BabyWhispererForums.com
EAT => Feeding Solid Food => Baby Food Recipes => Topic started by: Freya'sMum on June 27, 2007, 21:32:29 pm
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Finger Foods, as the name suggests, are those foods intended to be eaten with the hands rather than using cutlery. Finger Foods form the basis of the Baby Led Weaning approach to weaning and are introduced alongside purees for the Traditional Weaning approach.
Babies can begin to self-feed with finger foods from 6 months if they are showing interest and readiness, there is no hurry to move on to solids regardless of which weaning method you choose.
If you have any questions please post to the main board rather than here so that readers can access the recipes and tips without a lot of chit-chat to wade through.
Please continue to share your wonderful ideas, recipes and tips for Finger Foods here.
Thank you :)
(with thanks to Alison for originating this thread)
To start us off...
...steamed/boiled veg such as carrot, parsnip, broccoli, cauliflower, potato, fine beans and babycorn are all good as first foods as they are stick shaped and are still quite firm so can be held in the fist and the end bit gnawed on with or without teeth - these can also be cooked in bulk and frozen, very convenient to reheat quickly in the microwave!
...raw pear, cucumber, mini-ricecakes also serve this purpose
...chunks of banana, avocado and other naturally soft fruits, bread (whichever kind you wish to introduce - wheat can be avoided if necessary), pasta spirals (again, you can buy wheat-free pasta, Tesco's is best in the UK) and steamed/boiled veg (as above) plus others such as yam are all good when the fist-release reflex has developed and food can be mushed into the mouth, again teeth not a necessity
...raw carrot, celery, apple and sweet pepper (red and yellow) are good alternative teething foods to rusks
Over to the rest of you...
Ax
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Hi, got a recipe here for potato cakes. I think it's good "early BLW" food, as it's very handleable, but soft enough to bite and manipulate easily for the novice baby.
Potatoes - fluffy mashable kind
butter - unsalted, ideally
flour - I use plain, but can't see SR doing any harm
Peel, chop and boil potatoes until cooked enough to mash. Drain, and mash with a knob of butter until most of the lumps are out - don't overmash. (Add extra ingredients at this point - see below for suggestions). Add flour little by little until the dough just stops feeling sticky, but is still light and fluffy. Place on a floured board, and pat into a circle about 1 1/2 cm thick. They can be cut into wedges or you can go all posh and used a scone cutter. Put a very small amount of butter in a hot frying pan, let it lightly cover the pan, and then fry on both sides until golden brown - it's very quick.
Suggestions for additions - a good Lancashire cheese and they can also be made with spinach and herbs. They'd make a good fishcake as well, I reckon, and bits of other veg would also work.
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starting off, we did big chunks, like a quarter of a frozen whole wheat bagel, lightly toasted bread, or a piece of rice cake. we'd give organic O's, and once he could pick those up, we started giving small pieces of other things. i'll bake a sweet potato and cut it into chunks, or roast potatoes or other veggies with olive oil (now we're adding spices). now that he's eating more things, i've made potato pancakes and lentil croquettes (using only the egg yolks not the whites--i use the whites for the grownup ones) and DS digs them. we roast artichokes for us and cut the bottoms into small pieces, and DS loves them. we roll bananas in wheat germ, which makes them not slippery, and DS chows them down. also corkscrew pasta or shells, tossed in olive oil, and sometimes i'll puree or finely chop veggies to toss with it. i roast green beans with sweet peppers, mushrooms, garlic, pepper, and olive oil-chop into small pieces, and he'll eat that too. mostly i try to cook things we like and adapt a portion for DS.
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Again, I can't claim for this to be my own recipe, but here's a recipe for some lovely broccoli and cheese muffins which I made on Saturday. They went down a treat and I'm sure they'd be good for picnic type food:-
Broccoli & Cheese Muffins__Makes 12 regular or 24 mini muffins
200g broccoli (1 small - med head)
1 1/2 cups plain yoghurt (360 ml)
1/4 cup oil (olive or corn or your choice) (50ml)
1 large egg
50g cheese (I use a bit more than 50g – prob nearly double the qty)
2 cups self-raising flour (225g)
1/2 tsp salt
1/4 cup skimmed milk if required. (50 ml)
Preheat oven to 200 C or 190 for fan ovens. Put rack just below middle of oven.
Cook broccoli (boiled or steamed until tender).
