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• 4 peaches
• 1 tablespoon maple syrup , honey or your sweetener of choice
• 1 cup labneh – store bought is fine otherwise see my homemade recipe here
• 1 teaspoon orange blossom water combined with 1 tablespoon maple – for a quick glaze

For the raw base

• 1 cup hazelnuts
• 2 tablespoons coconut oil
• 5 – 6 dried figs
• pinch of salt
• 1 tbls water * only if mixture isn’t coming together

For the raw base

1. Add the hazelnuts, coconut oil, 3 figs and salt to a food processor and pulse. Add extra figs one at a time until the mixture starts getting stuck on your food processor and you can form a ball. If it is still too dry add a little of the water teaspoon at a time.
2. Divide into 4 and press into 4 tart cases. Freeze until you’re ready to fill them.

For the toppings

1. Combine labneh and sweetener and adjust to suit your taste. Set aside.
2. Slice flesh from around the peach and then slice thinly.

Too assemble

1. Take tarts from freezer and bang them on the bench (hard) to get them out. Then fill with labneh and top with peaches. Make a little glaze of maple and orange blossom water to brush over the top. Serve immediately

Makes 4 tarts using approx 9cm (4 inch) tart cases.
Use 1 peach per tart

• 100 grams of red lentils
• 1/2 chicken breast
• 1/4 cup leek
• 2 tomatos
• 1/2 cup chopped broccoli
• 1/2 cup chicken stock (salt reduced)
• 1 tbls olive oil

1. In a saucepan cook the lentils as per the packet instructions (for 100grams add approx 3/4 cup of water and simmer until soft)
2. Dice the vegetables and chicken
3. Add olive oil and leek to a frying pan, cook until tender
4. Add tomato and broccoli, stock & cooked lentils. Simmer until the vegetables are tender and the chicken is cooked through.
5. Server as is or add to a blender and pulse till the desired consistency is reached.

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• 2 cups pure cream – minimum 35% milk fat (heavy cream for my US friends)
• 1 tablespoon of fresh lemon juice

1. Add the cream to a saucepan and slowly bring the temperature up to 82 degrees C (180 degrees F). (I used a candy thermometer) Simmer at this temperature for 3 minutes, giving an occasional stir
2. Add the lemon juice, stir and simmer for a further 3 minutes at 82 degrees C (180 degrees F).
3. Leave to cool for about 45 minutes. Sit a fine strainer over a bowl and cover with 4 layers of cheesecloth. Pour the mixture in and refrigerate over night. It will be ready to use in the morning

A lot of recipes on the web call for heavy cream, which in Australia is most similar to pure cream. Don’t use thickened cream as it often contains a thickener such as gelatine. Pure cream works beautifully.

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• 1 1/2 cups (150g) oats (old fashioned oats, not quick oats)
• 1 3/4 cup flour
• 1/2 cup coconut
• 1 tablespoon chia seeds
• 1/4 cup currants
• pinch of salt
• 1/2 cup sugar (optional or use a sugar alternative)
• 250 g butter; melted
• 250 g punnet strawberries

1. Pre-heat oven to 200 degrees C (400 degrees F). Combine all dry ingredients in a large bowl (not the butter or strawberries). Add the melted butter and stir to combine, then use your hands to make sure its all incorporated. The mixture should form a large ball when you press it together. (If it is crumbling apart you may need a little more butter).
2. Take 3/4 of the mixture and press into a slice tray sized 25cm x 18cm, lined with baking paper. Press down really firmly with your hands.
3. Wash and slice the strawberries. Place on top of your slice and then take the remaining mixture and sprinkle over the top. Press down with your hands again. Its fine if there are strawberries poking though the mixture. Bake for 30-35 minters or until lovely and golden. Allow to cool on the bench and then place in the fridge. Slice and serve.

Makes 15 squares. Suitable to freeze.

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• 1 1/2 cups self-raising flour
• 125 g softened butter
• 3 eggs; light whisked
• 1/4 cup milk
• 1/4 cup honey
• 2 ripe bananas; mashed
• 1 mango cheek; finely sliced

1. Pre-heat oven to 180 C/350 F. Sift the flour into a bowl of an electric mixer. Add the remaining ingredients except the mango. Beat on medium speed for 2 – 3 minutes. Fill mini pastry cases 3/4 full.
2. Top with a slice of mango and an extra drizzle of honey if you like. Bake for 15 minutes.

