Over at The Emerging Dietitian HQ it has been a whirlwind of cooking, cleaning (seriously how much mess can a tiny human make?!?), working and preparing for the changes which are upon us in the coming weeks.
I’ve fallen into a little bit of a routine with our meals. This isn’t a bad thing, simply an observation. There are lots of quick, simple meals often with pasta, as this is a favourite of Emilia’s. Amongst these meals, a few staple recipes have emerged which I thought I must share with you.
I’d love to see you replicate these or hear if you have any suggestions to make these even better.
So now onto the recipes…
Simple spiced, wholemeal spelt, ricotta pancakes
- 1 cup wholemeal spelt flour (or any flour you wish)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- A pinch of salt
- 1/3 cup ricotta
- 2/3 cup of full cream milk (you can use more/less of ricotta/milk depending on what you have available, just ensure the total volume of these two ingredients equals 1 cup)
- 1 egg
- 1 tablespoon of maple syrup
- 1 tsp coconut oil for frying
- In a large bowl, combine flour, baking powder, cinnamon and salt
- In a separate bowl, whisk ricotta, milk, egg and maple syrup to combine
- Make a well in the dry ingredients, slowly pour in the wet ingredients
- Be careful not to stir the mixture too vigorously as spelt flour can become glutinous rather quickly
- Melt coconut oil in a frypan over medium heat
- Ladle 1 tablespoon of the pancake mixture into the pan
- Cook for 2-3 minutes or until small bubbles appear on the surface
- Flip pancake and cook for a further 2-3 minutes
- Serve with greek yoghurt, seasonal fruit and an extra drizzle of maple syrup
I was getting a bit bored with morning tea and afternoon tea options for Emilia. I decided it was time to make my own kind of convenience food. These 5-ingredient* granola bars which I modified from The Minimalist Baker have been an excellent addition to our repertoire.
* Note these bars now have more than 5 ingredients.
Fruit and nut granola bars
- 1 cup of dates
- 1/4 cup maple syrup
- 1/4 cup of nut butter (I used peanut butter but use whichever you have at home… or make your own.. see my favourite recipe here.)
- 1 cup of unsalted mixed nuts (I used a combination of almonds and walnuts)
- 1 & 1/2 cups of rolled oats
- 1/4 cup pepitas
- 1/4 cup sunflower seeds
- 1/4 cup raisins
- 1 tablespoon chia seeds
Optional extras: desiccated coconut, chopped dried apricots, spices, chocolate chips etc!
- Blend dates in a food processor for approximately 1 minute (similar to if you are making bliss balls)
- Toast your oats and mixed nuts in the oven for approximately 15 minutes. Be sure to turn them at about the half-way mark. This will create a lovely roasted flavour. If short on time, simply omit this step.
- Place dates, oats and nuts in a large mixing bowl. Set aside.
- Warm maple syrup and nut butter in a small saucepan over low heat until combined.
- Lightly toast pepitas and sunflower seeds in a small saucepan over low heat until just golden.
- Add maple syrup mixture, toasted seeds, raisins and chia seeds to large mixing bowl with oat mixture. Combine thoroughly.
- Line a slice tin or baking tray with baking paper
- Spread granola mixture on baking tray. Be sure to press down firmly to ensure bars hold together.
- Cover and refrigerate for 20 minutes.
- Slice into bars and store in an airtight container.