Category Archives: Little ones

Apple and Banana Gluten Free Oat Muffins

Sunday morning, cold and rainy, horizontal on the couch, only moments away from sending hubby out on a mission to satisfy a muffin craving (apparently it’s ok to admit that a couple of weeks off your due date), when suddenly I recalled this delicious muffin recipe I had recently made. Care of Miranda Kerr, you could be sure it was free of any guilt, gluten, flour or sugar and if dissected individually, the ingredients resembled more of a healthy breakfast than the makings of a muffin. In fact, according to my obstetrician, who tried one himself, they’re the perfect recipe for pregnant women. The use of ground oats instead of flour makes them low in carbs, which is key to staying light and healthy whilst carrying. So here you have it, the quintessential solution to a muffin craving xx


Apple and Banana Gluten Free Oat Muffins
Recipe Inspired by Miranda Kerr
(Makes Approx 14 Muffins)

2 cups ground oats (easy to do – just grind oats in a blender for a minute or two)
2 teaspoons (gluten free) baking powder
¼ teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
¼ cup honey
2 tablespoons chia seeds
¼ cup vanilla yoghurt
½ cup organic apple juice
2 lightly beaten eggs and one egg white
4 tablespoons coconut oil
1 teaspoon vanilla essence
2 large green apples peeled and grated
2 ripe bananas chopped and mashed
½ cup chopped walnuts
Shredded coconut for sprinkling
Extra cinnamon for sprinklin


Preheat the oven to 180. Line a muffin pan with paper liners.
In a medium size mixing bowl, combine the ground oats, chia seeds, baking soda and baking powder, set aside. In a small mixing bowl, whisk the eggs, add the apple juice and yoghurt, stir to combine and set aside.

Over low heat, in a small pan combine the coconut oil, honey, cinnamon and vanilla essence, stir to combine until just melted (careful not to over heat). Add the wet ingredients to the dry ingredients and mix together combining thoroughly. Fold the apple and banana mixture through evenly.

Pour the mixture into the muffin and tray and bake for approx 40 minutes. Mid way through baking sprinkle with chopped walnuts, shredded coconut and cinnamon. Keep an eye on them to ensure they don’t burn. After 40 min test with a tooth pick to ensure cooked through. Allow to cool for 15 min before serving.
Enjoy xx

The Most Amazing and Healthy Almond Butter Cookies

almond butter cookies 2
With my little ones second birthday fast approaching and the return of her fixation with cookies, I made it my mission to search for the most nutritious and delicious cookie recipe around. Why, you may be asking have I taken up such a challenge? Quite simply because who wants to say no to a two year old on their birthday? So, with no further adue, here is the most amazing, healthy cookie recipe I’ve ever tried. And I’m not talking delicious considering how healthy the recipe is. I’m talking the texture and taste of a Mrs Fields type cookie. Pregnancy cravings and two year olds aside, when these cookies started baking, let’s just say the husband came a running. So go on, give them a try, I promise they won’t disappoint xx

almond butter cookies

Almond Butter Cookies
Adapted from it’s All Good by Gwyneth Paltrow
(Makes about 24 cookies)

1 1/2 cups gluten free flour
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1 cup natural almond butter
1 cup good quality maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt

Preheat oven to 180 degrees and line two baking trays with baking paper.

In a medium size bowl whisk together flour, fine sea salt and baking powder.
In a small saucepan over low heat warm the almond butter, maple syrup and vanilla for approx 1 minute and whisk together. Transfer the wet ingredients to the mixing bowl and  mix together to combine thoroughly.

Using two spoons form the cookies into balls (around a generous tablespoon in size each) and space them two inches apart on the prepared baking sheets. Wet your finger tips, press down on the cookies and smooth the edges so each is the shape of a small disc. Sprinkle each with a little sea salt.

Bake until the air is fragrant and the cookies are firm, watch to ensure they do not burn, approx 12 – 15 minutes.

Note: I found it helpful to have a bowl of water handy so you can wet the two spoons each time you form the cookies, it helps to handle the gooey mixture.

 Pics Mummyknows

Ginger Marinated Bulgogi Style Chicken

On our last trip to LA we stumbled upon the most amazing Korean restaurant. It wasn’t our first time to try Korean, but it was our first time to fall in love with it. All I can say is, it’s completely under rated. Clean, light and tangy, this recipe is the perfect way to spice up midweek chicken and veg. Plus, as this Korean classic traditionally uses beef, we’ll be trying the exact same recipe with thinly sliced beef tonight, yum xx

Ginger Marinated Bulgogi Style Chicken
Adapted form Food and Wine
Serves 2 adults 1 little one 

5 tablespoons shoyu / soy sauce
2 tablespoons sesame oil
1 teaspoon honey
1 tablespoon rice wine vinegar
3 spring onions thinly sliced
1 garlic cloves, minced
1 tablespoon finely grated fresh ginger
2 tablespoons toasted sesame seeds
500g chicken breasts
For serving
Steamed greens
Steamed brown rice

In a zip lock bag, combine the shoyu or soy sauce, sesame oil, honey, rice wine vinegar, spring onions, garlic, ginger and 1 tablespoon sesame seeds. Add the chicken and turn to coat. Seal the bag and refrigerate for at least 1 hour and up to 4.

