All three these allergy-friendly recipes are Gluten, Wheat, Dairy, Nut and Soy free!
Cauliflower wraps with loaded meatballs
For the wraps
- 1 head cauliflower, cut into florets
- 2 eggs
- ½ tsp turmeric powder
For the loaded meatballs
- 500g beef mince
- 1 carrot, finely grated
- ½ cup mushrooms, finely grated
- Olive oil, for frying
- ½ onion, finely chopped
- 410g tin chopped tomatoes
- ½ tsp oregano
- 1 avocado, chopped
- For the wraps, preheat oven to 180°C. Line three baking trays with baking paper.
- Blitz the cauliflower until it forms fine crumbs. Place in an airtight container and cover with plastic wrap. Steam for about 6 minutes until tender. Place on a clean kitchen towel and squeeze any excess liquid out.
- Stir together the cauliflower, eggs and turmeric. Season with salt. Shape into 6 x 19cm circles on the prepared trays and flatten evenly. Bake for about 15 minutes until pliable.
- For the meatballs, combine the mince, carrot and mushrooms. Season with salt. Shape into 15ml balls.
- Heat a splash of oil on medium high and fry for about 15 minutes until cooked. Set aside.
- Fry the onions in the same pan for about 5 minutes until softened. Add the tomatoes and oregano, and simmer for 3 minutes. Season with salt. Return the meatballs and cook until the sauce has thickened. Spoon into the wraps and serve with avocado.
Note: Always check labels to ensure there aren’t any traces of what you’re allergic to in the product.
Tuna melt baked potato kittens
- 4 medium potatoes
- Olive oil, for rubbing
- 170g tin tuna, drained
- ½ cup mayonnaise
- 2 hard-boiled eggs, halved
- 4 chives, halved (for whiskers)
- 8 cooked peas (for eyes)
- 4 small cherry tomato triangles (for noses)
- Preheat oven to 220°C. Prick the potatoes with a fork and place on a baking tray. Rub with oil and sprinkle with salt. Bake for about 45 minutes until soft. Allow to cool.
- Scoop the flesh out of the tops of the potatoes, leaving a 1cm lining. Mash the potato flesh with the tuna, mayo and egg yolks. Season with salt. Spoon back into the potato shells. Bake for about 5 minutes until heated through.
- Cut the egg whites into 8 triangles for ears and place on the potatoes with the remaining ingredients to create faces.
Variation: Replace the tuna with shredded chicken if your child is allergic to fish.
Flapjacks with fruity ice cream
For the fruity ice cream
- 2 mangos, cubed
- 1 banana, sliced
- 3 tbsp coconut milk
- Honey, to serve (optional)
For the flapjacks
- 3 eggs, beaten
- 1¼ cups coconut milk
- 3 tbsp castor sugar
- Pinch salt
- 1 tbsp gluten-free baking powder
- 1¼ cups gluten-free flour
- Olive oil, for frying
- For the ice cream, freeze the mango and banana overnight in a Ziplock bag. When ready to serve, blitz the fruit with the milk until smooth.
- For the flapjacks, beat together the eggs, milk and sugar and whisk until smooth. Add salt, baking powder and flour and stir until smooth.
- Heat a splash of oil in a mini frying pan (look out for star- or heart-shaped options for a fun touch) on medium heat. Add ¼ cup batter and cook for 1-2 minutes each side until cooked. Repeat with the rest. Serve with scoops of ice cream and honey drizzled over, if you like.
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