Power-packed Baby Bites

Sweet Potato Banana Bites

When I was pregnant, I had grandiose plans on the type of mother I would be – a super one who would breastfeed until my son was at least 1, and when he could eat solids, make everything from scratch.

Reality turned out very different. Work stress got into the way of my milk ducts. Breastfeeding ended after 6 months. Ciaran’s meals are pretty standard. Porridge with fish and vegetables, quinoa pumpkin blend and fruits in between.

What happened to my super mum plans?

They have evolved. I have come to realise that there are many shades of motherhood. I am not less of a mother if I don’t make new fangled dishes for him everyday.

Being a mother is more than being super. It means giving more time to my son. I read to him, take him for swims, and catch him when he falls.

At 11 months, he now has a ravenous appetite which means more snack times. That delights me to no end. His staple is Farley’s rusk which he adores. To up the nutrition value, I now scour the internet for nutritious snacks to make for him.

His latest favourite are these tiny sweet potato banana bites.

Sweet Potato Banana Bites

They are a cinch to make and the best way to sneak in vitamins if your child is not fond of fresh fruits or vegetables. The recipe asked for the sweet potato to be baked but after an hour it was still hard so I ended up steaming it instead.

Sweet Potato Banana Bites

My son has it for breakfast everyday now.

Packed with Vitamin A, B, potassium and a bevy of other good nutrients, this is a power-packed snack.

To all the mothers out there, I salute you. Here’s to a lifetime of smiles and happy tummies filled with goodness!


Sweet Potato Banana Bites 

1 very large organic sweet potato or 2 medium ones
1 banana
1 cup of coconut flour (or flour of your choice)
1/2 cup ground flax seeds
3tbs coconut oil
3 tbs coconut milk ( or another milk or water)
2 tbs maple syrup
Cinnamon to taste (optional)

1. Preheat your oven to 180 degrees celcius.
2. To get the sweetest flavor out of your sweet potato and banana you have to bake them. The sweet potato should be done in 45 min- 1hr depending on the size and banana could be baked for about 20 min.
3. When it’s all done throw everything in a food processor or blender and mix it till it’s nice and smooth.
4. Either roll it into balls with your hands or use a zip lock bag with the corner snipped off or a pastry bag to pipe little “puffs” on a baking sheet. Bake for 15 min and store in the fridge. They stay fresh for about a week.

FYI These bites do not have a traditional cookie texture. They will be slightly mushy/chewy texture once bitten into.

Recipe adapted from Suite35.

Posted on 24th Mar 2018 in baking, sweet potato  |  Post a comment

Green domestic goddess in the making?


My ultra random food cravings make it impossible for me to stick to a specific diet. Some days it’s pork belly and other days, cacio e pepe (love love love carbs).

The two times that I tried, was only because of my desperate measure to lose weight (the flab glides on once you turn 30 mind you)! In 2014, it was a 5 day juice cleanse (it involved 7am hot yoga every morning too) and in 2015, I went bonkers attempting the terrifying 10-day Mastercleanse (a colon clearing ritual that consisted of sustaining on a very intriguing type of lemonade – lemon juice, maple syrup, cayenne pepper and apple cider vinegar).

Only lesson I learnt from those times is balance and moderation. Too much of anything is never any good. Even if it is a super food. Take rice for example. Nutritionists may tell you brown rice trumps white rice but then brown rice is supposedly arsenic too. But before you go back to white rice, you find out it is not any better because it has a high glycemic index (GI) and would increase your risk of diabetes.

Don’t even get me started on gluten. ‘Gluten-free’ is suddenly the way to go even if you do not have celiac disease. News flash everyone; a gluten-free diet does not mean you are healthier. You might be  saying no to many vitamins, minerals and fibre that are found in the whole grains you’re so busy avoiding. I say this only because I too, went through a brief phase, looking to eliminate gluten in my life. Of course I failed terribly because I love bread too damn much.

Food is a way of life, and more than anything else, the focus should be on whether you’re putting nourishing foods into your body. Call it clean eating, or healthy eating if you may, but it simply means preparing more food yourself. And though Daryl and I both have 9 to 5 jobs, we try our very best to cook more. Weekdays are more challenging, therefore we sometimes compensate by cooking more on the weekends. And we have been busy at it!

Last weekend, it was my turn to play chef. I pale in comparison to him, but I try my very best. I thought hard about what my menu was going to be. Decadent or wholesome? Mediterranean or Asian? It took me a week to finalise my dishes because two of my friends had dietary restrictions. One was a pescatarian and another, a lacto-vegetarian (in case you’re wondering, that means yes to milk and yoghurt but no to eggs, no to cheese with rennet and of course, meat and seafood). At the end of the day, my inner green domestic goddess revealed herself quite naturally despite the initial fretting of how I was to work within my limitation (because duh, I really do love my meats!) 😉


I just made the entire meal vegetarian, in order not to alienate my lovely friends.

Appetisers were sweet potato fries (hand-cut mind you), hummus (hand-soaked, hand-peeled, hand-made…. yes my hands were quite involved) and greek bruschetta.


Freshly boiled chickpeas is the way to go if you’re looking for that delicious thick creamy texture that’s reminiscent of the traditional Arabic style hummus. Which means, prep starts about a day earlier. The chickpeas have to be soaked overnight before boiling. For extra creaminess, throw in some bicarbonate soda in your soaking water. That allows the skin to separate easily. Hummus is basically a combination of boiled chickpeas, tahini, lemon juice, garlic cloves, ground cumin, sumac, and olive oil. And you salt it to taste. Everything goes into the blender (but not before the ardous task of washing/peeling the skins off!).  You don’t really need a recipe with hummus because it’s that easy. But here’s a rough guide of the ratio I used: 500g dry chickpeas, 250g tahnini, juice of 2 lemons, 2 garlic cloves, chopped, a dash of ground cumin and sumac. Add however much olive oil you want. You need it to make the paste wet enough for the blender to whirr smoothly. 




Psst. The basil in the bruschetta was plucked from our very fragrant basil plant!

Our basil plant



The main course – Tofu mushroom summer noodles were a hit and you can see how much Tanvi (the lacto-vegetarian) loved it.

Dessert was a simple summer berry chocolate chia seed pudding.


Five dishes, and four happy friends later, I think I have unlocked a personal achievement. My inner Donna Hay has come out to play. And if you like to join me, drop me an email at thebakerwhocooks@gmail.com because I want to seriously start a supperclub of sorts. No more talking about it. It’s time to put my whisk, ladle, spatula ya-da, ya-da where my pot and pan is!

Posted on 13th May 2016 in chickpeas, chocolate, Noodles, sweet potato, vegetables, vegetarianism  |  Post a comment

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