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up to all sorts

It’s been so great discovering this little world of healthy food enthusiasts… it’s really inspired my kitchen creations.  I used to get in a lot of ‘food ruts’ – eating the same sort of things day in, day out.

BORING.

Nowadays, I get so excited to create new recipes, or try other blogger’s recipes.

Actually, reading blogs of any description has really got my creativity cranking.  I’m having so much fun just making STUFF.  For some reason, I have a lot more focus these days.  Maybe it’s because the time I have to get a little project completed is usually pretty short.  Either when Misty’s sleeping or after dinner is about it… not like ‘back in the day’ before child where I just had too much time on my hands to know what to do with.

I made this washable snack bag as I am so sick of using plastic snap lock bags for Misty’s snacks when we are out and about.  So much plastic.  This is great as it is a light vinyl-you can wipe it out, or chuck it through the washing machine.

I can’t help defacing things, even with a sewing machine.  Angry apple.

I’m always wanting new and different non dairy milk ideas… I’ve made home made almond, coconut and brown rice milks.  They were all good, but not great if you know what I mean.  Store bought almond milk is not that flash here down under, and it’s super expensive so not really worth it.  Home made coconut milk is good for cooking, but not so tasty in coffee or tea (which I drink a LOT of).  I actually mix my home made coconut milk with Dr Bronner’s amazing soap and use it as shampoo.  It really is wicked knickers stuff.

I stumbled across the idea of tahini milk while reading Gena’s blog.  Awesome.  Tahini is one of my favourite things, and I love mixing it into soy milk with a touch of agave and cinnamon already.  I whipped up the recipe and it was love at first sip.  Great on it’s own, or over cereal.

I had about a half cup of this recipe left over (the barley)  I chucked it in the freezer, not wanting to waste it.  After returning from Sydney to an empty fridge, I pulled it out to feed my hungry beast.  I was being a lazy Mama and didn’t want to spoon feed it to Misty, and was bored so I decided to bake it into something.

Baked Barley Fridge Scrape:

  • 1/2C this recipe
  • 1T ground flax seed mixed with 3T water to make a flax egg
  • 1/8t baking soda
  • 1/16t baking powder
  • 5t coconut flour (I reckon chickpea flour would work well too, the texture might be a little different, but would be good)
  1. Combine all ingredients.
  2. Spoon into a lined baking tray (a mini muffin pan would be great but I don’t have one, so I used a tiny loaf pan – 10cm in length)
  3. Bake for 30 minutes at 170 degrees C.
  4. Turn off oven, take the bake out of the pan and flip onto a cooling rack upside down.
  5. Put back into oven (which is turned off) and let the bottom dry out a bit until the oven had cooled down completely.

Seemed to go down a treat.  Fruit, flaxy and easy to hang on to – no Mama spoony needed.

Anything new/creative/fun you’ve made or discovered recently?

