My name is Rachael and my family are my world. I am a Mummy who is very passionate about nutrition, fitness and Baby Led Weaning. I started this website because there is very little information out there about BLW and what is available can be conflicting about when and how to introduce solids.
These Healthy Oatmeal Muffins are egg free, dairy free, no refined sugar and are sweetened with BANANA. With ONLY 6 INGREDIENTS! Perfect for baby led weaners *6 months old+ They are super soft and fluffy in the middle and are absolutely delicious! Great for toddlers, parents and everyone!
3 overripe bananas
1 heap tablespoon smooth peanut butter
2 tablespoons of vanilla extract
3 tablespoons of flaxseed meal
2 teaspoons of baking powder
1 cup quick oats (oatmeal)
3/4 cup of self raising flour
Step 1 Pre-heat oven to 180 degrees celcius. Prepare a muffin tin tray with paper or silicone muffin holders in each hole (or if you don’t have them, grease each hole with coconut oil to prevent sticking).
Step 2 In a bowl mash bananas with a fork until smooth, then combine peanut butter, vanilla extract and flaxseed meal. Now fold in dry ingredients – oats, flour, baking powder.
Step 3 Using a tablespoon scoop out and divide mixture into the muffin cases.
Step 4 Please in oven for approx 16 minutes until cooked through.
Step 5 How to serve muffin for *6-8 months old: cut muffin in half and serve 1 half. If baby wants more offer more.
Step 6 8 month + cut muffin up into small bitesized pieces so baby can practice her pincer grip.
Step 7 These muffins are freezer friendly for up to 3 months.
These GREEN FRITTERS are great for baby led weanings 6 month old+ , toddlers and the family for SUPER healthy and EASY lunch or dinner ideas. Meat free, and can be dairy free if you like (use flax egg instead of eggs), these are full of iron and a great green veggie boost for everyone.
1 large Zucchini / courgette (prep: grated, then squeeze out water)
1 cup of fresh spinach (prep: finely chopped)
1/4 cup plain flour
Step 1 Finely chop the spinach, then grate the zucchini on a chopping board and drain out the water (and discard or drink) by using your hands.
Step 2 Place the grated zucchini and spinach into a big bowl. Add eggs and flour and combine until you have a fritter batter.
Step 3 Medium heat on stove top, in a pan with olive oil tablespoon out each fritter and place on hot pan. Leave to cook for 1 to 2 minutes, then flip for 1-2min.
Step 4 Once cooked place on a wired cooling rack and serve. Leave in fridge for up to 5 days or freeze up to 3 months.
Super easy baby muffins for you baby 6 months old + , toddler and family. These are naturally sweetened using fresh squeeze from an orange.
150 grams self-raising flour
60 grams unsalted butter
2 medium carrots
* additional: feel free to add raisins or sultanas for more sweetness (i usually do half batch with and half batch without)
Step 1 Pre-heat oven 190 degrees celcius, then line muffin tin with paper cases. Grate carrots and place in a bowl. Then squeeze out the orange juice from the oranges into the same bowl and grate the zest from 1 of the oranges.
Step 2 Add melted butter into the carrot mix.
Step 3 In a separate bowl whisk the 2 eggs and then add into the mixture. Then fold through the flour into the mixture.
Step 4 Spoon out the mixture into each paper case, smooth out the top of each muffin mixture, to prevent any grated carrot from burning. (*option: If adding sultanas to half the muffins, spoon out half the mixture into cases then mix through half a cup of sultanas to the other half of the mixture and spoon out the rest into the cases.) Bake for approx 20-25 minutes until centre is cooked. Leave to cool on a wired rack. Store in the fridge for up to 4 days or freeze up to 3 months.
This Chocolate Cup Cake recipe is PERFECT for baby led weaners, toddlers and family and friends. It is perfectly sweetened naturally with unrefined sugars. No nasties, No sugar and perfect for a 1st Birthday cup cakes or cake, for any celebrations that you are having and want a healthier version of a cake. The frosting is super yummy and the cake is lovely soft. OPTIONS: Feel free to use a round cake tin if you want to make a actual cake rather than cupcakes. FROSTING: another alternative to the avocado chocolate frosting is chocolate cream cheese. Using a hand mixer, swap the avocado for cream cheese, then add cocoa and your choice of sweetener ie maple syrup or algave syrup or *honey or date paste or banana - TAKE YOUR PICK. * Do take note that babies under 1 should not have honey.
175g unsalted butter, softened, plus extra for greasing
175g seedless dates (Medjool dates are lovely)
3 eggs, lightly beaten
150g self-raising flour (whole wheat / wholemeal or white)
3.5 tbsp organic cocoa powder
⅓ tsp of baking powder
2 ripe avocados
2 tbs cocoa powder
2 tablespoons of Maple Syrup
Step 1 Preheat the oven to 180°C. Place in paper cup cake holders in each hole OR grease a round non-stick cake tin and line the base with baking parchment and butter.
