• 3 bananas – or however many you like

For the cocoa coating

• 1/2 cup coconut oil
• 1/2 cup cocoa powder (unsweetened from the health food store)
• 2 tablespoons tahini
• 3 tablespoons rice malt syrup

Garnish options

• – toasted almonds
• – popped amaranth
• – sesame seeds
• – pomegranate seeds
• – coconut , etc

• Peal and chop the banana into thirds. Stick a skewer or paddle pop stick in the end and freeze for a few hours.
• To make the coating add the coconut oil to a saucepan and melt over low heat. Whisk in the remaining ingredients until combined. Allow to cook a little and add to a bowl.
• Dip the banana into the cocoa mixture and allow to drip off. It will set within a few seconds. I like to dip mine in a second time so the coating is nice and thick.
• Sprinkle on the garnishes if using. Eat straight away or freeze until ready to serve.

I allowed my bananas to freeze for a few hours so they were not super hard. If frozen solid allow to defrost on the bench for 5 minutes if you prefer.
You will most likely have a little of the coco-tahini coating left over. Pour into chocolate moulds or a baking paper lined dish and freeze. Chop and eat straight from the freezer for a healthy chocolate snack.

• 1 cup coconut milk
• 4 tablespoons chia seeds
• 1 teaspoon vanilla extract or paste
• 1 cup berries (fresh or frozen); mashed with a fork
• Extra berries to serve
• Optional* a tablespoon of maple syrup to sweeten

• Add the milk to a mason jar or a container with a lid. Add the chia seeds and vanilla extract, secure the lid and shake straight away so the chia seeds don’t clump together. Add the mashed berries and shake again.
• Give it a few more shakes over the next 15 minutes, so the mixture thickens evenly. Leave in the fridge for a few hours or make the night before.

I also love the combination of coconut and mango – use whatever fruit is in season
Sweeten with maple syrup or honey from 12 months old

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 25 cookies + extra mixture to freeze

• 250 grams butter softened
• 1/2 cup honey
• 3 cups flour
• 2 teaspoons orange blossom water *optional
• 1/2 cup chopped walnuts + a few extra to put on top packed

• Beat the butter and honey until well incorporated.  Add the flour and orange blossom water and mix on low speed until just incorporated.
•  Add the walnut and mix again on low until just combined. Halve the mixture, wrap in glad wrap and chill for 30 minutes. Freeze the other half for another time.  Preheat the oven to 180 degrees C (350 degrees F)
• Roll the chilled mixture into small balls (approx a heaped teaspoon) and add to a lined baking tray.   Press down just slightly and press the extra walnuts into the top if you wish. 
• Bake for 15 minutes or until golden brown. They will be soft coming out of the oven but will harden once cool. 

• 2 small sweet potatoes
• 2 tbls finely chopped mint
• 2 tbls finely chopped parsley
• Sumac to garnish

For the crispy chickpeas

• 1 tin chickpeas
• 1 tablespoon oil
• 2 tsp sumac
• 1 tablespoon honey or maple syrup
• pinch of salt

For the tahini sauce

• 1/2 cup tahini
• 1/4 cup water
• 1/4 cup lemon juice
• 1 clove garlic; minced
• salt to taste

• Pre-heat oven to 200c / 400F. Give the sweet potatoes a good scrub (leave skin on ). Cut in half lengthways and place on a baking tray. Brush with oil and baked for about 30 minutes or until tender.
• Drain, rince and dry the chickpeas; add to a heat proof dish. Mix the remaining ingredients and add to the chickpeas and toss to coat. Place in the oven and cook for about 20 minutes or until golden and crispy. Once cooked add half the parsley and mint and combine.

For the tahini sauce

• Combine all ingredients in a bowl and mix well.

To assemble

• Place your sweet potatoes on a serving tray and using a spoon make a little dent in the sweet potato so you can pile your chickpeas on (alternatively scoop out a little of the flesh). Top with chickpeas a good dollop of tahini, the left over herbs and a sprinkle of sumac. Serve

Serves 4 as a side (half a sweet potato each). Double the recipe to serve as a main or if you are super hungry

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

• 4 tablespoons olive oil
• 2 large carrots
• 2 large zucchini
• 2 stalks celery
• 1 onion
• 2 cloves garlic ,or use paste
• 1 large handful parsley ,chopped
• 1 cup red wine ,or use water
• 500 grams beef mince ,not super lean
• 700 ml tomato passata
• 2 tablespoons tomato paste
• 2 bay leaves
• 2 large springs of thyme
• 2 strips lemon zest
• pappardelle and parmesan to serve

• Add oil to a large pot over high heat.Using a food processor, finely chop your carrots, zucchini, celery, and onion individually and add to the pot (alternatively grate or chop).  Cook, stirring occasionally for 10 minutes or until you have some colour on your veggies.
• Once your veggies have some nice colour, add garlic and parsley and stir for one minute.  Add wine and scrape the bottom of the pot to lift up any baked on bits. Reduce by half.
• Add minced beef and cook until starting to brown. Add passata, tomato paste, bay leaves, thyme and 1 cup of water.  Simmer for 2 hours, stirring occasionally.  Add more water as required. 
• Add lemon zest 30 minutes before removing from the heat. 
• Serve with pappardelle and garnish with parmesan. Freeze any leftover for 3 months. 

