Delicious Pumpkin Scones (5 ingredients, no sugar)

These Delicious Pumpkin Scones are so delicious and healthy and perfect for baby led weaning. The are suitable for babies 6 months old + and the whole family. They contain NO SUGAR, NO EGGS, and can be made DAIRY FREE if you opt for dairy free butter. They are super easy to make and are full of yummy goodness. Makes a perfect snack, breakfast or lunch for babies that are doing baby led weaning. I hope you love them as much as we do.

By: Rachael Tucker

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Easy Banana Bread (no egg, no dairy)

September 14, 2019

Servings: 14 slices

Prep: 10 min

Cook: 40 min

Total: 50 min

Difficulty: Easy

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Are you after a healthy NO EGG, NO DAIRY, NATURALLY SWEETENED tasty Banana Bread for your baby 6 months old+ and whole family? well here you go! Super easy to make and is our go to snack on the run.

By: Rachael Tucker

Ingredients

• 210 grams self raising flour
• 1x tsp baking powder
• 1/2x tsp cinnamon
• approx 5 x over ripe large bananas (total of 387 grams) (tip: the more over-ripe/black the bananas are the sweeter the loaf!)
• 50 grams olive oil
• 2x tbsp flaxseed meal

Directions

• Step 1 Preheat the oven to 170°C/325°F/150 fan/gas mark 3 and line a tin loaf (11cm wide x 23cm long).
• Step 2 In a bowl, mash all over-ripe bananas until smooth. Then mix in the olive oil and flaxseed meal. Fold through the dry ingredients – flour, baking powder, cinnamon into the wet mixture bowl until combined.
• Step 3 Pour mixed batter into the prepared tin loaf. Ensure your tin loaf isn’t too small else the banana bread will not completely cook. Place the tin into the middle of the oven for approx 40-45 minutes, until the centre is cooked. Leave the bread to cool in tin for 10min, then remove from tin and place on a wired rack until completely cooled down, then slice. Freezer friendly for up to 3 months.

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Carrot, Kale & Cheese Scones

These scones are great for *6 month old bubs, toddlers and mum and dad! Makes a perfect non-messy breakfast, lunch or snack. Full of yummy goodness without any nasty ingredients.

By: Rachael Tucker

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Easy Banana Bread (Gluten Free & dairy free)

After a Gluten free, dairy free, high protein banana bread loaf? try this one! its great for baby led weaners 6 months old+ and the family and is super tasty!

By: Rachael Tucker

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Easy Flat Bread OR pizza base (3 ingredients)

These flat breads and pizza base recipe is SO EASY to make GET THE KIDS INVOLVED you can make them 15min before dinner is served and they will be fresh , soft and ready. For BLWers 6mo+ and the whole family. <strong>NO YEAST, NO ADDED SALT OR SUGAR</strong> - 3 simple ingredients. Enjoy!

By: Rachael Tucker

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6-Ingredient Healthy Banana Bread

August 18, 2017

Servings: 14 slices

Prep: 10 min

Cook: 35 min

Total: 45 min

Difficulty: Easy

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Are you after a healthy BUT tasty Banana Bread for the whole family (including bubby) well here you go! We cut the loaf into slices and freeze individually for snacks on the go or afternoon tea for Mum, Dad and the kids. This recipe has no added sugar and tastes amazing! If you don't have spelt flour you can use self-raising flour instead.

By: Rachael Tucker

Ingredients

• 200 grams spelt flour (or can use self-raising flour)
• 50 grams self-raising flour
• 2x tsp baking powder
• 1/2x tsp cinnamon
• 385g over ripe bananas (approx 5 to 6 bananas) Tip: the more over-ripe/black the bananas are the sweeter the loaf!
• 100g rapeseed/canola oil (or olive oil)

Directions

• Step 1 Preheat the oven to 170°C/325°F/150 fan/gas mark 3. Line a loaf tin with baking paper or a silicone reusable loaf case (11cm wide, 21cm long).
• Step 2 In a bowl, mash all over-ripe bananas until smooth. Then add oil, stir through until smooth.
• Step 3 Fold through the dry ingredients – flour, baking powder, cinnamon into the wet mixture bowl until combined
• Step 4 Pour mixed batter into the prepared 11cm tin loaf. Can top with slices of banana or sprinkle seeds on the top of the loaf.
• Step 5 Place the tin into the middle of the oven for approx 35 minutes, until the centre is cooked. Leave bread to cool in tin for 10min, then remove from tin and place on a wired rack until completely cooled down, then slice.

