Refined sugar free dairy free banana oat muffins 

  
 – banana oat muffins –

#refinedsugarfree and #dairyfree 

🍌200g self raising flour

🍌150g porridge oats

🍌50g desiccated coconut

🍌2 tbsp honey (no honey under 1’s – sub with agave or maple syrup)

🍌1 tsp cinnamon

🍌4 small (or 3 larger) black bananas, mashed

🍌1 large egg 🍌3 tbsp sunflower oil

🍌250ml coconut milk

🍌sunflower seeds

🍌pumpkin seeds

 🍌preheat oven to 200c

 🍌mash bananas in a bowl

 🍌 stir in all dry ingredients

 🍌 pour on wet ingredients

 🍌mix well

 🍌divide into silicone moulds in a muffin tray

 🍌sprinkle on the seeds

 🍌bake for 20-25 mins depending on size of muffins

 🍌cool and eat or store in airtight container for about 3 days (the fresher the better though) 

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Cheese and avo toastie wrap 

Tea is an actual ‘thing’ but I’m not sure what it’s properly called……. It’s a tomato purée, avocado, mozzarella tortilla wrap, rolled and cooked in the panini press 👌🏼👌🏼 neither of my girls ate this however!! 😳🙄🙄

  

  

  

  

   
  

  
   
    
 

 

Red Thai curry style chicken

  
Tonight’s tea – Thai red curry style chicken 🙌🏻🙌🏻 I roasted my Sunday Chicken last night as I’m hoping the weather will still be nice on Sunday and I don’t want to be stuck in the kitchen if it is!!! I love roasting a chicken each week as it’s cheaper (especially if it’s free range which I always choose) and goes further for meals than just breasts. I cooked it and sliced it up rest for whatever I want it for. Curry tonight and either a toast or chicken salad tomorrow 🙌🏻🙌🏻
 this curry is just;

 ❤️ 1 tbsp Thai red curry paste (more or less to suit your taste, this is mild but still taste the spices)

 ❤️ cooked chicken

 ❤️ spiralised carrot and butternut squash

 ❤️ small tin sweetcorn

 ❤️ tin coconut milk

 ❤️tbsp mango chutney

 ❤️ put the paste in the pan on med-high, mix in the chicken, then the veg then bring it to the boil with the coconut milk then simmer for 10 minutes, stir in the chutney – serve with rice 

Served in my oogaa baby bowl – we LOVE this stuff – BPA free and you can even bake in it!! 

Vegan refined sugar free banana muffins

 

Vegan  banana oat muffins –

 I’ve made these before but this time I’ve subbed the egg for a chia egg and the honey for agave nectar!!

 🍌200g self raising flour

 🍌150g porridge oats

 🍌50g desiccated coconut (and a bit extra to sprinkle on top)

 🍌2 tbsp agave nectar

 🍌1 tsp cinnamon

 🍌4 small (or 3 larger) black bananas, mashed

 🍌1 chia egg (1 tbsp chia seeds + 3 tbsp water, mixed and left for 15 mins) actually probably not required

 🍌3 tbsp sunflower oil

 🍌250ml coconut milk
 🍌preheat oven to 200c

 🍌mash bananas in a bowl

 🍌 stir in all dry ingredients

 🍌 pour on wet ingredients

 🍌mix well

 🍌divide into silicone moulds in a muffin tray

 🍌sprinkle on the coconut and extra chia seeds

 🍌bake for 20-25 mins depending on size of muffins

 🍌cool and eat or store in airtight container for about 3 days (the fresher the better though) 

Healthy donuts 

  

HEALTHY DONUTS!!!!!! 
❤️100g plain flour
❤️ 1 tsp baking powder 
❤️ 1 egg
❤️ 120ml milk (any) 
❤️ I heaped tsp coconut oil 
❤️ 2 tsp date syrup 
❤️ 1/2 tsp vanilla extract 
Mix wet into dry and divide into donut pan for 10 mins 

The recipe for these #refinedsugarfree donuts is from

My gorgeous friend Faye’s IG account (@feed_me_mummy) and the recipe is on her blog babyledblog.wordpress.com, but I subbed plain flour for SR (all I had in), added a banana and used agave instead of date syrup. I also used a silicone donut tray in the oven so baked at 180c for 20 mins.  
The toppings I used were – #homemade #refinedsugarfree Nutella (see blog for recipe), 

cinnamon and a sprinkle of sugar (not for baby but for myself personally) and Greek yogurt and #homemade #refinedsugarfree raspberry chia jam mix

Slow cooker teriyaki chicken 

  
Tea tonight was slow cooker teriyaki chicken with homemade wedges (toasted in coconut oil), stirfried spiralised carrot and butternut squash and corn on the cob 😍😍😍😍 I saw this recipe somewhere on line at like 4am and copied it down (and changed it a bit!!) but I can’t remember where from!!! I’ve been desperate for a #refinedsugarfree teriyaki sauce recipe for AGES and this is PERFECT!! To your slow cooker add – ⭐️125ml soy sauce (low salt)

⭐️150g honey (no honey under 1)

⭐️60ml Rice wine vinegar ⭐️A good squirt garlic puree ⭐️1tsp ginger ⭐️3-4 chicken breasts

⭐️Cook on High for 3-4 hours ⭐️Remove the chicken – shred ⭐️Add 60ml water to 3 tsp corn flour to make a liquid, add to the sauce in a pan and heat until thickened

⭐️Pour over shredded chicken

⭐️ serve 

Easy peasy lemon squeezy 😀😀

Served in our @oogaababy divided plates 

Breakfast sushi platter

  

Taking inspiration from @katsdelicious_kitchen  and made a sharing platter of banana sushi bites – Coins of banana topped with peanut butter, and then I used a variety of toppings to temp my cheeky pair!! Toddler refused initially and just had some raisins, but when she saw baby getting fully involved she had some too!! (Only the cheerio topped ones though!!) oh well – better than I thought she’d do haha