Ok so I know it’s been way to long since my last post! I blame the hard work we’ve been pitting into the start of our new business Bubs and Up (which you can find on Facebook)… Anyhoo
We are really enjoying this new cinnamon raisin loaf for breakfast and it’s an easy one to make the night before, or if you are like our family,really early I the morning so it’s nice and fresh 🙂
2 cups almond flour
1 tbsp coconut flour
2 tbsp ground cinnamon
1 tsp baking soda
Pinch sea salt (not recommended if your child is under a year old)
1/4 cup honey
1/4 cup coconut oil, melted
2 tsp vanilla
1/2 cup raisins
1/4 cup goji berries
1/4 cup macadamia nuts (optional)
Preheat oven to 170 deg Celsius
Line a bread tin with parchment paper.
Combine almond flour, coconut flour, cinnamon, baking soda, and salt in a medium sized bowl.
Combine eggs, honey, coconut oil, and vanilla in a larger bowl and mix with an electric beater until all ingredients are well mixed.
Slowly add dry ingredients to the wet, and continue mixing.
Once everything is well mixed, add raisins, goji berries and macadamia nuts
Pour batter into bread tin and bake for about 35-45min or until toothpick comes out clean.
We enjoyed it with plain with some butter but I’m sure some nut butter or jam would taste just as nice
Thanks to the busy holiday season we were a little more unhealthy than we might usually be. In fact I still have some ready made pizzas in the fridge that hubby and I were eating for a quick and easy lunch. One of the unhealthiest things we gave Mr B was some fish fingers. Now don’t get me wrong if you buy ready made fish fingers I’m not judging, but for us the amount of wheat and salt or the type of acidity regulators in the ingredients just don’t sit right with me when it comes to our little man’s maturing gut.
Anyway, so since he just loved eating fish in any form I thought I would try make my own fish fingers.
(This recipe depends on how much fish you have so just keep adding more of each ingredient as you need it)
White fish (we used Hoki)
Set up the ingredients in their own dishes and cut the fish into strips.
Dip the fish strips into the flour first (coating the whole piece at each stage), then the egg and finally the coconut.
Fry immediately in a medium pan with oil of your choice. For this recipe I would suggest coconut oil but olive will do too.
Let them cool before serving, we also checked each piece for bones when we were cutting them into strips.
We served this with homemade potato and sweet potato chips coated in rosemary.
Sorry we have been a bit quiet the last week. Christmas with a child is a whole new world for us and we have been so busy with all Mr. B’s events and play dates, shopping for pressies, decorating our home and just day to day activities. I still have some homemade pressies to make before the end of the week and of course a few Christmas parties to cook for but it’s all so much fun!
For now though how about an easy breakfast, today we had some delicious spelt scones and what I call homemade jam but it’s really just chunky puréed fruit that we spread on our scones.
The scone recipe is from a great book called I Quit Sugar by Sarah Wilson. She calls them Finnish scones and they are delicious.
1 1/2 c whole meal spelt flour
1 1/2 tsp baking powder
1 tbs Olive oil
180 ml water
Line a tray with baking paper. Mix the flour and baking powder in a bowl. Pour in the water and oil and stir with a woodie spoon until smooth. I usually cut out scone shapes but this time I accidentally dropped the baking tray as it was heading into the oven so I just salvaged what I could and made one big scone that I sliced into 4 (not all the way through) before placing in the oven. We baked it for roughly 15 minutes. For the “jam” I blitzed a handful of cherries (de-stoned), 4 good sized strawberries and 1/2 a banana in my. Bellini. It was delicious, messy and nice and healthy, with most of the jam ending up on Mr. B’s forehead (not sure how that happened though).
Let me know if you try this and what other “jam” combinations you try.
I love Italian food, all of it, every inch of pasta and lasagne or pizza and calzones! My all time favourite though is Gnocchi, it’s tasty, simple and you can add any sauce to make it great. Italian is by far my favourite food group but of course it’s loaded with carbs and gluten and well that’s just not going to work for little Mr B’s virgin gut. So I had to make some changes if I was going to introduce any of it into his diet. You may have already noticed we use rice pasta as a replacement for wheat pasta but since I’m making my own Gnocchi from scratch I thought I would also replace the potato with pumpkin to make sure there was more the one veggie in this too.
