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Quick Pickled Chillies

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Spicy, sharp, sweet, this quick pickled chillies recipe takes just 15 minutes to make. The chillies are a delicious spicy addition to so many dishes; from salads to noodles, soups and curries.

close up of pickled chillies
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Why we love this recipe

  • It’s a quick and easy pickle recipe, with just 8 basic ingredients you can pickle chillies in just 15 minutes.
  • Chilli pickles are so versatile – they can be used in salads to noodles, on soups or burgers.
  • A useful condiment to add heat and spice – cooking the same meals for young kids and adults often means things are less spicy than often would like. Having a jar of these pickled red chillies in the fridge means you can easily add some spice.
  • Preserved chillies are a great recipe to use up a lot of chilli peppers.
  • They are a pretty edible gift – and make a change from sweet treats as gifts.

Ingredients notes and substitutions

  • Fresh chillies – I often buy ‘red chillies’ which, here in Australia, are the most common chillies. These long red chillies that can vary a little in heat. I would suggest cayenne pepper, or for a more a milder heat, use bullhorn chillies. You can also pickle green chillies.
  • Vinegar – I use either apple cider or rice wine vinegar.
  • Sugar – granulated white sugar. You can substitute honey for the sugar, honey adds an extra layer of flavour whereas sugar is a more neutral sweetness.
  • Pickling spices – You can choose what you like to flavour your pickling liquid, my favourite additions are bay leaves, yellow mustard seeds and fennel seeds. You can add black peppercorns, black mustard seeds, or dill seeds to name a few!
Ingredients measured out on individual plates and in bowls

How to make this recipe

  1. Sterilise your glass jar. (If you are unsure how to sterilise jars please see ‘My recipe Tips’ below.)
  2. Thinly slice the chillies.
  3. In a small saucepan place the vinegar, sugar and pickling spices. Gently heat.
  4. Place your sliced chillies in the sterilised jar.
  5. Pour over the hot liquid, making sure the vinegar covered the chillies.
  6. Seal.
photo collage to show 4 steps of how to pickle chilli peppers
a jar full of sliced chillies in vinegar, with mustard seeds and bay leaves just visible

FAQ

What do pickled chillies taste like?

Pickled chillies are sharp, sweet, spicy and, depending on the type of chilli pickled, hot!

Can you freeze fresh chillies?

Yes you can freeze fresh chillies. Wash and dry the chillies, slice the chillies in to rings, place on a baking sheet and freeze for 20-30 minutes. Transfer to a container or bag and freeze for up to 3-4 months.

My recipe tips

  • To sterilise glass jars: Preheat the oven to 120 ˚C / 230˚F. Wash your jars and lids in hot soapy water, but don’t dry them. Whilst still wet, place jars and lids upright on a baking sheet and place in the oven for 20 minutes. Fill immediately.
  • Make sure the vinegar always covers the chillies to prevent air from getting to them. Top the jar up with vinegar if you have to.
  • Dissolve the sugar before adding the bay leaf and spices.
  • You can easily double of triple the amounts of this recipe to make more jars.

Serving ideas for pickled chillies

Storage

These pickled red chillies keep in the fridge for up to 2-3 weeks.

Variations

  • Whole chillies – you can pickle whole chillies instead of sliced (I find sliced easier to serve). To pickle whole chillies prick them with a pin then proceed as per the recipe.
  • Mix up the spices – use coriander seeds, cumin seeds or black mustard seeds.
  • Herbs – rosemary or oregano.
  • Use the same amount (¾ teaspoon) of honey instead of the sugar. Place in the pan with the vinegar. Using honey adds a distinctive taste to the pickles.
  • Add ¾ teaspoon of soy sauce instead of the salt.
a plate of pickled chilli peppers with a spoon in ready to serve

More condiments/sauces

These easy recipes are great additions to the dinner table!

Quick Pickled Chillies

Author: Robyn

These quick pickled chillies are spicy, sharp, and so addictive! This easy recipe is great for when you have a lot of chillies, and they go with so many dishes, from salads to noodles!
No ratings yet
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Prep Time 10 mins
Cook Time 5 mins
Course Side Dish
Cuisine International
Servings 20 serves (300ml Jar)
Calories 6 kcal

Ingredients
  

  • 150g (5¼ oz) red chillies
  • 120ml (½ c) water
  • 120ml (½ c) white vinegar
  • ¾ teaspoon white sugar
  • ¾ teaspoon salt
  • 1 bay leaf
  • 1 teaspoon mustard seeds
  • ½ teaspoon fennel seeds

Instructions
 

  • Wash and dry the chillies.
  • Slice the chillies width ways and discard the stalks.
  • Pack the chillies into a sterilised jar.
  • In a small saucepan, combine the water and white vinegar with the sugar and salt. Add the bay leaf, mustard seeds and fennel seeds and heat over a gentle heat, stirring occasionally, until the sugar and salt have dissolved.
  • Pour this over the chillies in the jar – the liquid should cover the chillies to prevent the air from getting to them.
  • Store in the fridge for up to a week.

Notes

This makes one 300 ml jar, you can easily double the quantity or even quadruple if giving as gifts.
You can pickle the chillies whole, if you do, then prick them with a pin to stop them from exploding. I prefer sliced pickled chillies as they are easier to serve.
Fresh chillies – I often buy ‘red chillies’ which, here in Australia, are the most common chillies. These long red chillies that can vary a little in heat. I would suggest cayenne pepper, or for a more a milder heat, use bullhorn chillies.
Vinegar – I use either apple cider or rice wine vinegar.
Sugar – granulated white sugar. You can substitute honey for the sugar, honey adds an extra layer of flavour whereas sugar is a more neutral sweetness.
Pickling spices – You can choose what you like to flavour your pickling liquid, my favourite additions are bay leaves, yellow mustard seeds and fennel seeds. You can add black peppercorns, black mustard seeds, or dill seeds to name a few!
To sterilise glass jars: Preheat the oven to 120 ˚C / 230˚F. Wash your jars and lids in hot soapy water, but don’t dry them. Whilst still wet, place jars and lids upright on a baking sheet and place in the oven for 20 minutes. Fill immediately.
Make sure the vinegar always covers the chillies to prevent air from getting to them. Top the jar up with vinegar if you have to.
Dissolve the sugar before adding the bay leaf and spices.

Nutrition

Calories: 6kcalCarbohydrates: 1gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.04gSodium: 88mgPotassium: 26mgFiber: 0.2gSugar: 1gVitamin A: 72IUVitamin C: 11mgCalcium: 3mgIron: 0.1mg
Keyword pickled chilli peppers, pickled red chillies, red chillies

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

3 Ingredient Biscoff Butter Cookies

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This 3 ingredient Biscoff butter cookies recipe is an easy one bowl cookie recipe ready in just 20 minutes. These tender melt in the mouth cookies take just minutes to prepare and are packed full of Biscoff flavour.

stack of cookies with one broken to the right to show the texture

Having first enjoyed Biscoff as Speculoos in Germany many years ago, as you may have seen from the blog I have been a little obsessed with Lotus Biscoff biscuits and Lotus Biscoff cookie butter. Wether it is in the form of a no bake Biscoff rocky road, or soft and fudgy Biscoff blondies, both the biscuits and spread are a super versatile ingredient.

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Why we love this recipe

  • This is a dairy free cookie recipe. Lotus Biscoff cookie butter spread is dairy free and this recipe contains no other forms of dairy.
  • Using Lotus Biscoff spread as part of the cookie dough – it is used instead of the fat and the sugar – means that you get Biscoff flavour in every mouthful.
  • No chill time needed, meaning you can have warm cookies ready in under half an hour.
  • One bowl recipe that is fun to make with the kids.
  • You can easily double the recipe to cater for a crowd.

Ingredients notes and substitutions

  • Biscoff cookie butter – Lotus Biscoff cookie butter. You can buy it in all supermarkets, many have their own brands and you my see it called ‘Speculoos spread.’ You can use smooth or crunchy in this recipe.
  • Flour – plain flour or all purpose flour.
  • Egg – a large egg.
ingredients weighed out in bowls

How to make this recipe

  • Preheat the oven.
  • Line two baking sheets with baking paper / baking parchment.
  • Mix the flour with the Biscoff butter / Biscoff spread and the beaten egg.
  • Keep mixing with a spoon until well combined.
  • Roll pieces of the dough into walnut-sized balls and place on the lined trays.
  • Flatten gently with a fork and then place in the oven to bake.
overhead close up of rows of biscuits with a pot of Biscoff spread in a row

FAQ

Does Biscoff cookie butter need to be refrigerated?

No Biscoff cookie butter is best stored at room temperature.

What tastes good with Biscoff?

Chocolate is a great pairing with Biscoff, milk chocolate, dark chocolate or white chocolate all go well.

My recipe tips

  • Make sure the oven is preheated before you place the cookies in to bake. It is such a quick and easy recipe to make it is easy to put the cookies in when the oven is still quite cool, but if the oven isn’t hot enough you can end up with dense, tough cookies.
  • The batter can look lumpy at the start, but don’t worry, keep mixing and it will all come together.
  • On the day they are made, these cookies will have slightly crunchy edges, but once stored overnight they lose this crunch (but not in a bad way!).
  • If you want crispy cookies flatten well and bake for 12 minutes. If you want softer centres, bake for 10 minutes.

Storage

  • Room temperature: These cookies will keep up to 5 days when stored in an airtight container at room temperature.
  • Freezer: wrap the cooled cookies well, place in sealable bag or airtight container and freeze for up to 6 weeks.

Variations

  • Chocolate – as I mentioned above, chocolate is delicious with Biscoff, so some chocolate chips or roughly chopped chocolate are a lovely addition to these butter cookies. If you want to add chocolate chips to the Biscoff cookie dough, add 75g (2.5 oz) white chocolate chips, dark or milk chocolate chips or roughly chopped chocolate. Or you could drizzle a little over the top of cooked cookies.
  • Nuts – add some roughly chopped almonds in to the batter, or pecans or hazelnuts.
  • Vanilla – add a teaspoon of vanilla bean paste or vanilla extract to the cookie batter. I find it easier to whisk it with the egg before adding to the cookie butter and flour.
cookies with a jar of Lotus Biscoff spread in the background

3 Ingredient Biscoff Butter Cookies

Author: Robyn

These quick and easy Biscoff butter cookies take just 20 minutes to make, and are a must bake for any Lotus Biscoff fan! Soft and tender, melt in the mouth cookies packed with Biscoff flavour.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 8 mins
Cook Time 12 mins
Course baking
Cuisine International
Servings 15 Cookies
Calories 132 kcal

Ingredients
  

  • 260g (1 c) Biscoff spread
  • 1 egg size large, beaten
  • 100g (⅔ c) plain flour or AP flour

Instructions
 

  • Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 400˚F.
  • Line two baking trays with baking parchment / baking paper.
  • In a large mixing bowl, place the Biscoff spread, beaten egg and plain flour and stir well until it is all combined.
  • Take small peices of the mixture and roll in to walnut sized balls.
  • Flatten each ball with a fork.
  • Place in the oven and bake for 10-12 minutes.
  • Leave to cool on the tray for 5 minutes before moving to a wire rack to cool completely.

Video

Notes

If you want to add chocolate chips to the Biscoff cookie dough, add 75g (2.5 oz) white chocolate chips, dark or milk chocolate chips or roughly chopped chocolate.
If you want crispy cookies flatten well and bake for 12 minutes. If you want softer centres, bake for 10 minutes.
Biscoff cookie butter – Lotus Biscoff cookie butter. You can buy it in all supermarkets, many have their own brands and you my see it called ‘Speculoos spread.’ You can use smooth or crunchy in this recipe.
Flour – plain flour or all purpose flour.
Egg – a large egg.
Make sure the oven is preheated before you place the cookies in to bake. It is such a quick and easy recipe to make it is easy to put the cookies in when the oven is still quite cool, but if the oven isn’t hot enough you can end up with dense, tough cookies.
The batter can look lumpy at the start, but don’t worry, keep mixing and it will all come together.
On the day they are made, these cookies will have slightly crunchy edges, but once stored overnight they lose this crunch (but not in a bad way!).