Mix yoghurt, oil & egg well together. Add broccoli and roughly crumble in cheese. Put mixture in food processor and pulse in short bursts until no large pieces of broccoli left. Try not to puree the broccoli but just chop it finely. (I do it all by hand. I chop the broccoli finely on a chopping board and mix everything by hand, Works equally well!)
Put flour & salt in a big bowl and mix together with a fork. Pour in the liquid mixture and begin to fold together. If you think the mixture looks too dry add the extra milk and fold JUST enough to combine. (The key is not to over-mix it - it should look pretty lumpy and unappetizing!)
Spray muffin tins with non-stick spray. Using two spoons divide the mixture evenly between the pans.
Bake for 12/15 minutes or until golden-brown and centres spring back when pressed. Let the muffins cool in the pans for 2-3 minutes before tipping out.
A yummy adult version or for older kids is to use a creamy blue cheese instead of cheddar.
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Another one I snaffled which Sam adored today:-
Creamy Pasta
1 onion
garlic
1 courgette
Fromage Frais
Pesto
Pasta
Finely chop the onion & soften it in some oil with the garlic. Meanwhile grate the courgette & squeeze all of the water out of it. Add the courgettes to the pan and let the whole thing mush down. Stir in some fromage frais (how much depends on how loose you want the mush to be) and some pesto (to baby's taste - I started with a teaspoon and am gradually increasing quantities). Serve with pasta.
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Baked Pasta dish.
Sorry no quantities - I just kind of threw it together.
Cooked roast chicken, cut up
quantity of white sauce (butter, flour & milk - add pepper if you like)
veges of your liking, cut up (or use the frozen mixed packet to make it really easy)
grated cheese
pasta spirals (whatever is easy for your lo to pick up)
combine all ingredients except cheese (unless you like it really cheesy), place in a casserole dish, sprinkle cheese on top and bake about 20mins until cheese has melted.
once it cools, the white sauce is no longer runny. I had intended to feed this to lilly but realised that it was easy for her to pick up. She loves it.
Great for the whole family (prob need some salt for adults)
Variations: use tin soup (any flavour really - make sure low in salt) instead of white sauce to make it even easier.
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Here's another that I just made and L is tucking into as I type. One for the whole family. I just shaped hers into lengths instead of balls and I didn't have soup, so used tin tomatoes and omitted the extra tomatoes (this is the way I cook - sometimes it works, sometimes it doesn't). I figured the soup maybe a little salty.
Porcupine Meatballs
Ingredients (serves 4)
750g extra-trim beef mince
1 brown onion, finely chopped
1/2 cup raw long-grain white rice
1 lemon, rind finely grated
1/2 cup basil leaves, finely chopped
500g can tomato condensed soup
1 1/2 cups water
3 tomatoes, diced
1/4 cup small basil leaves, extra, and crusty bread, to serve
Method
Combine mince, onion, rice, lemon rind, basil, and salt and pepper in a large bowl. Roll tablespoonfuls of mixture into balls. Place onto a tray lined with plastic wrap. Cover. Refrigerate for 15 minutes.
Combine soup, water and tomatoes in a 6cm-deep frying pan. Bring slowly to the boil over medium heat. Drop meatballs into simmering tomato mixture. Reduce heat to low. Simmer for 25 to 30 minutes or until meatballs are cooked through. Spoon into bowls. Top with basil. Serve with bread.
*** I also added grated carott and zuccini for extra veges.
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Home Made Pizza
For this use 4 parts flour to 1 part butter so I generally use the following
8 oz self raising flour
2 oz butter (unsalted if possible)
milk
toppings
It's very simple (my kind of recipe!)
Put the flour in a bowl and chop the butter into pieces and rub it in (as if making pastry). When it resembles breadcrumbs and the butter is all mixed in, slowly mix in some milk to make a dough. Put this onto a greased baking tray and pat it into whatever shape you want. Then add your toppings. I normally spread sundried tomato paste on the dough then I top with chopped ham, chopped tomato, grated cheese - you get the general idea. You really can use whatever you want. Then pop into an oven on 200 degrees and cook for 20 mins or so but keep an eye on it.
This goes down a treat and is loved by all. DH said he never wants a shop bought pizza again so I've made a rod for my own back here!!!!
