Suitable for children aged 1 year and upwards. Can be kept for 4 days in an airtight container. Also freezable.

Gluten free/ wheat free, Egg free, Can easily be made dairy-free.

Ingredients

• 3 cups Gluten-free oats (ground to fine flour in food processor)
• 2 tbsp Cornflour, buckwheat flour or potato flour
• 1/4 cup Apple or mango puree
• 1 Small ripe banana
• 2 cups Mixed berries
• 1/4 cup Nannycare growing up milk (or Oat milk)
• 2 tsp Gluten-free baking powder
• 1 tsp Apple cider vinegar
• 2 tsp Chia seeds

You will also need a 20cm cake tin lined with baking parchment.

Method

1. Preheat fan oven to 180 degrees C.
2. Place oat flour and baking powder in a mixing bowl and combine well.
3. Combine banana, fruits (saving a few to decorate) and puree in a food processor. Blend until smooth.
4. Add chia seeds and apple cider vinegar to this mixture.
5. Combine wet and dry ingredients and transfer to baking tin.
6. Top with reserved berries.
7. Bake for 50-60 mins.

suitable from 1 year,
dairy free.
wheat and gluten free,
nut free,
oil free,
freezable.

Ingredients:

• 1 cup of gluten free macaroni. This makes 3 toddler portions
• 1 medium potato, peeled and chopped
• 1 carrot or 2 small ones, washed and chopped
• 2 to 4 cauliflower florets, washed
• 1 teaspoon of garlic powder
• 2 teaspoon of onion powder
• pinch of turmeric or 1/2 cm of fresh
• 1 teaspoon of low sodium white miso
• 1 tablespoon of nutritional yeast
• pepper
• salt if required
• 4 florets of broccoli

Method:

• cook the macaroni in boiling water as per the instructions on the packet
• while it’s cooking, steam or boil the the potato, carrot and cauliflower
• add the fresh turmeric to this if you are using it.
• drain the macaroni and set aside
• steam the broccoli and set aside
• drain the cooked vegetables and place in a blender of food processor
• add the onion powder, garlic powder, turmeric powder if using, miso, and nutritional yeast.
• blend until everything is combined and you have a smooth sauce
• pour over the macaroni and broccoli
• serve warm

Suitable from 12 months to adult, 
gluten free/wheat free, 
dairy free, 
egg free.

CONTAINS NUTS WITH NUT FREE OPTION

Ingredients:

• 2 cups gluten free rolled oats
• 1 1/2 teaspoon of baking powder
• 1 tablespoon of corn flour
• juice and grated rind of 1 orange
• 1 medium carrot , grated
• 1 tablespoon of smooth almond butter. if you wish to make this recipe nut free, sub for 1 tablespoon of tahini or 1 tablespoon of dairy free spread/vegan butter
• 1 medium ripe banana, mashed
• 1 tablespoon of maple syrup. this can be subbed for brown sugar, both are optional as the recipe is sweetened by the banana
• 1/2 teaspoon mixed spice/pumpkin spice
• 1/4 teaspoon ground ginger
• pinch of ground nutmeg
• 1 tablespoon of sultanas
• 2 teaspoon of ground cinnamon
• tablespoon of oat or soy milk

Method:

• grind the oats in a food processor until they look like flour, add the spices, baking powder and cornflour to thoroughly combine
• in a bowl, mix the almond butter with the grated orange rind and juice, mashed banana, grated carrot and maple syrup. combine well
• pour the dry ingredients into the wet and mix well
• add the sultanas, mix again
• add some of the milk and mix until you have a soft batter
• pour into the tin and bake for 30 to 35 minutes
• allow to cool before slicing into 8 bars

Preheat oven to 190° Celsius
Line an oven proof 20cm tin with baking parchment

Suitable from 10 months, 
dairy free, 
gluten/wheat free, 
freezes, 
makes 8 balls/8 portions.

Ingredients:

• 1 tin of borlotti beans, drained and rinsed
• 1 cup of leftover baked potato
• 1 tablespoon of dried or fresh chives or any herbs of your choice
• 1 tablespoon of nutritional yeast

Method:

• place all the ingredients in a food processor
• pulse until everything is chopped and combined.
• process further for baby led weaning
• divide into 8 equal amounts
• roll into balls
• place on the baking tray and cook until firm on the outside but still soft in the middle, approx 35 mins
• serve warm or cold
• freeze on the day you bake them

Preheat oven to 190° Celsius
Line a baking tray with baking parchment

Suitable from 10 months. 
Dairy free. 
Gluten/wheat free. 
Egg free.

