Banana Oat Pikelets

This is SUPER easy to make and it is quite possible you could make it without purchasing anything. I made this with stuff that was already in my pantry. Great for baby led weaning and they freeze well. Kiddo LOVES these! Honestly I kind of do too.

Makes around 16 decent sized pikelets.

Ingredients

1/2 cup wholemeal flour
1/2 cup rolled oats
1 mashed overripe banana
1/2 cup oat milk
1 egg, beaten
1 tsp baking powder
1/2 tsp vanilla essence
1/2 tsp cinnamon

Method

1. Add dry ingredients to beaten egg and combine.
2. Add oat milk, cinnamon and vanilla and combine.
3. Add mashed banana and mix well.
4. Heat a fry pan on medium heat, add a small amount of butter, or spray to prevent sticking then add spoonfuls of batter. When bubbles start to appear flip to cook the other side.

Notes

• If you want a runnier consistency you can add more milk.
• If you are not lactose intolerant then you can use normal milk rather than oat milk.
• I served these strait up to kiddo. I also put them with strawberries and am planning to use them to introduce her to peanut butter.
• These freeze well so in future I will likely make double batches (not going to lie I have stolen a few as well haha).

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Healthy Oat Fruit Bars

I have been experimenting with Oat fruit bars/slice suitable for baby led weaning for my 8 month old who is lactose intolerant. We are trying to build up her tolerance a little by including very small amounts of lactose in her diet, but let’s be real, many of these types of things have dairy. So here’s one I have messed around with that made up a LOT of slice, she LOVES it!!! It also freezes great and I like it with a coffee or tea too, so bonus!

Ingredients

3 cups of rolled oats
1 cup wholemeal flour
1 1/4 cup A2 milk
1 1/4 cup oat milk
2 eggs, beaten
3/4 cup of finely chopped dried prunes
3/4 cup of finely chopped dried apricots
1 mashed overripe banana
1 grated granny smith apple
2 tsp cinnamon

Method

1. Preheat oven to 180°C (fan forced oven). Grease a slice tin – I use two medium sized ones as this is what I have.
2. Mix all ingredients in a large bowl.
3. Pour into slice tins. Bake in oven for around 45mins. You can check it’s done when it is firm and springs back to touch.
4. Once it has cooled you can cut and serve.

Notes

• This makes a LOT. I wanted this so I could cut into baby sized pieces and freeze. If you want a more normal sized amount you could halve everything, but I also did not want to waste half an apple and banana.
• I used prunes and apricots, but you could replace these with any dried fruit.

Tahini Slice

YAY FOOD! And food that is not too bad for you 🙂 This all falls under my whole idea of trying to eat better and trying new things resolutions for this year. I often suffer from 3:30-itis 🙂 For those of you that haven’t heard of this it is that time in the afternoon (usually around 3:30) where you get really hungry. The craving is usually for carbs or chocolate – it is the danger zone 🙂 Basically your body needs something to get you through until dinner. I often get it bad and it seemed the more I tried to not reach for carbs or something sweet AKA chocolate the more my brain would think of nothing else. Now, I love myself some muesli slice, however it is not exactly good for you depending on what you put in, it can have a lot of preservatives, sugars etc. So on my researcher hat went in search of a healthy muesli slice. I discovered Tahini slice 🙂 Tahini is a paste made from ground sesame seeds (I found the consistency similar, but a little runnier than peanut butter) you can get hulled and un-hulled varieties, it is also a main ingredient in hummus so in buying it I will also finally get to try making my own hummus, yay for no wastage :). Tahini is a good source of calcium, protein and healthy fats. In my case I chose un-hulled Tahini because when I compared the labels there was less fat, sodium, carbs etc. Ingredients:

• 1/2 cup tahini
• 1/2 cup agave nectar
• 1 1/2 cups rolled oats
• 1/3 cup sultanas

Preheat the oven to 180 degrees celcius. Line a slice tin with baking paper.

Not only handy for the lining of the tin, but also a great microphone for singing along to the radio as you cook 🙂

In a large bowl, stir together the tahini and agave. Stir in the oats and sultanas.

Tahini slice mix

Spoon the mixture into the slice tin you prepared and smooth it out with the back of the spoon. Bake for 10-15mins or until golden. Cool Completely before slicing to serve.

Cooked slice cooling down

Please note that it is a sticky slice. It is not meant to have the consistency of cake 🙂 Mine kept for over a week in Tupperware and it was a huge help with my 3:30-itis 🙂 I cut mine into 12 biggish slices. It has a heavy nutty flavour (so good) and goes great with an afternoon tea or coffee. You get some carbs from the oats and tahini and sweetness (not at all overpowering) from the agave syrup and sultanas.

The finished product… so yummy!!!

I found the recipe in a book called 4 Ingredients Diabetes by Diabetes Australia VIC.