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!

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