Baby Bread sticks


100g gluten and wheat free plain flour
1/2tsp xanthan gum
2tsp light brown sugar
1tbsp chopped fresh herbs (I like basil and chives)
40g dairy free margarine
50ml dairy free milk + squeeze of lemon

Pre-heat the oven to 180 degrees fan.
Place all the dry ingredients into a large bowl and mix. Then rub in the margarine until it looks like crumbs.
Make a well in the centre and pour in the milk and bring it together with your hands. Take pieces of the dough and roll them in your hands to make little bread sticks about 1cm thick and 5cm length. Perfect size for little hands!!!
Place them on a baking tray and bake in the oven for 12 to 15 minutes or until slightly golden. When baked place them on a wire rack to cool. they will last up to a week in an airtight tin.

Apple and pear & natural yogurt with a crunchy top!!!

This was one of Cathal’s favourite snacks. He still likes it as a dessert. This is great as a breakfast also.

For the topping
50g gluten free oats blitzed with hand blender
20g gluten free plain flour
20g dairy free margarine
25g brown sugar

1 apple stewed and pureed let cool
1 pear purred
1/4 tsp cinnamon(optional)
100ml dairy free natural yogurt(I use soya)
2tsp maple syrup

Pre-heat the oven to 170 degrees fan.
Put the oats and flour into a bowl and rub in the butter, then add the sugar and place in an ovenproof dish and put in the oven for 10 minutes or until golden. When cooked take it out and let it cool.
Meanwhile mix the apple and pear together with the cinnamon. Then mix the yogurt with the maple syrup.
When the crunchy mixture is cooled spoon the apple and pear into the bowl then spoon the yogurt in and add the crunchy mixture on top.
This will make about 2 or 3 servings it will last in the fridge for 3 days, don’t put the crumble in the fridge place it in an airtight container and it will last as long.

All my kids still love this. I hope you little one will enjoy it too!!!


Mango and banana with rice cakes.


1/3 small banana
2 slices mango
1/2tsp vanilla extract
A hand full of mini rice cakes


Place the banana, mango and vanilla extract into a bowl and blitz. That’s it just with the rice cakes.


This was one of the favourite savoury snacks in our house.

Sweet roast peppers with vegan cream cheese dip Yum!


1 red pepper washed
1/4 red onion
1/2tsp gluten and wheat free soy sauce
1tsp oil
1/2tsp brown sugar
100g vegan cream cheese
1tsp fresh thyme chopped or 1/4tsp of dried

Pre-heat the oven 200 degrees C. Cut the peppers in half and deseed them place them on a tray. Chop the onion and put it in the centre of the peppers. Then mix the soy sauce, oil and sugar together and pour it over the peppers place them in the oven for 15 minutes. When cook leave them to cool.
Take the onions out of the peppers and place them in a bowl and scoop the flesh out of the peppers into the bowl with the onions and blitz with a hand blender.
Mix in the cheese with a spoon and add the thyme and stir.
This is lovely serve with the bread sticks or rice crackers as a dip. IT is also lovely serve on some warm home-made bread.



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