Sugar Free Baby-Toddler Biscuits

One of the most common questions I get from parents is about treats for their baby. The truth is that treats are driven more by us as adults than a need by the child – but by starting them, there is an expectation to continue. For me a treat is a birthday party and special occasions, but not a daily occasion. This brings me to the question about biscuits. In the UK I find a lot of nurseries and schools still provide quite sugary biscuits (and even cakes) as snacks. It is really beyond me, why this can not be changed to just fruit/fresh vegetables. In any case, I therefore set myself a challenge to work on a biscuit recipe that parents could use from 8 months of age. The reason I put 8 months is just to ensure that the baby has got the oral motor skills to manage it, so if your child is one of the more advanced baby lead “weaners”, then this could be consumed earlier, on the other hand, if your child’s oral motor skills are not quite there, then you may need to wait. Also note, this biscuit is NOT supposed to be sweet like the biscuits we eat, it just has the tinge of sweetness from the fruit added.


  1. 1 cup of flour (you can easily use 1/2 cup of flour + 1/2 cup of nut flour if you are introducing nuts early as per new guidelines – speak to your healthcare professional)
  2. 50 g of butter (I use unsalted butter)
  3. 1/4 of a grated apple – this is where it becomes exiting, I just grated apple using a very fine grate (with the skin), but you could use pear, mashed banana and many other fruit. Depending on the moisture content of the fruit you may need to grate more or sometimes less
  4. 2 Tables spoons of skimmed milk powder
  5. Tip of a knife of vanilla powder – you can replace this with cinnamon or other spices that your toddler may like



  1. Heat oven to 180C
  2. Rub cold butter into flour mixture
  3. Grate in fruit – start with a small amount and feel with your fingers the density of the dough, it needs to end up like a pastry density
  4. Add the vanilla or other spices
  5. Leave in fridge for 30 min
  6. Roll in small finger sized biscuits (so that your to Toddler can hold them)
  7. Bake for 15 min – they keep for a good 2 weeks in a tinIMG_2643

Nutritious Cauliflower and Seed Falafel Recipe

I made this recipe over the weekend because I did not believe it could work, but was amazed at how delicious it was….and yes it works. This recipe is milk, egg, soya and gluten free, but its not suitable for seed allergy sufferers.


50 g pumpkin seeds

40g sunflower seeds

1 table spoon linseed

350 g cauliflower (take a young and fresh cauliflower, as you do not want one that tastes bitter)

1 teaspoon of ground cumin

1 teaspoon of ground coriander

70 g Tahini paste

1 1/2 teaspoon Xantham gum (This helps it stick together)

30 ml Lemon juice

30 ml water (I used a little bit less as it depends on how the consistency of the mixture feels)

Handful chopped coriander and parsley

Salt and pepper to taste




  1. Roast the seeds for 2 minutes in a pan
  2. Blend the seeds, cauliflower, tahini, herbs and spices all together and add the Xantham gum powder, lemon juice and water
  3. Roll in falafel balls or any other shape you like and fry in oil at 160 C until crispy.20160416_130839[1]




Free from biscuit recipe

I had to develop a recipe recently for one of my children with multiple food allergies that needed a snack in between meals that has sugar for quick energy and protein to sustain them. I wanted to share it, as I think some of my readers may find it useful. It is milk, egg, soya and gluten free and suitable from 1 year of age.


1 cup almond flour

4 heaped Tbs of gluten free flour (if your child is not gluten allergic, you can use normal flour)

2 1/2 heaped Tbs millet flakes (which gives it a slight crunch)

1 heaped Tbs sugar (I used sugar instead of honey, as this is faster sugar release in children that get drops in their sugar levels)

1/2 large banana pureed

50 g cold dairy free spread

Vanilla essence 20160207_094508



Mix above ingredients together and let rest for 1-2 hours in fridge

Roll out between 2 wax/parchment papers, which makes it easy and not sticky

Use a round cooking cutter and place on baking tray and bake in preheated oven of 180 C for 12-15 min (depending on the shape of your biscuit)