Step 2 Prepare the dates: place dates into a bowl and cover with hot water. Let this sit for 5 minutes. Then drain out the water. Cream the butter using a electric hand mixer and then add the soft dates (ensure dates are cooled down) and cream them together. Now add in your eggs and beat. Add the flour, cocoa powder and baking powder into the bowl and fold them into the creamed mixture. For cupcakes bake for approx 15 minutes (for a round cake bake for approx 25-30minutes until the centre is cooked), then place on a wired rack to cool.
Step 3 To make the frosting:With a electric hand mixer, blend avocados, add cocoa powder & maple syrup OR banana. Leave in the fridge for a hour or two and frost your cooled down cupcakes OR cooled cake.
soak dates in hot water for 5 minutes
blitz the soft butter until creamy, then add soft dates
beat in eggs
Fold in dry ingredients
into the oven they go
leave to cool on wire rack
“5 INGREDIENT SEED BITES” Great for bubs to nibble on, toddlers, Mum and Dad! It’s very much like a crumbly biscuit consistency. #nutfree #dairyfree #eggfree a great way to introduce seeds into bub’s diet. No hidden nasty preservatives, no salt, no sugar. YOU know exactly what your #babyledweaner is eating.
1x cup (150 grams) of mixed seeds (I used pumpkin and sunflower)
1.5 cups (130 grams) of oats
3/4 cup (80 grams) self-raising flour
1 cup (120 grams) coconut oil (room temp or heat up in microwave)
1/2 cup (90 grams) of dates
Step 1 Soak dates in a bowl of hot water (just cover the dates) – then put aside.
Step 2 Place seeds, flour and oats into into a blender until combined. Remove from blender and pour into a large bowl. Separately, drain out the water in the dates, and mash the dates up with a fork creating a thick date paste.
Step 3 In the large bowl of dry ingredients, now add the room temp or heated coconut oil and date paste and massage all ingredients in until you have combined mixture into a big ball.
Step 4 Prepare a baking tray by rubbing coconut oil on the base and sides, now push the ingredients down evenly onto tray and into the corners.
Step 5 Place tray into oven for 10-15 minutes on 180 degrees Celsius until golden brown (watch it doesn’t burn!).
Step 6 Allow to cool for an hour in tray before transferring to the fridge for an hour to set. Then slice up bite size OAT SEED BITES and store in a jar in the a cool dry place.
Step 7 Note: I store them in the freezer for snacks or even a quick breakfast for baby Lewis, Ava and the family.
Roll into a balls then place in baking tray
Push all ingredients to any baking tray. I used half a baking tray.
Time to cut all the seed bites up (cut carefully after they have completely cooled down in fridge)
Store in a airtight container in the fridge or freezer, facing side ways, to fit them all in.
These delicious Cashew and Ginger balls are super tasty! Natural ingredients and full of goodness. Makes a great snack, party food or even a breakfast on the run for baby led weaner's 6 month old+ Super soft on gums! *Cashews is a nut and may be a potential food allergy in some babies, especially if there is a family history of allergy. Early introduction of nut butters from 6 months onwards may reduce allergy development in the future (ref: ASCIA) . Please see a doctor if you have any questions or concerns about your baby.
15 dates (prep: soak dates in hot water for 5 minutes then drain water out, and squash all the dates with a fork to make date paste)
3 heaps tablespoons of Cashew Butter
50 grams of quick oats or whole oats
A sprinkle of ginger ground
40 grams of shredded/desiccated coconut
Step 1 In a bowl mix the date paste, cashew butter and ginger ground. Then add oats and 20grams of coconut until you have formed one big dough ball.
Step 2 Prepare a big plate with the left over coconut, and then form little balls one at a time and roll into coconut.
Step 3 Keep stored in the fridge for up to 7 days OR freeze up to 3 months.
After a Gluten free, dairy free, high protein banana bread loaf? try this one! its great for baby led weaners 6 months old+ and the family and is super tasty!
300 grams smashed ripe banana (approx 2 and 1/2 bananas)
2 tablespoons of date paste (see date paste recipe under spreads)
3 tablespoons olive oil
1 teaspoon cinnamon
1 vanilla bean pod (scrap out the vanilla beans from pod)
2 heap tablespoons ground flax seeds (linseeds)
200 grams of almond meal
Step 1 Preheat oven 160 degrees celcius (325 F). Combine the banana, date paste, oil, cinnamon, vanilla beans and eggs. Add the almond meal and linseeds and mix until combined.
Step 2 Spoon out batter into a loaf tin and bake for approx 45 to 1 hour. Ensure the centre is cooked by placing a wooden skewer or knife into the top of the loaf reaching the centre.
Step 3 Remove from oven, allow to cool before slicing. Can fridge for 1 week or freeze for up to 3 months. How to serve to 6 months old+ cut the banana bread into finger size long pieces. for babies approx 8 month old + can serve finger size pieces or cut up into cubes for baby to practice pincer grip.