0

Black Bean Carrot Cookies

beans

Sounds disgusting right? Well in truth these are no chocolate laden Millie’s cookies but they are pu – rrity tasty and are great for sneaking some extra veg into your smalls (NB that is slang for children, I do not think you should be shoving carrots down your knickers!!!!). Children are pretty easy to fool  – if you act like these are a big treat then hopefully they will believe you. There is also the bonus that the flecks of black beans can look like chocolate chips (am I clutching at straws here…..?) . If these are a bit too ‘clean’ for your tastes you can always substitute the coconut oil for proper butter, add a bit of sugar or throw in some actual chocolate chips.

When I was breastfeeding Sonny I had to cut out all dairy from my diet and was constantly flummoxed as to what to eat. I found the Deliciously Ella blog great  – I was quite sceptical but actually the majority of her things taste amazing. I have incorporated a lot of her ideas into everyday cooking even though I am now back on the dairy (in bucketloads…..)

Recipe

1.5 tins of black beans (Drained)

1 mug of oats

2 tablespoons coconut oil

1 carrot grated

1 pear (or apple) grated

1 Banana

2 tablespoons Maple Syrup

1 tsp Mixed Spice.

These are so easy to make – blend the beans, oil, banana and syrup together in a bowl then stir in the oats, spice, carrot and pear. Dollop onto a non stick or greased baking tray and bake on gas mark 5 for about 30 minutes or until golden.  I sometimes sandwich them together with cashew or almond butter.

I would love to hear what you think of these!

I am sorry I haven’t posted on here  in the last couple of weeks, Poor Sonny has been teething, had an ear infection and a virus. I actually feel like Widow Twanky, I have never done so much laundry in my life.

Have a wonderful week.

xx

Advertisements
0

Colcannon Cakes

colcannon

These are perfect finger foods for babies and smalls. They are also yummy for adults (I added a bit of salt and scoffed about 4 while cooking these up for Sonny) . They would also be great topped with a fried or poached egg for breakfast. If your little one doesn’t like cabbage you can add any kind of finely chopped greenery. Obviously as Sonny is dairy intolerant we steamed the cabbage, and fried the cakes in olive oil. If I were cooking these normally however, I would cook the cabbage in butter and also fry the cakes in butter – yum! They taste perfectly good without though!

It is a great recipe for using up leftover spuds/greens from the Sunday roast.

Ingredients

350g cooked potato (leftover mash or boiled)

1/2 sweetheart cabbage shredded

100g plain flour

1 egg

Ground black pepper

Method

If your potato isn’t already mashed then smash it up until smooth. Either steam, boil or cook in butter your cabbage/greens then finely chop (if for the little ones as it can be quite stringy) , if you are making this for older children then obviously don’t worry so much about chopping!

Beat the egg and stir into the potato mixture then add the flour and cabbage and fold until you have a firm (yet still quite sticky) mixture. Add a grind of back pepper.

Roll a ping pong sized ball of mixture in your hand then flatten it down and pop it in a frying pan on a low-medium heat. Fry until golden on each side (about 3 minutes on each side) This recipe should make approximately 9 cakes.

A tasty addition would be to add some grated mature cheddar or some crispy bacon (or both) into your mixture.

Happy cooking xx

Disclaimer (please note I am not responsible for your child’s farts post cabbage)