Yoghurt and Raisin Porridge Balls – BLW Recipe

Kicking it off with our first baby led weaning recipe of 2018! Yoghurt and raisin porridge balls:


  • 100g of oats
  • 25g of raisins
  • Approx 4 tbsp of full fat plain yoghurt

  1. Put the oats and raisins in a bowl
  2. Add the yoghurt gradually until you have a thick lumpy mix
  3. Take a tablespoon of the mixture and roll in your hands
  4. Repeat until all of the mixture is used up
  5. Put in the fridge for a few minutes
  6. Serve
This recipe came about because we needed to go shopping but we always have these things in the kitchen.
Honestly, Tabitha picked the raisins out first and made a right old mess but she enjoyed herself even if I didn’t enjoy the clean up.
As always, I love to hear from you if you recreate any of my recipes.
Chantelle x

Vegetable Fritters – BLW Recipe

Another Friday, another takeaway for mum and dad but I am afraid little Tabitha you have to eat something else random that Mumma is going to come up with from the sad end of week contents of our fridge and then share for the world to see. That review, wildly downplays this next recipe as Daddy said they were delicious and proceeded to finish off the leftovers… now that you´re a little more interested let´s get on with the recipe:


  • 100g of Plain Flour
  • 1/2 tsp of Baking Powder
  • 2 Eggs
  • 4 tbsp of Whole Milk
  • Olive Oil
  • 1 Carrot (Grated)
  • 1/2 Red Pepper (Chopped)
  • 1/2 Tin of Sweetcorn (drained)

Veggie Fritters in the Pan


  1. Start by sifting the flour and baking powder into a bowl
  2. Make a well in the middle and add the eggs and the milk
  3. Whisk together gradually until your batter is smooth
  4. Add the carrots, pepper and sweetcorn and combine until mixed
  5. Heat a large frying pan with some olive oil
  6. Once the oil is hot place a heaped tablespoon of the mixture into the pan
  7. Push down lightly and cook for 2 minutes on each side until golden
  8. Repeat until all of the batter has been used
  9. Once the fritters have cooled slightly, they are ready to serve

Cooked Veggie Fritters

These were most definitely a hit in our house and not just with the baby, they were super quick to make and to be honest you could add any veggies that you have available at the time, making this a super versatile recipe to keep to hand on the days when you lack inspiration.

As always, I would love to hear from you if you use this recipe and I always like to hear new ideas too!

Chantelle x

Tuna, Sweetcorn and Egg Muffins – BLW Recipe

Last time, I might have admitted to feeding Tabitha takeaway (100% true) but sometimes our takeaway choices do not work so then I need other options for her dinner. Normally a takeaway
means I do not want to cook (read cannot be bothered) and therefore need a simple solution for her dinner that basically isn’t bread which is my normal go to for a lazy meal.

This time, the inspiration came from a tin of tuna that has been sat in our cupboard for a while and I’m currently trying to have a cupboard clear out, what I came up with for Tabitha (whilst I ate a falafel kebab) was tuna and sweetcorn egg muffins and here is how I made them:

Half a tin of tuna
Half a tin of sweetcorn
6 eggs
Black pepper

1. Preheat the oven to 220C (not fan assisted)
2. Grease a muffin tin (with butter or oil)
3. Mix your drained tuna and sweetcorn together in a bowl
4. Divide this between each of the holes in the muffin tin
5. Then mix your eggs in a mug and whisk gently
6. Add a little black pepper and pour over the tuna and sweeten evenly (this should make 12)
7. Allow to stand for a couple of minutes before placing into the oven for 15-20 minutes
8. Keep an eye on them and once golden and slightly ‘puffed up’ they are ready
Take out of the oven and let them cool, until you can touch them
9. Then take out of the tray and serve if you wish
10. Any extras can be left to cool fully before being kept in the fridge for 2-3 days

This made 12 muffins, when I make these again I will probably half the recipe as they only lasted 2-3 days in the fridge and as much as I gave them to her for as many meals as possible over those 2 days, she only ate 6 of them (2 in each sitting) and I actually got the impression that she liked them best when they were still warm as they were eaten a lot more enthusiastically the first time, but they are also easy to serve cold too.

This recipe is also super versatile and you can add whatever you fancy in, I’m thinking peppers and spring onions!

Let me know in the comments if you would like me to try another version of these for you.

Chantelle x

Banana and Raspberry Oatcakes – BLW Recipe

As well as eating what we eat, I do like to prepare some easy and healthy snacks for Tabitha, especially ones that can be kept in the fridge for a few days, that way I have something to grab if I do not have enough time to cook, or it is a sunny day and we decide to eat in the park, or if your husband is hungry and sniffing around for snacks! This recipe is foolproof and a firm favourite in this house.


  • 2 Bananas
  • Rolled Oats (the amount varied dependant on the size of the bananas)
  • Raspberries

Banana and Raspberry Oatcakes


  1. Preheat the oven to 200C (fan assisted) and grease a muffin tray with butter
  2. Mash the bananas into a bowl
  3. Add the rolled oats until the mixture begins to clump
  4. Dish up equally into your greased muffin tin
  5. Pop 2 raspberries into the top of each and push down so they are in the mixture
  6. Bake for 13-15 minutes, until golden
  7. Take out of the oven and allow to cool before serving

They are great to eat slightly warm and will last in the fridge for up to 3 days. Let me know if you try this recipe out at home and if your little ones enjoy them!

Chantelle x

Banana Pancakes – BLW Recipe

So you may have noticed a lack of baking, or activity whatsoever on the ol´blog. As it turns out, having a baby does take up all of your time! There has been a touch of baking, some cupcakes and brownies here and there but nothing blog (or even photo) worthy.

However, 2 months ago we started to wean little miss, using baby led weaning (so no puree) we started with veggie sticks and fruit but as she gets more used to this we wanted to experiment with some more tastes and textures. I do not want to give her processed food as much as possible so have been researching recipes for things I can make myself. We have started simple, but I thought that I would share the things I make here for other baby led weaning mums, so here is my first recipe for 2 Ingredient Banana Pancakes: 


  • 1 Egg
  • 1 Banana
2 Ingredient Banana Pancakes

2 Ingredient Banana Pancakes


  1. Mash the banana in a bowl
  2. Add the egg
  3. Whisk together but keep some of the banana lumps
  4. Then heat a little oil in a frying pan
  5. Let it get really hot before adding a tablespoon of the mixture
  6. Fry for roughly 2 minutes on each side until golden brown
  7. Remove and place onto kitchen roll to allow any oil to soak away
  8. Once cool cut into strips and serve

Note: This recipe makes 6 but you can double or triple, I make extra and keep them in a sealed tub in the fridge for a quick meal the following day.

I hope you like this type of recipe, keep checking back for more (I hope).