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

Blueberry Goodness

Blueberry chia jam

Simple recipes that make themselves – that’s everybody’s dream. Even better are those that pack a whole load of nutrients and still manage to achieve maximum taste.

And when said recipe features a super duper food, it’s a bonus. Chia seeds have been my go-to feel healthy, be healthy magic ingredient since they first made waves years ago. I always have a bag in my pantry.

An excellent source of omega-3 fatty acids, and antioxidants, Chia seeds also contain fibre, iron, and calcium. Instead of consuming it in smoothies, or liquids as I used to, here’s a more snazzy way – in a jam. You really only need less than 30 minutes for this. Using blueberries also increases the antioxidant content. Finally, a super healthy easy jam!

I can’t wait to try this with other fruits. I can now be one of those jam making mums I always dreamt I’d be.

This jam is great when mixed with yoghurt, spread on toast, crackers or on good camembert!


Blueberry Chia Jam*


  • 3 cups fresh blueberries
  • 1/4 cup maple syrup
  • A dash of molasses
  • 1/2 cup chia seeds
  • 1/2 tsp vanilla extract


  • Combine berries, maple syrup and molasses in a small saucepan. Cook over medium heat until berries begin to soften and burst, about 5 minutes.
  • Add chia seeds and cook until the mixture thickens, while stirring often. It should take about 15 minutes.
  • Remove from heat and let cool before adding vanilla extract.
  • Store in the refrigerator for up to 7 days.


Posted on 28th Feb 2018 in blueberry, jam  |  Post a comment

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