Both me and Freya we have an extremely sweet tooth. I love sweets but I couldn’t eat them in the first part of my pregnancy. Only when I was 5 months pregnant, I could eat a cake without feeling sick. I guess this is when Freya’s love to sweets begun.

Sweet, homemade treats, made of wholesome ingredients are not only sweet and delicious but also packed with the abundance of nutrients.

Here are mine and Freya’s three favourite treat recipes. They are easy to make and very healthy. Perfect for the whole family.

TWO INGREDIENT BROWNIES

INGREDIENTS

• 4 large overripe bananas

• 6 tbsp unsweetened cocoa powder

CHOCOLATE FROSTING (OPTIONAL)

• 1 tbsp coconut oil melted

• 1 tbsp unsweetened cocoa powder

• 1 tsp almond butter

INSTRUCTIONS

Preheat oven to 180°C. Line a 8 x 4 inch loaf pan with parchment paper. Mash bananas and whisk in the cocoa powder. Pour batter into prepared baking pan. Bake for about 20-25 minutes. Let brownies cool in pan. Then place into the fridge for 1-2 hours.

5.To make the frosting, melt oil and almond butter in a medium bowl. Add cocoa powder. Whisk until smooth and completely combined. Spread frosting over the surface of brownies after they are set.

TIP: swap one banana for a green one to add resistant starch and make it more gut friendly recipe.

Source: https://kirbiecravings.com

ALMOND BUTTER & CACAO BALLS

(Modified Deliciously Ella Peanut Butter and Cocoa Balls recipe)

INGREDIENTS

• 6 Medjool dates, pitted

• 2 heaped tbsp of smooth almond butter

• 1 ½ tbsp of oats

• 2 tsp of cacao powder

INSTRUCTIONS

Place the dates in a food processor and pulse until they form a smooth paste. Next add in the oats, almond butter and cacao powder and pulse again until they are really well combined. Take less than a tablespoon of the mixture and roll into a finger size sticks for your baby and a ball for you. Place the rolled sticks/balls into the fridge for around 1 hour before serving, and then store in an air-tight container.

TEETHING BISCUITS

(Not suitable for babies under 6 months)

INGREDIENTS

• 180g rolled porridge oats

• 1 banana

• 2 tbsp coconut oil

• ½ tsp ground cinnamon (optional)

• 1 tsp pure vanilla extract (optional)

INSTRUCTIONS

Preheat the oven to 170°C fan (190o°C). Place the oats in a food processor and blend to the consistency of fine breadcrumbs. Add the rest of the ingredients and whizz until combined. Tip out onto a clean work surface and bring the dough together with your hands. Flatten out to about 1.5cm thick with the palm of your hands, and cut into 10 strips. Take each piece of mixture and form into a long biscuit (cookie) with rounded corners. Place onto a non-stick baking tray and bake in the preheated oven for 20-30 minutes, flipping halfway through. Allow to cool completely before serving to baby. Store the biscuits in an airtight container for up to 1 week.

Not suitable for babies under 6 months

Source: "What Mummy Makes" by Rebecca Wilson