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It’s Autumn, the leaves are falling, the air is beginning to get chilly in the morning (kind of!) and my son asked me for porridge again.

He actually loves porridge, which is wonderful… except that i have never really loved porridge and he insists that we must eat it together. Yes, yes, it’s lovely that he wants to share this with me, it’s beautiful in fact… but to be honest, i make it through about half a small bowl and start to gag a little and now that the little Miss is almost 2 and asserting herself in the food department i have to duck if she doesn’t like it… and listen to complaints of “no like it poddidge” and so on and so forth…

Porridge, in my memories is just stodge with too much sugar on top to make it palatable. Yes its lovely smothered in whole milk and lashings of golden syrup, but honestly i could just enjoy the milk & syrup and be done with it. I don’t digest it well, it sits in my stomach for so long that it gets bored and i don’t like that.

In light of my recent adventures in lacto-fermenting and soaking grains i thought i should give it another try.¬† So i did, and now i think i can honestly say that i might just start loving porridge… i won’t overdo it, but maybe a few times a week i can absolutely love porridge!

The process of overnight soaking with water and a little whey really lightens the load of the oats and the addition of just little bit of butter and maple (or raw honey) is just divine!! The porridge is smooth, tasty and leaves the most luxurious mouth-feel, it’s almost indescribable… all from a little overnight soak. Not to mention how incredibly fast it is. Honestly, 2 minutes to get the oats soaking and then 5 minutes in the morning – that’s fast food folks, right there!

It got the absolute tick of approval from Miss Almost 2 and Mr 4.5… although one wanted more butter and one wanted less butter and syrup… personal porridge preferences are so darn important, and i don’t deny them the freedom of choice at individualising their breakfasts. Miss Almost 2 loves her butter so she got lots, and Mr 4.5 prefers the plain taste so he got just a smidge of butter and a dash of syrup and his personal “additive” of choice, cinnamon!

The options are limitless, but Sally Fallon (Author of Nourishing Traditions) does recommend the addition of butter to assist in the absorption of vitamins and minerals… and a pinch of good quality salt goes a long way as well.

I also found that the recipe of 1 cup of oats (once soaked) was enough to serve myself, my husband and 2 small children – whereas last year, if i wanted to feed us all i cooked at least 1.5cups – much more economical to soak!

Extra butter for Miss Almost 2... and just a dash of organic maple!

Extra butter for Miss Almost 2… and just a dash of organic maple!


Breakfast Porridge – Inspired by Nourishing Traditions (pg 455)

1 cup oats

1 cup warm water

2 Tblspns Whey

Combine these ingredients in a bowl. Cover and leave overnight (or up to 24hrs)

In the morning:

Place 1 cup water and a pinch of salt into a saucepan and bring to the boil.

Add soaked oats and reduce the heat to low stirring for 3-5 minutes. They are ready when they reach the consistency you desire.

Serve hot with your choice of milk, cream, butter, a pinch of salt, a slurp of syrup, honey, cinnamon, nuts and/or fruit.












With 2 small children in the house i constantly need snacks… and since i don’t buy a lot of snacks (i do buy some!) i need make snacks.

These biscuits are my own personal variation of the “Two Ingredient Biscuits” that have been doing the rounds on my facebook feed for a while now. I have made the biscuits with just 2 ingredients (bananas and oats) and they were o.k. Not great, but my kids ate a few of them… i didn’t like them and as a family we have never finished a batch. So i accepted the challenge and tried to make them a bit more interesting but still healthy and nutritious.

Plain honey and Cacao flavour bickies.

Plain honey and Cacao flavour bickies.

Quickie Bickies

1 cup oats

1 ripe/over-ripe mashed banana

1-2 Tblspn Honey

1-2 Tblspn Peanut Butter (preferable natural/organic with no additives)

*1 egg (optional – you can add another half to one bananas to keep the biscuits together – but i like the added protein of the egg!)

*1 tspn cinnamon (optional – for flavour)

*2 Tblspns Whey (optional – i soaked my oats for a few hours in a little whey first – read about the benefits here and here)

*Raw cacao (optional – i used about 1 tspn in half a batch of these biscuits, just for a little variation)

Mix batter by combining all ingredients in a bowl. Add any optional ingredients you like the sound of – i used all of them!

