guilt-free treats Archives -

Pumpkin and Apple Slices

These pumpkin and apple slices are a great way to get extra veg in to your child’s (and your own) diet.

Since becoming a mum I’ve been exploring ways to get more veg into children without them realising it’s there! I’m fortunate that my little girl is very good at eating healthily, however I’m very conscious that this might not last forever. So whilst I’m making the most of it, I’m also including hidden veg so when the day comes when she gets more fussy I hopefully have a head start. So far these pumpkin and apple slices have been going down a treat, she loves them!

I’m also a big advocate for not giving children unnecessary sugar and whilst I’ve gone as far as keeping my daughter completely added sugar-free for 2 years, I don’t expect everyone else to. Whilst keeping her diet sugar-free I don’t want her to feel like she is missing out, so I often make her sugar-free cakes.

Now that she is getting older, I am starting to relax my take on sugar because I don’t want her to grow up thinking that she needs to restrict certain foods and in turn create a child who secretly binges. So, these pumpkin and apple slices are a great next step as they only have 2 tablespoons of maple syrup in the whole cake.

Recipe adaptations

These pumpkin and apple slices are dairy-free and made without any added fat and can easily be made vegan by replacing the egg with 1 small mashed banana. If you don’t have access to pumpkin, then they work equally well with butternut squash instead.

Nutrients

Pumpkins are good to keep your heart healthy, keep your cholesterol down and keep your vision tiptop. They are packed full of vitamins and minerals including Vitamin A and C, antioxidants and potassium.

Ingredients:

170g grated raw pumpkin
1 egg
120g apple sauce (I leave the skin on, remove the core, chop and stew apples with a bit of water)
2tbsp maple syrup
115g self raising flour
1tsp cinnamon
1tsp mixed spice
60g coconut
60g raisins

Method:

Heat the oven to Gas mark 5/190degrees
Grease a 7” square tin, I use a silicone one so it doesn’t need greasing
Whisk the apple and honey together in a food mixer.
Add the remaining ingredients and mix well
Spoon into the tin and bake for 40mins

If you liked this recipe why not check out more of my healthy toddler snacks

Snack

Delicious Banana Bread

I love this delicious banana bread, it is great when I feel like I want a piece of cake but not a sugar high. It’s also great for toddlers too!

Due to my M.E. I’m very sensitive to sugar so when I eat something sugary I get a real high followed by a crash that makes me need to sleep.

This delicious banana bread is great as it is free for refined sugar, and the wholemeal flour provides slow release carbs alongside the walnuts which provide both protein and omega 3.

The original recipe came from The Baby-Led Weaning Cookbook by Gill Rapley and I amended it slightly to make it dairy-free.

I first started making this recipe as my little girl would eat any vegetable, fruit, carbohydrate and even lentils that you put in front of her but she wasn’t keen on protein other than yoghurt and cheese. This recipe was a great way for me to get her to eat some egg and walnuts.

Ingredients for the Banana Bread:

Makes 12 mini loaves or one big one

100g whole meal self-raising flour
½ tsp ground mixed spice
40g melted coconut oil
50g raisins
2 ripe bananas
50g walnuts
1 egg

Method:

Preheat the oven to 180C/350F/gas mark 4
Line a loaf tin or mini tins with grease proof paper. I like to use silicone mini loaf tins as they don’t need to be lined
Sift the flour and spices into a bowl
Melt the coconut oil in a pan and add it to the flour, stir well
Stir in the raisins
In a hand blender blitz up the walnuts until they look a bit like bread crumbs
In a separate bowl mash the bananas, stir in the egg, until well combined and then add the walnuts
Fold the banana mixture into the dry ingredients
Spoon into the tin/s and bake, big loaf for 45 mins, small loaves 20 mins or until a skewer comes out clean
Cool on a wire rack and enjoy

Store in an airtight container or the banana bread can be frozen. If you are making a large loaf slice it before placing it into the freezer.

If you’ve enjoyed this recipe then why not check out more of my toddler friendly snacks I’d love to hear how you get on, so add a photo and comment below.

Snack

Chocolate Fudge Drops

I created this recipe for healthy chocolate fudge drops as I frequently get asked for ideas to help people with sugar cravings. More often than not sugar cravings in the evening are due to habits that we have formed. This can be due to a number of things from feeling like we deserve a treat after a stressful day to not eating enough and still being hungry.

As a result, these delicious chocolate fudge drops are packed full of protein and healthy fats to give you an energy boost and a sweet treat in one go.

I’m happy for my toddler to eat them too as they have no added sugar. They are quick and easy to make and don’t require any baking! Making them perfect to make whilst keeping an eye on my toddler!

Not only are they tasty they are fantastic if you are breastfeeding to keep your energy levels up or in the early days of long nights with your baby!

Ingredients for Chocolate Fudge Drops:

Makes 20 (depending on size)

9 Medjool dates
3 tbsp Coconut milk
2 tbsp coconut oil
1 tbsp cashew butter
2 tbsp cacao

Method:

Put the dates into a small hand mixer and blend until they are finely chopped
Melt the coconut oil, then leave to cool a little bit
Add all the remaining ingredients to the blender and mix until combined
Roll the mixture in to small balls and place on a lined baking tray
Refrigerate for an hour to allow the balls to set

Variation:

I like to mix these up a bit and a great way to do this is to make with peanut butter instead. Simply add an extra tbsp of coconut milk and replace the cashew butter with peanut butter.

I’d love to hear how you get on with this recipe so leave a comment below. Alternatively click here for more of my healthy treats.