I have been a little obsessed with labneh ever since I made it myself awhile back.  You can find the recipe here if you want to give it ago.   It’s super simple to make but store bought is fine if you want to skip that step.

Labneh is often served in savoury dishes but this time around I’m using it in a healthy dessert.

This is not a super sweet dessert, the sweetness comes for the figs in the raw base and the ripe peaches.  I think its a perfect dessert for the entire family.  

Raw peach tarts with sweet labneh

1. 4 peaches
2. 1 tablespoon maple syrup, honey or your sweetener of choice
3. 1 cup labneh – store bought is fine otherwise see my homemade recipe here
4. 1 teaspoon orange blossom water combined with 1 tablespoon maple – for a quick glaze

1. 1 cup hazelnuts
2. 2 tablespoons coconut oil
3. 5 – 6 dried figs
4. pinch of salt
5. 1 tbls water * only if mixture isn’t coming together

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.

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

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

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

Little Big H http://littlebigh.com/

Chia seed pudding is one of the first recipes I posted on this blog.  H and I both love it, and I love the convenience of it when served for breakfast.  I always make it the night before and it is ready to go in the morning.  It is so easy to make and requires no cooking.

I started giving my little guy chia seed pudding when he was about 6 months old.  I originally discovered the recipe on ‘A Healthy Mum‘ – a food blog with healthy recipes and tips, and I have been making it ever since.  

I have used coconut milk in this version and combined it with berries for a healthy breakfast, snack or dessert. You can find the original recipe here.

Coconut Chia Seed Pudding

1. 1 cup coconut milk
2. 4 tablespoons chia seeds
3. 1 teaspoon vanilla extract or paste
4. 1 cup berries (fresh or frozen); mashed with a fork
5. Extra berries to serve
6. Optional* a tablespoon of maple syrup to sweeten

1. 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.
2. 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.
3. Serve with extra berries

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

Little Big H http://littlebigh.com/

Chia seed pudding is one of the first recipes I posted on this blog.  H and I both love it, and I love the convenience of it when served for breakfast.  I always make it the night before and it is ready to go in the morning.  It is so easy to make and requires no cooking.

I started giving my little guy chia seed pudding when he was about 6 months old.  I originally discovered the recipe on ‘A Healthy Mum‘ – a food blog with healthy recipes and tips, and I have been making it ever since.  

I have used coconut milk in this version and combined it with berries for a healthy breakfast, snack or dessert. You can find the original recipe here.

Coconut Chia Seed Pudding

1. 1 cup coconut milk
2. 4 tablespoons chia seeds
3. 1 teaspoon vanilla extract or paste
4. 1 cup berries (fresh or frozen); mashed with a fork
5. Extra berries to serve
6. Optional* a tablespoon of maple syrup to sweeten

1. 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.
2. 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.
3. Serve with extra berries

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

Little Big H http://littlebigh.com/

I posted this recipe on Instagram a few weeks back and it was very popular, so I’m posting here as well.  We love it, it’s simple and quick to make.   I originally came across a recipe similar to this in a magazine some time ago, but this is my toddler friendly version.  I’m certain the original has tea…

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Broccoli is my favourite green vegetable and H is a pretty big fan as well.  In this recipe the broccoli taste is very subtle because of the huge amount of herbs, but I love that there is another veggie in there. I very quickly pulsed the broccoli in a food processor to achieve a rice like consistency and then cooked…

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Quinoa Granola – It’s a bit of an understatement to say I love this stuff.  I’ve made it so many times now and it never lasts very long.  I eat it as is with yoghurt for breakfast or as pictured here as a topping for chia pudding.  I also love it on top of ice-cream with another drizzle…

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This is such as a simple salad and could be made with any tomatoes, but these gorgeous heirloom tomatoes were just too beautiful to walk past.  As you are all probably aware, I make a lot of dishes with tomatoes!  I know H is going to love it and I get so much joy watching him…

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I have never made skewers for H before but I will say they were a huge hit.  I think like most toddlers/kids he can be a little lazy when it comes to chewing meat.  These skewers however are tiny enough to be toddler friendly and by using eye fillet beef, they were tender and easy for little mouths…

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  Mascarpone cheese is incredibly easy to make and its a lot of fun.  It only requires two ingredient and about 10 minutes of effort for thick, creamy and delicious mascarpone cheese the next morning.   A lot of recipes on the web call for heavy cream, which in Australia is most similar to pure cream….

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The inspiration for his salad came from a girls night out last weekend.  A girlfriend and I went to the Sydney Opera House to see Stephen Hawking speak and went to a great little Italian restaurant beforehand.  My little man loves lentils and he is a huge fan of goats cheese so I thought of…

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  This sweet and sour plum recipe is truly delicious; serve with cream, ice-cream, yoghurt, or it would make a lovely addition to trifle, pavlova, on top of cake or with meringues I thought I should also note that this isn’t something that I would make often for H.  It contains both sugar and red wine – not very toddler…

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  Making raw halva truffles is a great rainy day toddler activity.  They are super easy to make and require no cooking.  H had a great time rolling the balls that I passed to him in either cocoa powder, sesame seeds or coconut.  Be warned however, it is a pretty messy activity, so a nice sunny…

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This is my version of a recipe that I have made many time from the Vanilla Bean Blog.  I have simplified the recipe significantly, but the idea is the same and they are equally as delicious.  I use store-bought puff pastry to speed things up, rather than use the homemade honey spelt pastry in the original recipe (which is…

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I have been a little sweet potato mad lately – but it has to be roasted.   Something really magical happens when veggies are roasted and I can’t get enough of them.  

