Baby flapjacks

Ingredients 50ml coconut oil, 1 banana, 150g oats, 75g mixed seeds (I like pumpkin, linseed, poppyseed, sunflower and flax seeds) 1 tsp vanilla essence, 50g dried fruit (I like cranberries & apricots but figs, raisins & dates are also great.)

Makes: 12 Preparation: 45 minutes

I adore flapjacks and granola for the same reason - the smell and flavour of those gorgeous toasted oats. Absolutely mouthwatering.
As a follow on from my baby breakfast muffins, which are sugar free and very low in fat, these flapjacks are also baby friendly in that unlike traditional flapjacks which are full of butter and syrup, these are bound by banana and coconut oil and stuffed full of glorious seeds and dried fruit instead of things that will make your kids hyper and unhealthy. So if you or your kidlets fancy a sweet treat that travels well then these will not disappoint.

1) Culinary coconut oil is usually solid at room temperature, so melt it gently in a pan to return it to liquid form and stir in the vanilla essence.

2) Mash the banana with a fork, or puree in a food processor and whisk into the oil until it has been fully incorporated. If you have an extra sweet tooth you can add a little honey too but it really doesn't need it if your banana is ripe.

3) Stir in the oats, dried fruit and seeds and allow to rest whilst the oven pre-heats to gas mark 5.

4) Rub a little of the coconut oil around your baking tray to grease it, then press the mixture firmly into the tray ensuring that it is packed as tightly as possible to allow it to bind fully in the oven and not fall apart when cut into bars.

5) Bake for 30-40 minutes, or until golden brown, then carefully turn out onto a cooling rack (it should just slide off the tray but if you've used a deep one, try putting the cooling rack over the top and just flipping it over) and slice into bars whilst still warm. Once cool they can be eaten or stored for up to a week.

Baby Breakfast Muffins

Ingredients 75g butter/oil, 125ml orange/apple juice, 1 tbsp cinnamon, 2 bananas, 2 eggs, 1 tbsp honey (or agave syrup), 1 tsp baking powder, 1/2 tsp bicarbonate of soda, 250g self-raising flour, 1 tsp vanilla extract, 100g dried cranberries, 100g mixed seeds.

Makes: 16 Preparation: 45 minutes

OK, so this is not a baby recipe. Shaddap, it's not. It's NOT OK. It's a recipe for muffins which are sugar free and if you want them to be, dairy free. Healthy seeded breakfast muffins that are totally delicious and I just happen to feed to my twelve month old son... 

1) Preheat the oven to gas mark 5/190 degrees and add the cranberries to the orange/apple juice.

2) Add the bananas, vanilla essence and honey to a blender and puree thoroughly. Add the eggs and melted butter/oil and pulse again until completely combined

3) Sift together the flour, cinnamon, baking powder and bicarb of soda, then mix in the seeds.

4) Pour the puree in with the dry ingredients, add the juice and cranberries and mix roughly.

5) Spoon into muffin cases and add to a muffin tin, sprinkling some extra seeds onto the top. Bake in the oven for 20-25 minutes until the tops begin to colour and a skewer inserted to the middle cupcake comes out clean.

Beetroot, carrot & feta salad

Ingredients Garlic, walnuts, olive oil, 1 carrot, 1 beetroot, 150g feta, poppy seeds, 1 clementine

Preparation: 15 minutes

This stunning salad, using my walnut & garlic paste, is a complex mix of flavours and textures but the juicy carrot and beetroot, the tangy rich feta and the savoury garlic marry together beautifully. A wonderful quick lunch for one or a great side dish to share.

1) Peel and grate the beetroot and carrot, zest the clementine and squeeze in a little of the juice. Stir through and set aside.

2) Cut the feta into cubes and roll in a dish of poppy seeds.

3) Stir a tablespoon of walnut paste into the carrot and beetroot mix, then serve with the feta.

Goats cheese bites

Ingredients Goats cheese, old bread, sesame seeds, poppyseed, 1 egg

Preparation: 5 minutes

Sometimes in this life, one needs a treat. A little bit of something indulgent that can be prepared quickly and be repented for later. This is one such recipe.
And it is entirely toothsome - a molten mouthful of rich, tangy goats cheese surrounded by a crisp, crunchy shell. It can be eaten alone or dunked into a sweet chilli dip or salsa. I also happen to think these make excellent croutons for soup or salad. The best goats cheese to use, is a relatively slim tube within a rind, as it keeps its shape better when cooked - though rolling a ball of soft goats cheese also works well.

1) Pulse the old bread into crumbs into a blender, and stir in the poppyseeds and sesame seeds.

2) Slice the goats cheese, or roll into balls if using rindless and dip into a dish of beaten egg.

3) Dip the goats cheese into the breadcrumb mixture and ensure that it is evenly covered.

4) Fry for 2-3 minutes in a pan of hot oil, or deep fat fryer until the breadcrumbs are golden brown. Serve immediately.