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Hi! I made an Indian dish that DD loved. I am not giving dairy yet, so this is great for a dairy-less meal
1 cup brown rice, uncooked
1 cup lentils
about 4 cups water
1 large onion, chopped
1/4 cup olive oil
3 bay leaves (I use 5 or 6 dried bay leaves instead)
2 tsp. mild curry spice
1 tbs. salt
1. soak lentils in water overnight
2. saute onions in oil till soft
3. Combine cooked onions (along with the oil they are in) with all other ingredients. Bring to boil and simmer for 45-50 min.
Serve with pita bread and salad and plain yogurt (didn't give yogurt to DD).
It makes a mushy sort of texture, but mushy enough for DD to pick up clumps. It made a huge mess, but she loved it and smelled of curry till her bath!
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Here is a yummy muffin recipe my lo likes:
1 c oatmeal (I used rolled oats)
1 c applesauce
1/2 of a banana mashed (egg replacement)
2 tbsps + 1 tsp veg oil
1 tbsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 c apple juice
1/2 c flour
1/4 c baby cereal
1/4 c sugar
Preheat oven to 375. Grease mini muffins pans with spray. Combine oatmeal, applesauce, juice, banana and oil. Combine dry ingred and make a well. Add liquids and mix until well combined. Do not over mix.
Bake for approx 10-12 min altho check often for doneness.
Enjoy!
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Here's another one I made up, so sorry no quantaties ::)
Little vege frittata's
Any grateable veges really, I used this combo:
- zuccini
- carrot
- sweet potato
just remember if you use potato, that you might want to microwave them a little first as they take longer to cook than sweet potato.
I added some chopped cooked chicken, a little grated cheese and one egg.
Mix all together in a bowl. Spoon small amount into a non stick frypan and slow cook on both sides. Cool and serve. I spread with some hommus on them for lunch for her.
Variations:
- tuna or salmon
They should keep ok in the fridge for a couple of days.
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Got a lovely recipe here for Tofu Burgers. We're not vegetarian, just fancied trying tofu and will definitely be having it again. Sam woofed his down as did the rest of us!!!
120g tofu
1.5 tbsp light soy sauce (I used reduced salt soy sauce as the salt content was lower)
1 small carrot, grated
1 small garlic clove, crushed
1 slice bread, made into breadcrumbs
1 spring onion, finely chopped
1 egg, beaten
oil, for brushing
Mash the tofu, mix in the soy sauce and leave to marinate for 10 minutes.
Squeeze out any excess liquid, place the tofu in a big bowl and combine with all the other ingredients.
Shape into burgers, then place in the fridge to cool for about 20 minutes.
Lightly brush the burgers with oil and grill under a moderate heat for 8-10 minutes, turning frequently (I did them for more like 15 mins but our grill isn't great! - just do them until you think they're ready).
This recipe makes 8 small burgers, but I did 4 big ones and 1 small which is probably why they took longer to grill. It does say that any finely chopped vegetable can be used in place of the carrot so you can use whatever you have in really. I served them with roasted aubergines and potatoes.
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Aly
you are putting me to shame! What fantastic recipe ideas you have! I am going to try some out this weekend I think. My Lily is a BLW baby - so I am sure she is going to love these.
One for the pot - here is my home made lasagne, which Lily loves:
this makes a big lasagne for all the family - I normally take a couple of portions out of it for DD, freeze one for later use, and serve to the whole family that evening
for the sauce:
1 onion
1 red pepper
1 celery stick
1 carrot
1 courgette
1 clove garlic
parsley
margoram
cut all into small pieces and fry till soft in olive oil.
add 1 can tomatoes
teaspoon sun dried tom paste
half a bottle of bolognaise sauce
simmer
fry lean steak mince in separate pan till brown, drain the fat off. Then add to the sauce and cook for 15 mins.
for the white sauce
big knob of butter
plain flour - approx 2 tablespoons
whole milk
cheddar cheese
melt the butter in the pan, add the flour and cook the flour for a while till smells a bit toasty. then start adding the milk very gradually - keeping it smooth - till a slightly runny consistency (sorry about the lack of quantities but I always just go by texture). Add grated cheddar to taste. Let it simmer for a few mins.
Now - use a square oven proof dish - do layer of meat sauce, then layer of lasagne sheets (the ones you don't need to precook), then cheese sauce, then lasagne sheets, then meat etc etc till all used up. I then top with more cheddar cheese. Parmesan can also be used.
pop in oven for 35 mins at 180.
Enjoy!!
Lib
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One I tried yesterday...
