Hi guys! So this weeks post is a round up of a few of my previous recipes with some sneaky variations. The reason for the round up piece is that this will sadly be my final post for Mothersuncensored. Having returned to my full time job after Maternity leave and with my own blog to run also… I was spreading myself a tad too thin. I have loved sharing my recipes with you guys though and will definitely continue reading all the other ladies fabulous posts here at Mothersuncensored.
So my first recipe brought you Healthy Breakfast Muffins; you can get the link here. Variation wise, I have tried these with Sundried Tomatoes instead of the Peppers & they are amazing.
Now if you haven’t already seen my Granola recipe you can check it out here. I am loving my revised version which asks for 3 tbsp of raw cacao cacao powder; and there you have it, Chocolate Granola without any of the sugar. Trust me it’s delicious. Very moorish though so watch out!
Next up is one for those of you with young ones / going down the baby led route of weaning. My trio of Baby led weaning muffins can be found here. I have started making Broccoli and Cheese versions now my little human can cope with lumps and textures a bit more.
Here’s the recipe:
8oz spelt flour
5oz full fat cheese
1 medium head of broccoli – roughly chopped
Handful of chopped spring onions
6 fl oz almond milk
3 tbsp olive oil
2 tsp baking powder
1 large egg
Preheat your oven to 180 degrees / 375 F
Steam your broccoli until tender & then mash up. If your cheese isn’t grated, grate it now.
Mix together your dry ingredients the flour / baking powder.
Mix in the broccoli and cheese.
In a separate bowl whisk together the egg, milk & oil. Add the wet mix with the dry and combine well.
Distribute into a greased muffin tin and bake for about 30 minutes. Enjoy! X