Preheat a grill pan and cover with 1 tablespoon sesame oil. Remove chicken from marinade and  transfer to the grill. Cook over moderate heat, turn once cooking for approx 5 minutes or until lightly charred and cooked through. Thinly slice the chicken (optional), sprinkle with the remaining 1 tablespoon of sesame seeds and serve alongside steamed greens and brown rice.

A Healthier Birthday Cake

There are certain events that help the early stages of motherhood transcend from surreal to real. Some more glamorous than others and some better left to the imagination. Turning one is one of the more obvious events. But what’s not so obvious is just how spectacular the feeling is, seeing your little one celebrate their first year of life. Again, there are certain things that solidify that feeling. For me, it was baking our little one’s first birthday cake.

Even after a long day of pre party decorating, it was still worth the effort. After all, isn’t late night birthday cake baking almost a rite of passage? I figured as much. So, until the cake was baked, cooled, iced and decorated I was staying up (and so was my husband). In my late night madness, I turned to Martha Stewart for a fail safe Carrot Cake Recipe, reinterpreting it to make a healthier version xx

A Healthier Carrot Cake
Inspired by Martha Stewart

2 1/2 cups wholemeal flour, plus more for pans
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup desiccated coconut
1 teaspoon ground cinnamon
3/4 teaspoon sea salt
1/4 teaspoon ground nutmeg
6 tablespoons coconut oil melted
1/2 cup brown sugar
3 eggs
2 teaspoons pure vanilla extract
1/2 cup water
4 large carrots grated (approx 2 3/4 cups)
8 pitted dates chopped (not too sticky)
250g low fat creme cheese
2 tablespoons maple syrup
juice of half a lime

Preheat oven to 200 degrees. Butter 2 square baking pans and line with baking paper, then butter the paper. Dust with flour and tap out excess.

In a medium size mixing bowl whisk together flour, baking powder, baking soda, coconut, cinnamon, salt, and nutmeg.

In a small saucepan melt coconut oil, then transfer to a blender along with the sugar and beat together well, adding one egg at a time to the mixture. Then, add vanilla, water, carrots and dates and continue to beat until well combined, about 2 minutes. Reduce speed to low and add flour mixture.

Dividing mixture evenly, transfer into the two baking pans. Bake, until golden brown and a toothpick inserted into centers comes out clean, approx 30 minutes. Allow to cool in pans for 15 minutes. Then turn out cakes onto a rack and allow to cool.

In the meantime prepare the frosting by blending the creme cheese, maple syrup and lime juice for approx 1 minute. Place one cake on a serving platter and spread with frosting, then top with the other cake. Spread the remaining frosting over the top and sides of cake and decorate to liking. In keep with the Birthday theme, I used green and white coconut MnMs to decorate, but you could get as creative as you like xx


Japanese Pumpkin Soup

There’s something about the Japanese Pumpkins at the moment, without even a drop of cream they all but melt into the most velvety soup. Besides being mercifully easy, this is one of my little one’s favorite recipes. It’s already become the winter go to soup in our home. Not only because I can always count on my little one enjoying it, but because my husband seems to love it equally as much. So, as long as you can find a lovely grocer who will pre cut your pumpkin (I hit up RAW), it requires minimal effort and delivers maximum satisfaction xx

Japanese Pumpkin Soup
Recipe by Mummyknows

1 whole Japanese pumpkin peeled and chopped
1 teaspoon coconut oil
1 to 1.5 litres chicken stock
2 heaped teaspoons sweet paprika
2 heaped teaspoons cumin
sea salt and pepper to taste

Heat 1 teaspoon coconut oil in a large saucepan. Saute pumpkin on medium heat stirring occasionally until it begins to soften and turn golden on the edges.

Add spices and continue to stir for a couple of minutes or until spices become fragrant.

Cover pumpkin with 1 to 1 1/2 litres of chicken stock. Depending on the size of your pumpkin you may need more or less stock to immerse pumpkin.

Semi cover with a lid, reduce heat to simmer and continue to cook until pumpkin completely softens and begins to melt into the liquid. Approx 20 to 30 minutes.

Allow to cool slightly then blend to preferred consistency and add extra chicken stock if required. Add salt and pepper to taste.