Nutrition

Calories: 132kcalCarbohydrates: 14gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 11mgSodium: 4mgPotassium: 11mgFiber: 1gSugar: 6gVitamin A: 16IUCalcium: 3mgIron: 1mg
Keyword Biscoff biscuits, Biscoff spread cookies, Lotus Biscoff

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

Chocolate Chip Flapjacks

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Soft and chewy chocolate chip flapjacks are guaranteed to be a popular addition to your biscuit tin. Caramelised oat bars with chucks of sweet chocolate, these classic British flapjacks are a simple bake with ingredients you are likely to have in your kitchen already.

a batch of chocolate chip flapjacks on white background with chocolate chips to the right

I have been making oaty flapjacks for over 30 years, together with chocolate tiffin and cheese scones, they were a very regular bake in our house. One that never lasted longer than a couple of days in the biscuit tin, as it was just too tasty to resist! Traditional English flapjacks are more buttery and rich than oaty biscuits, and are not to be confused with the Canadian flapjack which is a type of pancake.

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Why we love this recipe

  • This flapjack recipe is made from simple store cupboard ingredients.
  • Very quick and easy to make – just melt and mix.
  • Flapjacks with golden syrup are chewy, with a taste of toffee, and those crispy edge pieces have you wondering if you can have two pieces – one for the edges and one for the chewy centres that are light butterscotch in taste.
  • Being oat bars, these easy chocolate chip flapjacks travel well (once cold!) so are a great addition to lunchboxes, or picnic item.
  • They are always a popular addition to bake sales and make a lovely gift.

Ingredients notes and substitutions

  • Oats – I like to use a combination of porridge oats and quick cook oats. I think it makes the perfect flapjack – with a little chew from oats, but not too much. You can use all quick cook oats, which produces a slightly cakier flapjack. I would personally advise against make a flapjack with all rolled oats as they oats can take some chewing, but that is down to personal taste.
  • Sugar – soft brown sugar. Using light soft brown sugar adds a butterscotch flavour to the flapjack bars and makes them slightly softer in texture.
  • Golden syrup – Tate and Lyle golden syrup is the star of old-school flapjacks, however they will work with other brands of golden syrups.
  • Butter – for buttery flapjacks unsalted butter is best. Because it’s melted before adding to the oats you don’t have to remember to take it out of the fridge. You can make flapjacks with margarine if you prefer.
  • Chocolate chips – milk chocolate chips or dark chocolate chips, or roughly chop 80g (2.5oz) of dark chocolate or milk chocolate if you don’t have chocolate chips.
ingredients weighed out in individual bowls

How to make this recipe

  • Preheat the oven.
  • Line a 20 cm x 20 cm (8 inch x 8 inch) tin with baking paper / baking parchment.
  • In a medium sized saucepan melt the butter with sugar and golden syrup over a low to medium heat.
  • Take the pan off the heat and stir in the oats. You want it to be mixed well.
  • Pour the flapjack mixture in to the lined tin.
  • Sprinkle over the chocolate chips and place in to the oven to bake.
  • Leave for a few minutes before slicing into squares or bars with a sharp knife.
  • Resist the urge to take a piece before it’s completely cooled. Leave in the tin until it is cold!
close up overhead photo of flapjack biscuits to show the buttery texture and chocolate chips

FAQ

Can I use porridge oats instead of rolled oats for flapjacks?

Yes. Both oats work really well in flapjacks. Porridge oats will produce a softer flapjack.

Why is my flapjack too hard?

If you let the butter and sugar boil for too long, this can cause the flapjacks to become hard, as can cooking them for too long in the oven.

Can I freeze homemade flapjacks?

Yes you can. Cool completely then wrap well and freeze for up to 2 months.

My recipe tips

  • Don’t stir the chocolate chips in to the flapjack batter. It will be hot from the melted butter and sugar and will therefore melt the chocolate and you will have a sweet chocolate flapjack – which will taste good – but will not be a flapjack with chocolate chips.
  • Don’t forget to mark in to bars whilst warm, otherwise they can become too hard to cut.
  • On the flip side, don’t be tempted to remove it from the tin before it has completely cooled. It will remain soft and crumbly and fall apart in your hands if you do so.

Storage

  • Room temperature: These oaty flapjacks will keep in an airtight container or tin at room temperature for up to 5 days.
  • Freezer: wrap the flapjacks well to reduce risk of freezer burn and freeze for up to 2 months.

Variations

  • Spice – half a teaspoon of ground cinnamon adds some warmth and spice to these chocolate flapjacks.
  • Vanilla – some people like to add vanilla to their homemade flapjacks. Whilst I personally like them plain, if you want to add vanilla stir half a teaspoon of vanilla essence or extract into the warmed butter before adding the oats.

Other easy slices / tray bake recipes for you

a stack of bars to show the soft texture and chunks of milk chocolate

Chocolate Chip Flapjacks

Author: Robyn

These chewy chocolate chip flapjacks are a delicious take on the classic British flapjacks. Rich and buttery with butterscotch flavour, studded with chocolate chips, these oats bars are a great addition to the biscuit tin.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 18 mins
Course baking
Cuisine British
Servings 12 Bars
Calories 211 kcal

Equipment

  • Baking tin 20 cm x 20 cm (8 inch x 8 inch)

Ingredients
  

  • 125g (½ c) butter unsalted
  • 55g (¼ c) soft brown sugar
  • 125g (4 tablespoons) golden syrup
  • 110g * porridge oats quick cook oats
  • 110g * rolled oats
  • 80g (½ c ) chocolate chips Milk chocolate or dark chocolate, or roughly chopped chocolate.

Instructions
 

  • Preheat the oven to 160˚C fan / 180˚C / 320˚F convection / 356˚F.
  • Line a 20 cm x 20 cm (8” x 8”) square baking tin with baking paper / baking parchment.
  • In a medium saucepan, place the butter, soft brown sugar and golden syrup and place over a medium heat and melt, stirring occaionslaly.
  • When the butter has melted and the brown sugar dissolved, bring it to a boil and boil gently for 30 seconds, then take off the heat.
  • Stir in the oats and mix well.
  • Pour the oat mixture in to the prepared baking tin and flatten out to an even layer.
  • Sprinkle over the chocolate chips, pressing down lightly.
  • Place in the oven and bake for 18-20 minutes until the flapjack is medium to deep golden.
  • Remove and let cool in the tin for 10 minutes before marking out the pieces.
  • Leave to cool completely in the tin then finish cutting in to pieces with a sharp knife.
  • Store in an airtight container for up to 5 days.

Video

Notes

*Oats – 110g oats is just short of 1 cup of oats, so if using cups, don’t fill the cups quite to the top.
Porridge oats, or quick cook oats, were the oats I originally used to make flapjacks from as they were cheaper. They make a slightly cakier flapjack and one with out as much oats to chew on. You can use a mixture of soft porridge oats and rolled oats for added chew as I have done here. I would advise against make a flapjack with all rolled oats as they can take a lot of chewing.
Sugar – soft brown sugar. Adds a butterscotch flavour to the flapjack bars and makes them slightly softer in texture.
Golden syrup – Tate and Lyle golden syrup is the star of old-school flapjacks, however they will work with other brands of golden syrups.
Butter – for buttery flapjacks unsalted butter is best. Because it’s melted before adding to the oats you don’t have to remember to take it out of the fridge. You can make flapjacks with margarine.
Chocolate chips – milk chocolate chips or dark chocolate chips, or roughly chop 80g (2.5oz) of dark chocolate or milk chocolate if you don’t have chocolate chips.
Don’t stir the chocolate chips in to the flapjack batter. It will be hot from the melted butter and sugar and will therefore melt the chocolate and you will have a sweet chocolate flapjack – which will taste good – but will not be a flapjack with chocolate chips.
Don’t forget to mark in to bars whilst warm, otherwise it can become too hard to cut.
On the flip side, don’t be tempted to remove it from the tin before it has completely cooled. It will remain soft and crumbly and fall apart in your hands if you do so.

Nutrition

Calories: 211kcalCarbohydrates: 27gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 23mgSodium: 70mgPotassium: 75mgFiber: 2gSugar: 15gVitamin A: 260IUCalcium: 15mgIron: 1mg
Keyword chocolate chip oat bars, easy flapjack recipe, flapjacks

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

White Chocolate and Raspberry Blondies

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These soft and gooey white chocolate and raspberry blondies have crisp edges and bursts of sharp raspberry and sweet white chocolate running through them. They are guaranteed to be a popular bake, whether for afternoon tea or served as dessert.

overhead photo of white chocolate and raspberry blondies drizzled with white chocolate

These raspberry white chocolate blondies are a combination of my two current favourite baking recipes: white chocolate and raspberry loaf and Bakewell blondies. Combining fresh raspberries and white chocolate with a chewy blondie makes the ultimate bake!

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Why we love this recipe

  • This easy blondie recipe can be made with frozen raspberries, making them a great bake to enjoy even when raspberries aren’t in season. Making blondies with raspberries needn’t be just for the summer!
  • Nut free blondies, like my Biscoff blondies, whilst I love adding nuts to brownies and blondies, I often choose to leave them out when making blondies so people with nut allergies can enjoy them too.
  • Raspberry white chocolate is such a delicious ingredient pairing – the sweetness of the white chocolate and contrasting sharp raspberries is in our opinion, one of the best!
  • Optional brown butter adds a rich nutty flavour to the blondies.

Ingredients notes and substitutions

  • Butter – unsalted. No need to bring it to room temperature as we will be melting it before adding to the blondie batter.
  • Sugar – a mix of white sugar (granulated sugar if you are in the UK) and soft brown sugar. The brown sugar adds a butterscotch  taste and texture, and the white sugar helps give that crispy edge.
  • Flour – plain flour or all purpose flour.
  • Baking powder – helps the blondies rise slightly, so make them taste light whilst still being gooey.
  • White chocolate – I personally prefer to use white chocolate bar and roughly chop it, but you can use white chocolate chips if you prefer.
  • Raspberries – fresh or frozen raspberries both work in this blondie recipe. You will see in the video I have used frozen raspberries in this particular batch of blondies.
  • Lemon zest – a little lemon zest works with the raspberries and white chocolate and adds another level of flavour to the blondies.
  • Vanilla – vanilla essence, extract or vanilla bean paste.
  • Eggs – size large.
ingredients needed to make the recipe weighed out and placed in individual bowls

How to make this recipe

  • Melt the butter, then either take the butter off the heat once it has melted, or leave it bubbling until it turns in to nutty brown butter – my favourite! Leave to cool.
  • Whisk the cooked melted butter with white sugar and brown sugar.
  • Add the eggs, vanilla and lemon zest and beat with electric beaters / hand mixer until the mixture has doubled in size and is light and fluffy.
  • Gently stir in the flour, baking powder, salt and then fold in the raspberries and white chocolate.
  • Spoon in to a lined baking tin and flatten with the back of a spoon. Place in a preheated oven and bake until golden and a skewer inserted in to the middle comes out with a few crumbs attached, but is not covered in raw blondie batter.
one square of the bake turned to show the soft gooey texture

FAQ

Can you freeze raspberry blondies?

