A yummy treat for weekend brekkie or brunch!   Ingredients: 280g (10 oz) plain flour 4 tsp baking powder 2 tsp sugar 450 mls milk 2 tbsp vegetable oil 2 tbsp water 1 tsp vanilla extract 4 tbsp melted butter   Method: In a bowl, whisk together the dry ingredients – flour, baking powder and sugar. Add in the remaining ingredients – milk, vegetable oil, water, vanilla and melted butter. Whisk together until batter is mixed, it will be slightly lumpy. Spray waffle maker with non-stick spray. Pour on enough batter and cook for about 3 to 4 minutes depending on your waffle maker instructi ..read more

Itchy little monkeys!  Our top tip for caring for a child with itchy skin is to give them the gift of our skin-saving Shruggi™ to protect their skin from the damage caused by scratching.  The Shruggi™ is made from 100% certified organic cotton and silk. It is super soft and comfortable.  It is machine washable, lightweight and comes in bright colours with the Itchy little monkey characters on it, so your child will love wearing it. Combine this with one of the Itchy little monkeys bedtime stories to make bedtime easier and to give the child (and therefore the parent) a goo ..read more

For all those hungry little monkeys out there who love their bananas! Another egg-free recipe for you to try. In our house, our daughter’s job is mashing the bananas (so you might end up with less than you started with!). Ingredients: 100g (3 ½ oz) softened butter, plus a little extra for greasing 140g (5oz) caster sugar 225g (8oz) plain flour 2 tsp baking powder 3 very ripe bananas 50 ml milk 2lb loaf tin Method: Preheat the oven to 180C (350F)/170C fan/gas mark 4. Grease the loaf tin with some butter. Line the base with baking parchment and grease this too. In a large bowl, mix together th ..read more

  This time of year the weather can be a problem for little ones with eczema as it dries out the skin – and so does central heating. Here are some top tips for looking after your child’s eczema during this festive time! Cotton Especially around Christmas time, there are plenty of festive jumpers for kids in the shops – but if they are not cotton, they will be uncomfortable and make your little one very itchy. If wearing party dresses, wear cotton tops underneath. Central heating Instead of turning up the heat, pile on the (cotton) layers. Central heating can cause havoc with sensitive sk ..read more

        This sweet fruit loaf is a favourite Irish tradition at Halloween.  You can leave out the whiskey in this egg, dairy and nut-free recipe if you wish, but it adds a richness to the overall flavour.   Ingredients: 375g packet fruit mix 50mls whiskey 250mls cold tea 225g plain flour 2 tsp baking powder 125g light brown sugar 1/2 tsp mixed spice 1 over ripe banana 900g loaf tin     Method: Place the fruit mix in a bowl and pour over the whiskey and cold tea. Allow to soak up the liquid overnight. Preheat the oven to 180˚C and grease and line a 900g ..read more

  Another alternative for a special treat! Egg-free, nut-free & no cooking needed, this one will go down well with kids & adults alike!   Ingredients: 250g (8½ oz) milk or dark chocolate 100g (3½ oz) butter 400g (14 oz) digestive biscuits 1 tbsp golden syrup or honey 5 tbsp pouring cream 900g loaf tin   Method: Melt the chocolate with the butter. Mix in the golden syrup or honey along with approx. 5 tablespoons of cream until you have achieved a smooth silky sauce. Allow to cool a little, then break in the digestive biscuits. Transfer to the loaf tin that has been lined ..read more

This delicious chocolate cake is the staple for big celebrations in our house! To make it dairy-free as well as egg-free, you can use soya margarine instead of butter. Ingredients: 85g (3oz) butter, plus extra for greasing 2 tbsp Golden Syrup 1 tbsp vanilla extract 300mls boiling water 300g (10 ½ oz) self-raising flour 100g (3 ½ oz) caster sugar 25g (1oz) cocoa powder 1 tsp bicarbonate of soda 20cm round cake tin Chocolate Buttercream Icing 50g (2oz) butter softened 140g (5oz) icing sugar 1 tbsp cocoa powder 1 tbsp boiling water Method: Heat oven to 160C / Fan 140C / Gas 3 Grease the cake ti ..read more

  These are very popular in our house. Be warned, they are really tasty! They are packed with oats so they provide good slow-release energy for kids and adults alike. Ingredients: 350g (12oz) butter 2 generous tbsp. golden syrup 175g (6oz) soft light brown sugar 1 tsp vanilla extract 75g (3oz) plain flour 375g (13oz) rolled oats 125g (4.5oz) desiccated coconut 38cm x 25cm (15’ x 10’) Swiss roll tin Method: Preheat the oven to 180C (350F), gas mark 4. Place the butter, golden syrup, sugar and vanilla extract into a large saucepan. Bring to a simmer and stir, allowing the butter to melt a ..read more

Yummy pancakes for the whole family – who needs eggs?   Ingredients: 175g (6 oz) plain flour 1 tbsp baking powder 1 tbsp sugar ½ tsp salt 225 mls milk 2 tbsp vegetable oil 2 tbsp water 1 tsp vanilla extract   Method: In a bowl, mix together the dry ingredients – flour, baking powder, sugar and salt. Add in the remaining ingredients – milk, vegetable oil, water and vanilla. Stir until just moistened. Spray pan with non-stick spray or lightly wipe with oil. Pour desired amount of batter per pancake. Pancakes are ready to turn when bottom is turning golden brown. Flip pancakes with spa ..read more

Looking for a really quick & easy recipe and to spend some fun time bonding with the kids? You can’t go wrong with this simple shortbread recipe! Ingredients: 125g (4oz) butter 55g (2oz) caster sugar, plus extra to finish 180g (6oz plain flour) Baking tray Cookie cutters Method: Preheat oven to 190C (375F) / Gas 5. Beat the butter and the sugar together until smooth. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½ inch thick. Cut into shapes and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for ..read more