Lentil Burgers

This is a great way to use up leftovers and I often mix 1 cup of lentils with 1 cup of leftover bean spread from the day before. They freeze well when placed between sheets of baking parchment and are great defrosted in the microwave for lunches on the move. Recently, I’ve been mixing them…

PAP – Pasta, Avocado & Protein

I know this sounds like something from a fitness magazine and I feel as though I’m being really cheeky posting this as it’s so simple. But yesterday we had nothing in the house for bub’s dinner except for the ingredients below and surprisingly the meal was a hit. Fingers crossed it’s still a hit next…

Oat Cake

This recipe has been adapted from the Baby-led weaning cookbook a great resource for baby-led weaning. Any fruit purée can be used – just steam a couple of apples, pears or one of each and mash. I’ve started mixing half hydrolised formula milk with hemp milk in an attempt to get bub used to the…

Polenta Porridge

Polenta makes a great breakfast and is super quick too. Bub prefers hers with a mashed banana or pear puree. Polenta fingers can also be made by cooling the mixture on a tray, refrigerating for 15 mins and then cutting into fingers. If the fingers are too cool, warm them for a minute or so…

Baby Bhajias

Gram or chickpea flour is naturally gluten free so makes an ideal ingredient for allergy bub. It is available in most large supermarkets or south Asian stores. These bhajias freeze well and are easy to defrost in the microwave. I usually make the double the amount of batter and once there’s enough for bub, I…

Lentil Loaf

This bake is quite filling; particularly when sliced and smothered in dairy free spread alongside a salad. The slices freeze quite well too between sheets of baking parchment. Once cooked, the loaf should be firm but not crispy. 2 cups red split lentils 1 small finely chopped onion 1/4 oil 1 to 2 cups cooked…

Bean Spread

This is my go-to protein food for bub at least 3 to 4 times a week. Great spread on rice cakes, corn tortillas, jacket potatoes, veg fritters and spinach and sweet potato muffins. Add more or less lemon and garlic depending on taste. The chickpea version is basically hummus without the tahini paste. Keeps in…

Easy Fishcakes

I describe these as easy because they don’t require shaping by hand which = less mess! Either tinned mackerel, sardines or salmon all work well but to minimise the salt content, I tend to use the fish in oil rather than brine. Skinless and boneless are also available in the supermarket but I prefer with…

Banana bread

This is more like a bread than a cake and is great toasted, smothered in dairy free spread for an easy breakfast or snack. I’ve used sultanas but raisins or dates would work equally well. For slightly extra sweetness add 1/2 cup of agave nectar or golden syrup (for non babies). The addition of sparkling…

Veg Fritters

Any vegetables can be put in these fritters. I often use mixed frozen veg from the freezer or leftovers from roasted veg. They also freeze well when placed between baking parchment and are easy to defrost in the microwave. Great as a snack or as an accompaniment to fish or chicken. If egg isn’t a…

Banana Muffins

Very similar to the Spinach and Sweet Potato muffins, these banana versions also keep well in the freezer. For non babies, add 2 tablespoons of soft brown sugar and a pinch of cinnamon to the mixture or perhaps a handful of chocolate chips! Makes 12. 2 cups or 300g mashed banana 2 heaped teaspoons of…

Spinach and Sweet Potato Muffins

This recipe is adapted from the Intolerant Gourmet website which I pretty much visit on a daily basis. Her book is brilliant too. The muffins freeze well and defrost in the microwave. Great as a snack or a last minute lunch smothered in hummus or bean spread. Egg replacers are available from health food stores….