Apricot Balls

1 cup dried apricots
2 cups shredded coconut
1 tbs coconut milk

Place ingredients in food processor and process until wet and sticky. Approximately 10min, sometimes longer.

Roll into balls and roll through additional shredded coconut.
Keep in the refrigerator in an airtight container. Will last approximately 2wks.

Mediterranean Pasta Salad

A tasty lunchtime meal.

Ingredients:
250g GF pasta
1/3 cup olive oil
1 tsp crushed garlic
3 slices of middle bacon (rind etc removed)
1/2 cup pitted olives, cut in half
1 tsp chilli flakes
250g tuna in brine, drained
2 tomatoes, diced & seeds removed
1/2 cup pine nuts
1/3 cup fresh pasley, chopped
salt
pepper

1.  Cook pasta per packet instructions.
2. When cooked, drizzle oil over pasta and stir. Put aside.
3. Heat a frying pan with 2tbs oil, garlic, bacon, chilli and olives and cook for 2min.
4. Add the tuna, tomato and pine nuts and cook for another 3-4min, or until tomato is soft.
5. Stir in the pasta. Add the parsley and salt and pepper if desired.
6. Serve.

*This is a great lunch box addition, or tasty treat for a toddler.*
To Freeze: separate into small containers, allow to cool fully then freeze.

To Thaw: place in fridge in the morning, or add to lunch box and it should defrost by lunchtime, if it doesn't quickly zap in microwave for approximately 15seconds.

Cornbread

Perfect for a Sunday morning...

Ingredients:
1 cup rice flour
3/8 cup tapioca flour
1 tsp xanthan gum
3 1/2 tsp baking powder
1 tsp salt
1 cup polenta
2 tbs castor sugar
1 cup water
3 tbs olive oil
1 egg, lightly beaten

Method:
1. Preheat oven to 180 degrees and line a loaf tin with baking paper.
2. Sift the dry ingredients three times into a large bowl.
3. Add the water, oil and egg and mix well
4. Pour the mixture into the tin and bake for 40minutes or until a skewer comes out clean when inserted into the middle of the loaf.
5. Leave to cool in the tin for 5min then transfer to a cooling rack.
6. Serve at room temperature or toast under a grill.

*This can be frozen in individual portions and added to lunch boxes.*

Coconut Cookies

A sweet treat!

Ingredients:
1 1/2 cups almond meal
1/2 cup castor sugar
1/3 cup rice flour (sifted)
1/2 cup shredded coconut
2 tbs virgin coconut oil
2 eggs, separated

Method:
1. Preheat the oven to 180 degrees
2. Place the almond meal, castor sugar, rice flour, coconut and coconut oil in a medium bowl and mix until well combined.
3. In a new bowl, beat the egg whites until stiff peaks form (I used a hand held beater as my electric mixer didn't reach the bottom of the bowl!).
4. Fold egg whites gently into dry ingredients. Combine well.
5. Mix egg yolks into mixture.
6. Place teaspoon size amounts onto a tray lined with baking paper, approximately 2cm apart.
7. Cook for 20 - 30min, or until golden brown.
8. Leave on the tray for 5min, then allow to cool on a wire rack.

*These can be separated into individual zip lock bags and frozen for school lunch boxes*

Poppy Seed Cookies

They're unusual - different - nice... and I loike it!

Ingredients:
1 1/2 cups almond meal
1/2 cup castor sugar
1/3 cup rice flour (sifted)
2 tbs poppy seeds
1 tbs chia seeds
2 eggs, separated

Method:
1. Preheat the oven to 180 degrees
2. Place the almond meal, castor sugar, rice flour and poppy seeds in a medium bowl and mix until well combined.
3. In a new bowl, beat the egg whites until stiff peaks form (I used a hand held beater as my electric mixer didn't reach the bottom of the bowl!).
4. Fold egg whites gently into dry ingredients. Combine well.
5. Mix egg yolks into mixture.
6. Place teaspoon size amounts onto a tray lined with baking paper, approximately 2cm apart.
7. Cook for 20 - 30min, or until golden brown.
8. Leave on the tray for 5min, then allow to cool on a wire rack.

*These can be separated into individual zip lock bags and frozen for school lunch boxes*

Spicy Tuna and Corn Oat Cakes

It's heating up in the kitchen!