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• 100 g tapioca pearls
• 60 ml coconut cream
• 2 tablespoon pure maple syrup
• 1 lime
• 1 mango , diced
• 1/4 fresh pineapple , peeled, cored and diced

1. Fill a saucepan with water and bring to the boil. Add the tapioca pearls, stirring occasionally to make sure they don’t stick. Simmer until they are almost completely transparent with just a small speck of white in the middle (around 10 minutes). Drain and refresh under cold water; set aside
2. Combine the coconut cream and maple syrup in a saucepan and heat through until combined; set aside to cool slightly
3. Cut the peal from the lime and segment them by cutting as close to the membrane as possible on either side of each natural segment. Work your way around the lime until you have cut all the segments out. Roughly dice the segments
4. Combine the lime, mango, pineapple, tapioca and the coconut mixture and stir to combine
5. Spoon into individual bowls and serve

Suitable to freeze;Omit the maple syrup for younger babies. If you think it is a little tart, try adding a little mashed banana.

If left in the fridge it will set slightly. I warmed the mixture a little and it separated the mixture again

Adapted from Lotus Asian Flavours by Teage Ezard

• 1/4 cup Organic Bircher Muesli
• 1/4 cup Organic Natural Yoghurt or you could use milk
• 2 tbls Water
• Berries or any fresh sessional fruit; to serve

1. Combine Bircher Muesli, yoghurt and water. Leave to soak overnight in the refrigerator
2. The next day; stir add berries/fruit and server

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• 1 leek; sliced
• 2 garlic cloves; crushed
• 1 kilo of celery; chopped
• 1 large potato; diced
• 1 litre salt-reduced chicken stock (or vegetable stock)
• 1 small bunch of parsley; leaves only
• 200 ml double cream
• Celery leave to garnish *optional

1. Add a splash of olive oil to a large saucepan or pot. Add the leek and garlic and cook until soft – about 10 minutes. Add the potato and chicken stock and bring to the boil. Lower heat and simmer until the potato is soft. Add the celery and bring to the boil and cook for about 5 minutes or until the celery is just soft. Add the parsley and double crew; stir and remove from the heat.
2. Whizz in a blender or food processor until smooth. Pass through a fine sieve if it isn’t silky smooth and season with salt and pepper. Serve hot drizzled with olive oil. Garnish with a few celery leaves.

Serves 4-6 people.
Suitable for babies from 6 months, however I would leave out the salt and pepper for babies portions

Adapted from Tom Kerridge’s Best Ever Dishes

• 2 teaspoons dry yeast
• 1 teaspoon sugar
• 1 3/4 cups warm water
• 5 cups plain flour
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoon olive oil
• Plus extra oil for frying

1. Add the yeast, sugar and water to a large bowl and combine well. Add half the flour and combine. Cover and let stand for about 30 minutes or until the mixture appears to froth up a little
2. Add the remaining flour, cumin, coriander, salt and oil. Knead the dough until smooth. I used a kitchenaid with a dough hook, alternative knead by hand for about 10 minutes. Place the dough in an oiled bowl and cover. Allow the dough to doubles in size – about 1 hour
3. Give the dough a quick knead and divide into 8-12 pieces (it depends how big you want them). Roll into balls and rollout. Allow the rolled out dough to rest for about 30 minutes on a flour dusted bench. It will puff up again slightly.
4. Add a small amount of oil to a frying pan and add the dough. Allow to cook for 3 minutes and then flip, cover and allow to cook for an additional 2 minutes. Repeat. Serve or allow to cool completely before freezing.

Wrap in cling film and freeze what you don’t use for another day. Allow to defrost on the bench and add to a frying pan with oil to crisp up again.

Adapted from www.bestrecipes.com.au

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• 1 1/4 cups rolled oats (see notes re: grinding oats before adding to mixture)
• 1/4 cup quinoa flakes
• 1 tbls chia seeds
• 1/3 cup raisins (or sultanas, currants, or any dried fruit)
• 2 ripe large bananas mashed (makes approximately 1 cup)
• 1 tsp vanilla bean paste or extract

1. Pre-heat oven to 180 degrees C (350 degrees F)
2. Line a baking dish with grease proof paper
3. Combine all ingredients and add to baking dish. Using the back of a spoon even out the mixture.
4. Bake for 40 minutes or until golden. This produces a chewy bar in the centre. If you prefer a crunchy bar extend the cooking time

Depending on your child’s chewing ability add the dry oats to the blender or food processor before adding the the mixture for a finer consistencyTry adding spices like cinnamon, nutmeg or ginger. Seeds & nuts would also be greatIf you don’t have the a little enough baking dish just keep the mixture up one end. It won’t run

Will keep in the fridge for a couple of day or suitable to freeze