This is a three ingredient jam recipe. Yes, you read that right – only three ingredients making this a super easy jam recipe! I’ve always wanted to make my own jam. I would research and then put it in the too hard basket. Over Christmas we received a surplus amount of cherries as gifts and there was no way we could finish them all before they went bad. With the extra set of helping hands over the Christmas period, I thought it was time to give this jam recipe a crack and my goodness – it was SO easy and delicious too! It wasn’t sugar filled sweet like the supermarket jams and the fresh fruit makes a huge difference towards the taste (plus my kids love it). Anyways, I’ll stop rambling as you’re here for the recipe after all – Enjoy!

Ingredients

2 Cups Fresh Cherries

2 Tablespoons Agave Nectar (you can use honey or sugar as well)

2 Tablespoons Chia Seeds

To Make

Rinse and pit cherries.

Place the pitted cherries into a pot and cook for 7 minutes on medium heat.

Stir the cherries gently and mash with a fork to desired consistency.

Stir in the agave nectar.

Stir in the chia seeds.

Pour the jam into a sterilised jar and allow to cool before refrigerating.

Tips

• Cherries can be supplemented with any other seasonal berries
• Agave nectar is found near honey or sugar at the supermarket. Honey or sugar can be also be used instead of agave nectar
• If jam is still runny after cooling down, you can add a little more chia seed to thicken to your liking
• Store in the refrigerator for up to a week or freezer for 3 months

A super easy recipe of ours, simply because it uses ingredients that are already in our pantry staples! Great for babies with very little teeth too and as a little treat!

Prep time: 5 minutes | Cooking time: 10 minutes | Makes: 4 baby servings

 

Ingredients

1/2 Cup Cow’s Milk, Soy or Rice Drink

2 Teaspoons Brown Sugar

1/4 Cup Short Grain Rice

 

To Make

Combine milk, soy or rice drink and sugar in a small pan.

Bring to boil.

Stir in rice and keep stirring until rice is cooked.

Serve and top with fruit.

Alternatives

Leftovers can be stored covered in the refrigerator for up to two days.

This is a very basic bread recipe which can be alternated as well. We decided to create this recipe as even traces of sesame seeds in shop breads were causing Spencer to have food allergies. Plus, the smell of fresh bread cooking is divine and you know exactly what is in it!

Prep time: 20 minutes | Cooking time: 30 minutes | Makes: 2 Round Loaves (10-12 thick slices)

 

Ingredients

3 1/3 Cups (500g) Plain Flour

2 Teaspoons (One 7g Satchet) of Dried Yeast

1 Teaspoon Salt

1 1/2 Cups (375mls) Lukewarm Water

Melted Butter for greasing and brushing

 

To Make

Place the plain flour, yeast and salt in a large bowl and mix well to combine.

Make a well in the centre and add the water to the dry ingredients.

Stir until combined and then use your hands to gather the dough together in the bowl.

Place the dough onto a lightly floured surface and knead for 8-10 minutes until it is smooth and has some elasticity. You will know when the dough is ready when it pops back up after you have pushed your finger onto it.

Brush a large bowl with melted butter, shape the dough into a ball and place inside the bowl.  Cover the bowl with plastic wrap or a damp tea towel and then place it in a warm, draught-free place to allow the dough to rise (our dough is popped near the stove). It will take around 45-70 minutes to rise.

Once the dough has doubled in size, transfer the dough to a lightly floured surface and keep pushing down on the dough until it has gone back to its original size. This will remove excess carbon dioxide and the yeast taste.

Preheat oven to 200°C and line baking tray with baking paper.

Divide the dough into two round portions and place on baking tray. Brush with butter and bake for 30 minutes.

Turn the loaf immediately onto a wire rack and allow to cool. You will know the inside of the bread is cooked if you knock on the bottom of it and it sounds hollow.

This bread is best enjoyed on the day but we also keep ours for toast over the next two days.

Ps. Any stale leftovers can be turned into breadcrumbs and frozen in a sealed freezer bag.

Alternatives

For a wholemeal loaf, replace the 2 cups (300g) of plain flour with 2 cups wholemeal flour and 1 tablespoon of brown sugar to the dry ingredients before adding water.

Add any of these to the dry ingredients before adding water: walnuts, cinnamon, cheese, garlic or herbs!

You can also top the bread with poppy seeds or seeds.

Spencer has been reacting to food containing eggs, so we have been looking at some egg-free options when we are cooking. This is the most delicious egg free pancake recipe which is so easy and quick to make. Spencer absolutely loves them too!

Prep time: 10 minutes | Cooking time: 5 minutes | Makes: 8 Pancakes

 

Ingredients

1 1/4 Cups Self Raising Flour

1 Tablespoon Sugar

1/4 Teaspoon Salt

1 Cup Milk

2 Tablespoons Water

2 Tablespoon Vegetable oil

I Teaspoon Vanilla Extract (optional)

Fruits to top or add in (we love banana, strawberries, blueberries and raspberries!)

 

To Make

Add all ingredients in order listed into a large bowl and mix well.

Lightly butter a non stick pan and turn heat to medium-high.

Pour batter onto the pan until they are 8cm wide.

When you see the top of your pancake bubble, they are ready to be flipped.

Cook until the pancake is golden.

Top with fruits.