I love pancakes for breakfast. It always feels like a treat and the kids always eat them, even when they’re really healthy! I like to try to make them as healthy as possible, not too much sugar, and lots of nutritious stuff added. I’ve seen a lot of people making “protein pancakes”, and wanted to make a healthier and vegan version!Read More »
These raspberry and almond crumble squares are like really nice fancy flapjacks, but pretty healthy. They have no oil, no refined sugar, contain loads of goodness in the raspberries, bananas, almonds and oats, and are very much mini-vegan approved and mammy approved. Me and the kids had to test lots of them for the blog, and the rest keep disappearing from the fridge now!
They are also handy for baby led weaning, and the raspberries make them wonderfully messy! They’re a great treat for toddlers, and good for picnics or lunchboxes. We eat them for breakfast or as a snack or even dessert.
This can also easily be made gluten free by using a gluten-free flour mix (I used Dove’s Farm gluten free plain flour) and gluten free oats. Or you can use normal wheat flour or a mix of white and wholegrain flour would be lovely.
2 cups plain flour
2 cups oats plus a handful for the crumble
1 cup ground almonds
4 tbsp. agave syrup (maple syrup or date syrup will work too)
A handful of flaked almonds
How it’s made:
Preheat oven to 180 degrees Celsius. Line a square cake tin with greaseproof paper or use a non-stick tin.
In a large bowl mix the flour, 2 cups of oats, and ground almonds.
Mash or blend the bananas until fairly smooth. Mix the banana and agave syrup into the flour mixture. I find it easiest to mix it with my hands to really smoosh it all together.
Press the mixture into the cake tin and press down on it using your fingers or the back of a spoon.
Sprinkle the raspberries on top. Slightly press them into the mixture so they stick.
Bake for 10 minutes until the oven.
After the 10 minutes, sprinkle a handful of oats and flaked almonds on top and return to the oven for 10 more minutes until the almonds are toasted, keeping an eye on it so the almonds don’t burn.
Remove from the oven and allow to cool. Then slice it into squares and take out of the tin.
So many people told me they liked my blueberry waffle recipe so I thought I’d post another one of my favourites, peanut butter and banana waffles. I’m loving anything peanut butter and banana flavour recently, and this recipe is especially good. The waffles have no added sugar, but have sweetness from the banana, so are great for kids. I add maple syrup to my portion afterwards, but the kids like them without syrup. The peanut butter adds protein and healthy fat to the waffles, and the banana adds fibre and vitamins, and makes them more filling. Feel free to replace some of the flour with oats or oat flour if you like, like in my blueberry waffle recipe, it’s nice either way. Try to use a peanut butter without added salt and sugar to make it as healthy as possible. I like Meridian brand peanut butter, which is made with 100% roasted peanuts and is so so delicious!
(Makes about 12 waffles)
2 tbsp. peanut butter
2.5 cups of unsweetened soy milk (or other plant milk)
2.5 cups of self-raising flour
Extra peanut butter and banana to serve
Maple syrup to serve (optional)
How it’s made:
Blend up the bananas, peanut butter and plant milk in a blender or food processor.
Whisk together the banana/peanut butter/milk mixture with the flour in a large bowl.
Cook in a waffle maker according to manufacturer’s instructions (they take about 5 minutes).
Serve with sliced banana, a dollop of peanut butter and a drizzle of maple syrup if you like.
These waffles taste great and also make a really nutritious breakfast, snack or dessert. They’re really quick to make and have only five ingredients. They have loads of goodness from the oats, bananas and blueberries, and contain no added sugar or oil. I don’t even add any natural sweeteners to the batter. The bananas make them sweet enough for my kids even without any maple syrup on top, but I do like maple syrup on mine!
1 cup of oats
1.5 cups of self-raising flour
2 cups of unsweetened soy milk (or other plant milk)
Maple syrup to serve
How it’s made:
Grind the oats in a food processor or blender until they form a powder. Or alternatively you can leave them whole.
Add the flour and oats to a large mixing bowl.
Mash the bananas or blend up in a food processor.
Add the bananas and soy milk to the bowl and whisk everything together.
Add the blueberries to the bowl and mix in.
Cook in a waffle maker according to manufacturer’s instructions.
Serve with maple syrup if you like. For kids you can serve them without the syrup if you want them to have less sugar.
My 3 year old kept asking me for ice-cream this morning so I made this. His verdict was, “mmmmm mmmmm too nice!”
1 cup of frozen chopped pineapple
1 cup of frozen chopped mango
1/4 cup of desiccated coconut (small coconut flakes)
How it’s made:
Put all the ingredients in a food processor or through a sorbet maker and blend together. Stir to mix well, and serve immediately. Alternatively you can sprinkle the coconut on top, but I like the texture of it in the ice-cream.
Nice-cream is basically blended up frozen fruit and it tastes like really delicious ice-cream. It’s a great way to get more raw fruit into your diet and kids love it. It makes a great quick dessert if you have a bag of frozen fruit in the freezer. It also makes a great breakfast. Yes, you can be vegan and eat ice-cream for breakfast and it’s healthy! Or it can be a healthy snack for any time of the day.
You can make any flavour you like, this one has bananas, strawberries and blueberries. The bananas make it creamy but overall it has a berry flavour. It’s slightly bitter because of the berries but I like that. You can drizzle on a little agave syrup, date syrup or maple syrup if you want to sweeten it. My 3 year old loves this so much he ate two bowls of it this morning! He doesn’t even need anything to sweeten it to convince him to eat it, it’s so yummy.
Desiccated coconut (coconut flakes)
How it’s made:
Chop and freeze the bananas, strawberries and blueberries in a freezer bag or container overnight or for several hours.
Blend them up in a food processor or a sorbet maker. (I use a sorbet maker that I got in Lidl, which is great.)
Put it a bowl, top with desiccated coconut sprinkles and anything else you want and eat straight away. It will have the texture of soft serve ice-cream.
If you want to make harder ice-cream that you can scoop, then after blending, put the ice-cream in a container and put in the freezer for a while until it’s more frozen but not too hard. Remove from the freezer and scoop.
I decided to make pancakes this morning since my toddler was watching Peppa Pig and Mommy Pig was making pancakes! I made one of my favourite recipes, blueberry oaty pancakes served with coconut yoghurt. They’re delicious but wholesome, fruity and made with no refined sugars. The oats make them a bit more filling and nutritious than normal pancakes too. This recipe can easily be made gluten free as well, as can all my recipes. It’s a really easy recipe and I hope you enjoy it.
2 cups of self-raising flour (I use Dove’s Farm gluten free flour, but you can use any kind you want)
1 cup of oats (I use gluten free)
2.5 cups unsweetened soy milk or other plant milk
1 tsp vanilla extract
1 tbsp maple syrup
Handful or two of blueberries
Coconut oil for frying
Whisk together all the ingredients and stir in the blueberries.
Heat the oil in a frying pan over a medium-high heat.
Drop 1/4 cup size dollops of the batter into the pan to make American style size pancakes.
Fry until golden brown on each side.
Serve topped with coconut yoghurt, maple syrup and fresh blueberries.