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Sweet Potato Gnocchi

May 7, 2017

Servings: 2 adults & 1 baby

Prep: 20 min

Cook: 10 min

Total: 30 min

Difficulty: Easy

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Sweet Potato Gnocchi is a great dinner or lunch option for the whole family and baby led weaner. They are easy to pick up for small fists and taste delicious.

By: Rachael Tucker

Ingredients

• 190 grams of Sweet Potatoes (approx 1 small sweet potato)
• 1x egg
• 120 grams of cups plain flour (approx 1 cup)
• When Gnocchi is ready to fry:
• 1x handful of fresh sage (or dried sage)
• 4x tablespoons of unsalted butter
• Serve with a protein of your choice - lamb, beef or pork meat balls

Directions

• Step 1 Peel then cut up sweet potato into cubes and boil for 10 minutes until soft. Once the sweet potato cubes are cooked, remove from heat, drain all the water, then pour the cooked cubes back into the same pot. Now mash the SP cubes up until smooth. Place the pot of SP mash into the fridge to cool down for 5 minutes.
• Step 2 Once SP has been cooled down in the fridge, in the same pot add an egg and combine with a spoon. Now gradually pour in the flour, continue to combine the ingredients with your spoon until you have formed one big dough ball. On a VERY FLOURED work bench (important) place down the dough ball, then cut it in half (if you need to sprinkle additional flour on gnocchi because its too sticky, do so). Take 1 half at a time and gently roll it into a long sausage shape about 3cm thick. Once you have the sausage shape, chop 2cm pieces until you have lots of squares. (repeat and do the same with the other remaining dough ball) (for babies 6-8mo make the gnocchi pieces a little longer so bub can wrap his fist around it – see main pic for example)
• Step 3 To cook straight away, bring a pan of water to the boil and drop in the gnocchi. Once it floats to the surface remove and put aside on a plate.
• Step 4 Fry the Gnocchi in a good knob of butter and chopped sage until lightly golden brown. Note: feel free to add vegetables or any sort of protein to your gnocchi dish. We added sage, lamb meat balls with a side of spinach leaf salad… you name it! To Freeze and re-cook: lay the uncooked cut up pieces of gnocchi onto a floured plate and dry freeze (in the open in the freezer). After a couple of hours you then can pour the frozen cubes of gnocchi into 1 bag and they won’t stick to each other. This will last up to 3 months in the freezer. Note: to cook the frozen gnocchi, simply take the gnocchi out of the freezer and place into a pot of boiled water and cook straight away. Once it floats to the surface remove. Fry the Gnocchi in butter and chopped sage until lightly golden brown.

VISUAL PICTURES USED AS A GUIDE BELOW:

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Healthy Hot Cross Buns

Want to make hot cross buns that are healthy, no sugar, only natural ingredients for the whole family and bubs 6mo+. These healthy hot cross buns are absolutely delicious, naturally sweetened and are great for babies 6mo+, kids, family and friends at Easter. The only thing you will need to consider is that the dough will need to rest and double in size in a warm place for 2hrs. I ended up making these on a Saturday morning and got Ava involved, a great introduction to baking with a toddler! She loved it, I gave her her own bowl which had some dough and raisins in it.

By: Rachael Tucker

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Ava's Raspberry Coconut Breakfast Loaf

'Ava's Raspberry Coconut Breakfast Loaf' (no sugar, no salt, no sweeteners, all natural ingredients and suitable for 6m+, easy for bub to it up and eat) Recipe requested by followers!! Couldn’t live without this loaf! I bake it once a fortnight and freeze individual slices, and take out a slice in the morning and put it in the toaster to defrost or leave out the night before. Bub loves it. We either eat it at home for her breakfast or if i am going out to meet a friend for breakfast I toast (defrost) it for her in the toaster and place a couple of slices in a zip bag and bring it out with us in a cooler bag with her water. This is another version of Ava's breakfast loaf, this time with Raspberries instead of sultans OR try it with blueberries or strawberries. NOTE: adapt recipe to suit intolerances or allergies: use coconut yogurt instead of Greek yogurt or use oat flour instead or wheat flour. Loaf tin is: 900g/2 lb loaf tin. Dimensions may vary slightly but should be approximately 23 x 13 x 7 cm (9 x 5 1/2 x 3 inches).

