I’m loving The Lovely Little Lunchbox, her recipes are usually great, different and tasty. The author isn’t quite as strict about sugars, salt or wheat as I like but the recipes are fantastic and pretty easy to change up if I need to. In preparation for christmas tomorrow we tried to bake her gingerbread men and what a great recipe, they came out great even with my small changes.
400g almond meal
1 tsp cinnamon, ground
1 tsp ginger, ground
1/2 tsp nutmeg, ground
1/2 tsp baking powder
1 cup coconut
4 fresh soft dates, pitted
1/3 grapeseed oil
1 very ripe banana
1 tsp vanilla
Place the almond meal, spices, baking powder, coconut and dates into the bowl of a food processor. Pulse until combined and the mix is crumbly. Add the oil, banana, vanilla and egg and pulse until combined and a soft dough forms, it can be quite thick and may give your blades quite a workout so don’t overdo it 🙂
Place the dough between 2 sheets of baking powder and roll to about 3 mm thick. Put it in the fridge, I ended up leaving it overnight as I ran out of time, so just see how it feels after a hour. You need it to set a bit so it’s not quite so sticky. Preheat oven to 150 degrees celsius. Remove the top layer of baking paper and cut the dough into shapes using christmas cookie cutters, I didn’t have gingerbread men do just made Chrissy trees. Place the cookies onto an oven tray lined with baking paper. Shape dough scraps into a ball, flatten until 3mm thick and continue to cut cookies until no dough remains. Bake cookies for 10-15 minutes or until golden and cooked. Allow to cool.
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.
No don’t worry I’m not advocating giving Mr B vinegar to drink. I’m actually talking about our homemade and safe surface cleaner.
We have one of those Ikea high chairs, you know the one everyone else has that is bright white and pretty easy to clean. But since we have been doing BLW and it’s impossible to give Mr B a bowl or plate of any sort I really hated the idea of using the store bought surface sprays to keep his chair clean. So instead I use the simple recipe below and a cleaned out old surface spray bottle, vinegar and water and what success. Keeps his high chair so clean I now use it on every surface in our house.
(We use this one for his high chair and I use straight vinegar for really stubborn stains)
1/2 c water
1/2 c white vinegar
Mix it all together in a 500ml (told you it was easy)! Let us know if you have another safe mixture you use.
I love French toast, dripping in honey or maple syrup and covered in fruit! I especially prefer it with white bread and with a sprinkling of cinnamon sugar.
Delicious but it couldn’t be more unhealthy!
So what did I make for us over the weekend French toast roll ups. Now I would like to say that I managed to make these more healthy but alas that was not the case! It was however incredibly delicious and well worth having even if it is just once.
A couple of slices of bread with crusts removed.
Diced fruit if your choice, we used strawberry and banana
3/4 beaten eggs
Lay out your piece of bread place the diced fruit in a line on the slice, close to the start of where you are going to roll them. Roll the bread and give it a bit of a squeeze to keep it all together. Dip it in the egg as you would normally make French toast and fry them in a pan till golden and cooked through. Sprinkle with a bit of cinnamon if your baby likes it.
I would not add any extra sugar or sweetness to these if giving it to my Mr B especially if you have used white bread but we also don’t give him any refined sugars so white bread had him bouncing off the walls all day and super moody!
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.
We’ve always made our burger patties ourselves and now that we are feeding a cute little man with a virgin tummy we are being eve more careful with our ingredients than ever before. I really thought our burgers would have to be for adults only as we usually use tomato sauce and BBQ sauce in our recipe, not to mention salt and pepper. I still wanted them to have some flavour and not be to dry or just fall apart when cooking and so I concocted this recipe.
3 tbs diced tomato (we just used some from a can)
2 tbs breadcrumbs
1 tbs mixed herbs
1 tbs rosemary (I love rosemary with meat)
Mix it all in a bowl, I find using my hands really works it in well. For into small balls and place into a hot pan. Flatten with a spatula and fry till brown on both sides. For Mr B I noticed if it was a little bit blackened it would be to hard for him to eat so try not to over cook it.