Yes you can freeze raspberry blondies. Wrap well in baking parchment or cling film to help protect them against freezer burn, then place in an airtight container or sealable bag. Freeze for up to 1 month.

Do I need to defrost frozen raspberries before making blondies?

No, you do not need to defrost frozen raspberries before adding to the blondie batter. In fact, it is better if you don’t defrost them as they keep their shape better.

My recipe tips

  • Whisking the vanilla and lemon zest adds with the butter and sugar helps release the most flavour from these two ingredients, and ensures the flavour is spread evenly throughout the blondies.
  • Do not over mix the batter.
  • If using frozen raspberries, no need to defrost them, add them to the blondie batter while still frozen.
  • Make sure the oven is preheated before you place the blondies in to cook. If you place the white chocolate raspberry blondies in to cook whilst the oven is cool, they will come out solid, and you won’t get those crispy edges and soft centre.
  • Do not overcook the blondie. Blondies are cooked when a skewer inserted into the middle comes out with a few crumbs attached, but no raw batter. If unsure test in a few places as you may have hit a chunk of melted chocolate. It is better to undercook blondies rather than overcook them.
the cooked traybake drizzled with white chocolate and topped with extra frozen raspberries, ready to serve on plates just visible behind

Storage

  • These raspberry blondies are best kept in an airtight container at room temperature for up to 3-4 days.
  • To Freeze – wrap well, place baking paper / grease proof paper in between them, and freeze for up to a month. I find freezing them longer than this can result in them starting to pick up strong flavours from the freezer like onion.

Varitations

  • White chocolate, raspberry and almond blondies – add 75g (½ c) of chopped almonds to the batter with the raspberries and white chocolate.
  • Add macadamias or pistachios to your raspberry blondies.
  • White chocolate drizzle – melt 50g (2oz) white chocolate and drizzle over the top of the cooled blondies.

More slices and tray bake recipes for you

stack of three squares to show the delicious fudgy soft centres and pieces of raspberry and chunks of white chocolate

White Chocolate and Raspberry Blondies

Author: Robyn

Soft white chocolate blondies with crunchy edges and bursts of fresh raspberries make this a blondie recipe you will be making time and time again for everyone to enjoy
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Course baking, Dessert
Cuisine International
Servings 16 squares
Calories 247 kcal

Equipment

  • 20 cm x 20 cm (8" x 8') square baking tin

Ingredients
  

  • 160g (⅔ c) butter
  • 155g (¾ c) soft brown sugar
  • 80g (⅓ c) white sugar (granulated sugar)
  • 2 eggs size large
  • 1 lemon zested
  • 1 teaspoon vanilla essence or vanilla extract
  • 225g (1½ c) plain flour all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 100g (3.5 oz) white chocolate roughly chopped
  • 200g (7 oz) fresh raspberries or frozen raspberries, not thawed
  • 50g (2 oz) white chocolate for the top, optional

Instructions
 

  • Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F.
  • Line a 20 cm x 20cm (8" x 8") square baking tin with baking paper / baking parchment.
  • Melt the butter in a small saucepan over a gentle heat. Once the butter has melted take off the heat and leave to cool.
  • Optional: If you want to make brown butter blondies, continue to cook the butter for another 5-7 minutes until the foam subsides, the butter smells nutty, and the solids at the bottom of the pan are a golden brown. Tip the butter in to a bowl to stop it from cooking (it can easily burn if left in the pan).
  • Tip the brown and white sugar to a medium to large mixing bowl and pour in the cooled melted butter and using an electric hand whisk, whisk until just combined.
  • Add the eggs, vanilla extract and lemon zest and whisk until light and fluffy and doubled in size.
  • Sift in the flour, baking powder and salt, and gently stir with a spoon until just combined.
  • Fold in the chopped white chocolate and raspberries.
  • Spoon the mixture in to the prepared tin and flatten out gently with a spoon.
  • Place in the preheated oven for 25-28 minutes, until a skewer inserted into the middle of the blondies comes out sticky, but not covered in raw batter.
  • Cool the blondies in the tin for 15 minutes then carefully lift out of the tin and place on a wire rack to cool completely.
  • If you want to drizzle with chocolate, melt the white chocolate in a small ban marie (a small heatproof bowl set over a small saucepan of barely simmering water, making sure the water doesn't touch the bowl). Or melt in the microwave and then drizzle over the blondie.
  • Cut in to 16 squares.
  • Store in an airtight container at room temperature for up to 3-4 days, or freeze for up to 1 month.

Video

Notes

Butter – unsalted. No need to bring it to room temperature as we will be melting it before adding to the blondie batter.
Sugar – a mix of white sugar (granulated sugar if you are in the UK) and soft brown sugar. The brown sugar adds a butterscotch  taste and texture, and the white sugar helps give that crispy edge.
Flour – plain flour or all purpose flour.
Baking powder – helps the blondies rise slightly, so make them taste light whilst still being gooey.
White chocolate – I personally prefer to use white chocolate bar and roughly chop it, but you can use white chocolate chips if you prefer.
Raspberries – fresh or frozen raspberries both work in this blondie recipe. You will see in the video I have used frozen raspberries in this particular batch of blondies.
Lemon zest – a little lemon zest works with the raspberries and white chocolate and adds another level of flavour to the blondies.
Eggs – size large.
Whisking the vanilla and lemon zest adds with the butter and sugar helps release the most flavour from these two ingredients, and ensures the flavour is spread evenly throughout the blondies.
Do not over mix the batter.
If using frozen raspberries, no need to defrost them, add them to the blondie batter while still frozen.
Make sure the oven is preheated before you place the blondies in to cook. If you place the white chocolate raspberry blondies in to cook whilst the oven is cool, they will come out solid, and you won’t get those crispy edges and soft centre.
Do not overcook the blondie. Blondies are cooked when a skewer inserted into the middle comes out with a few crumbs attached, but no raw batter. If unsure test in a few places as you may have hit a chunk of melted chocolate. It is better to undercook blondies rather than overcook them.

Nutrition

Calories: 247kcalCarbohydrates: 33gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 44mgSodium: 183mgPotassium: 93mgFiber: 1gSugar: 21gVitamin A: 288IUVitamin C: 7mgCalcium: 54mgIron: 1mg
Keyword raspberry and white chocolate, raspberry blondies, raspberry white chocolate blondies

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Domoda (Gambian Peanut Stew)

· 16 Comments

Rich and creamy from peanut butter and sweet with pumpkin, this healthy Domoda recipe is delicious Gambian peanut stew that is a kid friendly vegan dinner ready in 35 minutes.

bowl of West African peanut stew Domoda sprinkled with peanuts

I love cooking savoury dishes with peanut butter. It goes especially well with pumpkin like in this pumpkin and peanut butter soup and this vegan Satay Pumpkin Curry. It adds a creamy luxuriousness to the dish, and the peanut taste isn’t overwhelming at all. Adding pumpkin not only adds a sweetness to the dish, but it also helps thicken the stew.

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What is domoda?

Also known as maafe, mafé, tigadèguèna, this peanut stew – or ground nut stew – is a staple food in West Africa, and the national dish of Gambia. The dish has many regional variations: some use flour to thicken rather than a peanut paste; it can be made with various meats including chicken, lamb or beef, or without meat as in this vegan version. I have seen many recipes for peanut stew made with sweet potato, but pumpkins are also grown in Gambia and we prefer to use them in our recipe for Domoda.

Why we love this recipe

  • It’s a delicious and healthy one pot family dinner recipe that can be on the table in 35 minutes.
  • The pumpkin stew is packed with vegetables.
  • Easy vegan dinner that is a great recipe to make ahead and meal prep. It actually tastes better a day or two after it is made.
  • It’s a freezer friendly recipe.

Ingredients notes and substitutions

  • Peanut butter – peanut butter is used in place of the traditional peanut paste. Use a no added sugar peanut butter.
  • Pumpkin – any orange pumpkin or even butternut squash would work in this recipe. If you are a fan of sweet potato then you can use sweet potato instead.
  • Spinach – you can use English spinach (as I have used here) or baby spinach which I often use – it’s a great way of using up bagged spinach. Use collard greens or kale, instead of baby spinach.
  • Spices – cumin, coriander and an optional form of heat like cayenne pepper. If you are wanting a spicy peanut stew then add some habanero or scotch bonnet peppers.
ingredients needed to make the stew measured out

How to make this peanut stew

  1. Fry the chopped onion in the olive oil over medium heat for 5 minutes until soft then add the crushed garlic and grated fresh ginger (if using).
  2. Stir in the ground cumin, ground coriander, cayenne pepper (if using) and ground ginger if not using fresh ginger.
  3. Add the tomatoes, pumpkin and peanut butter to the pan.
process shot 1 - soft fried onion and crushed garlic
process shot 2 - adding the dried spices to the saucepan
process shot 3 - Adding diced pumpkin, tomatoes and peanut butter to the pan.
  1. Simmer for 15-20 minutes until the pumpkin is tender.
  2. Turn off the heat and blend until smooth with a hand blender.
  3. Return the pan to the heat, add the chopped spinach and cook for another couple of minutes until the spinach has wilted.
process shot 4 - the cooked stew
process shot 5 - the peanut stew once blended
process shot 6 - adding chopped spinach to the peanut stew
close up of cooked peanut stew in the saucepan topped with peanuts

FAQ

Can you freeze African peanut stew?

Yes you can. Cool the stew completely then place portions in airtight containers or sealable bags and freeze for up to 3 months.

My recipe tips

  • Roughly chopped peanuts sprinkled on top of the stew add a nice crunch but leave them out for toddlers and young kids as they can be a choking hazard.
  • If you want to use frozen spinach instead of fresh spinach, add after the stew has been blended, and heat through.

Serving ideas

Make ahead / storage

  • This pumpkin peanut stew will keep covered in the fridge for up to 3 days.
  • You can freeze the stew too – it will freeze for up to 3 months.

Variations

  • Spice – the amount of hot chilli spice in this recipe is suitable for kids and toddlers, but if you and your family like things with more heat then add another ¼ teaspoon cayenne and sprinkle red chilli over the top of the dish. Traditionally scotch bonnet chilli is used, which is not young kid friendly!
  • Sweet potato – if your family is a fan of sweet potato, use this instead of or in addition to the pumpkin (use half the amount of pumpkin and make up the rest of the weight in sweet potato).
  • Peanut soup – the consistency of peanut stew varies throughout Western Africa, this is a thicker version but you can add a little more water and enjoy it more like a soup.
  • Meat – if you don’t want a vegetarian West African peanut stew, add some cubes of leftover cooked chicken or beef or brown cubes of chicken in the pan before adding the onions.

More family friendly vegan dinners

a white bowl filled with stew and sprinkled with peanuts, a bowl of rice to go with the stew just visible in the background

African Peanut Stew

Author: Robyn

Taking inspiration from West African peanut stew (or ground nut stew) made from peanutpaste and tomatoes; this thick, creamy and comforting stew is also made withsweet pumpkin and spinach and makes a delicious vegan dinner.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 27 mins
Course dinner
Cuisine African
Servings 4 people
Calories 241 kcal

Ingredients
  

  • ½ tablespoon olive oil
  • 1 brown onion finely chopped
  • 2 cloves garlic crushed
  • 3 cm (1 inch) fresh ginger grated. Or ¼ teaspoon ground ginger
  • 1½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon cayenne pepper optional, especially if being served to younger family members
  • 400g (14 oz) tin/can diced tomatoes
  • 250g (8¾ oz) pumpkin peeled and cut into 2cm /.8 inch cubes
  • 100g (⅓ c) peanut butter see notes
  • 500ml (2 c) water
  • 220g (4 c) baby spinach
  • Peanuts, habanero chilli optional, for serving
  • cooked rice, boiled potatoes or bread to serve

Instructions
 

  • Fry the onion in the olive oil over medium heat for 5 minutes until soft.
  • Add the garlic and fresh ginger, if using, and cook for another couple of minutes.
  • Stir in the ground cumin, ground coriander, cayenne pepper (if using) and ground ginger if not using fresh ginger, and then add the tomatoes, pumpkin and peanut butter and simmer 15-20 minutes until the pumpkin is tender.
  • Turn off the heat and blend until smooth with a hand blender.
  • Return to the heat, add the spinach and cook for another couple of minutes until the spinach has wilted.
  • Serve topped with fresh sliced chilli, or roughly chopped peanuts (if giving to over 5's).
  • If you want to make it ahead, it will keep in the fridge up to 3 days.

