Gluten free, egg free, sugar free banana cupcakes

So my beautiful little princess has her first birthday tomorrow. I wanted her to have cake on her birthday but I'm also conscious of the fact that I'm trying to avoid sugar in her diet. I found this gluten free recipe on www.taste.com.au and adapted it with a sugar free alternative.

1 ripe banana
1/2 cup of agave nectar
1 1/2 cups of gluten free self raising flour
1 tsp baking powder
200g of butter
1/4 cup of milk

Preheat oven to 180 degrees.

Sift the flour and baking powder together in a bowl.

Mash up the ripe banana and add the softened butter, agave and milk in a jug. Stir until smooth then add to the dry ingredients. Ensure all mixture is combined and then pour into individual cake cases.

Bake for approx. 15 to 20 mins.

Spanish tortilla

I make the traditional one for us using chorizo but omitted it from this recipe as I thought the texture might be a bit chewy for Sienna.

1/2 small potato
4 eggs
4 florets broccoli
5 slices zucchini
1/4 leek
1/2 tomato
3 slices ham

Cut the potato into thin slices about 1/2cm thick. Part boil until almost cooked.

Whisk up the egg, chop all the other ingredients and mix all the ingredients together. Once the potato is cooked add it to the egg mixture this should part cook the egg.

Next in a large wok heat a tsp of oil on a medium heat. Allow pan to get hot and then add the egg mixture. Allow to cook slowly on one side (about 10 mins or until you see no uncooked egg on top. Next grab a plate, place over the wok and flip the tortilla over to cook the other side.

Return to a medium heat for a further 5 mins. I also sprinkle a little cheese over the top sometimes. Allow to cool and then cut into slices (this makes a large tortilla enough to make about 6 portions so you can scale down the quantity of ingredients or enjoy as a family).

Easy peasy cheesy risotto

1/2 red onion
1/2 white onion
1/4 leek
1 knob of butter
1/2 cup of arborio rice
30grams Parmesan cheese
1 litre of homemade chicken stock
1 handful of peas
1 small clove of garlic

This recipe made quite a large portion enough for sienna's tea and ours as a side dish.

Sauté the onions, leek and garlic in the butter until the onions have softened. Add the rice and continue to stir on a high heat until the rice looks opaque (about 3-5 mins). Add one ladle of the stock to the rice, make sure you continuously stir it. Wait until the liquid has been absorbed into the rice and then add a further ladle of stock.

Repeat this step several times over each time make sure the liquid is absorbed before adding the next ladle.

Keep testing the rice until it no longer tastes crunchy to the bite and the rice is soft and the texture is silky. When you think the rice is almost done add all of the cheese and peas and continue to stir with one last ladle of stock until the risotto is smooth.

Mine did take about half hour to cook so not a great dish if you are time poor or don't have someone to watch the baby.

I served with fish and boiled veg. Her daddy loved this just as much as she did!

Chicken & avocado stack

I was just using up some leftover chicken we had from dinner the night before as I had to prepare something quick for lunch, she really seemed to love it.

1/2 ripe avocado
50g cooked roast chicken
Aubergine sliced 2cms thick

Preheat oven to 200 degrees. Coat the Aubergine in olive oil and place on a baking tray and bake in the oven for 15 mins.

Meanwhile mash up the avocado and chicken together.

Allow the Aubergine to cool for 5 mins then spread the chicken avocado on the Aubergine layering as you go. I made 2 layers.

Potentially quite messy but I cut up into small bites and on this occasion she allowed me to feed her with a spoon as opposed to wanting finger foods.

Grilled marinated fish

Last night i was a little pushed for time so i chose something easy for Sienna's dinner. This one is really quick and easy to prepare if you're in a hurry.

I filet of white fish (again I use Basa)
Tsp butter
1/2 clove of garlic (can be omitted depending on taste)
Sprig of thyme, sage & parsley
Zest of half a lime plus a little of the juice

Bash up the herbs using a pestle & mortar along with the crushed garlic. Soften the butter until it is almost liquid (10secs in the microwave). Mix the butter and herbs and lime together and brush over one side of the fish. Grill on high heat for about 5 minutes then flip over to the other side and rub the remaining herbs on this side. Grill for a further 5 mins.

I usually serve with mashed potato and boiled veg - She loves peas, carrots and broccoli!

Aubergine, mozzarella and roasted tomato stack

1 large tomato
1 large boccocini or mozzarella ball
1/4 medium sized Aubergine
Basil leaves

Slice the tomato to approx 1cm thick place on a baking tray and grill for 5-10 minutes or until softened. Add the mozzarella to the top of tomato and place under the grill for a further minute until the cheese starts to melt.

On the hob heat a little olive oil, add the aubergine and brown on both sides. Add a sprig of basil on top of the melted cheese and place the aubergine on top. Leave to cool and then serve up to your little munchkin. This can be a little messy so be warned by having a large splash zone!

Spinach and feta parcels

This are another great lunchbox favourite!

1 large eggs
Pinch of nutmeg
50g of feta cheese
1 handful of baby spinach
1 sheet of puff pastry

Preheat the oven to 220 degrees.

Mix together the egg, (reserve a small amount to brush the pastry with) nutmeg spinach and feta. Cut the pastry into even sized squares. Place the mixture into the centre of the pastry. Fold the squares over into triangles and seal the edges with a fork. Brush the pastry with the remaining egg.

Place on a greased baking tray and bake for until golden brown approx 20 mins.

Apple cinnamon purée

This one was a big favourite when Sienna was little but is also nice as a sweet treat occasionally.