Beetroot, apple & cheddar fritters

Ingredients Beetroot, apple, rice flour/ polenta, eggs, cheddar, poppy seeds, sesame seeds

Preparation: 40 minutes

Fritters are traditionally a sort of savoury doughnut, but thin like a pancake full of stuff, but like potato cakes - I like to make mine a bit thicker. Beetroot and apple are a fabulous and virtuous combination, and cheddar goes perfectly with both so this crispy yet juicy fritter with a melting centre makes and excellent vegetarian version of a burger, and by using rice flour or polenta it's great for those with intolerances too!.

1) Wash the beetroot and slice off the stalks and leaves. Roast in the oven for 30 minutes. Carefully peel the beetroot with the nick of a knife, then once it's cool, grate into a bowl.

2) Peel and core the apple, then grate the apple into the beetroot. Add the polenta/rice flour a little at a time along with the poppy and sesame seeds, until the mixture is a little more dry.

3) Whisk an egg and stir into the mixture.

4) Form a patty around a chunk of cheddar and drop onto a lightly oiled pan. Sizzle for 2-3 minutes on each side then serve, or bake in the oven for 5-8 minutes.

Multiseed bagels

Ingredients      5 cups wholemeal bread flour, 1 egg, 1 tsp yeast, 1 tsp sugar, 1 tsp salt, 100g mixed seeds, 3 cups warm water.

Serves: 8 Preparation: 1 hour and a half.

I love bagels - they're so versatile and can be topped with virtually anything, savoury or sweet. These multiseed bagels are a healthier nod to breakfast. They're gorgeously crunchy when toasted and taste great with hummus!

1) In one bowl, combine the yeast, sugar and warm water and set aside to stand for 5 minutes.

2) In a second bowl sift the flour and salt and seeds and add to the yeast mixture bit by bit whilst hand mixing (I mix with one hand and pour with the other but you might want to ask someone to help you, or use the dough setting on your blender if you have one) once the mixture begins to form a ball, pulling away from the sides of the bowl without sticking you have the right consistency. Adding more flour may be necessary.

3) Once the dough forms a good ball, kneed on a floured surface for 10 minutes until the dough is smooth and elastic. Place in a lightly oiled bowl, covered for an hour until it has risen to double its size.

4) Divide the dough into 8 pieces (half, half and half again!) and form balls. Set aside to rise further for 30 minutes.

5) Using your thumb and forefinger, pinch a hole through the dough and stretch until you leave a sort of gaping hole at least double the size of the usual bagel hole. Set them aside to rest for 10 minutes whilst you bring a pan of water to the boil.

6) Using a large slotted spoon or a fish slice drop the bagels one at a time into the water. They should sink to the bottom but then quickly begin to float like dumplings. The rule of thumb is that as soon as they float, they're ready but some recipes suggest leaving them to float for 2,3 sometimes 4 minutes!

7) Remove them from the water with the spoon and set them aside to cool a little and drain. Whisk one egg and using a pastry brush, glaze the bagel and sprinkle with more seeds, then bake for 25-30 minutes in the oven.

Once the bagels are ready allow to cool then slice and toast! Traditionally served with butter or cream cheese but personally I'm a sucker for hummus!

Lemon & poppyseed mini muffins

Ingredients 225g self raising flour, 50g plain   flour, 1 tsp baking powder, 1 tsp baking soda, 6 tsp vegetable oil, 150g Rachel's Organic greek yoghurt, 125ml lemon juice, 1 egg, 1 tbsp poppy seeds, 2 tbsp icing sugar.

Makes: 52 mini muffins Preparation: 20 minutes


I am a total soup junkie and forever creating different flavours of breads to dunk in, or different textures and flavours to use as croutons. I have even been known to fill Hula-Hoops with cream cheese and float them on my soup. Mmmm melty goodness. With parsnip soup, I like to make these lemon and poppyseed mini-muffins to float on the top but they're gorgeous just as they are too.

1) Sift together the self raising flour, plain flour, baking powder, icing sugar and baking soda.

2) Whisk together 1 egg with the milk, lemon juice and vegetable oil and stir into the flour mixture. Add the poppy seeds.

4) Stir in the yoghurt but do not make the mixture too smooth - it needs to be a bit lumpy for the muffins to rise and have those lovely fluffy bubbles of air inside.

5) Spoon into the mini muffin cases and bake at 220 degrees for 7-10 minutes (until they mushroom from the cases and become golden brown).

6) Allow to cool and pop them out of the cases and float on your soup.

Carrot, pomegranate & poppyseed salad

Ingredients     5 Carrots, 1 pomegranate, 2 oranges, 1 tbsp poppyseed

Serves: 4 Preparation: 5 minutes


I love the combination of carrot and orange but adding the crunch of poppyseed and the beautiful bursting texture of pomegranate jewels works perfectly. Great in sandwiches or just as a side salad.


1) Peel and grate the carrots. Squeeze the juice from the oranges and stir into the carrots. Personally I like to let this marinate for at least an hour so that the flavours infuse thoroughly but you can eat it straight away if you're in a rush.


2) Slice the pomegranate in half and hold over a bowl, fruit side down. Bang sharply with a wooden spoon to release the jewels. Alternatively, if the pomegranate is very ripe, it's sometimes as quick to just break it in half and peel off the membrane.


3) Stir the pomegranate into the carrots and add the poppy seeds.