Notes

Peanut butter – this is used in place of the traditional peanut paste. Use a no added sugar peanut butter.
Pumpkin – any orange pumpkin or even butternut squash would work in this recipe. If you are a fan of sweet potato then you can use sweet potato instead.
Spinach – you can use English spinach (as I have used here) or baby spinach which I often use – it’s a great way of using up bagged spinach. Use collard greens or kale, instead of baby spinach. If you want to use frozen spinach instead of fresh spinach, add after the stew has been blended, and heat through.
Spices – cumin, coriander and some form of heat. If you are wanting a spicy peanut stew then add some habanero or scotch bonnet peppers.
Make it more of a peanut soup consistency: Use 3 c | 750ml water

Nutrition

Calories: 241kcalCarbohydrates: 22gProtein: 11gFat: 15gSaturated Fat: 3gSodium: 300mgPotassium: 1028mgFiber: 6gSugar: 10gVitamin A: 10745IUVitamin C: 33mgCalcium: 136mgIron: 4mg
Keyword Gambian stew, healthy vegan dinner, peanut butter soup, peanut stew

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Beetroot Feta Walnut Salad

· 2 Comments

This beetroot feta walnut salad has everything you need in a salad; salty feta, earthy beetroot and sweet spicy walnuts. It makes a delicious side to your favourite barbecued meat or fish, or enjoy this feta beetroot salad as a main dish.

a plate of beetroot walnut and feta salad with a bowl of extra orange dressing to the right of the plate

Feta and beetroot are such a classic ingredient pairing. Add some baby spinach leaves, and you have a simple and delicious salad which is perfect enjoyed as both a summer salad (with this refreshing summer elderflower cocktail), or with pesto lasagna and winter salad with crispy parmentier potatoes.

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Why we love this recipe

  • Feta cheese makes a salad! It’s salty and creamy and goes with so many in-season vegetables, from Greek salad to carrot salad, green bean salad and this herb platter.
  • This beetroot salad is such a versatile recipe – take it along to BBQs and picnics, or serve at dinner parties alongside baked chicken thighs.
  • Mixing walnuts with honey and baking them makes them similar to a candied walnut (but with much less sugar!)

Ingredients notes and substitutions

  • Feta – I have used Danish feta, Greek feta and basic smooth feta from the supermarket and all work well!
  • Beetroot – I like to use plain cooked beetroot, but you can also use roast beetroot in this salad.
  • Baby spinach – feel free to sub in pepper rocket / arugula or your favourite lettuce leaves.
  • Walnuts – honey roast walnuts are an extra optional step, but one I think works so well in the salad, you can just toast the walnuts if you prefer.
  • Orange – fresh orange juice is sharp, sweet and delicious both in the orange vinaigrette and the walnuts.
  • Oil – use extra virgin olive oil if you can as the vinaigrette is simple so you want maximum flavour from the oil.
  • Red wine vinegar – you can use balsamic vinegar or sherry vinegar instead of red wine vinegar.

How to make this recipe

  • Cook the beetroot: Place the beetroot in to a medium – large saucepan and cover with cold water.
    • Bring to the boil and boil for 30-50 minutes depending on the size of the beetroot. When tender drain and leave to cool before you peel and chop them.
  • Make the honey walnuts:
    • Preheat the oven to 170˚C fan / 190˚C /340˚F / 374˚F.
    • Line a baking dish with baking paper / baking parchment.
    • In a small bowl whisk the honey with the orange juice and smoked paprika, then stir in the walnuts and mix until the walnuts are coated.
    • Pour the walnut honey mixture onto the lined baking dish, spread out so that the walnuts are not all clumped together and bake for 10-15 minutes until golden, stirring halfway through.
    • Leave to cool in the dish.
  • Make the Orange Vinaigrette:
    • In a small bowl mix the olive oil, red wine vinegar and orange juice together and season with salt and black pepper – remembering the feta is salty.
  • Assemble the beetroot salad:
    • Peel the cooled beetroot either with a blunt knife, some kitchen paper towel or your fingers under running water, and slice the beetroot into sliced ½ cm (¼”) thick then arrange on a plate with the baby spinach, cooled walnuts and feta.
    • Tip: Once you mix the feta will become purple from the beetroot so it’s best to not stir if you want a striking salad.
    • Drizzle over the orange dressing and serve straight away or cover and leave in the fridge for up to 2 days.
two plates of salad with extra honey walnuts in a bowl to sprinkle over the beetroot salad

FAQ

Can I prepare the beetroot feta salad ahead of time?

The beetroot and walnuts can both be cooked ahead of time: The beetroot can be cooked and kept in the fridge for up to 3 days, and the walnuts can be made the day before and kept in an airtight container. Depending on humidity the walnuts can become soft if kept any longer.

What nuts go well with beetroot if I don’t have walnuts?

You could use almonds, or cashews and cook them like the walnuts in the honey and orange juice. Pistachios go well, but I recommend leaving them plain.

What cheese goes with beetroot if I don’t have feta?

Goats cheese also pairs well with beetroot, and makes a great alternative to the feta, as does blue cheese – change the dressing?

What’s the best way to peel cooked beetroot?

You can peel cooked beetroot a number of ways: either by rubbing the beetroot skin with a blunt knife or some kitchen paper towel, or peel the beetroot under a running tap with your fingers.

My recipe tips

  • Leave the beetroot to cool before trying to remove the skin and chopping. Peeling hot beetroot is not a fun or easy thing to do!
  • When peeling the beetroot, wear gloves if you don’t want to stain your hands purple and place the beetroot on non absorbent surfaces – the juice can be pretty hard to remove from a wooden chopping board.
  • Use good quality olive oil for the best flavour in your vinaigrette.

Serving Suggestions

  • If you want to make the beetroot walnut feta salad in to a filling meal, serve with crusty bread, Duchess potatoes (which can be made ahead – a great potato dish for entertaining) or some slices of air fryer garlic bread.
  • This feta beetroot walnut salad is a beautiful pairing to lamb; either BBQ lamb chops or cutlets or grilled lamb chops.

Make ahead / storage

  • This beetroot salad will keep in the fridge for up to 2 days in an airtight container. If you are planning to serve it for a party or when entertaining I would personally assemble it the day of serving it possible. You can make the dressing, cook the beetroot and the walnuts a few days beforehand so all you need to do on the day is assemble the salad.

Variations

  • Salad dressing: If you want another flavour of salad dressing, replace the orange with lemon in the vinaigrette, or use a balsamic vinegar dressing. Flavour it with dijon or wholegrain mustard or add some fresh herbs such as chives or parsley.
  • Orange: add the segments of a fresh orange to make a delicious beetroot orange and feta salad.
  • Honey – use maple syrup to make the sweet walnuts instead of honey. They will taste different but will still be sweet and sticky.
  • Vegan – swap in vegan feta cheese and use maple syrup in place of the honey.
  • Pear – add a thinly sliced pear to the salad just before serving,
  • Roasted beetroot salad – to roast beetroot, preheat the oven to 200˚C / 400˚F. Place the washed beetroot on a baking tray, drizzle with oil and season with salad. Roast for 45 minutes to 1 hour until the beetroot are tender. Peel the same way as boiled beetroot.
  • This salad is easily adapted to make a beet and goats cheese salad, just swap the feta cheese for your favourite goat cheese.

More easy salad recipes for you

three plates of salad laid out for people to eat with extra orange vinaigrette, walnuts and black pepper

Beetroot Feta Walnut Salad

Author: Robyn

This beetroot feta walnut salad recipe with baby spinach dressed in a simple orange vinaigrette makes a delicious side or enjoy as a main meal.
4.5 from 2 votes
Print Recipe Pin Recipe
Prep Time 50 mins
Cook Time 10 mins
Course light meal, Salad
Cuisine Modern english/modern australian
Servings 4 people
Calories 239 kcal

Ingredients
  

  • 250g (9 oz) beetroot
  • 150g (5¼ oz) baby spinach
  • 75g (2½ oz) feta

Honey walnuts:

  • 50g (1¾ oz) walnuts
  • ½ tablespoon runny honey
  • ¼ tablespoon fresh orange juice from ¼ of a medium sized orange
  • ½ teaspoon smoked paprika

Orange Vinaigrette:

  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • ½-1 tablespoon fresh orange juice from the rest of the orange
  • Black pepper

Instructions
 

Cook the beetroot:

  • Place the beetroot in to a medium – large saucepan and cover with cold water. Bring to the boil and boil for 30-50 minutes depending on the size of the beetroot.
  • The beetroot are ready when they are tender (insert a fork in to the beetroot and it should be tender).
  • Drain the beetroot and cool.
  • Whilst the beetroot is cooking, prepare the walnuts.

Make the honey walnuts

  • Preheat the oven to 170˚C fan / 190˚C /340˚F / 374˚F.
  • Line a small – medium baking dish with baking paper / baking parchment.
  • In a small bowl whisk the honey with the orange juice and smoked paprika, then stir in the walnuts and mix until the walnuts are coated.
  • Pour the walnut honey mixture onto the lined baking dish, spread out so that the walnuts are not all clumped together and bake for 10-15 minutes until golden, stirring halfway through.
  • Leave to cool in the dish.

Orange Vinaigrette

  • In a small bowl mix the olive oil, red wine vinegar and orange juice together and season with salt and black pepper – remembering the feta is salty.

Assemble the salad

  • Peel the cooled beetroot either with a blunt knife, some kitchen paper towel or your fingers under running water, and slice the beetroot into sliced ½ cm (¼") thick then arrange on a plate with the baby spinach, cooled walnuts and feta.
  • Tip: Once you mix the feta will become beetroot coloured so it’s best to not stir.
  • Drizzle over the orange dressing and serve straight away or cover and leave in the fridge for up to 2 days.

Notes

Nuts: Use almonds or cashews instead of the walnuts, or plain pistachios.
Cheese: Goats cheese works really well in this salad instead of feta.
 
when you try to peel the skin away with a blunt knife, the skin comes away.

Nutrition

Calories: 239kcalCarbohydrates: 12gProtein: 7gFat: 19gSaturated Fat: 5gCholesterol: 17mgSodium: 289mgPotassium: 479mgFiber: 4gSugar: 8gVitamin A: 3739IUVitamin C: 14mgCalcium: 152mgIron: 2mg
Keyword beetroot salad, feta salad, walnut salad

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Almond Flour Chocolate Chip Cookies

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These addictive 5 ingredient almond flour chocolate chip cookies are soft and chewy in the centre, with crunchy edges and chunks of chocolate running through them. Not only are they gluten free, but this one bowl biscuit recipe is ready in under 30 minutes!

tray of almond chocolate chip cookies on a tray with extra chocolate chunks in a bowl on the side

You can’t beat a good chocolate chip cookie, especially when warm from the oven and the chunks of chocolate are still slightly melted! I love making cookies with almond flour (ground almonds if you are in the UK, almond meal in Australia) like these ricciarelli, and almond lemon cookies. Not only are they great for those on a gluten free diet, but baking with almond meal gives the most delicious texture to cookies – crisp crunchy edges and a soft, chewy centre.

