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Friendly First Food – Sweet Recipes

Kayley is a 30 year old mum of two - Harry who is almost 3 and Megan who is 8 months old. She blogs at www.friendlyfirstfoods.co.uk, sharing her recipe ideas and weaning misadventures. After Harry was born she upped her cooking game after she realised that making healthy, delicious food didn’t have to be a time consuming chore and could be quick and easy. She's now almost 2 years on from the day her blog went live and a lot has changed. She has had her second baby, her daughter Megan, she entered a whole new phase of fussy eating with Harry, her blog was nominated for a BritMums blogging award and recently she began her second weaning journey. She doesn't claim to be a chef, she doesn’t have qualifications in nutrition or child development and she doesn’t claim to be an expert by any means in the kitchen. She's just a mum. Muddling her way through this parenting journey like everyone else and with a few tricks up her sleeve to make life a little bit easier while feeding her family. Healthy food doesn’t have to mean lots of expense or effort and she loves that she is in a position to help make other parent’s lives a little bit easier while feeding their children healthy, nutritious food.

Apple and pumpkin pancakes

To make 10 pancakes

Ingredients:
• 100g Self raising flour
• 100ml full fat milk
• 1 medium egg
• ½ tsp baking powder
• 1 jar of apple and pumpkin BLW Spreads
• Oil for cooking
Optional: natural yoghurt and 1 jar of apple and pumpkin BLW Spreads to serve with.

Method:
• Mix all of the ingredients together.
• Take tablespoonfuls of the mixture and place them in an oiled frying pan on a medium heat.
• When you start to see little air bubbles in the pancakes (after 1 – 2 mins) flip them.
• Once golden on both sides, serve with natural yoghurt and an extra spoonful of apple and pumpkin BLW Spreads.
• Enjoy!



Blueberry yoghurt bark

Ingredients:
• 250g full fat natural yoghurt
• 1 pot of tangy blueberry BLW Spreads
• A handful of frozen berries

Method:
• Line a baking tray with greaseproof paper
• Spread the yoghurt evenly over the tray.
• Spoon the BLW Spreads over the yoghurt randomly.
• Use a knife to swirl the BLW Spreads through the yoghurt to make fun patterns, this is perfect for kids to have fun helping with!
• Randomly sprinkle the frozen berries over the top.
• Place the baking tray in the freezer for 3-4 hours.
• Remove the bark from the freezer and break the slab into pieces.
• Serve and enjoy!


Raspberry and beetroot oat slice

Ingredients:
• 150g porridge oats
• 100g unsalted butter
• 75g maple syrup (or honey for over 1 yrs)
• 1 jar of Raspberry and Beetroot BLW Spreads

Method:
• Preheat the oven to 180ºC.
• In a saucepan, gently melt the butter and maple syrup together.
• Add the oats and mix well.
• Line a baking tray with greaseproof paper and spoon half of the mixture into the tray.
• Level out the mixture and spoon the Raspberry and beetroot BLW Spreads in an even layer over the top.
• Evenly distribute the rest of the mixture over the top of the BLW Spreads and level out.
• Place the mixture in the oven and bake for 25 minutes.
• Allow to cool in the tray then slice into individual portions.
• Serve and enjoy!


Yummy strawberry doughnuts

To make 12 doughnuts

Doughnut moulds are really cheap and easy to find online, the shape makes this healthy alternative to doughnuts fun however, you can use a muffin tray if you don’t have doughnut moulds to hand!)

Ingredients
• 360ml full fat milk
• 80ml vegetable oil
• 1 egg
• 180g self raising flour
• 2x jars of Yummy Strawberry BLW Spreads

Method:
• Preheat the oven to 180ºC.
• Mix all of the ingredients, except the BLW Spreads, together well.
• Pour the mixture into doughnut moulds.
• Spoon small amounts of the BLW Spreads over the top of each doughnut. To make the heart design, simply put 3 or 4 spots of the spread on the doughnut then drag a knife through each dot. Decorating these is a great way to get kids involved in baking and excited about eating healthy alternatives to unhealthy favourites. The possibilities of what designs they could choose are endless!
• Bake in the oven for 30 minutes.
• Allow to cool then remove from the tray.
• Serve and enjoy!


Mango and apricot overnight oats

Makes enough for 3 baby breakfasts. Perfect to make the night before and avoid the morning stress!

Ingredients:
• 6 tbsp porridge oats
• 4 tbsp full fat natural yoghurt
• 1 pot of mango and apricot BLW Spreads
To serve (optional): 1 pot of mango and apricot BLW Spreads, 4 or 5 finely crushed pecans

Method:
• Mix the oats, yoghurt and BLW Spreads together in a bowl.
• Spoon into three small bowls or ramakins.
• Leave in the fridge overnight.
• To serve, add a spoonful of mango and apricot BLW Spreads on the top of the oats and sprinkle the crushed pecans over the top.
• Enjoy!


Rhubarb and fig cheesecake pinwheels

To make 12 pinwheels

Ingredients:
• 1 sheet of ready roll puff pastry
• 2 tbsp full fat cream cheese
• 2x jars of Rhubarb and fig BLW Spreads
• Cinnamon (optional for sprinkling over the top to serve!)

Method:
• Take the puff pastry out of the fridge 15 minutes before you unroll it. This helps the pastry not to crack when you roll it flat. I usually put the oven on to preheat when I do this too!
• Unroll the pastry and remove from the greaseproof paper. Put the paper to one side for later to cook the pinwheels on.
• Spread the cream cheese evenly on the pastry then spread the BLW Spreads evenly on top.
• Roll the pastry up like a swiss roll.
• Slice the roll at approximately 1.5cm intervals to make pinwheels.
• Lay the greaseproof paper on a baking tray and then place the pinwheels on top, flat, with the spiral facing upwards. Leave a decent gap between the pinwheels as they will grow a bit in the oven.
• Bake the pinwheels in the oven at 180°c for 20 minutes, until golden and cooked through.
• Allow to cool and sprinkle a little cinnamon over the top.
• Enjoy!