CONTAINS NUTS 

Makes 6 to 8 potions

Ingredients:

• 1 cup of red lentils (dry )
• 1 cup of cooked sweet potato
• 1/2 cup of oat flour (gluten free oats ground to a flour in a blender)
• 1 teaspoon of onion powder
• 1 tablespoon of chopped fresh herbs
• 1 tablespoon of chopped walnuts( optional and suitable only for babies over 12 months)

Method:

• cook the red lentils to the packet instructions, drain and allow to cool slightly
• place all the ingredients, apart from the walnuts, into a food processor
  and pulse until fully combined
• for older children over 12 months, mix everything together in a bowl, mashing the ingredients into the sweet potato so that it all sticks together
• transfer to a baking tin, press down and spread the walnuts over the top
• bake for 35 to 45 minutes, until slightly brown on the top and soft inside.
• allow to cool slightly before you cut into 6 to 8 portions
• serve warm on the day you bake

Preheat oven to 195° Celsius
Line a baking tray with baking parchment

Suitable from 24 Months. 
Gluten free/wheat free. 
Egg free. 
Dairy free. 
Oil free. 

CONTAINS NUTS & SEEDS

Ingredients:

• 1 1/2 to 2 cups of GF rolled oats
• 1 medium banana
• 2 dates soaked in boiling water for at least 10 minutes.
• 2 teaspoon cinnamon
• 1/3 cup of dairy free yoghurt. I used Alpro plain soy.
• ¼ cup sunflower seeds
• 4 to 5 walnut halves
• ¼ cup of hemp seeds
• 1 Tablespoon sultanas

Method:

• Place the banana, drained dates and yogurt into a food processor.
• Blend until smooth
• Add the seeds and walnuts to the food processor.
• Process until they have broken down but are still in small pieces
• Place the oats into a bowl
• Pour the banana and seed mixture into the oats and mix until all the oats are coated.
• Add the cinnamon
• Tip onto a baking tray lined with parchment
• Press down
• Bake for 15 mins
• Turn the mixture and break up into nuggets
• Cook for about 15 mins, checking and turning once more
• The granola is cooked when the nuggets are crispy and slightly brown on the edges but still chewy in the middle.
• Remove from oven, stir in the sultanas.
• Allow to cool & Store in an airtight container

Preheat oven to 165 degree Celsius
Line a baking tray with baking parchment

Dehydrator recipe (we used Excalibur)
Suitable from 2 years upwards, and adults
100 % fruit No refined sugar
Keeps in an airtight container for 5 days

Ingredients:

• 3 apples, cored but skin left on,
• 6 dates, soaked in boiling water for at least 10 minutes
• 2 teaspoons of cinnamon

Method:

• Drain the dates, discarding the soaking water
• Blend the apples and drained dates in a food processor to a smooth paste
• Add the cinnamon, blend
• Spread the mixture in circles on a dehydrator tray lined with a texflex sheet or baking parchment
• The mixture makes 6 to 8 circles
• Spread thinly
• Dehydrate on medium for 4 to 6 hours, until he mixture is set enough to lift the edges and turn over
• Turn the chewie and dehydrate for a further 2 hours, until they are firm, crisp around the edge and chewy in the middle .

Make about 9 mini burgers.
Suitable from 18 months.
Dairy free.
Wheat/gluten free.
Egg free
Nut free
Freezes

Ingredients

• ¾ cup of cooked black beans, tinned is fine
• 1 1/2 to 2 cups of cooked sweet potato, cold leftover baked sweet potatoes work well
• 2 teaspoons of corn flour
• ½ teaspoon of garlic powder. Use raw grated garlic to substitute
• 2 teaspoon of onion powder
• 2 teaspoon of very mild curry powder. Use stronger tasting curry powder for older children or adults
• 1 teaspoon of dried chopped chives
• 1 tablespoon of fresh chopped coriander, optional

Method:

• Place the black beans in a mixing bowl and mash so that about 2/3 of the beans are mashed and the rest still whole
• Add the sweet potato, the curry powder, corn flour, garlic powder, chives, coriander, and mash roughly together.
• Roughly divide the mixture into 12 balls.
• Place on a baking tray lined with parchment paper
• Use a palette knife to help shape them
• Place in the oven and bake for approx. 50 mins, until the outside it firm and crisp, the inside still soft. Due to the high moisture content on the sweet potato they make take a little longer.
• Once cooked they can be frozen individually or kept in the fridge for 3 to 4 days.
• They can be reheated on a flat griddle BBQ or in the oven.
• Serve hot or cold, they go well with some dairy free yogurt and mint dip

Suitable from 7 Months.
Gluten/wheat/dairy/egg free.
No refined sugars.
Waffle maker is required for this recipe.

Ingredients:

• 1 banana
• 1 to 11/2 cuts of gf oats flour
• 1 teaspoon ground flax
• ½ teaspoon baking powder
• ¼ cup of oat or soy milk
• 3 cups of frozen sweetcorn, defrosted.

Method:

• Mash the banana
• Add the baking powder, flax, cinnamon and combine
• Add the oat flour, enough to make a thick batter, using the milk to adjust the texture.
• Spoon into a hot waffle maker and bake for approx. 5 minutes, checking that they don’t overcook.
• Slice each waffle into 3
• Serve with fruit or yogurt