By: Rachael Tucker

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Salt-free Fresh Pasta

January 15, 2017

Servings: 2x adults 1x baby (and left overs for baby next day)

Prep: 10 min

Cook: 2 min

Total: 42 min

Difficulty: Easy

'Salt-free easy fresh pasta' for the family. Great for BLW. It's so easy to make. Taste amazing. Great way to introduce eggs if you haven't. Recipe suitable 6m+ (42 minutes takes into account - pasta resting in the fridge for 30minutes)

By: Rachael Tucker

Ingredients

• 2 cups plain flour (or wholemeal)
• 1 tbs of olive oil
• 3 eggs
• Optional- add herbs to the flour before starting for flavour ie basil, oregano etc

Directions

• Step 1 Pour flour into bowl
• Step 2 Create a well in the center
• Step 3 Drop 3 eggs and olive oil
• Step 4 With a fork whisk the eggs and olive oil together, then slowly whisk in the flour (note: add a ‘little’ more flour if dough is too wet) .
• Step 5 Once all combined knead until you have a smooth stiff ball.
• Step 6 Wrap in cling wrap and leave to set in fridge for 30min (this process sets the gluten).
• Step 7 Once set, cut ball into 4, and work on 1 section at a time and roll out into REALLY REALLY thin sheets (the trick?) and then cut into pasta noodles ?
• Step 8 Shake the cut pasta strands into a loose pile and dust with flour.
• Step 9 The pasta can be dropped into boiling water to cook for approx 2min or can be piled onto a baking sheet in single portions and frozen.

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Ava's Healthy Breakfast loaf (naturally sweetened)

November 6, 2016

Servings: Approx 15 Slices

Prep: 10 min

Cook: 40 min

Total: 50 min

Difficulty: Easy

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Ava's Breakfast Loaf' (no sugar, no salt, no sweeteners, all natural ingredients and suitable for 6m+) Recipe requested by followers!! Couldn’t live without this loaf! I bake it once a fortnight and freeze individual slices, and take out a slice in the morning and put it in the toaster to defrost or leave out the night before. Bub loves it. We either eat it at home for her breakfast or if i am going out to meet a friend for breakfast i toast (defrost) it for her in the toaster and place a couple of slices in a zip bag and bring it out with us in a cooler bag with her water. Loaf tin is: 900g/2 lb loaf tin. Dimensions may vary slightly but should be approximately 23 x 13 x 7 cm (9 x 5 1/2 x 3 inches).

By: Rachael Tucker

Ingredients

• 3 bananas (over ripe the better!)
• 2 cups (which is a total of 250 grams) of wholemeal/wholewheat self-raising flour
• 1/2 cup of desiccated/shredded coconut
• 2 eggs
• 2 tablespoons of greek full fat yogurt (heap)
• 1/2 cup of sultanas (or can use 3/4 cup fresh OR frozen blueberries or raspberries)
• 1 tablespoon of mixed spices (or just cinnamon)
• *Optional: add 2 tablespoon of poppy seeds OR Chia seeds (iron booster) OR pumpkin OR sunflower seeds!
• Note: if you want a sweeter loaf for bub/mum or dad, add more sultanas OR fresh berries into the loaf mixture. But the loaf is sweet enough! For bubs with allergies or intolerances: feel free to use coconut yogurt instead of greek yogurt OR use oat flour instead of wheat flour, OR instead of egg use FLAXegg

Directions

• Step 1 Preheat oven 170 degrees celsius
• Step 2 In a large bowl combine wet ingredients first then add in the dry ingredients and mix them together (shhhh Secret – don’t over mix!)
• Step 3 Once all combined and looks like a cake mixture
• Step 4 Pour all ingredients into a prepared loaf tray (lined with baking paper, Loaf tin is: 2Lb tin)
• Step 5 Place tray in the middle of the oven for approx 40min.
• Step 6 Once centre of loaf is cooked (test with a wooden skewer), remove the loaf from the oven and leave the loaf to continue to cook in the tin for 5 minutes. Immediately remove the loaf from tin (so the loaf doesn’t get soggy) and place on a wired rack til it’s ‘completely cool’. Then once complete cool, slice up and freeze individual slices (lay flat) separately in zip bags (see picture below). Enjoy lovely mums and dads! This was a secret recipe of mine but it’s my lifesaver when it comes to breakfast that I want to share it with you all, it will save u time! And thinking what to pack when heading out or staying in for breakfast!
• Step 7 Note: Overripe bananas are the key to a tastier loaf. They will be easier to mash, sweeter and more flavoursome. They have so much natural sweetness with no added sugar!
• Step 8 Note: also a great way to introduce a bit of egg if you haven’t done so already.

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