Ingredients:
1/2 cup GF rolled oats
1cup GF flour
1/2 tsp baking powder
Shake of chia seeds
1/2 cup milk
2 eggs
1 small tin of tuna in brine (juice and all)
1 small tin of sweet corn kernels (juice and all)
1 shake chilli flakes

Method:
1. Combine all ingredients in a bowl. Mix well.
2. Heat frying pan.
3. Using a tablespoon, add mixture to pan making small "cakes".
4. Cook for approximately 2min, then flip and cook for a further 2min.
5. Cut one in half to ensure cake is cooked.

These can be frozen for 3wks.. But I doubt they'll last that long!!

Apple and Cinnamon Oat Cakes

Here's to a healthy breakfast!

Ingredients:
1/2 cup GF rolled oats
1cup GF flour
1/2 tsp baking powder
Shake of chia seeds
1/2 cup milk
2 eggs
1/3 cup apple puree
4 shakes of cinnamon

Method:
1. Combine all ingredients in a bowl. Mix well.
2. Heat frying pan.
3. Using a tablespoon, add mixture to pan making small "cakes".
4. Cook for approximately 2min, then flip and cook for a further 2min.
5. Cut one in half to ensure cake is cooked.

These can be frozen for 3wks.. But I doubt they'll last that long!!

Banana Oat Cake

I was totally in the baking zone yesterday afternoon! After spending the day "Fletcher Free" (he was at his new Daycare Mum's house), I decided he and I should have some fun in the kitchen!

Fletcher absolutely loves it when Mummy cooks.. he stands at the baby gate and watches, or in his high chair (or on the floor) playing with his own set of measuring cups and spoons - it is such a delight to watch!!

So.. another new recipe. I had really high hopes for this, and to be honest, I'm sure it would have been lovely if I'd used the right coconut oil!! NOTE: Use only VIRGIN COCONUT OIL (the cheap ones are more suited for cosmetic use, not baking!).

I'm going shopping today for proper coconut oil but in the meantime, here's the recipe.

**NOTE: re-made this over the weekend and I was right, this recipe is DIVINE!!!!**

Ingredients
1 1/4 cups GF oats
1/4 cup honey
2 tbs virgin coconut oil (melted)
1 tsp vanilla extract
1/4 cup GF flour
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 cup mashed banana (approx 3 bananas)
1/2 cup shredded coconut

Method:
1. Preheat oven to 180 degrees and line a slice tray with baking paper
2. In a medium mixing bowl combine oats, honey, oil and vanilla. Stir in egg, banana and coconut until well combined. Set aside.
3. In a small bown combine flour, baking soda and salt.
4. Mix dry ingredients into wet ingredients and pour into prepared tray.
5. Cook in the oven for 30min or until a fork inserted comes out clean.
6. Let cool completely before cutting.
* Can be frozen if wrapped well*

This is a great one to cook for an open home... my house smelt delicious yesterday while baking this, which is how I know it's going to taste awesome when I use the right oil!!

Pumpkin Muffins

FJ has started Daycare 2 days a week, Chris is back at work and I'm getting ready to head back to school so lunch box ideas are forefront in my mind.

Here is a terrific recipe for something a little out of the ordinary, super yummy and very filling!

Ingredients
1.5 cups GF flour
2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
Dash of nutmeg, all spice & cardamon
1 cup mashed pumpkin
1/2 cup brown sugar
1/3 cup apple puree
3 tbs honey
2 eggs

Method:
1. Preheat oven to 180 degrees and fill 12 muffin trays with muffin cases.
2. Combine flour, cinnamon, baking soda, salt, nutmeg, all spice and cardamon. Mix and set aside.
3. Blend the squash, sugar, apple sauce, honey and egg in another bowl.
4. Slowly fold the dry ingredients in to the wet ingredients. Mix well.
5. Fill each muffin case to approximately 2/3 full.
6. Bake for 40 minutes.

These can be enjoyed warm (I couldn't resist as soon as they came out of the oven!) or frozen for school lunches!!

Light as a Feather Cupcakes

Another round of baking tonight... this time it was the birthday cakes (yes, three! One GF / DF, one chocolate and one vanilla). It's Fletcher's cake that I am most excited about!

Tonight I tried out a brand recipe.... one that needed some adjustments but wow, totally worth the brain power! And now that I've done it right, I'm sharing it with you - enjoy!!

Ingredients
3 eggs
1/4 cup lemon juice
2x 1/4 cup sugar
2/3 cup GF flour, sifted

Method
* Preheat oven to 175 degrees
1. Separate eggs and beat yolks on high for 5min.
2. Add lemon juice to yolks and beat for another 4min, or until it has doubled in size.
3. Reduce the speed to medium and mix in 1x 1/4 cup sugar.
4. Reduce the speed to low and mix in the flour.
5. Put to the side.
6. Beat egg whites until foamy then add the 2nd measure of sugar and beat until stiff peaks appear.
7. Mix the two mixtures together until the mix is all one colour.
8. Pour into cupcake cases and bake for 35min, or until golden brown.
9. Sift icing sugar over the top just before serving.

