5 Grain and Dairy Free Breakfast Ideas for Kids

I have been following Sproutingyumminess lovely Instagram page for a few months now, and I am always inspired by the beautiful clean food that Sally feeds her daughter Mollie. Sally is currently studying Nutritional Therapy and like me, likes to challenge the mainstream on what we should feed our children. Sally believes in feeding Mollie a nutritionally dense diet; free of refined sugars, processed carbohydrates and preservatives and tries to keep Mollie's diet as clean and unprocessed as possible.

I love Sally's food philosophy and recipes, which is why I asked her to write a guest blog to share with you. I hope you all enjoy Sally's beautiful breakfast recipes, as much as I do. I know I will certainly be trying these for my little lady.


5 child friendly grain-free and dairy-free breakfasts!

I’m really honoured to be a guest blogger this week for Little Lady Lalo, whose yummy ‘clean’ recipes and philosophies I love. I decided to base my blog around healthy breakfasts as I believe this is such an important meal in the day and one where parents can pack in the veggies and nutrients if they put their mind to it. In Western cultures it is hugely common to wean our babies onto a breakfast of either cereal or toast with a glass of juice; sadly this is a lot of refined sugar and very little nutrients. Why not challenge convention and make something low in refined sugar and high in nutrients for breakfast every day and it doesn’t have to take lots of time! Below are 5 simple breakfast ideas for the whole family, all of which I make on a regular basis, often preparing the night before to avoid the morning rush.

1. Easy morning Fritters

Fritters or omelettes are a perfect way for your children to enjoy vegetables in the morning, and with this method they take near to no time to make! Prepare all the ingredients (except for the egg) in batches and freeze in ice cube trays, then when required, defrost 1 ice cube per 1 egg overnight, mix with the egg in the morning and fry in some coconut oil. That’s it!

I tend to pack mine with whatever green veggies are in the fridge. This batch contained green beans, kale and spring onions along with garlic, ground almonds, black pepper and ground cumin.

Eggs are such a wonderful breakfast ingredient to glue it all together, they are so versatile and contain all the nutrients needed to turn a single cell into a little chick, this is pretty amazing and no wonder they are packed with good stuff.

Ingredients:

·         100g green beans (plus any other veggies you might have)

·         1 spring onion

·         ~100g ground almonds

·         1 garlic clove diced

·         black pepper to taste

·         1 tsp ground cumin

·         eggs to serve

·         coconut oil to fry.

Method:

Put the green beans and spring onions into a blender and pulse for 20 seconds (until ingredients have broken up into fine pieces but not mushy) and then steam for 6 minutes. In the meantime add the ground almonds, garlic, black pepper and cumin to a large bowl. Once the vegetables are steamed allow them to cool slightly then add to the bowl and mix all the ingredients together. Pack the ingredients into ice cube trays and freeze. When you are planning on cooking the fritters take the required number of ice cubes out of the freezer the night before, I tend to do 1 ice cube per egg. In the morning whisk together the fritter mix with the egg and fry in coconut oil until cooked through, serve immediately.

 

2. Smoothie bowl

This Smoothie bowl covers all the macronutrient bases – protein, good fat and unrefined carbohydrate. You can make a version of this from 6 months (just the banana, avocado, coconut milk and water) and then from 9 months you can start to introduce the berries, ground almonds, almond milk, raw spinach and powder. Berries and nuts can sometimes cause a reaction (although rare) so consult your health advisor if you’re unsure.

Ingredients:

·         half a banana

·         half an avocado

·         ~tbsp. coconut milk

·         palm full of blueberries and raspberries

·         palm full of raw spinach

·         tsp. green powder like wheat grass (optional)

·         100ml filtered water or almond milk or a mix

·         blueberries, raspberries, goji berries, desiccated coconut and ground almonds to sprinkle (depending on your babies ability to chew)

Method:

Put all the ingredients into a blender and blend for around 30 seconds or until smooth, add more water if desired. Pour into a bowl and sprinkle the remaining berries and ground almonds over the top, serve immediately.