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sorta socca, and less sleep

My favourite thing in the world used to be sleeping.  I would literally go to bed at about 7pm every night, and snooze my way through to at least 7 in the morning.  I would get up, eat my breakfast, and if it was the weekend, I would sometimes go back to bed for a mid morning nap (because I must have been exhausted).
Maybe this should be the subject for a DMC? (no, not Devastating Mic Control, gotta love Run DMC) but a Deep and Meaningful Chat.  With Misty’s first birthday only a few days away, I have been doing a bit (ok, a lot) of reflection on the past 12 months, and how much I have grown and changed.
These days, I don’t need as much sleep (I’m getting to bed by 10pm, and getting up at 4am!) maybe I’ve just adjusted to the broken sleep –  getting up and down, and up and down throughout the night – either to sooth Misty or just to check (can’t resist, sleeping babes are just too cute).  Or maybe I don’t want to sleep as much any more – I’ve got a reason to be awake.  I actually got to bed excited about waking up.  I haven’t felt like this since I was probably 7 years old.  I’ll tell you something, Misty is the best anti-depressant I’ve ever come across – sleeping just isn’t as tempting any more, I’d rather be hanging with Misty than sleeping my life away.
Wish I could snooze somewhere this groovy.
Anyway, enough emotional stuff – this was one of those ‘panic’ meals.  Driving home after an afternoon out and about, knowing that Misty would be wanting feeding and watering pretty close to quick smart as soon as we got in the door.  Nothing prepared.  Bad, bad Mama.
The usual equation went through my head – what do I have in the fridge/pantry that I can combine that involves fat, protein and carbs easily and quickly?
What will Misty actually eat?
This sorta-socca turned out really well for a 2 second-throw-together-on-a-whim meal.  Misty ate two and a half by himself, and I sampled the remaining half for quality purposes.  You could easily sneak in vegetables to the mix; the cheese helps everything stick together, and it gets all delicious and crispy like.  They actually reminded me of a parmesan wafer in a way, albeit much thicker and heartier.  Awesome for using up those last little dregs of cooked grains you have hanging around – rice, millet, quinoa, whatever you have.  Go on, scrape that fridge.   What I would give to scrape a fridge like this: (Is it weird I have fridge fantasies?)
Sorta-Socca:
(Gluten, soy, egg, nut free.  Could be made vegan by subbing in vegan cheese and using oil)
  • 1/4C cooked grain (I used barley)
  • 1/4C chickpea flour
  • 1/4C grated cheese (I used mozzarella)
  • 3T water
  • 1t olive oil/melted butter
  • Pinch of sea salt
  • Black pepper
  • 1/2t mixed dried herbs
  • Butter/oil for pan
Mix all ingredients together.  Set aside for 15 minutes.
Heat some butter or oil in a pan.  I got 3 medium sized socca from the mix – I cooked each one individually, making sure as I spooned the batter into the pan, I spread it out thinly.
Cook for a few minutes each side, squishing down with the back of the spatula to help flatten and crisp up…. it’s also fun to watch the cheese bubble up and ooze.
Cool before serving for the little ones that could burn themselves.  I burnt myself. I highly recommend serving with a touch of Vegemite (or Marmite for Lindsay and Heather of course)
X marks the spot.  A spot of deliciousness.

birthday cake bender

I’ve been experimenting with ideas for what I’m going to use for Misty and Mopsy’s 1st birthday cake.  I’m probably going to cop flack for it, but I’m sticking to my guns and am going to make a healthy (yet hopefully delicious) birthday treat for the kidlets.   People seem to think I’m weird for usually skipping the usual white sugar, butter, cream based desserts.
  1. I don’t really dig heavy cream, especially whipped cream, I never have… just find it too full on.
  2. White sugar and me ain’t mates.  If I want a break out, or break down (sugar hangover = depressed Lou) a sugar overload will give it to me, toot sweet.
  3. Yes, they may be delicious, but traditional desserts make me feel like crap.  What’s wrong with creating something that is both delicious plus actually nutritionally beneficial?
It always makes me feel uncomfortable saying, ‘no thanks,’ to dessert.  I’m not trying to be rude, I’m sure it’s delicious, but I just don’t want the consequences.  Of course, every now and then I will indulge but a few moments of deliciousness on the tongue doesn’t really make the after effects worth it for me.  I think I just have to get used to people rolling their eyes at me or questioning my eating habits.
How do you deal with people questioning your eating habits?  I would love to hear your thoughts/experiences.
I’m a really sensitive person, and I hate feeling like I’m offending someone… saying ‘no thanks,’ to a food offering always makes me uncomfortable, like I’m doing something wrong.
Back to the job at hand – the cake.
Or rather, some sort of brownie-type thing. Not really sure what I’m going for here.  I know I want something different from the usual dry sponge with sugar-loaded frosting that is some obscene fluro colour, all covered with 10 tonnes of lollies.  Crack for kids?  Most definitely.
The first trial was pretty good, considering I was fumbling around in the dark with the recipe.  I had a heap of brown rice flour on hand, so decided that would be good.  Also, if anyone has a gluten sensitivity, it’s always nice to oblige.   I know I don’t want too much sugar, so bananas are my go-to ingredient for adding sweetness and moisture.  I decided I want to use this as an icing (frosting) amd this folded through for some delicious chunk action:
It’s not chocolate.  Close, but no cigar.  It’s tahini chocolate.
  • 1T tahini
  • 1T agave or brown rice syrup
  • Pinch of salt
  • 1/2t coconut oil
  • 2t cacao powder (or regular cocoa)
  1. Mix everything together, pour into a plastic container or mould lined with glad wrap and freeze.
  2. Easy.
This is more like a truffle than chocolate; it doesn’t go solid – it reminds me of the cookie chunks in cookies and cream ice cream.  Now that’s always a good thing.  It’s really good crumbled over hot oats, or folded through banana soft serve ice cream.
I left it out of trial #2, because I think I’m going to use it as a decoration, rather than in the cake itself.  Trial #1 was good, but not quite there – it was a little too gummy; needed a little more dry in the mix.  I added in some coconut flour and cacao, and something pretty darn yummo was the result.
Woah.  Woah.  I can’t believe this doesn’t have any sugar, butter or anything bad in it.  The texture is amazing (I love coconut flour).  It doesn’t look very pretty as is,  but just you wait until I have gone to town with decorating.  It is fudgy, dense, sweet and really filling.  It’s like a cake, but a bar at the same time, if you get my drift?  With the tahini chocolate folded through it as well would be crazy crazy good.  I’m amazed, I’ve acheived the exact texture of these guys:
I eat these a lot, especially when I’m out and about and need something to tide me over.  They used to make a vegan chocolate version which was incredible… then they took it away from me.  Ha ha! I have recreated it without even trying… the similarity is uncanny.
I’m really really happy with the result of my kitchen play time – Misty approves too.  These bars are excellent for kids – they hold together enough for your little one to grab onto and nosh away at leisure, yet they are still soft enough for a gummy wonder to be included in the feasting.
I promise I will post recipe after the party – I just want to see/hear the reaction from the unknowing party goers first.

