Baby Barley Muffins (4 ways)

Hello my lovelies! So I shared a pic of these in production a few weeks ago. And then radio silence… but we really needed to do some serious testing! Ok, so I am happy to report that Core LOVED all of these… he has at least one muffin with every meal, and if he doesn’t eat anything else, I know that he will eat one of these! They are healthy, sugar free, contain fruit and veggies, and aren’t too strongly flavoured. And if you have a husband that has a bottomless pit tummy but wont eat anything unhealthy these are great too (my hubby eats at least one of these everyday too). These are Mostly allergy friendly with easy subs. They are Vegan, which makes them dairy and egg free, they are wheat free too and if you replace the Barley flour with Oat flour in all the recipes then you’ll have a gluten free dish for all those celiacs bubs. And if you’re not into soy, you can use any non dairy milk, almond milk, rice milk, coconut milk, you can even use water (although they wont taste as delish)

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Apple Zucchini muffins

Ingredients:

2 cups oats

2 cups Barley flour

400ml apple puree

1/2 tsp cinnamon

1 tsp baking soda

1tsp cream of tartar

Flax egg (2 tbs flax + 4 tbs water)

1 cup grated zucchini

1 grated apple (keep the skin ion we like fibre)

1.5 cup soy milk

1 tbs spoon stevia

3-6 soaked dates

Method:

Preheat oven to 200 C. Mix all the dry ingredients together. And blend all the wet ingredients together (including the dates) Add the wet ingredients to the dry ingredients and mix all together. Spoon into greased muffin tray (these don’t come out of muffin cups nicely so rather skip those, I used spray and cook and they popped out easily) Each batch divides up into 20 nice sized muffins. Bake for 25 minutes (but always check with a kebab stick, if its still gooey on the inside, bake for n extra 5 minutes and check again)

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Pizza pie muffins

Ingredients:

1 cups oats

1,5 cups barley flour

1,5 cups brown rice flour

1 tsp baking soda

1tsp cream of tartar

Flax egg (2 tbs flax + 4 tbs water)

2.5 cup soy milk

200g grated cheese

125g chopped tomato

30g finely chopped basil

75g black olives

2 tsp salt

1tsp mixed spice

Method:

Preheat oven to 200 C. Mix all the ingredients together.  Spoon into greased muffin tray (these don’t come out of muffin cups nicely so rather skip those, I used spray and cook and they popped out easily) Each batch divides up into 20 nice sized muffins. Bake for 25 minutes (but always check with a kebab stick, if its still gooey on the inside, bake for n extra 5 minutes and check again)

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Banana Yogi Muffins

2 cups oats

2 cups barley flour

1 tsp baking soda

1tsp cream of tartar

Flax egg (2 tbs flax + 4 tbs water)

2 cup soy milk

400g soy yoghurt (i used vanilla)

2 mashed bananas

3-6 soaked dates

Method:

Preheat oven to 200 C. Mix all the dry ingredients together. And blend all the wet ingredients together (including the dates) Add the wet ingredients to the dry ingredients and mix all together. Spoon into greased muffin tray (these don’t come out of muffin cups nicely so rather skip those, I used spray and cook and they popped out easily) Each batch divides up into 20 nice sized muffins. Bake for 25 minutes (but always check with a kebab stick, if its still gooey on the inside, bake for n extra 5 minutes and check again)

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Butternut and chives

Ingredients:

2 cups oats

2 cups barley flour

1 tsp baking soda

1tsp cream of tartar

Flax egg (2 tbs flax + 4 tbs water)

3 cup soy milk

1 cup mashed butternut

1 can kidney beans

1/2 cup finely chopped chives

1tsp salt

Method:

Preheat oven to 200 C. Mix all the ingredients together.  Spoon into greased muffin tray (these don’t come out of muffin cups nicely so rather skip those, I used spray and cook and they popped out easily) Each batch divides up into 20 nice sized muffins. Bake for 25 minutes (but always check with a kebab stick, if its still gooey on the inside, bake for n extra 5 minutes and check again)

***

I am really impressed with how these helped to get food into my fussy babe. What i have also noticed is that if he has something like these on his tray along side something different he feels confident enough to try the new thing, because I think he knows, if he doesn’t like it he has his safety net there too. Some time after meal time, if there are left overs I’ll leave them on his tray for a little bit, and he’ll walk past, crab a piece and munch on it as a snack while he’s playing with his blocks! I freeze them in big containers and take one out when needed and microwave for 45-60 seconds and its ready to eat, I’ll often cut them up into quarters then they fit perfectly in my one year olds hand for easy eating. If we ever head out, I just pop one or two in a container in his nappy bag and there is a snack for him and me if we end up getting home later than expected. I am generally quite particular about what core eats, because well, i am particular about what I eat too, so if I always have something healthy and delicious available for him to eat then i dont have to give him something deep fried (which seems to be everything on a kids menu)…

My lil dude has been so brave with different textures and flavours since I introduced these! He has eaten fresh herbs, different fruit, OLIVES, fresh veggies, and just because they were chilling right next to these muffins or in these muffins. This is amazing for us, he was adventurous with food when he first started solids, and then a few months ago, he just STOPPED eating anything that wasn’t yoghurt, banana or oats. And now I am confident that after meal time he’ll have a full belly with a hint of fresh produce in these! Healthy grains, and FIBRE!!! So Click on the link in the BIO to go to the blog to get the recipes! If you try these out, let me know what you think? Have the best day awesome people!

xxx

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