 

3. Super simple banana pancakes

These pancakes have 4 ingredients which make them quick to prepare in the morning and I tend to double the recipe so there is enough for me too. I would serve this from around 9 months due to the ground almonds (if no sign of nut allergy). Almonds contain a good dose of protein which is essential for the growth and development of your baby’s skin, hair, bone, muscle and other tissue and the transportation of oxygen in the blood. It is the taste of the banana and cinnamon that my daughter really goes crazy for here though and the blueberry syrup is to die for!

Ingredients:

·         1 tbsp. coconut oil

·         1 large egg

·         ¼ cup ground almonds

·         1 mashed banana (preferably a little browned)

·         dash of cinnamon

·         sprinkling of desiccated coconut

·         50g – 80g blueberries and a couple of tbsp. water for the syrup

Method:

Firstly prepare the blueberry syrup by adding the blueberries and water to a pan on a medium heat, when it comes to the boil allow to simmer for 10 or so minutes, or until it becomes a little gloopy. Prod the blueberries and stir with a wooden spoon every so often to allow the juices to come out.  While this is simmering, whisk the egg in a jug using a fork then add the ground almonds, banana and cinnamon to the jug and mix together. Heat some coconut oil in a pan and drop a heaped tablespoon of the mixture into the pan. Depending on the size of your pan, there should be enough room to cook 2 to 4 pancakes at a time. Cook for about 2 – 3 minutes on each side. Serve immediately with the blueberry syrup and a sprinkling of desiccated coconut.

 

4. Quinoa porridge

Quinoa is often mistaken for a grain but it is in fact a seed. Seeds are full of nutrients, vitamins and minerals as their job is to grow into a full blown plant or tree! Quinoa specifically is one of the few plant based foods that contains complete proteins. This means it is really good for our little ones too; it helps keep children’s growing bones and muscles healthy, supports their immune systems and promotes a balanced mood. If you want to serve this from 6 months, replace the almond milk with water, leave out the honey and blend the porridge to the desired consistency at the end. Otherwise this is appropriate for 9 months+ as is.

Ingredients:

·         1 cup almond milk

·         ½ cup quinoa

·         ½ shredded apple

·         ¼ tsp. cinnamon

·         Tbsp. goji berries

·         Dollop raw honey (optional – I actually find this sweet enough without)

Method:

Add the almond milk and quinoa to a pan and bring to the boil, turn down the heat and leave simmering with the lid on for 10 minutes. Then add the apple, cinnamon and goji berries and leave to simmer with the lid on for a further 10 minutes or until the quinoa is thoroughly softened. Add more almond milk if the mixture starts to dry out. Stir in a squeeze of honey if desired then serve.

 

5. Carrot and courgette breakfast muffins

I serve these muffins at breakfast with avocado and eggs still providing a great mix of nutrients for Mollie, it is also a guaranteed win for fussy eaters and work as a great afternoon snack too! I would give to your baby from 9 months due to the almond flour (as long as no sign of allergies).

Ingredients:

·         1 ¼ cups almond flour OR ground almonds

·         2 tbsp. coconut flour

·         ½ tsp. baking soda

·         ½ tsp. salt

·         1 ½ tsp. cinnamon

·         ½ tsp. nutmeg

·         2 eggs

·         1/3 cup coconut oil (melted)

·         1/3 cup raw honey

·         2 tsp. vanilla

·         ½ cup grated carrot

·         ½ cup grated courgette

Method:

Preheat the oven to 175°C / 350°F. In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). In a large bowl, mix together the eggs, oil, honey, and vanilla. Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots and courgette.

Divide the mixture evenly among the liners, it should make between 6 and 8 muffins, and bake for 20 minutes or until a knife inserted in the middle comes out clean. Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely.

For more lovely healthy child friendly recipes, please visit Sally's blog page: http://www.sproutingyumminess.co.uk/recipes-and-philosophies/breakfasts


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