- Koreen Liew-Young
Updated: Jan 6, 2019
So my last few baby recipes have been a hit on social media with people asking for more. And so more content for my blog is birthed. I am looking to occasionally blog about recipes that are easily adaptable for those with dietary requirements, or without all the added crap that you get in pre-made stuff at the supermarket if making for your kids. Conveniently I'm also a pretty poor baker who can liken baking to playing Russian roulette (a bit hit and miss depending on if the final product is edible LOL.) So all the recipes are also fool proof.
With eczema and allergies running through our family, it was evident that my son would also have them. I have resurrected my Mum's old handwritten recipe book from a time when she was a mother trying to feed her own baby, (me,) who was dairy free, egg free, wheat free and nut free. Unfortunately allergies, eczema and intolerances are increasingly more common today compared to when I was young, but it also means now there's a lot more products available for those with dietary needs which is great. (Mum no offense because I know you didn't have much to work with, but sometimes your baking tasted like rocks. I STILL LOVE YOU.)
For context please feel free to read my blog on postnatal depression which explains my son's experience with eczema and allergies as well as my own during my pregnancy and while breastfeeding.
Just an update, my son was retested at one year, and we are thankful to know he grew out of his wheat allergy and only has mild nut and dust mite allergy. We can only put it down to restricting his diet, restricting my diet (because I was still breastfeeding) and the use of Probiotics. Recommended by my naturopath Nicola Lincoln we used Metagenics Floracare for Kids.
OK OK OK, here's the recipe everyone was wanting. Thanks Mum again xx.
1 cup of flour (Can use gluten free flour. My favourite is Edmonds GF plain flour. Other brands are Orgran and Healtheries. NB: these gluten free flours contain corn, so if allergic to corn use 2/3 C brown rice flour, 1/3 C rye flour)
1 teaspoon of baking powder
1 tablespoon of honey
1 cup of milk (Can use soy milk)
Butter (Can use dairy free margarine such as Olivani)
Sift flour and baking powder into large bowl
Dissolve honey into milk
Stir in wet ingredients into dry ingredients and mix till there are no lumps
Put a little butter/margarine in pan (I find non stick is best) and spread until floor of pan is greased up just
Spoon mixture into pan
Flip when underside is brown and leave on heat till cooked through
Leave to cool on cooling rack
Toast to refresh (I find the next day they are not so fresh, but toasting them again makes them nice and crispy.)
NB: I've added blueberries for a different flavour. This seems to work out nice, but not so nice for the carpet. Sweetness may have to be adjusted if your baby is a little picky with flavour.
My son loves these, at the sight of them he squeals, grabs a handful and shoves it into his mouth like there's a food shortage. Hope your kids love them just as much as he does.