H on the other hand has decided he likes everything served raw.  Now I’m not complaining.  He will happily sit down and eat a bowl of raw carrot, broccoli stems, capsicum, cucumber, tomatoes, and even cauliflower but he has recently developed at hatred for pumpkin and sweet potato.  

I thought I may be able to fool him with this roasted sweet potato dish by serving it topped with chickpeas and tahini but if I’m truthful he wasn’t overly impressed.  He had a taste, put a few more tablespoons of tahini on top, tried it again, picked the chickpeas off and ate them and that was about it.  

I thought it was really delicious which is why I’m posting it, and its a great meatless meal option with ingredients that you probably have on hand.  I hope you like it. xx

Roasted Sweet Potato, Crispy Chickpeas with Tahini and Sumac

1. 2 small sweet potatoes
2. 2 tbls finely chopped mint
3. 2 tbls finely chopped parsley
4. Sumac to garnish

1. 1 tin chickpeas
2. 1 tablespoon oil
3. 2 tsp sumac
4. 1 tablespoon honey or maple syrup
5. pinch of salt

1. 1/2 cup tahini
2. 1/4 cup water
3. 1/4 cup lemon juice
4. 1 clove garlic; minced
5. salt to taste

1. 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.
2. 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.

1. Combine all ingredients in a bowl and mix well.

1. 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

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

Little Big H http://littlebigh.com/

H and I had these little pea and broccoli fritters for lunch.  They are quick to make and packed full of veggies.  They would also be lovely for a light dinner.

I served them with a yoghurt dipping sauce because I know it’s always a winning combination with the little guy.   Whatever works right!  

The mixture makes 8 good sized fritters but you could go with a mini sized version and freezes what you don’t use to add to lunch boxes or as a quick lunch on the go. 

Pea and Broccoli Fritters

1. 200 grams frozen green peas (approx 1 cup)
2. 100 grams broccoli florets (about half a head of broccoli)
3. 2 eggs; lightly whisked
4. handful parsley; finely chopped
5. 1 teaspoon turmeric
6. Zest from 1 lemon
7. 35 grams (1/4 cup) quinoa flour (or whatever flour suits)
8. Coconut oil for frying
9. Greek yoghurt and lemon to serve

1. Allow peas to thaw on the bench a little. Add the broccoli to a food processor and pulse until you achieve a rice like consistency. Add the peas and pulse to break them up – just a little.
2. Add to bowl with the eggs, parsley, turmeric, lemon zest and flour. Stir to combine.
3. Heat oil over medium heat and add a couple of tablespoons of the mixture to the pan. Flatten with the back of your spoon. Allow to cook a few minutes each side until just golden.
4. Serve warm with a dollop of yoghurt and a lemon wedge

1. Makes 8 medium sized fritters. Make mini fritters and freeze what you don’t use for another day.
2. If you don’t have a food processor you can use a grater for the broccoli or alternative finely chop. Use a fork to break the peas a little.

Little Big H http://littlebigh.com/

H and I had these little pea and broccoli fritters for lunch.  They are quick to make and packed full of veggies.  They would also be lovely for a light dinner.

I served them with a yoghurt dipping sauce because I know it’s always a winning combination with the little guy.   Whatever works right!  

The mixture makes 8 good sized fritters but you could go with a mini sized version and freezes what you don’t use to add to lunch boxes or as a quick lunch on the go. 

Pea and Broccoli Fritters

1. 200 grams frozen green peas (approx 1 cup)
2. 100 grams broccoli florets (about half a head of broccoli)
3. 2 eggs; lightly whisked
4. handful parsley; finely chopped
5. 1 teaspoon turmeric
6. Zest from 1 lemon
7. 35 grams (1/4 cup) quinoa flour (or whatever flour suits)
8. Coconut oil for frying
9. Greek yoghurt and lemon to serve

1. Allow peas to thaw on the bench a little. Add the broccoli to a food processor and pulse until you achieve a rice like consistency. Add the peas and pulse to break them up – just a little.
2. Add to bowl with the eggs, parsley, turmeric, lemon zest and flour. Stir to combine.
3. Heat oil over medium heat and add a couple of tablespoons of the mixture to the pan. Flatten with the back of your spoon. Allow to cook a few minutes each side until just golden.
4. Serve warm with a dollop of yoghurt and a lemon wedge

1. Makes 8 medium sized fritters. Make mini fritters and freeze what you don’t use for another day.
2. If you don’t have a food processor you can use a grater for the broccoli or alternative finely chop. Use a fork to break the peas a little.

Little Big H http://littlebigh.com/

H and I had these little pea and broccoli fritters for lunch.  They are quick to make and packed full of veggies.  They would also be lovely for a light dinner.

