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

Honey and Oat Waffles

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  • 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.

Ingredients

  • 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

Method

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.

Enjoy

Em xx

6m +, Egg Free, Gluten Free, Nut Free, Vegetarian

Teething Biscuits – Cinnamon and Sweet Potato

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  • 6m +
  • Egg Free
  • Nut Free
  • Gluten Free
  • Vegetarian
  • Can Be Frozen

Tooth number 13 is on it’s way and it is really causing The Monster some stick, so it was time to knock up a batch of sugar-free teething biscuits for him to munch on.

The biscuits contain cinnamon which is a natural anti-inflammatory, so helpful for swollen gums, as well as being super delicious. Sweet Potato means no need for added sugar, so I don’t have to worry about how many The Monster wants to eat.

Ingredients:

  • 2 cups of oat flour (aka oats you have whizzed up in a blender until super fine)
  • 1 cup mashed sweet potato
  • 1/2 teaspoon cinnamon
  • 2 teaspoons of coconut oil

Method:

Pre-heat oven to 180 and line a baking sheet

Place all the ingredients into a bowl and using your hands mix into a dough. Roll the dough to about 1/2cm and cut into desired sized using a biscuit cutter. lay on the baking tray and bake for 20 minutes. remove from oven and allow to cool and crisp.

 

Enjoy

Em xx

8m +, Egg Free, Lunchbox Idea, Nut Free, Savory

Salmon Bites

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  • 8m+
  • Egg Free
  • Nut Free
  • Lunchbox Idea
  • Can be Frozen

My Salmon Bites are delicious and super easy to make. They’re fab as the protein in a main meal or enjoyed as a simple snack. The Monster loves dipping them in sweet chili sauce, although I love them with aioli (these are just as tasty for adults as they are for kids.)

The recipe makes about 10 pieces but you can make them any size you like. They keep in the fridge for 2 days or can be frozen for up to 2 months.

Ingredients:

  • 250g skinless salmon fillet
  • 1 small potato
  • 1/2 cup wholemeal bread crumbs
  • 1 tablespoon fresh chopped parsley
  • small squeeze of lemon

Method:

Chop the potato roughly and boil until tender. Whilst that is cooking finely dice the salmon fillet and ensure there are no bones hiding in it. Place all the ingredients into a food processor and whiz briefly to bring everything together (don’t do it for too long or you’ll get a paste) you want to keep plenty of texture.

Heat a small amount of coconut oil (or whatever oil you chose) in a frying pan over a medium heat.

Form the mixture into small balls using your hands and then squash into patties. Pop them into the frying pan and cook for 3 minutes on each side until golden brown and cooked through.

 

Enjoy

Em xx

8m +, Lunchbox Idea, Nut Free, Savory

Beef and Secret Veg Mini Pies

PSX_20170904_215433I am a massive fan of pie, it’s one of my favorite meals and it seems that The Monster has inherited the same taste, because these always disappear quickly. I’m lucky that (at the moment) he is great for eating vegetables but it never hurts to add a few extras in where possible. The gravy in these pies contains blended veggies but no-one would ever know, even my veg-phobic husband hasn’t realised! In the recipe I used carrots, spinach and tomato puree in my sauce but you can use whatever veg you have in the house, there’s no rules on this one.

I make these in a mini cupcake tray as they are the perfect size for The Monster, for bigger kids use a regular cupcake tray and why not make some regular sized ones for the adults in the family too.

These are delicious hot or cold, so they also work well in lunchboxes, making a nice change from sandwiches. They can also be frozen for up to 3 months. If you have any left over filling you can use it for shepherds pie or pop it in the freezer for next time.

Ingredients:

For the Pastry

  • 50g wholemeal flour
  • 75g plain flour
  • 55g cold butter cut into cubes
  • 2-3 tbsp of cold water

For the Filling

  • 400g minced beef
  • 1 medium onion, diced
  • 5-6 mushrooms, diced
  • 1 clove of minced garlic
  • 1 teaspoon of dried mixed herbs
  • 1 cup beef stock (low sodium)
  • 2 carrots
  • 2 blocks of frozen spinach
  • 1 sachet of tomato puree

 

Method

First off you need to make your pastry. I use a food processor these days but it’s easy enough my hand as well. Rub the flour and butter together to form a breadcrumb like texture, slowly add the water and bring together to form a dough. Form into a ball, wrap in cling film and place into the fridge.

Pre-heat oven to 180 degrees.

Heat a sauce pan over a medium heat, add a very small drizzle of oil, the onion, mushrooms and garlic and fry until softened. Add the mince and cook until no longer pink. In a blender blitz the carrots, spinach, tomato puree and beef stock until smooth, pour over the mince and heat for 5 minutes.

On a floured surface, roll your pastry, cut and mold to the cupcake tin (I use a silicon mold which doesn’t require oiling but if using metal just rub with a little butter to prevent sticking). Fill with the mince mixture and add a pastry lid.

Brush the tops with your choice or egg or milk and back for approximately 25 minutes or until golden and crisp.

 

Enjoy

Em xx

 

12m +, Lunchbox Idea, Nut Free, Vegetarian

Mini Cornish Pasties

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  • 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.

Ingredients:

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

 

Method:

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.

 

Enjoy

Em xx