This is great for a no sandwich lunch it’s lovely hot or cold, so you can cook it the night before, for lunch the next day. ( I love something you can prepare in advance! )
1x puff pastry ready rolled sheet
2x tbsp of red or green pesto
1x mozerella cheese ball sliced
3x mushrooms sliced
1x pepper chopped
A handful of tomatoes halved
A handful of rocket
1. Pre heat the oven to 180c and Grease a large baking tin
2. Un Roll the puff pastry sheet ( this is easier if you leave it to warm to room temp first)
3. Prick the puff pastry with a fork leaving about an inch all the way round.
4. Spread the pesto over the pastry.
5. Scatter the chopped, mushrooms, peppers and tomatoes.
6. Then place the sliced mozerella ball spread out over the veggies.
7. Bake for 20 mins.
This is a great recipe because you can substitute any over the veggies for stuff you have in the house, why not try some courgette or red onion on top.
I love these little buns for a sweet snack and they are a firm favourite in our house.
This recipe makes 24 small buns but you can use it to make larger buns just adjust the cooking time.
200g baking marg.
3 very ripe bananas
200g S/R flour
1) Preheat the oven to 180 degree’s, and place bun cases in a bun tin.
2) Melt the marg. in a saucepan over a medium heat.
3) Remove saucepan from the heat. Mash the bananas in a bowl and add to the saucepan, mix well.
4) Add a beaten egg to the saucepan and mix well.
5) Add the sieved S/R flour and mix well.
6) Add the mixture into the bun cases about a dessert spoon full, and bake for 15 mins.
To check the buns are cooked poke a knife in the centre of one of them, if the knife comes out clean they are cooked, if there is mixture of the knife they need a little longer.
These banana buns can be kept in an airtight container for 2 days or in the freezer for a month.
These mini quiche are quick and easy to make and best thing is you can make a batch of them, freeze them and defrost them whenever you need them!
I made these ones with red pepper, but you can use, mushrooms, tomato, onion.
Recipe makes 10-12 mini quiche ( depending on how thick you roll the pastry out!)
8oz plain flour
4oz softened butter
Dash of milk
300g grated cheese
Grease a muffin tin and preheat the oven to 180 degrees
To make the pastry:
Measure the flour and softened butter into a bowl and rub together until you have formed bread crumbs.
Slowly add tepid water to bring the mixture together.
Then chill for at least 30 mins ( I usually make this the night before )
To make the filling:
Beat the eggs, add a dash of milk.
Add 100g of grated cheese and the chopped pepper/mushrooms/tomato
Roll the pastry out to about 1/2 cm thick.
Cut out circles with a glass or saucer. And place into the muffin tin.
Pour the egg mixture into the pastry cases.
Sprinkle some cheese on top of the egg mixture.
Bake in the oven for 20 mins.
Remove from the tin and place on a cooling rack.
These pancakes are so easy to make and they are perfect for baby led weaning! With the endless variety of toppings you can use these are sure to be a hit with any little (and big!) fingers.
600g plain flour
3 tablespoons of baking powder
2 teaspoons of bicarbonate of soda
1 teaspoon of salt (you can leave this out)
200g of pancake mix
1 large egg
250 ml of whole milk
Measure all the ingredients into a bowl and mix. Place them in an airtight container for storage (a kilner type jar is great for this).
Measure 200g of pancake mix into a bowl.
Add one large whisked egg.
Add 250ml of whole milk and whisk together.
Ladle (just under) one ladle full of mixture into the middle of a non-stick pan/griddle/frying pan or even a wok! (if your pan has lost a bit of its non-stick use a little coconut oil or butter)
Once the pancake starts to bubble, flip it over.
Serve with anything! I love Bananas and honey (not suitable for under one’s)
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Comment below with your favorite topping!