The major tenets of baby led weaning are that food should be easy to eat, and easy to hold—these bright and tasty rainbow fritters are brilliant at both, and super healthy, too.
Category Archives: Children’s recipes
Delish Apple, Apricot & Cinnamon Purée
A baby’s palate may be unrefined, but that doesn’t mean you need to keep things bland. For a far-from-ordinary, gorgeous purée that works solo or swirled into yoghurt or porridge, try infant nutrition specialist Alice Fotheringham’s simple and seasonal apple, apricot & cinnamon recipe.
Tot-Friendly Supper: Pronto Fish Pie in a Mug!
Fish is packed with brain-boosting good stuff—it’s also a delish option if you’re looking for a meatless meal idea for the fam. But before you reach for the hackneyed box of fish fingers, check out this super speedy, gloriously tasty fish pie (in a mug!); ready for the oven in just ten minutes, and perfect for little—and bigger—hungry bellies.
DIY Fruity Fro-Yo Squares!
The weather is Ever.So.Slooowly edging its way to something warmer, so what better time to change things up snack-time with a taste of frozen fruitiness?
Health Boosting Pregnancy Pancakes!
Plucked straight from expert chef Sophie Wright’s pregnancy recipe book Blooming Delicious, here’s some perfect pancake inspo to brighten your breakfast and bless your bump with only good things.
Even if your energy levels are dipping, plus you’re fielding a sudden bunch of weird and unwanted side effects of pregnancy (including morning sickness), you still need to prioritise healthful eating; this recipe is quick, near-effortless, and delicious–and may even help alleviate some of those strange symptoms.
Chef Sophie also says that these pancakes are packed with nutrients to improve skin, hair, and digestive health–all of which can suffer a bit when expecting. Try it and see if it doesn’t make it onto your craving list!
BUCKWHEAT PANCAKES WITH BLUEBERRY COMPOTE
- 225g buckwheat flour
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 2 free-range eggs
- 225ml almond milk or full fat cows’ milk
- 2 tbsp maple syrup
- 2 tbsp butter, melted
- 2-3 tbsp rapeseed oil
FOR THE COMPOTE
- 400g blueberries, fresh or frozen
- 1 tsp vanilla bean paste
- 2 tbsp maple syrup
TO SERVE
- Natural yoghurt
Method
- Sift buckwheat flour, cinnamon and baking powder into a bowl. Make a well in and add in the eggs. Beat the eggs, gradually bringing in some of the flour to form a paste. Mix in half the milk and whisk in the rest of the flour. Then pour in the remainder of the milk, and combine into the mixture along with the maple syrup and melted butter. Leave batter to rest and move on to the compote.
- Place the blueberries in a small pan over a low heat, add the vanilla bean paste and maple syrup. Cook for approximately 5-10 minutes, until berries burst. Let cool.
- Fry pancakes with rapeseed oil–flipping after 2-3 minutes–until golden brown.
- Serve with a generous spoonful of compote and a swirl of yoghurt.
Via babylondon