Eggy mushrooms:- Chop up a couple of nice big field mushrooms and fry in unsalted butter for a few minutes. Add the yoke of an egg. It cooks and kind of sticks to the mushrooms. My boys loved it and liked the texture of the mushrooms, I think. Really quick and easy too.
And another one that has been a great hit...
Cheese Straws:- Add small chunks of unsalted butter to some plain (or wholemeal) flour and mix it up until it resembles breadcrumbs. Add a whisked egg and some grated cheese and mix it up to a dough. Roll out and cut into strips. Bake in the oven at 200'C for 10-12 minutes until golden then dry on a rack. Can be kept in the fridge for a few days. I'm going to experiment with adding veggies to this one.
Vicky
x
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Roasting would work just as well as steaming or boiling or even microwaving the veg sticks, just slice them into finger sized sticks first, drizzle in olive oil and pop on a baking sheet, Gas Mark 5/190 degC for 20-30 mins or so - you could parboil first and roast for a shorter time I guess!
Ax
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Tried a 'new' one today, which both my 2 year old and 8 month old boys devoured with much relish!! And seriously easy to prepare too. (I have heard various things about what age eggs are ok so you may like to check first or be careful if there are allergies in the family.)
Eggy Bread:- One egg, beaten. Add a splash of baby's milk. Cut a piece of bread into quarters (remove crusts if necessary). Dip bread pieces into egg on both sides (using a fork is easiest) and put into a pan with a little unsalted butter. Turn after a minute or so or until egg is cooked. Cut bread pieces into manageable sized 'soldiers'.
I served it with a side of veg batons for variety and vitamins!
I just loved that I could prepare the same meal for the children of such different ages!
Vicky
xx
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Wondering if anyone has a BLW recipe with pumpkin in it? If not, I will try to cobble something together this weekend and let ya'll know how it goes. I will probably do quick bread with applesauce and pumpkin added. Curious to see any others.
Here's a good one: Sweet potato pancakes:
Use any good pancake recipe that calls for aproximately one cup of flour, omitting salt and sugar, mash up a can of sweet potatoes with a fork and add to the batter. Fry in unsalted butter. My little guy loved them, and with the sweet potatoes they turn out softer than regular pancakes.
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Here's one I regularly do that you could easily add pumpkin to...
Take last night's (!) left-over mashed potato (it's especially nice if mixed with sweet potato mash too) and cooked veggies. Chop the veggies small and mix them all up together in a bowl. Add some grated cheese too if you like. Heat some oil and/or butter (I mix both - gives a good flavour) in a non-stick frying pan. Mould the mash/veg mix into 'burgers' of any size and fry on either side until golden brown. They keep in the fridge for a couple of days too - you can either microwave them or pop them in the oven for 10 minutes to warm them up.
My boys love this. The version they had today was made with potatoes, sweet potatoes, carrots, courgettes, ruby chard, spinach and soya beans. I actually break up the 'burgers' into smaller pieces for them to pick up because otherwise most of them ends up in the catchy bibs! For dinner, they had these with veggie meatballs (from the Finger Foods book) and a serving of peas & sweetcorn. These potato burgers are fab because other food on the tray tends to stick to them too!!
Vicky
xx
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when you use pumpkin, are you using canned pumpkin (eg the kind used for pumpkin pies)?
also, when do you make the finger foods (ie in advance or on the spot)?
i have a very impatient eater!
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Nona - Mine are really impatient too. I tend to have a box of 'cheese & veg straws' (from the Finger Foods book again - I posted the recipe on this thread... I think!!) that they can be getting on with whilst I finish preparing their food or get it to a good temperature. Potato cakes, fish cakes, risotto, etc., I tend to prepare in advance and then warm for mealtime. Eggy bread or omelette I'll do 'on the spot'. So it depends really; mostly on what else is going on during the day!!
Lovedtodeath - hope you're all feeling much better now.
Vicky
x
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I make them in advance if it is something just for him and put it in the freezer. The pancakes work well warmed in the toaster. Other things like broccoli or carrot sticks I put in a ziplock bag in hot water. I don't like using the microwave. He will also eat things that I have prepared for the family dinner (cabbage, green beans, potatoes, egg noodles) I just dish his out first or run it under cold water so it is close to room temperature for him.
I use canned pumpkin. You can substitute it watered down 1:1 for milk in recipes.
My DD also liked to eat green beans, sweet potatoes and beets straight from the can so no prep work there.