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Why we love this recipe

  • This easy gluten free chocolate chip cookie recipe uses just 5 ingredients.
  • No mixer is required, and you just need one bowl to make these almond flour cookies.
  • These are quick almond biscuits – the cookie dough doesn’t require any chill time in the fridge, and therefore you can whip up a batch of chocolate almond cookies in under 30 minutes (20 if you are super organised.)
  • They are eggless almond cookies making them a great recipe for those with egg allergies.

Ingredients notes and substitutions

  • Blanched almond flour – almond meal, ground almonds, or use unbleached almond meal (as in these images – it makes darker cookies but adds a great taste).
  • Butter – you can use either unsalted butter or salted butter.
  • Soft brown sugar – makes moist and chewy chocolate chip cookies and adds a butterscotch taste to the cookies.
  • Chocolate chips – you can use chocolate chips or I personally prefer to roughly chop chocolate to use as chocolate chips. They are not as uniform, but I prefer the taste. You can use milk chocolate or dark chocolate or a combination of the two.
  • Almond essence – adds a sweet almond flavour and also helps create that soft chewy centre.
ingredients needed to make the recipe weighed out in individual bowls

How to make these ground almond biscuits

  1. Line a baking sheet with parchment paper / baking paper.
  2. Combine the butter and brown sugar in a bowl.
  3. Mix until fluffy.
baking sheet lined with baking paper
butter and brown sugar in a bowl
mixed butter and sugar in a bowl to show the texture
  1. Add the almond flour and almond essence.
  2. Mix to combine to a soft dough.
  3. Add the chocolate chips / roughly chopped chocolate.
adding almond flour to the butter and sugar
the almond flour mixed in to show the consistancy
chocoalte chips added to the dough
  1. Roll into balls and place on lined baking sheet.
  2. Press down on the cookie dough balls with a fork to flatten slightly before placing in the preheated oven to cook.
balls of cookie dough on lined baking tray
baked almond cookies on a tray

FAQ

Is Almond Flour the Same as Almond Meal?

Almond flour and almond meal are both made from ground almonds. Almond flour is often made from blanched almonds (skins removed), and almond meal from almonds with their skins on. For many recipes, including these biscuits, they can be interchangeable, although some, for example French macarons, or an airy cake require a finer flour and therefore require almond flour.

Do I have to add almond essence to almond cookies?

Whilst you don’t have to add almond essence to the cookies, as well as extra almond taste and sweetness I find that almond essence gives the baked cookies that slight ‘chew’ which we just love!

My recipe tips

  • Preheat your oven before you place the cookies in to cook.
  • Make sure the butter is softened / at room temperature, otherwise it will be very hard to mix it with the sugar.
  • The cookie dough will seem dry and crumbly at first, but continue to mix and it will come together.

Storage

  • These cookies will keep at room temperature in an airtight container for up to 5 days, or you can freeze them.
  • To freeze: Cool completely, then layer with sheets of greaseproof paper and place in Tupperware or wrap well.

Variations

  • Small Batch Chocolate Chip Cookies: this recipe makes 12 almond flour chocolate chip cookies, but because there are no eggs in the recipe you can easily halve the recipe to make 6 cookies – or quarter it and make 3 cookies!
  • Salted chocolate cookies: after baking, whilst still on the tray, sprinkle a little sea salt over the cookies to make salted chocolate cookies!
  • Chocolate: use a combination of milk chocolate and dark chocolate, or use white chocolate.
  • Vanilla: add half a teaspoon of vanilla extract or vanilla bean paste to the butter instead of the almond essence.

More almond flour / ground almond recipes for you

close up of biscuit arranged in tray to show the texture and melted chocolate chunks

Almond Flour Chocolate Chip Cookies

Author: Robyn

These easy gluten free chocolate chip cookies are chewy on the inside, with crisp edges.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 14 mins
Course baking, cookies
Cuisine Modern english/modern australian
Servings 12 cookies
Calories 235 kcal

Ingredients
  

  • ½ c (125g) butter/marg
  • ⅔ c (140g) soft brown sugar
  • ½ teaspoon almond extract
  • 2 c (200g) almond flour/meal
  • 2 oz (50g) chocolate roughly chopped – milk or 70% dark

Instructions
 

  • Preheat the oven to 160˚C fan/ 180˚C / 320˚F convection / 356˚F.
  • Line two baking sheets with baking paper.
  • Beat the butter/marg and brown sugar together with a spoon until creamy.
  • Beat in the almond extract.
  • Mix in the almond flour and stir until well combined – this will take a minute or two. It will seem dry at first, but will soon become stickier.
  • Stir through the chocolate bits.
  • Using a teaspoon, place heaped spoonfuls of the mixture onto the trays. You can roll into balls for more uniform shapes or leave as mounds, whichever you prefer.
  • Space them well apart, around 6 cookies per tray as they will spread a little.
  • Press down gently with a fork on the top of each cookie so its 1.5cm (½ inch) high.
  • Bake for 12-14 minutes until dark golden around the edges and the tops are beginning to darken.
  • Cool on the tray for 5 minutes. They will be very soft so don’t try to move them whilst they are hot!
  • Cool completely on a wire tray then store in airtight container for up to 5 days, or freeze.

Notes

Blanched almond flour – almond meal, ground almonds, or use unbleached almond meal (as in these images – it makes darker cookies but adds a great taste).
Butter – you can use either unsalted butter or salted butter. Make sure the butter is softened / at room temperature, otherwise it will be very hard to mix it with the sugar.
Soft brown sugar – makes moist and chewy chocolate chip cookies and adds a butterscotch taste to the cookies.
Chocolate chips – you can use chocolate chips or I personally prefer to roughly chop chocolate to use as chocolate chips. They are not as uniform, but I prefer the taste. You can use milk chocolate or dark chocolate or a combination of the two.
Almond essence – adds a sweet almond flavour and also helps create that soft chewy centre.
The cookie dough will seem dry and crumbly at first, but continue to mix and it will come together.
To freeze once cooked: cool completely, then layer with layers of greaseproof paper and place in Tupperware or wrap well.
 

Nutrition

Serving: 1gCalories: 235kcalCarbohydrates: 18gProtein: 4gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 22mgSodium: 71mgPotassium: 30mgFiber: 2gSugar: 14gVitamin A: 260IUCalcium: 48mgIron: 1mg
Keyword almond flour, easy gluten free chocolate chip cookies, gluten free baking

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Baby Pasta Sauce

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This easy baby pasta sauce with lentils and vegetables is a simple pasta sauce that toddlers love too. Naturally sweetened with roasted vegetables and full of fresh ingredients, enjoy this tomato free sauce with your favourite pasta shapes.

bowl of pasta mixed with baby pasta sauce

Roasting the vegetables brings out their natural sweetness making the sauce appeal to babies and kids, as this sweet vegetable taste hides the taste of the red lentils. Like my sweet potato sauce, it is full of fresh ingredients and delicious stirred through pasta. If you want baby led weaning pesto for your pasta, this dairy free spinach avocado pesto or nut free broccoli pesto are also simple to make, and tasty baby led weaning pasta sauces.

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Why We Love This Recipe

  • This is a baby led weaning pasta sauce without tomatoes.
  • It is easy to make: roast the vegetables, cook red lentils then combine the two and puree until smooth.
  • This sauce can be made ahead or batch cooked and frozen. You can double the quantity too.
  • This pasta sauce for babies is also a great hidden vegetable pasta sauce for toddlers!
  • Versatile recipe, not only is it delicious stirred through pasta or used as a dip with baby eggy bread, but it is delicious as a pizza sauce for kids too!
  • Sugar and salt free. Making homemade blw pasta sauce from scratch means you know exactly what is in it.
  • Dairy free (and vegan) making it suitable for babies with dairy allergies.
  • This pasta sauce for babies is one the whole family enjoy to eat, which means less time in the kitchen and less washing up!

Ingredients Notes And Substitutions

  • Red lentils – iron rich red lentils cook quicker than other types of lentils and break down easier, meaning they blend to a smoother sauce, ideal for babies.
  • Vegetables  – red pepper / capsicum not only add nutrients but also sweetness, and zucchini / courgette adds extra vitamins to the sauce as well as sweetness, with a mild flavour.
  • Onion – red or brown onion.
  • Olive oil – Extra virgin olive oil.
  • Water – I personally like to use water in this pasta sauce for babies, as many store bought stocks are salty. You can use a homemade salt free stock or low sodium stock / broth diluted with water.
Ingredients needed for recipe weighed out and measured in individual bowls

How To Make This Recipe

  1. Cut the bell peppers into quarters, slice the zucchini/courgette and quarter then seperate some layers of the onion and place on a lined baking sheet with the unpeeled garlic and drizzle with olive oil.
  2. Place in a preheated oven and bake for 30 minutes, until soft.
  3. Once cool enough to handle, place the capsicum / bell peppers in a bowl and cover with cling film.
mixed chopped vegetables on a lined baking sheet ready for the oven
mixed chopped vegetable on the tray after being roasted in the oven
roasted red bell peppers in a bowl covered with cling film to make the skins easier to peel off
  1. Cook the red lentils according to the packet instructions. You want them to be soft.
  2. Take the skins off the cooled peppers / capsicum.
  3. Add the skinned peppers to a bowl with the roasted onions and zucchini / courgette, garlic and red lentils.
cooked red lentils in a pan to show soft texture
roasted red peppers with skins removed
Cooked vegetables and cooked lentils in a bowl ready to be puréed into a smooth pasta sauce
  1. Using a stick blender or processor, blend until the sauce is smooth.
bowl of smooth roast vegetable and red lentil sauce ready to be frozen or eaten

FAQ

Can I make this vegetable sauce ahead?

Yes, the sauce keeps in the fridge for up to 3 days

What is the best pasta shape for babies?

Larger pasta shapes such as strips of lasagna noodles or spaghetti are good to start with, then around 8-9 months fusilli, bow tie or penne pasta are a good shape to try. When your baby is spoon feeding, try orzo pasta.

How do you cook pasta for babies?

To cook pasta for baby, don’t add salt to the water the pasta is being cooked in, and cook the pasta 2-3 minutes longer than the packet instructions to make it soft and easier to eat

My Recipe Tips

  • This vegetable pasta sauce is made without salt on purpose. If you are not making this pasta sauce for babies, then add some salt whilst cooking, and/or use stock.
  • If you don’t want to roast the vegetables, finely dice them all then cook the onion in the olive oil for 5 minutes until soft before adding crushed garlic, chopped red peppers, and chopped zucchini / courgette. Cook for 5-10 minutes over a low-medium heat.

Make ahead / Storage

  • Make ahead – The vegetables and lentils can both be cooked 2-3 days ahead, meaning all you have to do is blend them together, heat and serve.
  • Fridge – keep in a airtight container up to 3 days.
  • Freeze – cool completely, freeze in individual portions for up to 3 months. Defrost in the fridge overnight and heat through, adding a splash more water if needed.

Serving Ideas

As well as being a delicious pasta sauce for babies, this vegetable lentil sauce can also be served in various ways:

  • Pizza – spoon on homemade pizza dough, top with cheese and bake! You can also pop a spoonful on mini muffins or crumpets for a quick pizza.
  • Mix into a little ricotta, Greek yogurt, or blended cottage cheese for a dip and serve with baby mushroom quinoa bites or savoury baby pancakes.
  • If serving as a kids pasta sauce, some cooked chicken breast, flaked tinned tuna or grated cheese would be a tasty addition.