If your batter is too runny (that depends on how much honey/peanut butter/whey/egg/banana you use) then add a few more oats until it holds together a bit more.

Using a dessert spoon plop a splodge of mixture on your baking tray (either oiled or with baking paper) and cook in a 180C oven for about 15 mins. I like them when they get nice and golden around the edges.

These biscuits go soft after about 24hrs but they are still fine to eat and can be crisped up in a hot oven for 5mins if you prefer.










If you’re looking for a quick, easy, extremely versatile cake that is always delicious and can be super healthy, indulgent, allergy friendly or even a diabetics delight then this is the cake for you.

Let me give it to you straight, this cake will not win you first prize at the Easter Show but it will win you some major brownie points at home.

This is a wonderful recipe that i use for whipping up either a cake for myself and my friends or some mini muffins for my one year old son. Yep, that’s right, i can make a “cake” so healthy that i am happy to feed it to my baby. How do i do this?

It’s as simple as 1, 2, 3, 4, 5 – and all you need is a bowl, a mixing implement and an oven – oh, and a cup measure is handy too!

Let me preface this recipe by saying that¬† i absolutely never use a whole cup of sugar ( actually i rarely use sugar at all), but feel free to make your own decisions based on the cake you choose to bake – that’s the beauty of this recipe.

The basic premise is this:

  1. 1 cup flour
  2. 1 cup cereal
  3. 1 cup wet ingredients (egg, milk, yogurt, ricotta etc)
  4. 1 cup sugar
  5. 1 cup fruit

Mix all ingredients and bake in an oven at about 180C (or 160C fan forced). Keep an eye on this and adjust the temperature and time depending on your oven and the ingredients you have used.

It’s that simple. Really.

The person who bakes a fair bit and has that basic baking common sense will understand how to change the recipe to suit themselves. The rest of us, myself included, will sometimes need a bit of a helping hand, and for those people here are few things i have learned about each component of this recipe:

  1. FLOUR: If you don’t have self-raising flour, just use plain flour and add a teaspoon of baking powder. I also add more baking powder if i think the cake is a bit heavy and needs help rising.
  2. CEREAL: I generally use quick cooking oats as they cook well and you can’t see or taste them in the final product. You could also use Just Right, All Bran, Muesli or any combination of cereal you like. You could even use coconut or substitute some nuts if you like.
  3. WET INGREDIENTS: Take your measuring cup and just fill it up to the 1 cup mark with whatever you would like. Usually i use a mixture of skim milk and yogurt. If i want a better quality cake then i may use a mixture of 1 egg, melted butter and some milk. If you’re dairy intolerant then try soy milk. If you want something a bit different then try half milk, half ricotta.
  4. SUGAR: As i mentioned, i never use a whole cup of sugar, especially if the cake is for kids or babies. In fact, you can leave this component out of the cake all together. If you use flavoured yogurt or sweet apples or banana then you won’t even miss the sugar. I mostly add just a tablespoon of honey, golden syrup or maybe a quarter cup of brown sugar. If you do want the sugar but not the calories then try a sugar replacement.
  5. FRUIT: This is the really fun part! You can use fresh, tinned or dried fruit. Each will give you a different textured cake. You can even add nuts, coconut or grated vegetables for a savoury muffin. Mix it up a bit, try half a cup of one fruit and half of another with a few nuts thrown in. Just be sure not to add nuts to the kids muffins!

A few ideas to get you started:

  • Grated carrot, apple and walnuts with egg, milk and butter
  • Mashed banana and sultanas with milk and butter replacement (like rice bran oil or nuttelex)
  • Chopped red apple with milk and yogurt
  • Dried apricots, raisins, pinenuts and grated apple with muesli and yogurt
  • banana with brown sugar, butter and full cream milk
  • Chocolate chips and raspberries with cream and milk
  • Strawberries and ricotta

Choose the flavours you like or use whatever you have in the cupboard – happy baking!


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