This is a healthy and super quick muesli slice. It is super tasty and is a suitable treat for babies too. I made these for my little girls who just devoured them! It is easily changed to suit your tastes and you can mix and match with different dried fruits and small seeds and nuts as you please. You could try raisins, sultanas, slivered almonds or pepita seeds
I made this muesli slice with treacle but it is also great with golden syrup. Note I don’t use honey as my babies are under 1 year old. Also the ground linseed is optional. However this is a great source of Omega 3 and is great for breastfeeding mums 🙂
- 140g butter
- 2 Tbsp Treacle
- 60g brown sugar
- 200g rolled oats
- 75g Self Raising flour
- 90g dried apricots, (chopped)
- 60g dried dates, (chopped)
- 1 Tbsp ground linseed (optional)
- 30g chopped walnuts
- 3 Tbsp sesame seeds
- Preheat oven to 180 degrees celsius and line a rectangular baking tray with baking paper
- In a microwave safe bowl add butter, treacle and brown sugar. Cover with a paper towel and heat for 1 minute in microwave. Stir and heat for further 30 seconds in microwave. Repeat if required, until all ingredients are combined nicely together
- In a large mixing bowl add all remaining ingredients and stir together until combined. Add melted butter mixture to this bowl and mix together
- Press the mixture firmly into the baking tray and cook in the oven for 20-25minutes (until light golden on top)
- Remove from oven and allow to cool in the tray. When the muesli slice has cooled, cut into squares using a sharp knife and keep in a covered container in the fridge. This will help to keep the slice together in nice squares without crumbling
This wholemeal apple slice is so yummy! I used to make this with white flour but in an attempt to be healthier I tried wholemeal flour and it is just as amazing! It is a quick and super easy slice for anyone to make. I use the tin baking apples as I am lazy! However you could easily peel and cut up a few apples instead.
- 150g unsalted butter at room temperature
- 250g caster sugar
- 2 large eggs at room temperature
- 250g Wholemeal Self Raising Flour, sifted (note I still use the extra husk that won’t sift through)
- 170ml (2/3 cup) buttermilk (see below for alternative)
- 1 tsp vanilla extract
- 400g tinned baking apple
- icing sugar (to dust)
- Make the buttermilk (if required) – To do this simply measure out the milk and add 1 Tbsp lemon juice, stir to combine and leave to curdle while you get the other ingredients ready
- Preheat the oven to 180 degC fan forced
- Line a slice tin with baking paper
- Beat the butter and sugar until light and creamy
- Add eggs one at a time, beating well after each addition
- Add half the flour and half the buttermilk in alternate batches, mixing after each addition
- Mix until smooth, then add the vanilla extract and beat until combined
- Spread a thin layer on the base of the tin. (Just under half of the mixture will do)
- Place the apples on top taking care not to overlap and to make sure the apples go all the way to the edges
- Bake in the middle of the oven for 35-40 minutes until golden and a skewer comes out clean. Note can add some alfoil on the top of the slice if it is getting too dark on top
- Leave in the tin for 30 minutes, then on to a wire rack to cool completely
- Sift some icing sugar on top, cut into slices and serve. Enjoy! and try not to eat it all yourself haha 🙂
These carrot cake cookies are gorgeous! Beautiful and soft like a cake, yet hold up beautifully in a cookie. The kids and adults alike will love these. You could even top these carrot cake cookies with a drizzle of cream cheese icing to make it even more delicious. However they are lovely on their own. Makes around 35 cookies
- 115g softened butter
- 150g caster sugar
- 150g brown sugar
- 2 large eggs
- 1/4 cup milk
- 1 Tbsp vanilla extract
- 200g plain flour
- 125g wholemeal plain flour
- 1 Tbsp cinnamon
- 1 tsp baking soda
- 100g grated carrot
- 70g rolled oats
- 100g sultanas
- 35g moist coconut flakes
- Preheat oven to 180 degC fan forced
- Beat sugars and butter in a mixing bowl until combined and softened
- Beat in eggs one at a time until just combined
- Add milk and vanilla and beat mixture until just combined
- To a separate bowl sift flours, baking soda and cinnamon
- Add carrot to the flour and mix together until carrot is coated in flour
- Add the dry mixture to the mixing bowl and mix until just combined
- Add sultanas, oats and coconut flakes and mix for a few seconds until just combined
- Use a small ice cream scoop like the one here to drop tablespoons of the mix onto trays lined with baking paper
- Bake in the oven for 10-12 minutes until cookies are golden and cooked through. They will continue to cook on the tray and will harden up slightly
- After 5-10 minutes place on wire racks to cool completely. Enjoy!
Sunday morning and it’s pancake time! These apple cinnamon pancakes are quick and easy to make. Simply grate an apple and use a basic pancake mix and you have a delicious way to start the morning. The kids love eating anything with their hands and this is a nice way to add some more fruit to their diets. My daughter loves her sprinkles so a few sprinkles made their way into a batch. Next time I might try using wholemeal flour instead of white to make it more healthy. Or even add some chia seeds to add some extra protein. Either way it’s easy to modify this as you like. We like eating these plain but if you like it’s also gorgeous with maple syrup or your child’s favourite jam! Enjoy!