I served them with a yoghurt dipping sauce because I know it’s always a winning combination with the little guy.   Whatever works right!  

The mixture makes 8 good sized fritters but you could go with a mini sized version and freezes what you don’t use to add to lunch boxes or as a quick lunch on the go. 

Pea and Broccoli Fritters

1. 200 grams frozen green peas (approx 1 cup)
2. 100 grams broccoli florets (about half a head of broccoli)
3. 2 eggs; lightly whisked
4. handful parsley; finely chopped
5. 1 teaspoon turmeric
6. Zest from 1 lemon
7. 35 grams (1/4 cup) quinoa flour (or whatever flour suits)
8. Coconut oil for frying
9. Greek yoghurt and lemon to serve

1. Allow peas to thaw on the bench a little. Add the broccoli to a food processor and pulse until you achieve a rice like consistency. Add the peas and pulse to break them up – just a little.
2. Add to bowl with the eggs, parsley, turmeric, lemon zest and flour. Stir to combine.
3. Heat oil over medium heat and add a couple of tablespoons of the mixture to the pan. Flatten with the back of your spoon. Allow to cook a few minutes each side until just golden.
4. Serve warm with a dollop of yoghurt and a lemon wedge

1. Makes 8 medium sized fritters. Make mini fritters and freeze what you don’t use for another day.
2. If you don’t have a food processor you can use a grater for the broccoli or alternative finely chop. Use a fork to break the peas a little.

Little Big H http://littlebigh.com/

Happy New Year! I have a nice healthy recipe to start the new year.  Apple chips with an optional rosewater toffee just to spice things up a little.  

H prefers his apple chips without toffee so I add toffee to half and leave the other half as is.  I use a food dehydrator to dehydrate the apples but you could also set your oven to very low and achieve a similar results.  

The toffee is make with brown rice syrup which I think is quicker and easier to make than regular toffee, and as a bonus, healthier because it fructose free…

Looking for other food dehydrator recipes?  Try my dehydrated orange dipped in dark chocolate.  My very favourite snack that comes with a warning – Highly addictive.  I can’t stop eating them until they are all gone!

Apple Chips with Rosewater Toffee

1. 2 – 4 granny smith apples – preferably organic
2. juice of one lemon

1. 2 heaped tablespoons brown rice syrup
2. 1 teaspoon rosewater

1. Add a cup of water to a bowl and add the lemon juice
2. Wash the apples really well as we are leaving the skin on. Using a mandolin, slice the apples to about a 2mm thickness. Alternatively slice using a sharp knife. Dunk them in the bowl of lemon water and allow excess to drip off and add to your food dehydrator tray.
3. Drying time will vary according to your model of dehydrator but roughly 12 hours or so and they will be ready.

1. Use above steps but dry with paper towel after dipping in lemon water. Add to a baking paper lined baking tray. Bake at 100 degrees C (225 degrees F) for approximately 2 hours, flipping them about half way through cooking.

1. Add the syrup to a saucepan and cook over medium heat until it starts to bubble up and turn a golden colour (watch it very carefully as it doesn’t take long and can burn very easily). Take it off the heat and stir through the rosewater. Once the syrup cools just slightly it will be very sticky and you can drizzle it over the apple chips. Allow to cook and store in an airtight container.

Little Big H http://littlebigh.com/

Happy New Year! I have a nice healthy recipe to start the new year.  Apple chips with an optional rosewater toffee just to spice things up a little.  

H prefers his apple chips without toffee so I add toffee to half and leave the other half as is.  I use a food dehydrator to dehydrate the apples but you could also set your oven to very low and achieve a similar results.  

The toffee is make with brown rice syrup which I think is quicker and easier to make than regular toffee, and as a bonus, healthier because it fructose free…

Looking for other food dehydrator recipes?  Try my dehydrated orange dipped in dark chocolate.  My very favourite snack that comes with a warning – Highly addictive.  I can’t stop eating them until they are all gone!

Apple Chips with Rosewater Toffee

1. 2 – 4 granny smith apples – preferably organic
2. juice of one lemon

1. 2 heaped tablespoons brown rice syrup
2. 1 teaspoon rosewater

1. Add a cup of water to a bowl and add the lemon juice
2. Wash the apples really well as we are leaving the skin on. Using a mandolin, slice the apples to about a 2mm thickness. Alternatively slice using a sharp knife. Dunk them in the bowl of lemon water and allow excess to drip off and add to your food dehydrator tray.
3. Drying time will vary according to your model of dehydrator but roughly 12 hours or so and they will be ready.

1. Use above steps but dry with paper towel after dipping in lemon water. Add to a baking paper lined baking tray. Bake at 100 degrees C (225 degrees F) for approximately 2 hours, flipping them about half way through cooking.

1. Add the syrup to a saucepan and cook over medium heat until it starts to bubble up and turn a golden colour (watch it very carefully as it doesn’t take long and can burn very easily). Take it off the heat and stir through the rosewater. Once the syrup cools just slightly it will be very sticky and you can drizzle it over the apple chips. Allow to cook and store in an airtight container.

Little Big H http://littlebigh.com/