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Banana Muffins:
300g / 1 1/2 cup Wholemeal Self Raising Flour
115g / 1/2 cup Butter melted
75g / 1/3 cup Light Muscovado Sugar
4 large bananas.
2 large eggs.
Oven 375 F or 190 C (I did it on 170 C as we have a fan assisted oven)
Method:
1. Mash bananas with potato masher until quite thin, (mine had a few lumps, not smooth)
2. Add butter and melt.
3. Add sugar and eggs and stir this mixture together.
4. Add flour and stir to combine only, don't over beat.
5. Put into muffin tins (I used cupcake size, rather than muffin size).
6. Bake for 10-15 mins and take out when skewer comes out clean.
7. Leave on wire rack to cool. Eat warm.
This makes 24 cupcake size or 12 muffin size.
I gave Alice one today and it was all she could manage. The large muffin tins I think would be too big right now for her.
Someone asked about pumpkins, I think you could add it into this recipe instead of banana.
Enjoy!!
Pauline
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Tuna Croquettes:
1 tin tuna
2 large potatoes
lime juice 5-6 splashes
half a slice of bread crumbs (I used wholemeal bread)
2 tablespoons butter
Oven temperature 220c (with a fan assisted oven I used 200c) 425f
Method:
1. Peel, boil and mash potatoes
2. Flake tuna and add to potatoes
3. Add slashes of lime juice, mix well
4. Mix in butter.
5. Grate the bread into breadcrumbs
6. Roll into thumb sized shapes and roll in the breadcrumbs (makes about 30-40)
7. Put in oven proof dish and cook in oven for about 20 mins until browned and cooked through.
Either eat straight away or freeze. I did try to fry them in oil and they just melted. Did about ten like that, then did the rest in the oven and they came out really crisp and stayed together nicely. They freeze well and then I just leave them out of freezer until defrosted, then cook in the oven for about 15 mins on 180c (160C fan assisted) or 350f. They have gone down a storm and I need to make more.
Pauline
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Basic Cheese Sauce
My girls don't like sauces on their food, but they do like to 'dip' - basic cheese sauce is a firm favourite in this house:
1oz (gluten free) plain flour
1oz butter
300-450ml whole milk (depending on how runny you want your sauce)
grated cheese to taste
1 tsp dijon mustard
ground black pepper to season
Apologies for mixing the metric/imperial measurements! Just pop the flour, butter and milk into a saucepan, heat and whisk until bubbling, reduce heat and simmer for a few minutes, add cheese, mustard and pepper and whisk until cheese melted, and serve!
Yum!
Ax
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Pancake recipe:
100g plain flour
pinch of salt
1 egg
120 ml milk
120 ml water
1. Put flour and salt in a bowl.
2. Make well in the flour and crack egg into middle.
3. Add half of the milk and start to whisk from the centre out and add the milk until it is all mixed without lumps.
4. You can set aside for 30 mins, but James Martin reckons you don't need to.
5. Use a small amount of oil in pan and put a small amount of mixture into the hot pan, enough just to cover the bottom.
6. Heat until it bubbles then turn over and heat again.
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My DS#2 loved my eggy pockets.
Vegetarian
Good source of protein, calcuim and iron
Good for the whole family
1 Wholemeal pitta bread
1 egg scrambled with milk
2 cherry tomatoes cut in half
4 sticks of cucumber
Stuff the pitta bread with scrambled egg and lay tomatoe halfs and cucumber sticks on the side. My ds#2 loves digging the egg out of the pitta bread with his fingers and he just puts it straight in his mouth. It is also really quick to make and idea for a light snack
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For los who prefer something with a bit of flavour... contains whole egg!
Thai Salmon Fishcakes
whizz up in a food processor
25g fresh coriander
3 tbs sesame seeds
zest of 1 lime
1 large clove garlic
1 tsp fresh ginger
up to 1 fresh red chilli (depends on how spicy your lo prefers)
4 spring onions
in a bowl beat 1 egg and a tbs fish sauce, mix in herb mix (above) and then mix in 2x tins skinless/boneless pink or red salmon (I use Sainsburys skinless/boneless wild Canadian pink salmon @ 79p for a large tin) - be sure to drain the salmon really well before adding otherwise the fishcakes will be too wet!
shape into fishcakes (approx 6 medium, or as many little ones as you can make), coat in flour if you like (optional) and then shallow fry in a dribble of sesame oil
Delicious hot or cold :) for all the family!