dessert and dessert

There’s been a bit of talk around about dessert for breakfast.  I’m very guilty of swapping around meal ‘times.’  Breakfast for dinner, breakfast for lunch, dessert for breakfast – can ya tell I like breakfast?  I’m even getting Misty into my habit, I’m sure it won’t do any harm – definitely won’t stunt his growth anyhow.  I’ll get back to you on the psychological scarring later.
I think breakfast is almost the best time of day to consume chocolate.  Almost.  I can never go past the night time chocolate munching, especially after a particular long and trying day – it just hits the spot.  I think night time is perfect for a chocolate bar, but morning is the best for chocolate flavoured things.  Chocolate oatmeal, chocolate tahini butter (recipe coming) on toast with banana, or this (especially for those feeling the pain on the sugar free kick) :
Cho-fu Pudding
(Vegan, gluten and nut/seed free)
Makes 3 adult servings (or 2 large servings and 2 bubba meals)
  • 5 Medjool dates softened in a few tablespoons of hot water
  • 500g silken tofu (I like the Japanese kind, less of a ‘soy’ flavour if you get me)
  • 1/4t salt
  • 1/2t lemon juice
  • 10 drops vanilla stevia liquid (or an additional 4 dates with 1/2t vanilla extract instead… it’s what I use for Misty)
  • 5-6t cacao powder (however strong you like it)

Blend everything together.

Recipes to follow for the toppings that are pictured.  Sorry to be a tease.   You’ll forgive me.

I have used this ‘pudding’ in heaps of different ways – But wait! There’s more!  It’s awesome as the soaking ‘agent,’ for overnight oats (in place of yoghurt, milk etc) or for a chia seed pudding.  I’ve also made a peanut butter and banana version, and an almond butter and jam.  All definitely worthy of a YUMMO.  I’m thinking it would be wicked knickers on top of pancakes too.  Just saying.

The biggest plus is that Misty loves the stuff;  I can make a big batch, and we can both happily munch our way through.  It would be awesome for all those little gummy monsters out there that don’t yet have the equipment for chowing down on the hard stuff.

So that’s about it.  What do you think?  Dessert for breakfast?  Breakfast for dinner?  Or simply dessert for dessert?  Whatever floats your boat, that’s what I say.

