Recipes

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Makes 21 serves

Ingredients:

13 medjool dates (pitted)
1 cup dried cranberries
3/4 cup rolled oats
1/4 cup desiccated coconut (plus extra for rolling)
2 tsp coco powder
2 TBS of light coconut milk

 

Method:

Put all ingredients into your food processor.

Blitz until the mixture resembles a cookie dough consistency.

The mixture should be firm enough that you can roll it into balls easily.

Using your hands roll into small balls, and coat in desiccated coconut.

Keep in an airtight container in the fridge.


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This recipe is a little akin to a baked muesli bar.

It’s fairly energy dense (but also highly nutritious) because of all the seeds, so cut it into small squares to serve.

x Bloom

 

Makes: 20 pieces

Ingredients

125g butter melted
1 cup of cornflakes crushed
1 cup wholemeal flour
1/4 cup castor sugar
3/4 cup desiccated coconut
1 tsp baking powder
1/4 cup golden syrup
2 Tablespoons chia seeds
2 Tablespoons sunflowers seeds
1/3 cup pepitas

 

Method:

Using a food processor grind the chia, sunflowers seeds and pepitas until fine.

In a large bowl add the seed mix to the remaining dry ingredients.

In a saucepan over low heat melt the butter, golden syrup and castor sugar. Mix until castor sugar had completely dissolved.

Add the melted butter mixture to the dry ingredients until well combined.

Flatten mixture into a 20cm x 20cm square loaf tin.

Bake for approx. 15 mins or until golden at 180 degrees celsius. Cut into small squares for the lunchbox.

Keeps frozen for 3 months


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We love bananas 🍌…

I always smile when there is a recipe that says “Here’s a way to use up left over x…”. With 6 hungry mouths to feed, we very rarely have left over anything in our place these days!

So when I plan to make banana bread, I often have to sneak to secure away 4 gorgeous bananas to make this lunchbox treat. Yes, 4 pieces is a decent amount of fruit to go into one loaf, but the result is soft, and moist, and requires less added sugar than many other recipes.

Sometimes we throw in dark chocolate chips, sometimes nuts, and sometimes I make a double batch to freeze for later. It works well all ways.

The recipe is dairy free and super simple. It requires few ingredients and is a great source of energy, fibre and potassium – perfect for active, growing little bodies.

(I also laugh when a recipe says allow to cool before cutting and serving… like that’s going to happen!)
x Bloom

Ingredients

1/2 cup dairy free margarine (we use Nuttelex)
1/2 – 2/3 cup caster sugar, depending on your tastes
2 eggs, beaten
4 ripe bananas
1 1/2 cups Wholemeal, Self Raising flour

1/2 – 1 tsp ground cinnamon
3 tsp natural vanilla essence

 

Preheat the oven to 180 degrees C.
In a large bowl, fork mash bananas to a slightly lumpy puree.
Mix in beaten eggs, cinnamon and vanilla essence.
In another bowl, cream margarine and sugar, then decant this into the banana and egg mixture, and mix through.
Sift in the wholemeal SR flour into the wet mixture, tipping back in to the mixture any wholemeal flakes that are left in your sieve.
Fold the flour into the wet mixture until it is combined, being careful not to over mix.
Pour into a greased, lined loaf tin, and bake for around 50 minutes, checking with a skewer to see if it’s cooked through.
Remove from oven and let cool in the tin for 5 minutes before taking out ( …If you can! I’ve found this just helps it stay together when you peel off the baking paper.).

Slice and serve warm if the hungry hoards are there, otherwise allow to cool before storing whole, or slicing and wrapping for lunches.