Variations

  • Other beans / pulses: if you don’t want to use red lentils, half a can of cooked white beans like cannellini beans or haricot (navy beans) would work well. Or use yellow split peas and cook for around 15 minutes longer until they have broken down.
  • You can use other veggies: carrots, pumpkin, butternut squash would all work well, as would a little spinach (it can make the sauce slightly darker so if you are after a bright red pasta sauce then I’d leave out the spinach and use it in this pesto instead.)
  • Herbs: half a teaspoon of dried oregano would be a lovely addition, or Italian herbs, as would a bay leaf (just be sure to take the bay leaf out before blending!)
  • Gluten free: serve with gluten free pasta.
  • Creamy pasta sauce: stir through a couple of tablespoons of ricotta cheese.

More Baby Led Weaning Recipes for you

baby elephant bowl filled with pasta and sauce

Baby Pasta Sauce with Red Lentils

Author: Robyn

This easy baby pasta sauce with lentils and vegetables is a simple pasta sauce that toddlers love too. Enjoy this tomato free sauce with your favourite pasta shapes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Course baby led weaning, Toddler
Cuisine modern australian, modern european
Servings 4 people
Calories 124 kcal

Ingredients
  

  • 2 red capsicum/bell peppers cut into quarters
  • 1 red onion cut into quarters then the layers of each quarter separated
  • 1 clove garlic unpeeled
  • 1 zucchini/courgette roughly sliced, 1 cm thick
  • 1 tablespoon extra virgin olive oil
  • 65g (⅓ c) red lentils
  • 375ml (1½ c) water

Instructions
 

  • Preheat the oven to 200˚C/400˚F
  • Place the capsicum, onion, garlic, zucchini on a baking tray and drizzle with olive oil. Season with pepper and salt (if giving to baby under 12 months don’t use salt.)
  • Place in the oven and roast for 30 minutes, until soft.
  • Put the red capsicum into a bowl and cover with cling film. When cool enough to handle, peel the skin away. Add these to the rest of the vegetables in a mixing bowl.
  • Meanwhile cook the lentils in the water until soft according to packet instructions (usually around 10-15 minutes). Drain any excess water then leave to cool.
  • Add the lentils to the cooled roast vegetables and blend with a hand blender, adding a little water if it’s too thick.
  • This is quite a thick pasta sauce – I like to make it a thick sauce, freeze it in portions, then heat and add water as needed as I heat it.

Notes

Red lentils – iron rich red lentils cook quicker than other types of lentils and break down easier, meaning they blend to a smoother sauce, ideal for babies.
Vegetables  – red pepper / capsicum not only add nutrients but also sweetness, and zucchini / courgette adds extra vitamins to the sauce as well as sweetness, with a mild flavour.
Onion – red or brown onion.
Olive oil – Extra virgin olive oil.
Water – I personally like to use water in this pasta sauce for babies, as many store bought stocks are salty. You can use a homemade salt free stock or low sodium stock / broth diluted with water.
This vegetable pasta sauce is made without salt on purpose. If you are not making this pasta sauce for babies, then add some salt whilst cooking, and/or use stock.
If you don’t want to roast the vegetables, finely dice them all then cook the onion in the olive oil for 5 minutes until soft before adding crushed garlic, chopped red peppers, and chopped zucchini / courgette. Cook for 5-10 minutes over a low-medium heat.

Nutrition

Calories: 124kcalCarbohydrates: 18gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 13mgPotassium: 452mgFiber: 7gSugar: 5gVitamin A: 1968IUVitamin C: 88mgCalcium: 32mgIron: 2mg
Keyword dairy free recipe, freezer friendly, gluten free family food, vegan pasta sauce

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

Maltesers Rocky Road

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This Maltesers rocky road recipe, made from chocolate, biscuits, marshmallows and Maltesers; is an easy no bake slice that is a chocolate lovers dream! Taking less than 10 minutes to prepare, it is a fun and simple recipe that kids love to help make too.

a plate filled with a stack of cut Maltesers rocky road slices

I am so happy to share this rocky road with Maltesers recipe with you! Like this Maltesers traybake it uses my favourite chocolates, Maltesers, and combines them with a no bake chocolate slice. I am a huge fan of no bake slices and fridge cakes; from basic rocky road, and Biscoff rocky road, to chocolate tiffin and Hedgehog slice. There is something so appealing about not having to switch the oven on, but still creating a sweet chocolate treat to enjoy – don’t get me wrong, I love to bake gooey Biscoff blondies or chocolate coconut slice, but it’s nice to be able to choose!

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Wy we love this recipe

  • Flexible recipe – you can make it with whatever biscuits/cookies you like.
  • It makes the perfect sweet treat for morning tea or afternoon tea, delicious addition to any dessert bar or bake sale, and is a popular edible gift.
  • You can halve the recipe to make a small batch Malteser slice (or double it to feed a crowd!)
  • This easy Malteser rocky road recipe is so simple and such fun to make with kids! Just take care around melting the chocolate (and cutting!).

Ingredients notes and substitutions

  • Maltesers: These little balls of crunchy bubbly malted milk covered in milk chocolate originated in Britain, but are now available in many countries. In the US, you can substitute Maltesers with Whoppers.
  • Chocolate: You can use milk chocolate, dark chocolate (70% cocoa solids), or a combination of both (my personal favourite). I recommend you use the highest quality chocolate you can to get the best flavour from your chocolate slice. I like to use Lindt or Cadbury when I’m in Australia and the UK.
  • Biscuits/cookies: I like to use digestive biscuits In this rocky road recipe, but you can use the same amount of graham crackers, malted milk, or shortbread biscuits. Any plain biscuit would work well in this recipe.
  • Golden syrup: If you can’t get this inverted sugar syrup, then use the same amount of maple syrup or honey. Both will give a different flavour, but you want a liquid sweetener rather than sugar, as sugar will make the rocky road grainy.
  • Cocoa powder – adds a rich chocolate flavour and together with the butter and golden syrup, helps the chocolate go further, without compromising on chocolate flavour.
  • Butter – unsalted butter, you can substitute it with margarine. I have made rocky road with both butter and margarine and there really isn’t much difference, apart from the butter providing a shinier chocolate.
  • Marshmallows: you can use regular size marshmallows and cut them into 4 as I have done here, or use mini marshmallows and leave them whole.

How to make this recipe:

  1. Melt the chocolate with butter, cocoa and golden syrup – either in a heatproof bowl over a small pan of boiling water, or in the microwave.
  2. Whilst the chocolate and butter are melting, chop the marshmallows and Maltesers, and roughly break the biscuits, and place them all in a large bowl.
  3. When the chocolate and butter, cocoa and syrup have melted and are silky smooth, let it cool slightly, then pour this melted chocolate mixture over the biscuits, Maltesers and marshmallows and stir well.
  4. Pour into a lined tin, sprinkle with roughly chopped Maltesers, and place in fridge to set.
overhead close up of Maltesers rocky road to show the chopped Malteser topping, extra roughly chopped Maltesers surrounding it on the plate

FAQ

What’s the difference between rocky road and tiffin?

The one factor that sets the two apart is that Rocky road contains marshmallows, and chocolate tiffin doesn’t.

Should I keep no bake slices in the fridge?

Chocolate no bake slices like this recipe are best kept in the fridge, otherwise they become soft, and are messy to eat!

How do you cut rocky road into bars?

I find the best way to cut neat rocky road bars is to take it out of the fridge for 10-15 minutes, until just set. Take a sharp knife and run it under hot water, then slice into squares. Then put the rocky road back in to the fridge to set completely.

My recipe tips

  • Let the chocolate butter mixture cool slightly before adding to the biscuits and Maltesers. If it’s too hot it will melt the marshmallows and Maltesers chocolate.
  • When breaking the biscuits in to pieces, you want to have chunks of biscuit rather than fine biscuit crumbs.
  • Slicing: If you are unable to take it out of the fridge after 10-15 minutes, once set, take out of the fridge and leave at room temperature for 30 minutes. Run a sharp knife under hot water and carefully slice into pieces.
A slice of Maltesers rocky road on two plates, with Maltesers to the left. More of the traybake is in the background, together with a glass jar of maltesers

Storage

  • Fridge – store in an airtight container for 2-3 days. I find this slice doesn’t last as well in the fridge as other slices, as the centre of the chopped Maltesers tends to go soft.
  • Freezer – I don’t recommend this particular rocky road recipe be frozen, as again, the bubbly Malteser centre becomes soft.

Variations

  • Other Maltesers chocolates – roughly chop Maltesers teasers, Maltesers buttons, Maltesers Bunnies or Maltesers truffles and use as well as or in place of Maltesers.
  • White chocolate – use white chocolate Maltesers and leave out the cocoa powder.
  • Gluten free – whilst you can sub digestives for gluten free biscuits, Maltesers are not gluten free.
  • Rocky road without marshmallows – you can replace the marshmallows with extra Maltesers, biscuits, use nuts such as almonds, or leave out altogether.
close up of a slice of Maltesers rocky road, to see the chunks of Maltesers, marshmallows and biscuit in the chocolate slice

Maltesers Rocky Road

Author: Robyn

This Maltesers rocky road recipe, made from chocolate, biscuits, marshmallows and Maltesers; is an easy no bake slice that is a chocolate lovers dream! Taking less than 10 minutes to prepare, it is a fun and simple recipe that kids love to help make too.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Cooling time in fridge 1 hr
Course baking, Snack
Cuisine Australian
Servings 16 pieces
Calories 189 kcal

Ingredients
  

  • 150g (5.3oz) milk chocolate roughly chopped
  • 100g (3½oz) dark chocolate roughly chopped
  • 100g (3½oz) butter
  • 1 tablespoon cocoa powder
  • 3 tablespoons golden syrup
  • 125g (4.4oz) digestive biscuits roughly broken
  • 60g (2oz) marshmallows if regular size, cut into 4
  • 100g (3½oz) Maltesers roughly chopped, large pieces
  • 25-50 (1oz – 1½oz) Maltesers roughly chopped, for the top, optional

Instructions
 

  • Line a square 20cm x 20cm (8" x 8") tin with baking paper.

To melt chocolate on the stove top:

  • Place a small pan of water on to boil. Once boiling turn the heat down to a simmer.
  • In a heatproof bowl, add the milk and dark chocolate pieces together with the butter, cocoa powder and golden syrup. Place this over the pan of simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently with a metal spoon every so often.
  • Once melted, using a tea towel carefully take the bowl off the pan of water – taking care as the steam can come billowing out.
  • Leave to cool for a couple of minutes.

To melt the chocolate in a microwave:

  • Place the milk and dark chocolate pieces, butter, cocoa powder and golden syrup in a microwave safe bowl. Microwave for 20 seconds, take out and stir then place the bowl back into the microwave and heat for 20 seconds, repeating until the chocolate butter mixture has melted.
  • Leave to cool for a couple of minutes.

To make the rocky road:

  • In a large mixing bowl, mix together then roughly broken biscuits, chopped marshmallows and roughly chopped Maltesers.
  • Pour the slightly cooled melted chocolate mixture over the biscuits and stir well to combine.
  • Pour this into the prepared tin, pressing down well with the back of a spoon.
  • Sprinkle over the remaining Maltesers, if using.
  • Place in the refrigerator for 10 – 15 minutes, until just set and then cut with a sharp knife that has been warmed by running under a hot tap.
  • Place back in the fridge to set completely.
  • Store in an airtight container in the fridge for 2-3 days.

