour the raisins onto the dough and then lightly knead until they are well distributed. Roll the dough to about it 1/2CM in thickness.  Cut into your desired shapes using cooking cutters. Grease a cookie sheet with a little butter and lay the cookies out ensuring they do not touch.  Bake for 15 minutes or until golden.  Remove from the sheet and allow to cool completely before eating. 

Em xx

12m +, Breakfast, Gluten Free, Lunchbox Idea, Nut Free, Uncategorized, Vegetarian

Apple Oat Muffins

  • 12m+
  • Nut Free
  • Lunchbox Idea
  • Freezable
  • Vegeterian

These muffins are snack heaven. They are low in sugar, and super easy to make. I recently whipped up a batch for The Monsters playdate and they went down a treat with all the little ones. I make them in regular sized cupcake tins but you could make mini ones as well, just reduced the cooking time by 5 minutes. They are also fab in lunchboxes as they don’t contain any nuts. They keep in the fridge for 3-4 days.


  • 1 cup full fat milk
  • 2 cups of quick cook oats
  • 1 pouch apple puree
  • 1 tablespoon cinnamon (you can reduce if desired)
  • 1/2 peeled chopped apple
  • 1 egg
  • 1 tablespoon dark chocolate chips
  • 1/2 teaspoon vanilla extract


Here is where it gets really simple. Pre heat the oven to 180 degrees. 

Put all the ingredients in a bowl and stir until well combined. Split the mix evenly into paper cupcake cakes and bake for 25 minutes.

Remove from oven and cupcake tray and allow to cool before serving.

Em xx

12m +, Breakfast, Lunchbox Idea, Nut Free, Vegetarian

Honey and Oat Waffles


  • 12 m+
  • Can be frozen
  • Vegetarian
  • Nut Free

These healthy waffles are super simple to make and one of the best things about them (apart from the awesome taste of course) is that you can freeze them and then just whack them in the toaster whenever you need one, how convenient is that? They have recently become one of my freezer staples as The Monster loves dipping them in pure peanut butter, but they are great plain or with anything your little one likes.

This recipe makes 6 standard size waffles. I use the Kenwood 3 in 1 toasted sandwich maker for my waffles, if you don’t have a machine already I highly recommend it. it has attachments for waffles, panini’s and old skool style sealed toasties.


  • 1 cup wholemeal flour
  • 1/2 cup oats
  • 1 tablespoon of honey
  • 1 teaspoon baking powder
  • 1 cup milk
  • 1 tablespoon melted butter
  • 1 egg


Put the waffle machine on to heat up.

Place all the ingredients in to a large mixing bowl and mix thoroughly. I use a stand mixer, but a hand mixer or wooden spoon will work just as well. Once combined use a ladle to pour onto the waffle iron, close and allow to cook until golden brown.

To re-heat just pop into the toaster until warmed through.


Em xx

12m +, Lunchbox Idea, Nut Free, Vegetarian

Mini Cornish Pasties


  • 12m +
  • Can be frozen
  • Nut Free
  • Vegetarian (optional)


My Step-mum makes the best pasties ever, probably due to the fact she is Cornish through and through. I got to grow up eating these tasty handheld delights and I’m really pleased to report that My Monster seems to love them as much as me. There is a bit of effort involved in these so I recommend making a batch or two at a time and popping them in the freezer. They are great for taking to the beach, pool, park or on a picnic as they taste fab both hot and cold and are super easy to hold and eat.

I initially made My Monster the veggie version of these but he has recently evolved to the meat ones too, just be sure to chop the meat nice and small and check that it is lean. To make the veggies, just omit the meat from the recipe.


For the pastry

  • 250g strong bread flour
  • 250g wholemeal flour
  • 120g lard
  • 125g butter
  • 175 ml cold water

For the filling

  • 450g good quality beef cut into cubes
  • 450g potato, diced
  • 250g swede, diced
  • 200g onion, sliced
  • Pepper to taste
  • Beaten egg or milk to glaze



To make the pastry, you can ether use a food processor or make it by hand. Rub the two types of fat lightly into flour until it resembles breadcrumbs. Add water, bring the mixture together and knead until the pastry becomes elastic. It takes a little longer than normal pastry but it gives the pastry the strength that is needed to hold the filling and
retain a good shape. Wrap with cling film and leave to rest for at least 2 hours in the fridge.

While chilling chop and thinly slice the meat and vegetables.

Pre-heat the oven to 165 degrees.
Roll out the pastry and cut into circles a saucer (from a tea cup) is an ideal size to use as a guide. Layer the vegetables and meat on top of the pastry, adding pepper to taste.
Bring the pastry around and crimp the edges together. Glaze with beaten egg or an egg and milk mixture.
Bake for about 50 – 55 minutes until golden.



Em xx

12m +, Lunchbox Idea, Savory, Veggie

Cheddar, Brocolli and Tomato Quiche


  • 12m +
  • Vegetarian
  • Contains: Eggs, Dairy, Gluten

This recipe is fab for lunchbox’s and is loved by both kids and adults so it’ll feed the whole family. It’s not your standard bland quiche, it really packs a flavour punch. I often make two of these at a time, slice them and pop them in the freezer, they defrost quickly so also work well for an unplanned dinner.

I make my own shortcrust pastry in a food processor  (recipe is included below) which is super quick, but there is nothing to stop you using shop brought pastry if you prefer. Also when blind baking the pastry, if you don’t have baking beans you can easily use rice instead.


(For the pastry)

  • 125g plain flour (you can also use wholemeal)
  • 55g butter
  • 4 tablespoons water

(For the filling)

  • 6 eggs
  • 1/2 cup of milk
  • 1 cup of grated mature cheddar
  • 2 tablespoons tomato puree
  • 3/4 cup broccoli florets
  • 1 tomato or 4 cherry tomatoes.


To make the pastry: Place the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Alternatively add into a food processor and blitz to same texture.
Then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.

Preheat oven to 180 degrees.

Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie dish, leave the edges over hanging at this point. Place a sheet of baking paper over dough and fill with baking beans or rice. Bake until edge is dry and light golden, about 150 minutes. Remove the baking paper and the weights. You can trim the edges now if you wish, I normally leave mine looking “rustic”.

Spread the tomato paste over the pastry base, getting right into the edges. In a medium bowl, whisk together eggs and milk. Add the broccoli florets, and most of the cheese  (leave a little to sprinkle on top) add a 1/4 teaspoon pepper for seasoning. Whisk to combine, pour into crust, lay the tomatoes on top and sprinkle the remaining cheese. Bake until center of quiche is just set, about 40 to 45 minutes.


Em x