a Misty makeover meal

I never liked rice pudding.  I think mainly because it’s such a heavy dessert to eat after a whole dinner.  Sits like a brick in your stomach.  The nutmeg always grossed me out as a kid, and I have never liked heavy dairy milk or cream.  Some people are crazy for it though, which I never understood – I guess it’s like my love of Vegemite on raisin toast, most people just don’t seem to get it.
What’s your take on the humble rice pudding?  Love it or leave it?
I had things to use up in my kitchen… annoying little amounts… half a jar of rice, a few spoonfuls of apple puree – they were really bugging me.  Taking up valuable real estate in my pantry and fridge.
Rice pudding for breakfast?  Totally – energy to start the day for both me and Misty (not that he needs any more energy).  I’m on the sugar-free wagon too, thanks to the encouragement from Alex.  This pudding totally makes for a good morning.
Good Morning Rice Pudding:
Makes enough for Mum, Dad and a couple of baby sized meals – or however you want to portion it out.
  • 3T apple puree (or pumpkin, mashed banana etc)
  • 1/2C rice (white or brown)
  • 1 3/4C milk (I used full fat coconut milk, but cow, soy, almond etc are all good substitutes)
  • 1/4C chopped dried fruit (or date puree gives it a lovely caramel flavour)
  • 3/4t ground cinnamon or mixed spice (Pumpkin Pie spice)
  • 2t tahini
  • 1/2t pure vanilla extract
  • Pinch of sea salt
Feel free to add a touch of sweetness if you like – I would recommend 2T (or more) of honey/agave/raw sugar – I’m refraining as I’m doing the Sugar-Free Challanege, and Misty doesn’t need any more sweetness than what the fruit provides.  Mean Mama.
  1. Combine all ingredients in a small saucepan.
  2. Bring to the boil, then reduce to a gentle simmer.
  3. Keep and eye on it, and stir every few minutes to prevent sticking.
  4. Wait until most of the liquid has been absorbed, turn of heat and place a lid on the saucepan.  Let the rice soak up the rest of the liquid.  (Puree in the food processor for under 8 month olds).
  5. Eat warm, or pop in fridge to firm up to serve with Chia Seed Jam. Far too hot here for a warm breakfast… the pudding goes all solid-like so you can carrrrrve off chunks (spoken with a Scottish accent, naturally) yummo.
Blueberry Chia Jam, thank you once again, Lisa.  Genius.
This is Misty’s serving.  Obviously.  I mean what 11 month old doesn’t appreciate a fresh mint garnish or a moulded rice mound?  Yeah, Misty had a long morning nap… too much time on my hands.
Misty actually got spoon feed his, warm out of the pot. ‘Twas good.  A good morning for all – happy day to you.

baby green monster balls

Misty’s new favourite thing is biting.  Biting me.  He thinks it’s hilarious, and I don’t know how to stop him.  He also thinks me saying ‘No!’ is positively wee- your- nappy funny.  He has nibbled the railing of his cot, knawed the TV cabinet, and loves gnashing his teeth on my measuring spoons.  I suppose it’s just like having a puppy – our wooden outdoor furniture will never be the same after Boosty’s treatment of it.  Bite marks?  Try whole chunks of arm rests and chair legs GONE.

So I realise that this recipe would have been a great Hallo-weeny type dish, but since it’s not really celebrated here I’m not  bothered.  I have a little monster all of my own.  Let’s hope he will enjoy biting into these, rather than my shoulder or knee caps.  He’s seriously going to draw blood soon, it really hurts.  I figure if I combine cheese with anything, Misty will eat it, so I’ve snuck some chicken in too, to see if he’ll go for it this time.

Green Monster Balls:

1/2C cooked rice

1/2 large free range organic chicken breast

1/3C grated cheese

1T ground flax seeds

1/2C breadcrumbs

1/3C edamame (or peas)

1T milk

Freshly ground black pepper

A handful of greens (I used Indian spinach) chopped up finely (either by hand or just whizz in the food processor).

  1. Pulse chicken and breadcrumbs together in a food processor.
  2. Combine all ingredients in a bowl, and place in fridge for 15 minutes.
  3. Roll tablespoons full of mixture into balls.
  4. Bake at 180 degrees C for 10 minutes, roll balls over and bake for another 8-10 minutes or until golden brown.
They look frightening, but my little beastie gobbled ’em up.  He wasn’t scared.  The colours are amazing – straight from Mother Nature, why would you want to add fake colour to things?  Crazy crazy world we live in.
Has any one tried Indian spinach?  It’s the most beautiful plant… reminds me of Thai basil a little.  Purple and green leaves that taste in between English spinach and beetroot leaves.  A whopping bunch for $1.50 from the local Asian supermarket?  Thank you very much.