Notes

Maltesers: These little balls of crunchy bubbly malted milk covered in milk chocolate originated in Britain, but are now available in many countries. In the US, you can substitute Maltesers with Whoppers.
Chocolate: You can use milk chocolate, dark chocolate (70% cocoa solids), or a combination of both (my personal favourite). I recommend you use the highest quality chocolate you can to get the best flavour from your chocolate slice. I like to use Lindt or Cadbury when I’m in Australia and the UK.
Biscuits/cookies: I like to use digestive biscuits In this rocky road recipe, but you can use the same amount of graham crackers, malted milk, or shortbread biscuits. Any plain biscuit would work well in this recipe.
Golden syrup: If you can’t get this inverted sugar syrup, then use the same amount of maple syrup or honey. Both will give a different flavour, but you want a liquid sweetener rather than sugar, as sugar will make the rocky road grainy.
Cocoa powder – adds a rich chocolate flavour and together with the butter and golden syrup, helps the chocolate go further, without compromising on chocolate flavour.
Butter – unsalted butter, you can substitute it with margarine. I have made rocky road with both butter and margarine and there really isn’t much difference, apart from the butter providing a shinier chocolate.
Marshmallows: you can use regular size marshmallows and cut them into 4 as I have done here, or use mini marshmallows and leave them whole.
This Maltesers rocky road will keep in the fridge for up to 3 days. Any longer than this and the exposed centres of the chopped Maltesers will start to soften. Still delicious, but you won’t have that lovely crunch anymore.
Let the chocolate butter mixture cool slightly before adding to the biscuits and Maltesers. If it’s too hot it will melt the marshmallows and Maltesers chocolate.
When breaking the biscuits in to pieces, you want to have chunks of biscuit rather than fine biscuit crumbs.
Slicing: If you are unable to take it out of the fridge after 10-15 minutes, once set, take out of the fridge and leave at room temperature for 30 minutes. Run a sharp knife under hot water and carefully slice into pieces.
Nutrition: This nutritional information is calculated using malt snacks, rather than the branded Maltesers chocolates and therefore may vary slightly.

Nutrition

Calories: 189kcalCarbohydrates: 21gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 14mgSodium: 88mgPotassium: 88mgFiber: 2gSugar: 14gVitamin A: 156IUCalcium: 10mgIron: 1mg
Keyword Maltesers slice, no bake chocolate slice, no bake slice recipe

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

Eggy Bread for babies

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This two ingredient dairy free eggy bread for babies recipe takes less than 10 minutes to prepare, and makes an easy and tasty blw breakfast or snack. Like my strawberry ricotta French toast for babies, it is a great finger food and is perfect for little hands to hold.

eggy bread for babies cut into fingers and served with strawberries

Making eggy bread for babies could not be simpler: whisk an egg, soak both sides of a piece of bread in the beaten egg then fry in a dry frying pan for a couple of minutes each side until cooked through. It’s one of those recipes you can whip up on a busy morning. Make a bigger batch and feed it to your toddler for breakfast too! It can also be enjoyed as a morning snack, alongside these other baby led weaning breakfasts which can be eaten warm or cold: baby egg muffins, porridge bites and these mini pancakes.

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What is eggy bread?

Eggy bread is a UK term for French toast. It is a slice of bread is dipped in an eggy mixture before being pan fried until the egg has cooked and the bread is warmed through. It’s like eggy toast. Growing up, eggy bread was a simple filling lunch we would enjoy with a little grated cheese sprinkled over the top. Simple, but delicious!

Why we love this recipe

  • Unlike many eggy bread recipes, this baby led weaning eggy bread recipe is made without milk. I find that using just eggs makes the eggy bread less mushy. Not using milk also makes this a dairy free eggy bread.
  • Eggy bread is a tasty blw breakfast, snack and lunch, and is loved by toddlers too.
  • It is so versatile – serve it sweet or savoury. (For more ideas how to serve it, see the ‘serving ideas’ section of the post below.)
  • This is a small serve recipe with 1 slice of bread. When my son first had this, he enjoyed half of it for breakfast and then we kept the other half for a mid morning snack. As his appetitive grew, he ate all of it for breakfast. The quantity can easily be doubled or tripled – especially useful if you have a toddler as well as a baby in the house!

Ingredients notes

  • Bread – the best bread for babies is one that is low in salt, has no large seeds, is made from wholegrain or sprouted grains and contains to additives and preservatives.
  • Egg – a large egg.
ingredients needed, a slice of wholemeal bread on a plate and one egg

How to make this recipe

  1. In a shallow bowl or plate whisk the egg with a fork.
  2. Place the slice of bread in the egg, leave 30 seconds or until the bottom of the bread is coated in egg.
step 1 - whisking the egg in a shallow plate
process 2 - placing slice of bread in the whisked egg
  1. Using a fork, flip the bread over and coat the other side of the bread in egg.
  2. Heat a non stick frying pan over a medium heat (no need to add oil, unless your pan has a tendency to stick in which case add ½ teaspoon olive oil or neutral oil). Carefully lay the egg coated bread in to the pan and cook for 2-3 minutes each side until light golden, flipping over with a non stick spatula.
process 3 - both sides of bread coated in egg
process 4 - frying the egg coated bread in a pan
  1. Remove from the pan and slice in to fingers, removing the crusts if giving to younger babies.
  2. Leave to cool for a few minutes before giving to your little one.
side view of 4 fingers of cooked bread, served with fresh strawberries

FAQ

What’s the difference between eggy bread and French toast?

Eggy bread is a British name for the American French toast. Eggy bread tends to be savoury and French toast is often served sweet.

My recipe tips

  • Please make sure you have tested both wheat and egg with your baby and it is not allergic to either before making this baby eggy bread.
  • Try and choose a bread with less than 100mg salt per serve (a serve is usually 2 slices of bread).
  • Cut the cooked eggy bread in to thin strips to make it easier for your baby to eat.
  • Don’t leave the bread to soak in the beaten egg for too long, otherwise the bread will begin to break down and will fall apart in the pan. 30 seconds each side (basically as soon as one side is fully coated in egg, turn it over.)
  • Leave the egg soaked bread to cook in the pan for a couple of minutes before trying to lift it. If you try moving it around the pan before the egg it is cooked it is more likely to stick to the pan.
  • I use a fork to lift the eggy bread to the pan and gently lay it down, then I use a non stick spatula to turn the bread over.
  • If you want to make eggy bread sticks (which are great for baby to hold or ‘dip’) use slightly stale bread, as fresh bread can be softer and therefore floppier (although this is a good thing when first serving eggy bread to baby.)
  • Remove the crusts if your baby hasn’t any teeth yet, but when they have teeth feel free to leave the crusts on.

Serving Ideas

  • Savoury eggy bread ideas: Top with a thin layer of mashed avocado or ricotta or serve as dippers with yogurt to dip in to, or this blw vegetable sauce (as in the image below).
  • Sweet ideas: spread with a thin leayer of peanut butter (if your baby can eat peanut butter) or top with a little mashed banana or strawberry for a simple baby French toast.
fingers of cooked bread served with baby vegetable sauce

Storage

Store cooked french toast in a container in the fridge for up to a day.

Whilst the eggy bread is best served fresh, you can warm up leftovers – to warm it up, heat in a dry frying pan over a medium heat for a minute or so each side to warm it all the way through.

Vatiations

  • Gluten free – use a gluten free (and low salt) bread, but take care when turning it in the pan as it is more likely to be delicate and fall apart.
  • If your baby is ready for spice – a tiny pinch of cinnamon added to the egg adds a lovely sweet flavour without adding any sugar.
  • Cheesy eggy bread – when you have flipped the bread over in the pan and are cooking the second side, sprinkle the top with a little grated cheese.
  • Vanilla – Personally, I would recommend not to make this baby eggy bread with vanilla, as essence or bean paste do contain sugar.

More baby led weaning finger food recipes

eggy bread for babies cut into fingers and served with strawberries
Print
5 from 1 vote

Eggy Bread for Babies

This 2 ingredient baby led weaning eggy bread is dairy free, ready in 10 minutes and makes a fun and delicious finger food for babies (and toddlers love it too!)
Prep Time5 mins
Active Time5 mins
Course: Breakfast, Lunch
Cuisine: British
Keyword: baby eggy bread, baby finger food, baby led weaning, dairy free eggy bread
Yield: 1 person
Calories: 132kcal
Author: Robyn

Materials

  • 1 egg
  • 1 slice wholemeal bread

Instructions

  • In a shallow dish, beat the egg with a fork.
  • Lay the slice of bread in the egg and leave for 30 seconds or so, then flip it over and do the same with the other side. The bread should absorb most of the egg.
  • Heat a non-stick frying pan over a medium heat and lay the bread in the pan* Cook for 2-3 minutes until lightly golden then flip over with a spatula and cook for 2-3 minutes on the other side, until lightly golden and cooked through.
  • Remove from the pan and slice in to fingers, removing the crusts if giving to younger babies.
  • Leave to cool for a few minutes before giving to your little one.
  • *I have a fairly new non-stick pan so don't need to use any oil/fat. Use about ½ teaspoon oil if you need to.

Notes

Bread – the best bread for babies is one that is low in salt, has no large seeds, is made from wholegrain or sprouted grains and contains to additives and preservatives.
Egg – a large egg.
Please make sure you have tested both wheat and egg with your baby and it is not allergic to either before making this baby eggy bread.
Try and choose a bread with less than 100mg salt per serve (a serve is usually 2 slices of bread).
Cut the cooked eggy bread in to thin strips to make it easier for your baby to eat.
Don’t leave the bread to soak in the beaten egg for too long, otherwise the bread will begin to break down and will fall apart in the pan. 30 seconds each side (basically as soon as one side is fully coated in egg, turn it over.)
Leave the egg soaked bread to cook in the pan for a couple of minutes before trying to lift it. If you try moving it around the pan before the egg it is cooked it is more likely to stick to the pan.
I use a fork to lift the eggy bread to the pan and gently lay it down, then I use a non stick spatula to turn the bread over.
If you want to make eggy bread sticks (which are great for baby to hold or ‘dip’) use slightly stale bread, as fresh bread can be softer and therefore floppier (although this is a good thing when first serving eggy bread to baby.)
Remove the crusts if your baby hasn’t any teeth yet, but when they have teeth feel free to leave the crusts on.

Nutrition

Calories: 132kcal | Carbohydrates: 12g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 174mg | Potassium: 130mg | Fiber: 2g | Sugar: 2g | Vitamin A: 238IU | Calcium: 55mg | Iron: 1mg

20 minute Air Fryer Carrot Fries

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These easy air fryer carrot fries are cooked until sweet and tender and then mixed with cumin salt. A simple and healthy snack or side dish, they are ready in just 20 minutes!

side close up of air fryer carrots to show golden caramelised edges and soft carrots
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These air fryer carrot fries are made on repeat in our house – we have them at least twice a week. Sweet and salty, they are so addictive, it’s hard to stop snacking on them until the bowl is empty!

Why we love this recipe

  • Only 3 ingredients – and they are every day ingredients.
  • Quick and simple – this recipe requires only 5 minutes prep time, then let them fry in the air fryer for 15 minutes.
  • The carrots make a healthy snack as well as a side dish.
  • They can easily be adapted to different flavourings. One of my favourites is ground cumin mixed with salt for a Moroccan flavouring.

Ingredients notes and substitutions

  • Carrots – I use the budget friendly bags of carrots from the supermarket, but you can use baby carrots and cut them in to halves or quarters depending on their size.
  • Oil – olive oil.
  • Salt – kosher or sea salt.
  • Ground cumin – this is optional. You can just season your roasted carrots with salt or for other seasonings please see suggestions below.
Ingredients needed laid out separately: 3 carrots, oil, sea salt and ground cumin

How to roast Carrots in the Air Fryer

  1. Peel and chop carrots into equal size sticks.
  2. Drizzle over olive oil and mix so the carrots are coated in the oil.
  3. Place the carrot sticks in a single layer in the air fryer and cook.
  4. When tender and golden, take out of the air fryer.
  5. Sprinkle over the cumin salt.
  6. Stir well so all the carrots get coated in the cumin.
collage of 6 step by step process shots how to roast carrots in the air fryer: cut them the same size, coat lightly in oil, fry until tender, coat in cumin salt

FAQ

Should you peel roasted carrots?

