Suitable from 24 months.
Dairy & Gluten free.
Keeps 3 to 4 days in an airtight container.

Ingredients:

• 5 large Cavolo Nero kale leaves, stalks removed.
• 1 ripe banana
• ½ tablespoon of cocoa powder or raw cacao powder

Method:

• Tear each kale leaf into 4
• Place the kale leaves into a large bowl
• In a separate bowl mash the banana, mix in the cocoa powder
• pour the banana mix over the kale, massage into the leaves so that they are coated
• Place them on a baking tray lined with parchment and bake in a low oven until they are crispy.
• Alternatively, dehydrate them on a texflex sheet, on the medium setting for approx. 4 hours.
• Serve with some coconut yogurt for dipping

Suitable from 24 months.
Dairy & Gluten free.
Keeps 3 to 4 days in an airtight container.

Ingredients:

• 5 large Cavolo Nero kale leaves, stalks removed.
• ½ cup of cashew nuts
• 1 cup of oat milk
• 1 heaped tablespoon of nutritional yeast

Method:

• Soak the cashew nuts in boiling water for half an hour.
• Tear each leaf into 4 and place in a large bowl.
• Strain the cashew nuts, discarding the water.
• Place the cashews, nutritional yeast and oat milk into a blender of food processor.
• Blend until you have a smooth sauce.
• Pour the sauce over the kale and massage together until all the kale is coated in the sauce.
• Place on a baking tray lined with parchment and cook in a low oven until the kale is crispy.
• Alternatively, lay the kale on a texflex sheet and dehydrate in a dehydrator for 4 hours, until the kale is crispy and the sauce has dried.

Suitable from 18 months.
Makes 20 hearts or balls.
Dairy & Gluten free.
Freezes

Ingredients:

• 1 cup of pitted dates
• ½ tablespoon of cocoa powder
• ½ teaspoon vanilla extract

Method:

• In a heat proof bowl, cover the dates with boiling water and soak for 1 hour.
• Drain the dates and place them in a food processor with the cocoa and vanilla.
• Process until you have a smooth paste.
• Roll into teaspoon sized balls or use the mixture to fill a silicone heart shaped chocolate mould tray.
• Place in the freezer to set.
• Defrost for 10 minutes before serving.

Suitable from 12 months.
Wheat, Dairy & Gluten free.
Keeps 4/5 days in a cool place or freezes.

Ingredients:

• pinch of salt
• 100g buckwheat flakes
• 200g gluten free rolled oats
• 100g millet flakes or quinoa flakes
• 2 teaspoons of gluten free baking powder
• 1 tablespoon of blackstrap molasses or date paste
• 500g pot of plain soy yogurt or any other dairy free yogurt
• 1 tablespoon of chia seeds or 1 tablespoon of cornflour if you do not wish to use the seeds

Pre heat oven to 200c
Line a medium loaf tin with baking parchment

Leave to cool thoroughly before slicing & serve with your toddlers favourite topping, on the day you bake it. This can be frozen in slices & makes a crunchy whole food toast.

Suitable from 12 months.
4 to 5 portions.
Dairy & Gluten free.
Freezes.
Keeps 5 days in the fridge

Ingredients:

• 1 onion, finely chipped
• 2 garlic cloves grated
• 1 carrot grated
• 1 apple grated
• 1 stick of celery finely chopped or grated
• 2 x tins of chopped tomatoes
• 1 tablespoon of tomato puree
• 1 teaspoon of sweet paprika
• 1 pinch of cinnamon
• Pepper to taste

Place the grated vegetables and apple into a heavy bottomed frying pan with a cup of boiling water. Steam fry but stirring intermittently until the contents is cooked and soft. You may need to top up a little more water as you cook. Add the tomatoes, tomato puree, cinnamon, paprika and pepper Simmer together for ten minutes. The sauce can be blended for food sensitive children or left chunky. Serve with pasta, as an ingredient in soups and stews, lasagna or as a pizza topping.  Portion up into freezer safe containers and freeze

Suitable from 12 months.
4 to 5 portions.
Dairy & Gluten free.
Freezes.
Keeps 3 days in the fridge.

Ingredients:

• 1 can pureed pumpkin
• 2 tablespoons of maple syrup
• 1 tablespoon of corn flour
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon or mixed spice
• ½ cup of oat milk

Place all the ingredients into a blender and blend well. Pour into a heavy bottomed saucepan on medium heat. Heat while stirring continuously unto the mixture thickens and gently bubbles. Allow to cool before serving.

Suitable from 12 months.
10 portions.
Suitable for home freezing.

Ingredients:

• 2 cups of mango puree from a tin or from frozen, defrosted mango.
• 2 cups of oats, ground into flour in a food processor.
• 1 cup of almonds, ground into flour in a food processor (if you prefer a nut free recipe, substitute the almonds for 1 extra cup of ground oats)
• 1 tablespoon of corn flour.
• 2 teaspoons of baking powder.
• 2 tablespoons of desiccated coconut (if you wish to omit the coconut, replace with 2 tablespoons of sultanas )

Pre heat oven to 180c
Line a 20cm cake tin with baking parchment

Place the ground oats, ground almonds, baking powder, corn flour and coconut into a bowl and combine together. Add the mango puree, stir together. The mixture will froth quite quickly. Pour the mixture into the lined cake tin and place into the oven. Bake for 30 to 40 minutes until the top is firm to the touch and springs back slightly when you press gently on the top. Allow to cool before removing from the tin. Cut into 10 equal pieces. Serve with PUMPKIN CUSTARD or a spoon of coconut yogurt. This would be a great pudding or a picnic/packed lunch snack.

Suitable from 12 months.
3 to 4 portions.

Ingredients:

• 300ml dark chocolate almond milk.
• 1 tablespoon of chia seeds

Stir ingredients together. Blend in a high speed blender or with a stick blender until the chia seeds have broken down. Tip into a container with a lid or large empty jam jar. Refrigerate overnight. Serve as a pudding, topping for porridge or a snack.Keeps in the fridge for 3 days. Can be frozen.