It was a hit at dinner time, although I should have made the pieces a bit smaller as they turned out a bit gluggy (as gnocchi can be) and it was sticking to the roof of his mouth so he was eating it like a dog eating peanut butter and I ended up cutting it a bit smaller for him 🙂 other than that these went down a treat!
600g cooked and cooled pumpkin
75g coconut flour
100g white spelt flour
1 tsp minced garlic
1 tsp dried rosemary
1 red onion diced
1 can diced tomato
A handful of regular spinach chopped
Handful of baby leaf spinach chopped
Mash the pumpkin with a fork, add 1 egg and garlic and mix with the fork. (Make sure you let the pumpkin cool or you will cook the eggs who you add them and the mixture won’t stick together).
Add the coconut flour and give it a good stir through (with a spoon if you like) till it is completely mixed in. Let it sit for a few minutes (I had to change a nappy, so I probably let it sit for about 5min) as coconut flour really absorbs liquid. Then add the other egg and the spelt flour and give it a really good stir till it forms a sticky dough. Break off little balls and add them to boiling water. When regular gnocchi is cooked it rises to the top of the water but these didn’t so I just and to keep taking one out and checking it. You may have to do the same. Ours took about 10-15 min to cook and they stayed a little bit sticky which normal gnocchi doesn’t.
While that us cooking fry your diced onion until cooked. Add the can of tomatoes and simmer to they are warmed through, then add your spinach and cook till wilted. This took just a little shorter than the 15 minutes the gnocchi took.
Hubby and I sprinkled some Parmesan cheese on top which finished it off nicely but Mr B just had it plain.
I was not expecting breakfast to work out so well. As many of my readers know we don’t do sugar or salt with our BLW recipes and we are trying our best to limit dairy and gluten so I found this great Banana bread recipe using coconut flour and maple syrup. But that was still just a bit to much sugar for us, so I tweaked it and changed it and here is our new recipe. But let’s be honest a banana bread with no sugar or normal flour just sounds like a recipe for a failed breakfast…I couldn’t have been more wrong Mr B LOVED it and even ate some of mine 🙂
3 ripe, peeled bananas
3 large eggs
1 cup chopped dates (we used dry but fresh would work too)
1 tablespoon vanilla extract
1 teaspoon baking powder
1/4 cup coconut flour
1/4 cup whole meal spelt flour
Preheat your oven to 180°C, or gas mark 4. Prepare a baking pan with parchment paper. Mash the bananas in a large bowl. Add the eggs, dates and vanilla to the mashed bananas and blend well. Add the baking pwd, coconut flour and spelt flour to the wet batter and mix well. The coconut flour will absorb the liquid so if it looks too runny let it sit for a minute or 2.
Pour the batter into the baking pan and bake for 50 minutes or until the top begins to brown and a toothpick inserted in the center of the bread comes out clean.
Because this was an experiment, if you do make it please let me know how it goes so if there are any problems I can tweak the recipe even more, thanks.
This seems to be the main way we feed our darling Mr B., we make our own meals and he just gets the healthy stuff from it. In today’s case we had yummy fajitas but weren’t happy to give our son sour cream, wraps or the cheese we had so basically we just left all that off and gave him the good stuff.
Chicken and tomato Recipe:
1 red opinion
1/2 capsicum (red pepper)
1tsp dried rosemary
1 large chicken breast diced
1 can red kidney beans
1 can chopped tomatoes
Dice and fry the onion and capsicum until onto goes a bit transparent. Add the rosemary and chicken and fry till it’s cooked through.
Once it’s cooked add the beans and tomato (whee we used canned goods we try and go for organic) and simmer for about 10-15 min.
What a busy day, I’m only getting the chance to sit down now to do your breakfast post! We love fruit for breakfast, for lunch in fact even for dinner! So when the Wiggles were singing about it this morning I knew that’s what we were going to have for breakfast 🙂
We always try and eat what’s in season so in this fruit salad we have: Banana, nectarines, peaches, kiwi and delicious mango!