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

8m +, Breakfast, Egg Free, Gluten Free, Lunchbox Idea, Savory, Vegetarian

Blueberry and Coconut Bliss Balls

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  • 8m+
  • Vegetarian
  • Egg Free
  • Gluten Free
  • Diary Free
  • Lunchbox Idea

 

I can never have too many snacks in the house for The Monster. The more mobile he becomes the more energy he burns and the more he eats…seriously how does someone so small eat so much???

These Bliss Balls are fab because I can make a batch and pop them in the freezer. They defrost in about 30 mins and are packed with goodness. They’re great size for little hands. and ideal for a picnic.

Ingredients:

  • 1 cup oats
  • 1/2 cup ground almonds
  • 1/3 cup coconut
  • 1/2 cup blueberries
  • 1 tbsp coconut oil.

Method:

Drop all the ingredients into a food processor (or use a bowl and hand blender if you don’t have a processor) and blitz into a lumpy paste. Divide and roll between your hands to form golf ball sized balls. lay on a tray and place in the fridge to set for at least 2 hrs.

If freezing wrap individually in baking paper before popping in a freezer bag to prevent them sticking.

 

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

 

7m +, Egg Free, Gluten Free, Nut Free, Vegetarian

Baked Apples and Prunes

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  • 7m +
  • Diary free
  • Egg free
  • Nut free
  • Gluten free
  • Vegetarian

This is such a simple and quick recipe. It makes a fab dessert or even a snack. Best of all it’s super healthy. Now I do have to warn you that it can have a ‘loosening’ effect on a little one, (…less politely, they may poo like mad after!) thankfully it doesn’t seem to effect my Monster this way, as he loves this recipe. It’s one of those things that he’ll eat even if he hasn’t got much of an appetite, when he’s teething or under the weather. As it’s so quick I tend to make one at a time but you can make multiple ones as they do freeze ok.

Ingredients:

  • 1 Apple (I used a gala apple)
  • 2 large prunes
  • 1/2 teaspoon dried cinnamon
  • 2 tablespoons of water

 

Method:

Pre-heat the oven to 200 degrees. Peel and core your apple and place in a baking dish. Roughly chop your prunes and stuff into the apple where the core used to be. Sprinkle the cinnamon over the apple and pour the water into the bottom of the dish. Bake in the oven for 35 mins. Half way through baste the apple with the water in the bottom of the dish and stir the prunes. Allow to cool before serving.

 

Enjoy

Em xx

7m +, Egg Free, Nut Free, Savory, Vegetarian

Cheese and Tomato Risotto

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  • 7m +
  • Nut Free
  • Egg Free
  • Vegetarian
  • Can be frozen

Risotto is the one of the first non-pureed foods that My Monster had and it’s been a firm favorite ever since. I always make a batch as it freezes really well. I have to admit that now he is preferring to eat with his hands it can be pretty messy, thank goodness for the dog!

Ingredients:

  • 150g Risotto rice
  • 1 teaspoon butter
  • 500ml vegetable stock (if not homemade use low sodium)
  • 1/2 teaspoon garlic
  • 1/2 teaspoon oregano
  • 1 tin chopped tomatoes
  • 1 cup mature grated cheddar
  • 1 pinch of Parmesan cheese

Method:

In a large pan melt the butter over a medium heat. Add the risotto rice, garlic and oregano and stir cook for 2 minutes. Pour in a small amount of stock and continue to stir until it is absorbed. Continue to add small amounts of stock and stirring until all stock is soaked up. Pour in the tinned tomatoes and the cheeses, again stir until absorbed and creamy.

 

Enjoy

Em xx