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.

Ingredients:

  • 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

Method:

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. 
Enjoy

Em xx

7m +, Egg Free, Gluten Free, Nut Free, Puree, Savory, Uncategorized, Vegetarian

Secret healthy Dip-Dip Sauce

  • 7m+
  • Nut Free
  • Egg Free
  • Dairy Free
  • Vegetarian 
  • Can Be frozen

Like most small humans,  The Monster loves sauce,  any sauce,  ketchup,  mayo,  sweet chilli, if he can dip stuff in it he is happy.  He actually says dip-dip as he dips,  super cute… But anyway, most of the time even the fussiest of eaters like ketchup (even if they claim to hate tomatoes.) So I set myself a mission to create a healthy version with some hidden veg to share with you guys.

I used veg I had in the house that needed using up, so feel free to substitute the veggies as you need to. Pumpkin, carrot or sweetpotato in there would also test great. 

Because it’s homemade and doesn’t contain sugar this will only keep in the fridge for about 5 days.  I however I freeze it in an ice cube tray,  this way,  if The Monster is going to want sauce with his meal that day I can just pop one cube out and it defrosts in about a  minutes, just give it a stir. 

Ingredients

  • 1 tin of chopped tomatoes
  • 3 tablespoon’s of pure tomato puree
  • 1 small onion
  • 2 mushrooms
  • 1/2 cup spinach
  • 1 handful of broccoli 
  • 3 tablespoons of balsamic vinegar

Method

Roughly chop your veggies.  Place a saucepan over a medium heat and fry the onion in a little oil,  until soft but not brown. Add the tinned tomatoes and the roughly chopped veg and simmer for about  5 minutes.  Stir in the balsamic and the tomatoes puree and then leave to cool.  Once cool,  pop the sauce into a food processor or blender and blitz until smooth. 

It’s as simple as that.  Place a small jar of it in the fridge and the remaining into an ice cube tray. 
Enjoy

Em xx

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

Easy Peasy Mac n Cheesey

PSX_20171018_214951

  • 7 m+
  • Nut Free
  • Vegetarian

Like most little ones (and this big one) The Monster loves cheese. One of the quickest and easiest meals I make for him is this super simple Mac n Cheese. I pretty much always have the ingredients for this available in the house, so it is a great go to dish.

This re-heats well but doesn’t freeze very well, however leftovers will  be fine in the fridge for 3 days, not that they ever last that long in our house!

Ingredients:

  • 1 cup dried macaroni
  • 1 tablespoon butter
  • 1 heaped teaspoon of plain flour
  • 1/2 cup milk
  • 1/2 cup grated mature cheddar
  • 1/4 teaspoon dijon mustard

Method:

Boil the pasta until just cooked, pasta is best when it still has some firmness to it. in a small pan over a medium heat melt the butter and add the flour to create a paste. Pour in the milk and whisk on the heat, as the lumps dissolve the milk will thicken. Add the mustard and the cheese and stir until completely melted. Tip the pasta into the sauce and stir until completely coated.

Enjoy

Em xx

 

 

 

 

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

Honey and Oat Waffles

PSX_20171014_212502

  • 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 +, Egg Free, Lunchbox Idea, Nut Free, Savory

Salmon Bites

PSX_20170917_205646

  • 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