1/2 pink lady apple chopped and cored
1 small pack sultanas
1 cinnamon stick
Pinch of nutmeg

Place the apple, cinnamon and sultanas in a small saucepan. Cover over with water and bring to the boil. Summer until softened. Remove the cinnamon stick and add a pinch of nutmeg.

Strain of the liquid and mash the apple until it reaches the required consistency.

Tofu tomato salad

I say salad but this is actually a warm dish. If you've ever tried tofu you'll know it doesn't have much flavour. Sienna actually doesn't seem to mind it too much but I prefer it with a bit of flavour.

100g Hi protein tofu (I buy the firm one from woolies)
1/2 tomato
5 basil leaves
20g chopped onion
Dried Italian herbs (pinch)

Sauté the onion in a little olive oil along with the tofu and tomato until the tofu starts to turn golden brown. Throw in the herbs and cook for a further minute.

Ready to serve, I normally just give her some boiled veggies as an accompaniment.

Date and pear porridge

This one we tried just this morning and she seemed to really like it. this recipe seemed to make loads and she only managed about half of it so you may want to cut back on the portion size.

1/3 cup of oats
1/2 pear
5 dried dates
1 cup milk

Really simply to make and only takes 5 mins to prepare, the dates can go quite sticky and provide ample sweetness so there's no need to sweeten with anything.

Chop the dates up into small pieces and heat In a saucepan with the milk and oats until they come to the boil. Continue to simmer until the consistency is quite thick

Peel and chop the pear and add to the hot ingredients.

Done! Wait about 5 mins to cool down before serving.

Fish goujons

Just a posh name for fish fingers really. Yummy for both baby and the rest of the family...

1 filet white fish (I use Basa)
1 slice bread (I use soy and linseed)
Parsley sprig
Thyme sprig
2 Sage leaves
Rosemary sprig
15g Parmesan
I egg
Flour for coating

(for the breadcrumbs)
Toast the bread in the toaster. When done place in a blender along with the herbs and Parmesan. Blend until the mixture resembles fine breadcrumbs.

Cut the fish into thin strips about 2-3cms wide. Coat each strip in flour. Grab a bowl and whisk up the egg. Dip each slice into the egg. Lastly have another bowl with your breadcrumbs in and dip each strip into the breadcrumb mixture until well coated.

These can either be shallow fried on a medium heat in olive oil in a frying pan or grilled on a medium heat. Depending on cooking method they should take about 10 - 15 mins to cook.

Cheese scrolls

This recipe was actually passed on to me by a friend from our mums group. They are so quick and easy to prepare.

I sheet of puff pastry
About a tbsp of baby Vegemite
Handful of cheese

Preheat the oven to 200 degrees. Spread the Vegemite thinly across the pastry and sprinkle the cheese across the top.

Roll the pastry into one long log. Cut the log into 1cm pieces and place them on a baking tray.

Bake in the oven for about 20 minutes or until golden brown.

These are great for a lunchtime snack when out and about!

Frittatas

I usually make a small batch of these as they keep in the fridge for a few days. This recipe makes 4. I have a silicone muffin tray which works really well as the egg doesn't stick to them. If you don't have a silicone tray a normal baking tray will work but make sure it's well greased to avoid making scrambled eggs. The great thing about these frittatas is you can mix them up and use any ingredients you like!

4 large eggs
50g cheese
Handful of baby spinach
3 slices of ham
1/4 leek
1/4 zucchini

Preheat the oven to 180 degrees.

Chop and dice the ham, spinach, leek and zucchini and place in a bowl. Whip up the eggs until they are light and fluffy, add the cheese and other ingredients to the mix. Pour the mixture evenly into the tray. Sprinkle with a little cheese on top.

Bake for 25 minutes or until golden brown.

Chicken and basil burgers

These are another firm favourite and are great in a lunchbox as well as for dinner. This recipe makes 4-6 burgers depending on how big you make them.

250g of chicken mince
20g of kiri cream cheese
10 basil leaves
1/4 leek
1/8 red onion

Dice the leek and onion and mix through with the chicken mince, basil and cream cheese. Divide the mixture into even sized balls. Flatten them to about 2cms thick.

Heat a teaspoon of oil in a pan on a medium heat. Fry in the oil until golden brown on each side... Reduce the heat when they are cooked on one side to ensure they cook right through.

Smoked salmon roulade

This one is a little more on the expensive side to make for baby food so is more of an occasional treat but it's one of Sienna's favourites! I usually serve with some roasted pumpkin (baked in olive oil at 220degrees for 45 minutes) and some boiled veg.

50g of smoked salmon
20g of kiri cream cheese
Sprig of thyme

Simply take the smoked salmon and spread the cream cheese along the centre of the salmon. Wrap into a long log shape and wrap in tin foil. Bake in the oven for 15 minutes. I usually pop in with the roasted pumpkin right at the end.

A bit about me and this blog

Hi my name is Sara,

I am a first time mum to my beautiful 11 month old baby girl Sienna, I believe that healthy food is so important to a baby's development and am a firm advocate of feeding her the best diet I can. I love food and am passionate about cooking and want to her enjoy good food as much as I do.

I have struggled over the past 5 months to keep her food interesting especially since starting finger foods, I'm always looking for inspiration of different baby recipes we can try.

I had lunch with some friends the other day who have inspired me to start this blog. I'm hoping we can start an online community where we can share ideas and recipes.

So here goes with some of the baby recipes we have tried (some she loves some she hates)!