Ax
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steamed fennel is a big hit here as one of dd's very first foods - the ribs keep some texture to the leaves and she sucks the pulp off. To make it more interesting for the rest of us:
Fennel Baked With Parmesan Cheese
Preparation Time: 5 minutes Cooking Time: 15 minutes
Serves: 4
Ingredients
6 fennel heads, trimmed, quatered
butter
pepper
3 tbsp grated parmesan
Instructions
1. Cook the fennel in salted water until it is tender. It is important to get this right: the fennel should not still be crisp, on the other hand it should not be floppy either.
2. Drain in well and arrange in a generously buttered gratin dish. Be generous too, with the pepper mill. Sprinkle on the cheese.
3. Put into the oven at 200C, gas mark 6, until the cheese is golden brown and the fennel is bubbling vigorously in buttery juices.
Recipe from Jane Grigson's Vegetable book.
Jane writes of the recipe;
"My favourite fennel dish, the best one of all by far. The simple additions of butter and parmesan - no other cheese will do - show off the fennel flavour perfectly. The point to watch, when the dish is in the oven, is the browning of the cheese. Do not let it go beyond a rich golden brown".
It's delicious!
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You may have seen these on the menu if you've been skiing in Austria or the Dolomites, a staple in this area and seriously delicious!
Spinach dumplings - Spinat Knoedl - Canederli di Spinaci. Serves 4
60g onion
1 fat clove garlic
200g cooked spinach (I use frozen, thawed in the microwave) If you want to use fresh, you'll need about 400g, cook it then squeeze out as much water as poss before chopping.
2 eggs (you could use just 3 egg yolks if you're not doing egg whites yet)
50ml milk (water if you're nervous about milk)
30g cubes of cheese or ricotta (optional)
1tbs flour
150g day old white bread cut into 1cm cubes (crusts can be left on)
nutmeg
salt and pepper
fry finely chopped onion and garlic in butter.
Chop the spinach, add to onion mixture, season with S&P and nutmeg
Puree the spinach mixture together with the eggs
In a large bowl mix spinach mixture, milk, cheese & flour, then add the cubes of bread and mix thoroughly
let it sit for a good 15 minutes
take a handful of the mixture and form into a ball with wet hands
traditionally this is boiled in salted water, but I find it goes too slimy, instead I steam them for 20 to 25 minutes
for adults: serve with lots of melted butter and parmesan cheese over the top. Some like them with a gorgonzola cream sauce, but that's too much for me.
the link is an image, so you know what you're aiming for.
http://international.stockfood.com/results.asp?inline=true&image=263370&wwwflag=3&imagepos=15
I make a double amount and freeze before steaming. They can be steamed straight from frozen in the same amount of time.
Lisi won't touch spinach any other way, but devours these. Me too :D
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LENTIL CROQUETTES
175g green or brown lentils, pre-cooked or tinned
1 egg yolk
2 tbsp butter, softened
1 garlic clove, crushed
2 tbsp chopped parsley or 1 tsp ground cumin
Pinch of salt and pepper for seasoning
Flour, for dusting
1 egg, beaten
2 slices worth of wholemeal breadcrumbs
2 tbsp groundnut oil or similar for frying
Drain the lentils and leave to cool if home cooked.
Add the egg yolk, butter, garlic and parsley or cumin to the lentils, mix and add the seasoning
Shape into small sausages, squeezing quite firmly in the palm of your hand – ideally leave to rest in the fridge for 30 minutes
Dip the croquettes into the flour, then into the egg and then the breadcrumbs
Fry the croquettes in the oil, then drain on kitchen paper, cool and serve
VEGGIE MEATBALLS
1 tbsp oliveoil
1 sm red onion, finely chopped,
1 garlic clove, finely chopped
200g vegetarian mince (soya or quorn)
1 tsp dried mixed herbs
1 tbsp tomato puree
1 tbsp passata or tinned chopped tomatoes
11/2 slices bread, made into breadcrumbs
1 egg beaten
Pepper to season
Pre-heat the oven to 200c/400F/Gas Mark6
Heat the oil and fry the onion and garlic for 3-4 minutes until soft
Add the mice, together with the herbs, tomato puree and passata and cook for a further 5 minutes. Stir in the breadcrumbs, then remove from the heat
Cool to room temperature before mixing in the egg
Using your hands, mould the mixture tightly into walnut-sized balls
Place on a greased baking tray and bake for 20 minutes until browned
1 tip on the lentils recipe is to make sure the lentils are REALLY dry.......we ended up with a bit of a mushy mixture which was quite fun to try and dip in the eggs etc ::)
I'm endlessly hunting for stuff like this now as we are having selective spoon refusal - i.e. if it hasn't got yogurt, fromage frais, custard or jelly on it he don't want it.......here's how eager he is for his yogs though!! Could he GET his mouth open any wider!!!
