Tag Archives: snacks

Pizza Pinwheels!

Makes a delicious lunch or snack. You can play around with the ingredients to your hearts content! 
Try different cheeses, different veg and different meats to keep baby interested 🙂
Makes 12 pinwheels and costs around 25p per pinwheel!
Prep time: 25 minutes
Cook time: 15-20 minutes
320g rolled puff pastry chopped tomatoes
20-30g grated cheddar
3-4 slices of ham or thin chicken
1/2 white onion
1 small carrot
4 large mushrooms
50g broccoli
Tbsp tomato purée 
Tsp pepper
1. Finely chop the onion, mushroom and broccoli. Peel the carrot and grate strips off the carrot.
2. Add onions to a pan with oil and cook over a medium-high heat for 2 mins. Stir regularly.
3. Add the mushrooms to the pan, cook for a further minute.
4. Add the broccoli and the strips of carrot to the pan and cook for a further minute.
5. Add the chopped tomatoes and tsp pepper and stir.
6. Reduce heat to low-medium and add the tbsp of puree. Cook for 2 minutes.
7. Roll out the puff pastry to 3mm thickness into a rectangle. (I like to buy pre-rolled just too puffy pastry!)
8. Spread the sauce onto the puff pastry leaving about an inch gap around the sides.
9. Sprinkle on the cheddar and rip and sprinkle on the meat if using.
10. Roll the pastry as tightly as possible from the short end- this takes practice! Don’t worry if they don’t come out perfect they will still taste delicious!- and leave to rest for 10 minutes.
11. Preheat the oven to 180c and line a baking tray with grease proof paper.
12. With a very sharp knife cut the roll into 12 pieces and lie on the baking tray.
13. Beat the egg and brush over the pinwheels, then sprinkle over some oregano.
14. Cook for 15-20 minutes until golden brown and puffy! 

Sugar-Free Strawberry and Yogurt Cookies!


I’m quite proud of this recipe! The banana, again, is used in place of sugar and actually works quite well!

The cookies have an oaty constitency and are soft to the bite so are perfect for babies who are struggling with tougher foods or who are teething.

Makes 20

120g oats
8 strawberries
1/2 banana
8 tablespoons greek yoghurt
Tsp baking powder
Tsp vanilla 
1. Preheat the oven to 180c and line a baking tray with grease proof paper.
2. Finely chop the strawberries and the banana.
3. Mix the strawberries and bananas with the vanilla and the yoghurt.
4. Add the baking powder and the oats and stir throughly.
5. Spoon about a tablespoon sized lump of mixture onto the tray and arrange and flatten into a cookie shape.
6. Bake at 180 for 15-20 mins until circumference is slightly golden and a toothpick comes out clean.
Will freeze for up to a month 🙂 

Omlette Muffins!

I LOVE these little golden beauties! We’re big egg fans in the Woodhouse-house and these will certainly satisfy your appetite if you having a craving of the eggy kind! 
You can fill these with almost anything, peppers, tomatoes, courgettes, broccoli, ham, bacon, cheddar, feta… Need I go on?
Makes 8 

Makes 8 

4 eggs
250ml milk
1/2 white onion
30g cheese
8-10 cherry tomatoes
Large slice of ham

Tsp pepper
1. Preheat oven to 180c.
2. Finely chop the onion and roughly chop the cherry tomatoes.
3. Cook in a pan with oil until onions are browned and tomatoes are caramelised.
4. Slice the ham up into 1 cm pieces.
5. Beat the eggs together in a large bowl, add the milk, grated cheese and tsp pepper.
6. Fill muffin cases 1/2-3/4 full with the egg mixture.
7. Spoon ham, tomatoes and onions into the cases.
8. Bake for 20-25mins under golden and a tooth pick comes out clean.

Cheese & Red Pepper Flapjacks


These flapjacks are so scrummy! They are incredibly moreish and babies and adults will love them alike! A delicious compliment to lunch or a tasty snack, they are sugar free and therefore great for everyone from babies to adults, especially diabetics and dieters! 

Makes 12 and costs around 30p per flapjack! 

150g oats 
100g unsalted butter 
100g grated cheddar cheese 
4 sun dried tomatoes (omit if you want to reduce salt content)
2 large eggs 
1/2 red pepper 
1/2 white onion 
1. Preheat oven to 180c and line a 25cmx25cm tin with baking paper.
2. Finely chop the onion and roughly chop the pepper. 
3. Roughly chop the sundried tomatoes and set to one side for later.
4. Cook the onion and pepper in a pan with oil until onions are brown and pepper is soft and set to one side.
5. Melt the butter in the pan, beat the eggs together in a jug. Add all the ingredients to the pan and stir through for approx a minute.
6. Put the mixture in the tin and flatten down.
7. Cook for 20-25mins until golden brown.
8. Allow to cool in the tin slightly before cutting into 12 pieces.

Savoury Cheese & Red Pepper Biscuits!


These are great for mid morning or afternoon snacks! Ridiculously easy to make and incredibly moreish! They freeze for around 6 months- but they won’t last that long!

My little girl particularly liked this red pepper batch I made, but using the basic recipe you can add whatever you want to the dough to create some lovely savoury flavours!


Check out my spring onion biscuits and my courgette and tomato lovelies!

Makes 28 2.5 inch biscuits

100g grated cheddar
100g plain flour
100g unsalted butter
A large red pepper
1 shallot
1/2 tsp of black pepper

1. Blitz the red pepper and shallot in a food processor, squeeze out as much water as possible and out to one side.


2. Blitz the flour, cheese and butter in a food processor.
2. Roll out on a floured surface.
3. Press the red pepper and shallots into the dough, gold and roll out until around 3mm thick.
NB: At this point the wetness of the red pepper may make the dough sticky, scatter a large handful of flour on the dough to get it back to the right consistency.


4. Cut the biscuits out and place on a tray covered in baking powder.


5. Bake in a preheated oven at 180 for 10-13 mins until nice and golden.
6. Cool on a wire rack.
7. Biscuits will freeze for 3-6 months, to defrost simply leave at room temperature for 3 hours.


I usually blend up a few different flavours, make up a big batch of cheesy dough, cut into 3 and fill each piece with a different flavour so The Lamb has a variety to keep her going 🙂