- 2 medium granny smith apples (approx 180g when grated)
- 250g self raising flour
- 1/4 tsp bicarbonate of soda
- 2 Tbsp raw sugar
- 1/2 tsp cinnamon ground
- 1 egg
- 1 cup milk
- 2 tsp vanilla extract
- Grate apples
- Place flour, bicarb, sugar and cinnamon in a bowl, whisk to combine.
- Add the grated apples, mix to combine and make a well in the centre
- In a separate bowl add milk, egg, vanilla and whisk to combine
- Add the wet ingredients to the flour mixture and mix until just combined. Do not overmix. The batter will be lumpy
- Preheat a frying pan to medium/low heat and add a dollop of butter
- Swirl butter in pan until melted and then add scoops of the batter to the pan. I use a small icecream scoop to stop it getting too messy!
- When the pancakes have a few bubbles on top, flip over and press down a little to ensure they cook through evenly. It is a delicate balance as you don’t want them too high as they won’t cook through the middle, especially if you have the heat on too high
- Serve warm or allow to cool as you please. Enjoy 🙂
So I needed something reasonably healthy and that the kids can eat at the beach this morning, breakfast muffins. I had run out of blueberries so decided to create something a bit different. They are super yummy and moist and very easy to make! I like to mix it up and make some normal muffin size and some mini muffins. This made 14 normal muffins and 24 mini muffins.
- 2 medium pears (around 220g when chopped into little cubes)
- 160g frozen raspberries
- 400g Greek Yoghurt
- 2 large eggs
- 1/2 cup milk
- 1/4 cup olive oil
- 60g rolled oats
- 150g plain wholemeal flour
- 150g plain flour
- 3 tsp baking powder
- 120g raw caster sugar
- 40g white chia seeds
- Preheat oven to 180 degC fan forced
- Line muffin tins with paper cases and/or spray with olive oil spray
- Put the oats, flours, baking powder, sugar and chia seeds in a mixing bowl
- Mix dry ingredients to combine and make a well in the centre
- In a separate bowl whisk together eggs, yoghurt, milk and olive oil
- Add the egg mixture to the dry ingredients and fold together until just combined
- Add the pears and raspberries and fold until just mixed together
- Using an icecream scoop, scoop out the mixture into the tins
- Bake in the oven for 20 minutes, until browned lightly on top and a tester comes out clean
- Leave to cool in the tin for 5 minutes before turning out.
This pumpkin choc chip slice is a beautiful healthy option for the kids. I was thinking of making chocolate brownies but I was hoping to make something a bit healthier! As I was roasting some pumpkin for dinner I thought why not make something with some of the extra pumpkin. And I can’t skip the chocolate so I came up with this and added choc chips. This is quite yummy and not too sweet!
- 500g pumpkin raw (300g cooked)
- 3 large eggs
- 150g butter
- 1 cup brown sugar (200g)
- 1 tsp vanilla extract
- 3/4 cup plain flour (130g)
- 1 tsp cinnamon ground
- 1/2 tsp nutmeg ground
- Preheat oven to 180 degrees celsius fan forced.
- Cut up pumpkin into around 3cm chunks and roast in the oven for around 40 minutes until cooked and soft. (Make sure it doesn’t burn!) Note I did this the night before and just kept in the fridge until I was ready to make the slice the next morning.
- Line a brownie baking tray with baking paper.
- Melt butter and sugar for 1 minute in the microwave and stir to combine. (Lazy i know as this should probably be done on the stove!)
- Blend pumpkin, butter and sugar, eggs and vanilla in a stick blender until smooth.
- Transfer to a large mixing bowl and add sifted flour, cinnamon and nutmeg.
- Stir gently until just combined.
- Fold in chocolate chips until just mixed through.
- Transfer to baking tray and bake in the oven for 30-35 minutes until testing stick comes out clean.
- Cool in tray for 10 minutes.
- Transfer to wire rack to cool.
- Cut into small squares and serve. Enjoy!
This is a yummy loaf cake with some few extra goodies to add a bit more nutrition. The zucchini makes it beautiful and moist so it will keep for around 4-5 days in the fridge. Great idea for a picnic or just a lovely afternoon tea.
- 500g zucchini (if don’t have enough thats fine or can add some grated carrot if you like)
- 1/2 cup blueberries (frozen is fine)
- 200 g walnuts or pecans (roughly chopped)
- 3 large eggs
- 250 ml of olive oil (or vegetable oil is fine)
- 1 1/2 cups raw sugar (or a bit less is fine)
- 2 1/2 cups self raising flour (alternatively mix of 1 cup wholemeal and 1 1/2 cups plain self raising flour makes it a bit healthier)
- 2 teaspoons cinnamon ground
- 1 teaspoon nutmeg ground
- Preheat the oven to 180 degrees celsius fan forced.
- Line a loaf tin with baking paper and lightly grease with spray oil on the sides.
- Grate the zucchini and drain out the excess water by squeezing it out. Too much water will make the mixture too wet.
- To a large bowl add the eggs, oil, sugar, zucchini and whisk together.
- Add the flour, cinnamon and nutmeg and stir lightly until just mixed. Do not over mix.
- Then add the walnuts or pecans, blueberries and fold in gently.
- Bake in the oven for 1 hour. Check if it has cooked in the centre. Otherwise cover with alfoil to avoid the top getting too brown and cook for another 10-15 minutes at a time until a tester stick comes out clean.
- Allow to cool in tin for 10 minutes.
- Remove from tin and leave on a wire rack to cool
- Cut, serve and enjoy!