no meat for Misty

Misty has gone off meat.  Every time I create him some delicious little meaty treat like these these or these, he boos them.   He does enjoy dropping them from his tray down to Boosty though.  Doesn’t seem to give two hoots about feeding premium organic, free range beef to a dog for Pete’s sake.  All he wants are peas.  He will pick up each pea individually, oh so carefully examine,  then place it  in his mouth.  Suppose I should be glad he is so taken by the humble pea.
I’m not concerned, it’s not like Misty is fading away or anything.  Quite the opposite – Viper describes him as ‘nuggety.’  He’s becoming aware of different tastes, textures and combinations – and works out what he wants and what he doesn’t.  I suppose it’s just like any of us going through a food ‘stage’ – getting obsessed with a certain ingredient or flavour, and wanting to eat that all of the time.  Like my sweet potato fixation.
Any current favourite eats at the moment? Dishes? Ingredients? Combinations?
Anything with cheese or peas will be gobbled down by MIsty – this next recipe is an attempt to broaden his horizons.
Cashew Carrot Curry Cakes:
  • 1/4C breadcrumbs (I used millet bread but any bread is fine)
  • 1/2C vegetable puree (something starchy works best, I used carrot and sweet potato)
  • 1/4C pureed corn kernels
  • 3T brown rice flour
  • 1/4t curry powder
  • 1/8t aluminium free baking powder
  • 1/8C sesame seeds
  • 1/8C raw cashews
  • 1 egg (or 1 flax “egg”)
  • Freshly ground black pepper
  • 1/2t fresh or dried herbs (I used fresh chives and mint)
  1. Combine all ingredients in a medium sized bowl.
  2. Heat a fry pan with a little oil or butter.
  3. Drop teaspoons full of batter in, and cook for 2 minutes each side or until golden brown.
  4. Serve with a dollop of yoghurt, sour cream or mashed avacado.
Viper said that all they needed was a pinch of salt and they were adult-worthy.  High praise, high praise indeed.
Misty would like to say a big HAPPY BIRTHDAY to a certain HEABlet who is turning 1 year old today… he happens to have a little bit of an internet crush on her, and heard she was having a special Eric Carle birthday party.  He has cracked out his caterpillar in her honour.
He seems to find it quite appetizing.  Suppose caterpillar could be considered meat?
Congrats to the HEABies for getting through that first year.

no sugar no bake buckwheat na na bites

Another day, another sugar free recipe.
Cutting out sugar is no big deal for me; I don’t eat a lot of the refined stuff anyway – my sweetness tends to appear in the form of honey, agave, molasses or rice syrup.  For the next 10 days however, I will be relying on simply fruit for a bit of the sweet stuff.  My taste buds have been reprogrammed over a period of time to appreciate the sweetness that comes naturally from fruit, vegetables and whole grains (I sound like such a geek).  I do understand why people struggle so much with cutting back on sugar though – it is snuck into EVERYTHING these days, no wonder as a population we are addicted to the stuff.
Just don’t even think about asking me to give up salt.  That is one white powder that I AM addicted to.  Hey, a girl has gotta have a vice right?  Right?  I’m doing well on the sugar, let’s just focus on that.
Bananas are awesome.  Such a great baking “tool” – they add sweetness, moisture and nutrition to any creation.  I use them a lot to cut down on added sugar, butter or oil in recipes.  This recipe is ridiculously easy – it requires just mixing and freezing so I don’t want to hear any excuses.
Buckwheat na na Bites
(Wheat, gluten, soy, dairy, egg free.  Vegan.  They could be raw if you used sprouted, dehydrated buckwheat groats, raw almond meal or oats.  Just sayin’).
  • 1/2C almond meal
  • 1/4C roasted buckwheat groats, ground into flour (or sub in 1/4C oatmeal)
  • 1/4t sea salt
  • 1T ground flax
  • 1/2C raisins
  • 1/2t ground cinnamon
  • 1/3C pureed banana (basically 1 medium banana, mashed up)
  • 2t nut butter
  • 1t coconut oil

Combine first 7 ingredients and set aside for 10 minutes or so.

Add in nut butter and coconut oil (melted).  Mix well.

Roll teaspoons of dough into balls and then flatten with a fork.  Place on a lined baking tray.

Freeze.

The banana flavour comes through nice and strong which I love… having been without bananas for months due to Cyclone Yasi which devastated the banana crops of Queensland, I welcome back affordable bananas with open arms.  It got to the point that a single banana was costing around $3 earlier in the year, yeesh.

I’ve been here.  It wasn’t as big as I was expecting.  Disappointing.

Misty is also digging the addition of banana in his diet – he enjoys them cut into rounds with a dollop of almond butter, and a sprinkling of cinnamon.  These cookies are baby friendly, but they do contain nuts, so be aware of any sensitivities to these.  Tahini would work in the place of nut butter.  The raisins could also be a choking hazard for younger babies.  You can omit, or simply chop finely before adding to mix.

I think frozen raisins are my new favourite thing.  Little chewy nuggets of sweetie yum yum.  I won’t tell you what Viper said they looked like.  Stupid Viper.

small, but hot like chilli*

* Viper tells me this is how one of his workmates describes (ahem) himself if you get my drift.  Wouldn’t think a male would willingly admit this, anyhow…  One time, we had a Mexican party.