Tomato Risotto Bites

Fletcher's first birthday party is on Saturday and I am determined to have food that he can eat. Yes I know he is just one guest,but come on... it's HIS party!! As the birthday boy he should be able to eat whatever is on the table.

And so, tonight I began baking!

First on the list... my Berry Yummy Mini Cakes which are super yummy and now safely stored in the freezer away from the hungry hands of my husband!

Next came a new idea of mine.... Tomato Risotto Bites.Oh my, I am in love!! Risotto Bites are gluten, wheat, dairy, soy and nut free - AND they taste good, are simple to make and even easier to serve and eat!

Ingredients
2 cups aborio rice
3 cups water
1.5 tbs nuttalex (or other dairy substitute)
200g tomato chutney
3 eggs, lightly beaten

Method
1. Preheat your oven to 220 degrees and grease very thoroughly 2x 24 mini muffin trays
2. Melt butter in a saucepan over a medium heat.
3. Add rice, and stir to coat it with the butter.
4. Pour in the water, cover the saucepan and allow to simmer for approximately 10min, or until all the water has been absorbed.
5. Stir in chutney and eggs.
6. Spoon into trays.
7. Cook for 15min.
8. Allow to cool in pan for 5min before carefully scooping bites onto a wire rack to cool.
9 Serve hot or cold.

Tomorrow night -birthday cake!

Berry Yummy Mini Cakes

A good friend of mine at work is a caeliac and when she brings something for a staff morning tea it's always yummy! This recipe is an adaptation of her Berry & Almond Cake.

I've made some modifications to make it baby & toddler friendly.

Enjoy!

Ingredients:
2 1/2 cups frozen berries, thawed
6 eggs
1/2 cup caster sugar
2 1/2 cups almond meal
a good shake of chia seeds


Method:
1. Preheat oven to 160 degree.
2. Grease 2x mini muffin trays with olive oil spray.
3. Beat eggs and sugar on high for 10 - 12min until thick and glossy.
4. Gently mix in berries and almond/chia mix alternately.
5. Use a dessert spoon to fill trays (they don't rise, so don't be afraid to fill them!)
6. Bake for 20min, until golden and firm to touch
7. Allow to cool for 10min in pan then scoop out with a teaspoon and place on a wire rack to cool.

Tropical Porridge Fingers

Porridge Fingers are one of the best breakfast recipes for a baby or toddler. The original recipe came from the Baby Led Weaning Cookbook, but me being the creative soul that I am, didn't stick to the recipe for very long!

No need to use cutlery to eat this yummy breakfast!!

Fletcher's favourite is the Tropical Porridge Fingers, and I now make it for him once a week!

Ingredients:
3 tbs rolled oats (not the quick cooking kind)
4 tbs rice milk*
a good shake of chia seeds
1 tsp coconut
1 tsp sultanas

*(I tried using Almond milk - epic fail! 
Zymil works for those who can have dairy)

Method:
1. Combine the rolled oats and the milk in a microwave proof bowl. Allow the oats time to soak in some of the milk, approx 1min.
2. Stir in the remaining ingredients.
3. Cook in the microwave on high for 2min.
4. Immediately remove from the bowl by using a spoon to softly unstick it from the sides.
5. Cut into "fingers" for a baby just starting out, or cut in half for a more experienced bub.
6. Allow to cool, and then serve to your bubba... and watch them devour it!!

NOTE
~ For a non-tropical version, omit the coconut & sultanas.

Other flavours that work....
~ Frozen blueberries
~ Mashed banana (although personally.. yuck!)
~ Goji berries

Basic Pancake Recipe

In yesterday's post I mentioned that recently my "go to" food for Fletch has been my pancakes. Well, even though next week I'm going to be playing with my pancake recipe to make them a little more healthy, I thought I should share the original recipe with you.

These pancakes are not really pancakes... they are based loosely on a recipe from the Baby Led Weaning Cookbook, but the real trick is what you put in them!

Pancakes are a wonderful, wonderful way to "hide" lots of weird and wonderful things from your baby (or husband!), in a tasty and easy to eat form!

So here's the basic recipe... and following that are some of my favourite additions!

Bon Appetite!!

