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.

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!!

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.

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!!