I had a mono-brow.

We drank sangria.  Lots of sangria.  I made cactus sculptures out of pickles.  There was a pinata.  A lot of cheese and corn chips were consumed.   I drank lots of sangria.  I didn’t make this particular dip, but something kind of close to it.  Basically, I wanted something yummy and spicy for lunch today, utilising what limited resources I had on hand.  I am also participating in Alex’s Sugar Free Challenge  so needed something that would not cause a sugar induced coma.

Luckily I’m not a big sugar fan at the best of times, so it’s not too difficult for me. This is what I came up with:

Red Bean Small Chilli Dip:

(If you want to make this into a salad dressing, simply thin with water and a splash of apple cider vinegar until you reach the desired consistency).

  • 1C cooked red kidney beans
  • 1/3C jarred salsa (one with no added sugar, of course)
  • 1/2C cooked sweet potato (or pumpkin)
  • 3T nutritional yeast
  • 1/4t sea salt
  • 1 clove of garlic, crushed
  • Black pepper, freshly ground to taste
  • 1/4t ground cumin
  • 1/4t ground coriander
  • 1t lime juice
  • 1/4 small birds eye chilli (or to taste, the ones I have at the moment are blow your face off HOT).
  1. Blend all ingredients together in a food processor.  Serve with assorted ‘dippers’ (not the birds eye chilli as pictured if you would like to keep your eyebrows… HOT).
A baby friendly version would go something like this:
  • 1C cooked red kidney beans
  • 1/2C cooked sweet potato (or pumpkin)
  • 1/3C canned tomatoes
  • 3T nutritional yeast
  • 1/4t garlic powder
  • 1/8t ground coriander
  • 1/4t ground cumin
  • Black pepper, freshly ground
  • 1/2t lime juice
  1. Blend.  Spread on rice cakes, toast, or just let your little one smear it all over themselves.

Misty Man’s grown up snacks

Misty is fast approaching the one year mark – woah Nelly, where have those first 12 months gone?  Change is constant, babies grow and develop so quickly.  I am around him all day, every day though, and sometimes I forget that only a few months ago he was a useless blob that could barely focus his eye balls, let alone feed himself.

Now Misty is definitely his own man.  He wants to do things for himself, his own way.  A determined little beastie with a developing, discerning palette.  We have gone a step up from his basic teething rusks these days… it’s time to upgrade to:

Misty’s Roll Ups:

No, not these.  How nasty were these things?  I remember pining for them as a kid – my wise Mother wouldn’t buy them for us – I got given one by a friend at school, and it pulled my tooth out (the tooth was loose, but yeesh).  Can’t understand how they are allowed to be called “Fruit” Roll-ups?  The mind boggles.

  • Bread
  • Spreads * See below for ideas
  • Microwave
These are great for when you are out and about – it’s the same concept as a sandwich but much less messy for the parents, and easy to handle for the little one.  You can custom design flavours to suit what your bub enjoys.  I’ve found these really useful for longer car rides, as they keep Misty entertained for quite awhile – not just gobbled down like a soft piece of bread.
Cut crusts off bread (not necessary, particularly if you would like your child to have curly hair, it just helps the bread hold together).
Spread.
Roll.  I fold up in thirds.
Squeeze together.  Nuke in microwave for 30 seconds.  Take out, re-squeeze, flip over roll-ups and nuke again for 30 seconds.  Depending on the amount of moisture in your bread/fillings, it may require another 30 second firing. (They will harden furthur once cool).
Flavour Favourites:
  • Vegemite and cheese (Be careful with hot cheese, make sure they are completely cool before giving them to a child).
  • Almond butter, cinnamon and dried fruit
  • Sugar free fruit preserves with coconut
  • Mashed pumpkin and tahini
  • Peanut butter and mashed banana (Misty is fine with peanuts, but this is a high risk allergen for some children, proceed with caution)
  • Home made chocolate tahini spread (am getting around to posting a recipe, it’s amazing!)
  • Miso paste
  • Hummus
  • Pesto (home made) and goats cheese
(I have found plain roll ups – just jam, vegemite etc tend to last a few days in an airtight container.  Any others I would make sure get consumed the day they were prepared – make them in the morning and have them on hand for your daily travels).
Misty loves these – he ate 6 the other day.  Told you he was a beastie.