8m +, Breakfast, Lunchbox Idea, Nut Free, Savory, Veggie

Chickpea Patties

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  • 8m +
  • Nut Free
  • Can be frozen
  • Vegetarian
  • Lunchbox Idea

These Chickpea Patties rock! They’re great for lunches, fab for breakfast topped with an egg, or served in a bap as a burger for dinner. Little hands can easily eat these themselves and bigger hands enjoy then just as much. They freeze really well and keep in the fridge for 3 days. I cook them in coconut oil as both The Monster and I enjoy the flavour but feel free to use which ever oil you prefer.

Ingredients:

  • 1 can chickpeas drained
    1 small sweet potato grated
    1/2 medium onion
    1/4 cup wholemeal breadcrumbs
    1 large egg, lightly beaten
    1 clove garlic, chopped
    1 teaspoon dried parsley
    1 teaspoon ground cumin
    3 tablespoons wholemeal flour (for coating)

Method:

Pop everything except the flour in to a food processor (if you don’t have one a mixing bowl and a hand blender also do the job). Blitz until you have a coarse paste. put the flour into a shallow dish. Form the chickpea mix in to patties, whatever size you like. Coat in flour and shallow fry for 4 minutes on each side until golden brown.

If freezing wrap individually in baking parchment before hand to prevent them sticking together.

 

Enjoy

Em xx

8m +, Breakfast, Lunchbox Idea, Nut Free, Vegetarian

Sugar-free Banana and Blueberry Muffins

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  • 8m +
  • Egg free
  • Nutfree
  • Can be Frozen

My little monster loves anything with banana and/or blueberries so these muffins go down an absolute treat with him. They don’t contain any added sugar, as the banana keeps them nice and sweet. If you wanted to make them dairy free you can also replace the milk with a dairy free alternative. As normal I make a batch of theses and pop them in the freezer, they defrost pretty quickly.

Ingredients:

  • 2 ripe bananas
  • 1/2 cup of blueberries
  • 2 cups of self raising flour
  • 3/4 cup of milk

Method:

Pre heat the oven to 170 degrees. Line 12 hole muffin tray with paper muffin cases. In a mixing bowl mash the 2 bananas well. Sprinkle a little of the flour over the blueberries (this will stop them sinking to the bottom) Add the rest of the flour to the bananas, add the milk and stir until fully combined. Add the blueberries and gently stir through. Divide the mixture in to the muffin cases and bake for 20 mins or until a light golden colour on top (they won’t go as golden as regular muffins due to the lack of eggs and sugar)

Enjoy

Em xx

7m +, Breakfast, Gluten Free, Lunchbox Idea, Nut Free, Savory, Vegetarian

Egg Muffins

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  • 7m +
  • Can be Frozen
  • Veggie (if you choose)
  • Gluten Free
  • Lunchbox Idea

I always keep a bag of these in the freezer (this recipe makes 12), they defrost quickly and make a super easy meal anytime of the day. The ingredients can be changed depending on what your little one likes and whats in the house at the time. I pop all sorts in mine.

Ingredients:

  • 6 large eggs
  • 1 small potato peeled and chopped
  • 1/2 cup of grated mature cheddar
  • 1/2 cup finely chopped mushrooms
  • 1/2 cup finely chopped tomatoes

Method:

Pre heat the oven to 180 degrees. Take a muffin tin and grease the holes with butter or your chosen oil. As equally as possible divide the vegetables between the holes. In a jug whisk the eggs to combine the whites and yolks and add a little black pepper. Pour the eggs over the veggies and sprinkle the cheddar cheese on top. Place in the oven and bake for 10 mins.

If freezing allow to cool completely first and wrap in baking parchment to prevent the from sticking together.

Enjoy

Em x

10m +, Breakfast, Lunchbox Idea, Nut Free, Savory, Vegetarian

Sugar Free Oat Bars

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  • 10m +
  • Ca Be Frozen
  • Vegetarian
  • Nut Free
  • Diary Free (replace butter with coconut oil)

Ok, before I start, when I say sugar free on this occasion I mean there is no added sugar, syrup or honey. Because they are made with fruit there is of course naturally occurring sugars.

My monster hates porridge I have tried adding all sorts to it but just like his mama, he still hates it. So I needed a quick and easy breakfast alternative. Because he is still under 12 months I couldn’t use honey, but after playing around with quantities I have finally found our perfect mix, as approved by baby….oh and me, cos I keep stealing them…opps!

Ingredients:

  • 150g oats
  • 1 tablespoon of desiccated coconut
  • 50g butter
  • 2 bananas
  • 5 pitted dates
  • 4 tablespoons of apple juice.

Method:

Pre-heat the oven to 180. Line a small baking dish with baking paper. In a mixing bowl combine the oats and the coconut. Then using a food processor or a hand blender, blitz the banana, dates, butter and apple juice, until you have a sticky mixture. Add this to the oats and coconut and mix well, so that everything is coated. Spoon into the baking dish and pop in the oven for 20 minutes or until the edges start to brown.

When cooked remove from the baking tray and allow to cool before cutting into your desired size.

Keep in the fridge for up to 3 days or wrap individually and freeze.

 

Enjoy

Em x