Katie's Basic Pancake Recipe

Ingredients:
2 cups flour
1 tbs baking powder
1 egg
150ml milk (I have used almond milk, rice milk and zymil and we can't taste the difference!)
a good shake of chia seeds (for a good burst of protein, always add chia!)

Method:
1. Combine all basic ingredients.
2. Add additional extras (see notes below)
3. Spoon small amounts into heated non-stick pan (dry cook or use nuttalex)
4. Cook for 3 - 4 min on medium heat, until cooked through

This recipe makes enough for approximately 10 pancakes.

 I freeze them individually in ziplock bags and they make a great, easy snack for FJ during the week!

FJ enjoying a pancake while out and about

Additional Extras - now lets get into the fun stuff!

Sweet Alternatives:
~ Goji berries (approx 2tbs)
~ Raspberries (a good shake)
~ Banana (1 mashed)
~ Blueberries (a good shake)
~ Coconut & sultanas (1 tbs of each)
~ Lemon (1/2 a lemon freshly squeezed)

Savoury Alternatives:
~ Basil Pesto (1tbs)
~ Sun-dried tomato (2tbs - including juice)
~ Tuna (1/2 a 90g tin)
~ Corn (1/3 of a small tin)
~ Carrot (1/2 carrot, grated and squeezed to remove excess water)
~ Chives (1 small "stick", finely chopped)

As you can see, anything goes with this great snack foods, the only limit is your imagination!!

High Protein Zucchini & Tuna Fritters

This morning I decided to make fritters. After going for a walk at Sandgate with a friend we were heading out to my parent's house and I thought it would be good to know that we'd started the day well, and that lunch was sorted after the long drive!

But what to make.. usually my "go to" food is my version of pancakes, but I'm trying to cut down (ie. remove!) carbs from Fletcher and my diet so pancakes weren't a good choice!

So I trolled through one of my favourite websites, Teresa Cutter's The Healthy Chef and found a recipe for gluten free zucchini fritters. But being a breakfast food, I wanted them to be high protein.

So I came up with High Protein Zucchini & Tuna Fritters... my first official "friendly food for Fletcher"!

High Protein Zucchini & Tuna Fritters

Ingredients:
400g zucchini - grated and squeezed (to remove excess fluid)
1/2 bunch fresh parsley, roughly chopped
1/2 bunch fresh mint, roughly chopped
4 spring onions (I use just the green bits)
black pepper (Freshly ground)
1 tsp lemon juice
3 eggs
1 - 1.5 cups almond meal
1 small tin tuna
a good shake of chia seeds

Method:
1. Place all ingredients in a bowl.
2. Stir to combine well.
3. Dry cook in a non-stick frying pan (alternatively use a small amount of nuttelex or olive oil) for approximately 2 minutes each side, or until cooked through.
4. Serve with half an avocado.

Tips:
Teresa Cutter suggests you can use other types of flour (eg. brown rice flour, coconut flour or chickpea flour) but to be honest, I couldn't even taste the almond meal!

As you can see from the photo, Fletcher absolutely loved them... and to be honest so did I!!

An Introduction

I was born to a wonderful Mother.

Looking back on my childhood I have absolutely no memories of feeling like I was deprived, or missing out, because of my allergies. I had a low threshold for sugars (Mum had to monitor the natural sugar content in foods) and I was lactose intolerant at a time when there no alternatives (except soy - which made me projectile vomit [20 years later we discovered I was anaphylactic to soy... no wonder my body wouldn't tolerate it!]). But never, not once do I remember not fitting in, struggling to find things to eat or crying over the injustice of my allergy. It was just who I was.

This is what I want for my son Fletcher. Just because he was diagnosed with an intolerance and suspected allergy to both lactose and the protein in cows milk at the age of 6 weeks... and then 4 months later had a suspected allergic reaction to pear... doesn't mean he should miss out on things throughout his life.

Now, FJ doesn't have the worst children's allergies I've ever heard of. I know of a number of children who are very, very limited in what they can eat, and I feel for their parents, because there is a long and difficult road ahead to find things that are nutritious, tasty and easy to cook. And that's where I hope I can help, even if it's only in a small way.

I am in no way an expert, nor a nutritionist. I am not a chef and I am definitely not the healthiest person I know. However I am is a Mother with a passion and a drive to help... and a love of baking.

This journey I am on is one for my son. I love him with all my heart and soul, and I will try anything if it there's a chance he'll benefit in some way. This journey will also see a change in the eating habits of my husband and I. I still have my allergies, and a few intolerances... I also have about 50kg to lose. Chances are by making the foods in our house "friendly" we'll all benefit from my hard work and exploration!

And I hope your household can too!