I prefer to peel my carrots, but you don’t have to. If you don’t peel them, scrub them to remove any dirt.

When are they ready?

They’re ready when they are tender – there should be no crunch left in the carrot.

How long do roast carrots last?

You can keep the roasted carrots in the fridge for up to 2 days.

My Recipe Tips

  • Cut the carrot sticks the same size and thickness so they cook evenly
  • A little oil helps prevent the carrots from drying out
  • Season at the end of the cooking
  • If you need to double the amount, do it in two batches – if you fill the air fryer basket too full the carrots won’t cook as quickly.
  • Air fried carrots become tender rather than crisp.
  • The carrot fries can burn, so keep an eye on them.
Cooked air fryer carrots coated in salt on a blue plate ready to be served.

Serving Ideas

  • Air fried carrots make a healthy alternative to chips/crisps to serve with dips. They go especially well with yogurt based dips such as this garlicky Haydari.
  • As a side with Moroccan lamb meatballs, roast lamb or baked chicken thighs.
  • Add the roasted carrots to a salad, either warm or cold.

Variations

  • Instead of the cumin, sprinkle with a tiny pinch of ground cinnamon or ground coriander.
  • Herby carrots: sprinkle with finely chopped fresh parsley or thyme.
  • Cheese: sprinkle over a handful of parmesan cheese and some freshly cracked black pepper.
  • Sweet: drizzle cooked air fryer carrots with a little honey or maple syrup.

More carrot recipes

Easy Air Fryer Carrot Fries

Author: Robyn

These easy air fryer carrot fries are cooked until sweet and tender and then mixed with cumin salt. A simple and healthy snack or side dish, they are ready in just 20 minutes!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Snacks | Lunchbox
Cuisine International
Servings 2 people
Calories 69 kcal

Equipment

  • Air Fryer

Ingredients
  

  • 3 Carrots
  • ½ tablespoon Olive Oil
  • ⅛ teaspoon Sea Salt
  • ¼ teaspoon Ground Cumin optional

Instructions
 

  • If you need to preheat your air fryer, preheat to 190°C / 374˚F.
  • Wash and peel the carrots and cut into equal size sticks, approx 2cm (.78") thick and 4-5cm (1.57 – 1.96") lengths.
  • Place them in a bowl and mix with the oil to coat the carrots evenly.
  • Place the carrots in the Air Fryer basket in a single layer.
  • Cook at 190°C / 374˚F for 10-15 minutes, until tender, shaking halfway through.
  • The carrots are ready when tender and they have a little colour on the edges.
  • Meanwhile, mix the ground cumin and salt together.
  • Remove basket from Air Fryer, place the carrots into a heat proof bowl, sprinkle over the cumin salt and stir to combine.

Notes

Carrots – I use the budget friendly bags of carrots from the supermarket, but you can use baby carrots and cut them in to halves or quarters depending on their size.
Oil – olive oil.
Salt – kosher or sea salt.
Ground cumin – this is optional. You can just season your roasted carrots with salt or for other seasonings please see suggestions below.
This recipe can easily be doubled: If doubling or scaling up this recipe, cook the carrots in batches. If you overcrowd the air fryer basket the carrots will take much longer to cook.
Cut the carrot sticks the same size and thickness so they cook evenly
A little oil helps prevent the carrots from drying out
Season at the end of the cooking
Air fried carrots become tender rather than crisp.
The carrot fries can burn easily, so keep an eye on them.
 

Nutrition

Calories: 69kcalCarbohydrates: 9gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 209mgPotassium: 297mgFiber: 3gSugar: 4gVitamin A: 15289IUVitamin C: 5mgCalcium: 33mgIron: 1mg
Keyword air fryer recipe, air fryer roasted carrots, roasted carrots in the air fryer

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Vegan Dan Dan Noodles

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This quick and easy vegan dan dan noodles recipe combines chewy soft udon noodles, a salty-spicy peanut sauce, Chinese 5 spice garlic mushrooms, and chilli oil (optional for younger family members) for this comforting vegan version of a Sichuan classic street food, dan dan noodles. On the table in 30 minutes, it is perfect for busy weeknights.

vegan dan dan noodles in a white bowl, more homemade chilli oil to the left ready to drizzle over

Noodles are a popular meal in our house. Not only are they quick and easy to make, but they are loved by kids and adults alike. From these 15 minute sesame noodles to this light miso noodle soup.

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What are Dan Dan Noodles?

Originating from the Sichuan province of China, Dandan noodles, or dandanmian mean ‘carrying pole noodles,’ referring to the type of carrying pole, the ‘dan dan,’ that was used by street vendors as they walked the streets selling the dish to passers by. Traditionally made with ground / minced pork, I have used mushrooms instead. I have also replaced some of the more difficult to find ingredients with ones available at your local shop so you can easy make da dan noodles at home. Spicy, creamy, salty, this comforting vegan noodle recipe has it all.

Why we love this recipe

  • This vegan noodle recipe is one that meat eaters love too. You really won’t miss the fact there is no meat.
  • I have adapted the traditional Sichuan noodle recipe to make it a dish you can make with ingredients from your local supermarket. Chinese 5 spice replaces Sichuan peppercorns, and capers are used in place of Chinese pickles
  • A simple 2 ingredient homemade spicy chilli oil provides heat (if you want spice!)
  • You can add as much or as little chili oil as you like making it a great family meal. Those wanting chilli heat can have it and those not wanting any chilli at all will be catered for too.

Ingredients notes and substitutions

  • Udon noodles – I personally love using these thick Japanese wheat noodles, but you can use any medium thickness noodles you like.
  • Mushrooms – Regular white button mushrooms are in place of the traditional pork topping. You can use any type of mushroom you like: roughly chopped portobello, cremini mushrooms, fried oyster mushrooms.
  • Chinese 5 spice – this common and easy to find spice blend replaces Sichuan peppercorns.
  • Spring onions – scallions, green onions.
  • Capers – I use sharp salty capers in vinegar in place of Chinese pickles used in the authentic Dan Dan noodles recipes. Capers are optional.
  • Peanut butter – This is in place of Chinese sesame paste. Use unsweetened natural peanut butter. Sweetened peanut butter would be too sweet and would ruin the taste! I like to use smooth peanut butter, but you can use crunchy if you prefer.
  • Soy sauce – light soy sauce.
  • Chilli flakes – red pepper flakes, dried chilli flakes
  • Oil – any neutral oil
  • Rice wine vinegar – provides a gentle sharpness. You can substitute with white wine vinegar.
ingredients needed weighed and measured out in to individual bowls

How to make this recipe

  1. First make the chilli oil by gently heating dried chilli flakes in some neutral flavoured oil for 30 seconds, taking off the heat before they start to sizzle. Put to one side.
  2. In a small bowl mix the sauce ingredients together: peanut butter, soy sauce, rice wine vinegar and a little of the chilli oil.
  3. Cook the noodles in boiling water according to packet instructions. Fry the mushrooms over a medium-high heat until the mushrooms are beginning to turn golden, then add the whites of the spring onions and grated ginger.
step by steps process shots making chili oil, peanut sauce and frying mushrooms
  1. Cook for 1 minutes then add the ground cloves, Chinese 5 spice, sesame oil, soy sauce, rice wine vinegar and chopped capers.
  2. Cook, stirring, until the mushrooms the liquid has evaporated and the mushrooms and dark and syrupy.
  3. Divide the peanut sauce between 2-3 bowls.
step by step process shots 4-6 cooking the mushrooms and serving
  1. Top with cooked noodles.
  2. The spoon over the cooked mushrooms, top with extra chilli oil and the greens of the spring onions and serve.
collage of two images showing how to serve the noodles
close up of the mushroom topped udon noodles in a bowl

FAQ

What is Dan Dan sauce made of?

Dan Dan sauce is a thick sauce traditionally made with Chinese sesame paste, Sichuan pepper, vinegar, soy sauce, chilli oil and minced pork.

What noodles are vegan?

Soba noodles, udon noodles, Rice noodles and Korean noodles are all made without eggs and are vegan. Other noodles may be vegan, check that they don’t contain eggs.

My recipe tips

  • When making the chilli oil, do not cook the chilli flakes over too high a heat. They can burn very easily. If the chilli flakes start to sizzle in the oil, they will burn and you will have to start the chilli oil again.
  • The recipe makes enough for 2 adults and a toddler, but you can easily double it.
  • Remember to keep some of the noodle cooking water – this helps to thicken the peanut sauce and give it a glossy sheen.
  • If you don’t have any noodles, this recipe also works well with spaghetti or linguine.

Storage

Keep in the fridge for up to 2 days. You can eat leftovers cold or reheat the noodles, mushrooms and peanut sauce in a saucepan over a medium to low heat with a little water until warmed through. Drizzle with chilli oil just before serving.

Variations

  • Noodles: whilst fresh wheat noodles are best (those that are kept in the fridge), I often use dried udon noodles mainly because I often have them in the cupboard. You could use buckwheat soba noodles, ramen noodles or vegan egg noodles (Often made with flour and water without egg but called egg noodles because of the colour.) The noodles I recommend not using are the quick cook noodles, as that could take the dish into the direction of one big stodgy mess. If you are making vegetarian dan dan noodles, you can use egg noodles too.
  • Tofu: you can use firm tofu as an alternative to mushrooms. Fry for a couple of minutes, breaking it up with a spoon as it cooks to resemble mince.
  • No peanut butter: If you have peanut allergies in the house then you can use tahini, it will have a different taste so if you can eat peanuts I suggest you use peanut butter.
  • Store bought chilli oil: If you don’t want to make a chilli oil from scratch, use a bought chilli oil instead of making your own. Or you could mix siracha sauce with a little neutral flavoured oil.
  • Gluten free: To make this into a vegan and gluten free noodles recipe you can use sweet potato noodles or rice noodles. Just note that the overall dish won’t have quite the same texture as using thicker udon noodles. Check your soy sauce is gluten free or use Tamari.
  • Extra vegetables: serve some steamed or sautéed Chinese greens, bok choy, broccolini, bean sprouts on top of the Sichuan noodles.
  • Other toppings: roughly chopped peanuts for a little crunch, or if you love spicy vegan noodles, sprinkle sliced fresh chilli over the top.
side view of vegan noodles and peanut sauce being eaten with chop sticks

More easy vegan recipes for you

Vegan Dan Dan Noodles

Author: Robyn

Udon noodles, a salty-spicy peanut sauce, and spiced mushrooms all drizzled with chilli oil – optional for younger family members – make this easy and comforting vegan version of a Sichuan classic street food, dan dan noodles.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course dinner
Cuisine Asian, Chinese, sichuan
Servings 2 people
Calories 566 kcal

Ingredients
  

  • 1 tablespoon neutral oil such as vegetable oil
  • 1 teaspoon chilli flakes heaped
  • 180 g udon noodles
  • ½ tablespoon neutral oil
  • 200 g mushrooms sliced
  • 2 cm fresh ginger grated
  • 2 spring onions finely sliced, whites for cooking and green parts for garnish
  • small pinch cloves
  • ¼ teaspoon Chinese five spice
  • 1 teaspoon capers roughly chopped, optional
  • 1 teaspoon sesame oil
  • ½ tablespoon rice wine vinegar
  • 1 tablespoon soy sauce