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A recipe from Chef Tom Walton Serves 4 Ingredients: 2 tbsp dairy free butter 500g dried spaghetti 2 tbsp plain flour 1 cup Califia Farms Unsweetened Almond Milk 2 tbsp nutritional yeast + extra to serve Flake salt & fresh… Continue Reading >
A recipe from The Nourished Chef Serves 8 Ingredients: 2 bananas 1 cup Frozen blueberries (thawed) 1/2 cup plant-based yoghurt 1 cup Califia Farms Unsweetened Almond Milk Method: Combine all ingredients in a blender and blitz until smooth. Divide mix… Continue Reading >
Prep Time: 0:45 | Serves 2 | Easy With the school bell sounding for another year, we know it can be hard to find healthy, simple and quick lunch box ideas for the kids term after term. At Banjo’s Bakery… Continue Reading >
Thanks to Sandra Brastein for this recipe. Ingredients: For one portion, you’ll need: 1 medium-sized ripe banana 1 medium egg 1 heaped tablespoon wholemeal flour* ½ teaspoon cinnamon (optional) 1 teaspoon olive oil or coconut oil Method: Break banana… Continue Reading >
A recipe from Chef Tom Walton Makes 4-6 pancakes (depending on size) Ingredients: 1 ¼ cups buckwheat flour ¼ cup almond meal or desiccated coconut 1 1/2 tsp baking powder Pinch ground cinnamon 1 cup Califia Farms unsweetened vanilla almond… Continue Reading >
Recipe created by Olivia Bates, Dietitian and founder of Nourishing Bubs Ingredients 300g Pumpkin Puree (12 x 25g cubes Nourishing Bubs Pumpkin) 1 ½ cup Self Raising Wholemeal Flour 2 eggs, lightly beaten ¼ cup milk, of your choice 1/3… Continue Reading >
by Chef Kate McAloon This recipe is the perfect dish to whip up for a family brunch. The leftovers are great for a quick snack with a salad to take along on a picnic. If you love olives, try… Continue Reading >
Recipe by: Fabio Battisti – Chef at Gavroche in Chippendale Crepes 570 g milk 70 g canola oil 150 g eggs 240 g flour sugar Method: Combine milk and eggs in a bowl Add the sugar and sieve the flour… Continue Reading >
Thanks to Sandra Brastein for this recipe. You’ll Need: 1 cup corn kernels (if canned – no added sugar or salt) ½ cup grated zucchini (squeeze to remove excess water) ¼ cup wholemeal flour ½ teaspoon baking powder 1 clove… Continue Reading >
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