Rocky Road


Rocky road is one of the easiest treats to make and so often a crowd pleaser. My toddler also loves helping me make this recipe. It is also easy to transport for special occasions or can make the perfect gift which has been made with love. This rocky road is nut and egg free* yet has so much texture with each bite – lots of crunch and chew!


500g melted chocolate
Marshmallows (quartered)
Desiccated coconut (2 cups)
Digestive biscuits (crushed)
Red liquorice twists (sliced)
Edible flowers (optional)

To Make

Cut up all ingredients, place into a tray with baking paper and mix. Melt chocolate, transfer to tray and mix. Place tray in the fridge to set for an hour, take out from the fridge, cut into small squares and you’re done!

* Please always check the ingredients label for allergens

Creamed Rice


IMGL8993A 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



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.


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

Basic Bread



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)



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.


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.

Egg Free Pancakes



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



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.