If you don’t have a food processor, grate your veggies for them to be hidden from fussy children.  Otherwise finely chop. 

• 3/4 cup natural yoghurt (or use you favourite fruit yoghurt and use only 3/4 cup sugar)
• 1/2 cup oil
• 1 cup sugar
• 1 1/2 cups self raising flour
• 2 eggs
• pinch of salt
• 2 handfuls of white chocolate chips
• 1 bunch rhubarb

• Pre-heat oven to 180 degrees C (350 degrees F)
• Combine all ingredients in a large bowl (excluding the rhubarb), stir with a wooden spoon until thoroughly combined
• Grease your cake pan, either individual like I’ve used, or a single loaf tin
• Add half the batter to the tin and then add a few pieces of rhubarb. Add another layer of batter and then a single piece of rhubarb on top
• Bake for 25 minutes. (If using a single loaf tin, baking time can increase up to 45 min depending on the thickness of the mixture). Test by inserting a skewer into the centre. If it come out clean its ready
• Turn out onto a cake-cooling tray; best serve warm

Suitable for children 12 months plus, due to the sugar
These little cakes freeze really well. Simply let defrost on the bench before serving.

• Use any stone fruit you like. I used approximately 4 cups of the following
• Peach
• Plum
• Nectarine
• Apricot
• Cherries
• 1 Cinnamon stick
• 2 Star anise

• Wash and remove all stones from fruit
• Chop and add to the sausepan with the cinnamon stick, star anise & 1/2 cup of water (adjust water depending on fruit quantity used)
• Cook on medium heat, stirring occasionally until cooked. Roughly 15 minutes for extra soft fruit. If your baby is used to lumps then cook for approximately 10 to 12 minutes. Add extra water if needed.
• Once cooked discard cinnamon stick and star anise and serve
• For a smoother consistency add to blender and puree

This puree is quite tart. Try adding some apple or a banana to add a little sweetness without using sugar.
For babies over 12 months add a couple of tablespoons of honey.

• Puffed Amaranth
• Natural Yoghurt
• 1 Mango; flesh chopped
• 2 passionfruit

• Add some puffed amaranth to the bottom of your two glass and top with a couple of tablespoon of yoghurt. Top that with half the mango and then repeat to create another layer. Top with passionfruit and serve.

Puffed amaranth is also called popped amaranth.I haven’t given exact quantities because you can just add an amount that suits you.

For tiny babies, puree the mango rather than chop

Prep Time 2 minutes

Cook Time 5 minutes

Total Time 7 minutes

• 2 tablespoons coconut oil
• 1 cup popcorn kernels
• fine salt

• Add coconut oil to a heavy bottomed saucepan along with 3 kernels over medium high heat.  Once they pop remove them. 
• Take saucepan off the heat and add the cup of popcorn kernels.  Swish the popcorn around in the pan or 30 seconds off the heat to make sure they are covered in the oil.  Return to the heat and partially cover with a lid.
• Once the popping slows down take off the heat.  Add to a large bowl and season well with salt. Serve.  

Prep Time 2 minutes

Cook Time 8 minutes

• 400 grams spaghetti (or approx 100g per person)
• 2 small lemons ,zest + juice
• 80 grams butter ,softened at room temperature
• 80 grams parmesan cheese ,grated
• To granish: parsley, extra parmesan cheese, olive oil, salt and fresh black pepper

• Add spaghetti to a large pot of salted boiling water. Cook until it is just under done.
• Meanwhile, juice and zest your lemon, grate parmesean cheese, and roughtly chop parsley.
• Warm a second pot on the stove and once the pasta is ready. Using tongs place it in the warmed pan allowing some of the pasta water to drip in as well. Add the lemon and butter and stir for a minute or so until it becomes somewhat creamy, adding a little more pasta water if needed. Stir through parmesean until melted.
• Plate and top with parsley, more parmesan, a spash of olive oil and salt and pepper.

Make sure you have plenty of salt in your pasta water 🙂 Its also really good with a finely chopped red chilli