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Andi - here is what babycenter.com says about tuna in the US
Some states provide more specific tuna guidelines for kids. The Washington State Department of Health, for example, offers these recommendations: no more than 1 ounce of tuna per week for kids weighing 20 pounds, and no more than 3 ounces (half a can of tuna) for kids weighing about 60 pounds. If your child's weight falls between 20 and 60 pounds, you'll have to estimate. The Rhode Island Department of Health also recommends buying "light" tuna instead of "white" tuna because it's thought to contain less mercury.
Visit the FDA's website for specific recommendations on fish consumption in your area, and to find out the mercury content in a variety of fish.
Here is the recipe:
TUNA PASTA W CREAMY TOMATO SAUCE (makes 3 portions)
1/4 c small pasta shape
1/4 c chopped onion
1 clove crushed garlic
1 Tablespoon veg oil
1/2 cup canned crushed tomato
1 6oz can tuna in oil, drained and flaked
Cheese sauce
1 Tbl unsalted butter
1 tbl all purpose flour
1/2 cup milk
1/4 cup cheddar cheese, grated
cook the pasta according to package instructions, but w/o salt. saute onion and garlic in oil until soft. Stir in tomoatoes and tuna, cook for 4 mintues.
cook cheese sauce:
melt butter in sauce pan, stir in flour to make a paste, and cook for 1m. Gradually stir in milk, bring to a boil and cook for a few mins over low heat until thickened and smooth. Stir in grated cheese until melted.
Mix in the cheese sauce w tuna and tomatoe and stir in pasta.
Artemis still opens her mouth "just a little" but will eat loads albeit very unenthusiastically!
when maddie does this...won't open her mouth...this is my cue that she wants to feed her self w more finger foods.
thanks for the recipe H!
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So I just did my first official BLW recipe...totally by mistake ;D ;D
I was making meatloaf for the family tonight and I ended up having too much meat, so I thought I would make hand sized meatloaf.
I had ground turkey and ground beef I was working with, but you could use any ground meat you wanted. DD LOVED it and ate almost a whole one...it was crazy!
It is not hard at all, I will give you the entire recipe I made, but like I said I made one family sized meatloaf and then made about 12 hand sized meats.
1.25# ground turkey
1.25# ground beef (lean)
1/2 C instant oats
1 egg
1/2 Lg onion chopped
Spices: Garlic salt, onion powder, pepper, dried oregano, dried basil
mix all together not overworking the meat (gets tough otherwise)
place aprox.2# in loaf pan-cook at 375 for 1hr (I squirt a layer of ketchup over the top of mine before baking)
with left over 1/2 # meat, take about palm sized chunks and form into long rolls and flatten slightly. Place on baking sheet and cook at 350 for 15-20 min (I cooked for 30min and the were overdone, so just keep an eye on them)
Nothing fancy, but boy did my baby like it!! Oh and it is Dairy and Soy free-normally I use bread crumbs instead of oats. You also could grate some veggie in there, I just was not thinking of that at the time!
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Chicken Bites
boneless, skinless chicken breasts
• 1/4 cup of oat bran
• 1/4 cupof wheat germ
• 1 Tbsp coarsely ground flaxseed
• 1/2 tsp pepper
• Pinch garlic powder
• 1/2 cup water or low-sodium chicken broth
• 1 large egg white, lightly beaten
Preparation
1.Preheat oven to 400°F. Prepare baking sheet by lining with parchment paper or coating lightly with best-quality olive oil.
2.Cut chicken breasts into nugget-sized pieces, about 1.5 inches square. Set aside.
3.Next, combine all dry ingredients in a large container with a tightly fitting lid. Shake well. This is your coating mixture.
4.Combine water and egg in a medium bowl. Dip each piece in the water/egg-white mixture. Then dip each piece in the coating mixture. Make sure each piece is well coated.
5.Place on the baking sheet. When all of your chicken has been coated and your baking sheet is full, place in the oven and bake for 10-15 minutes or until golden
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Prawn Paisano
- Fully cooked King prawns (approx 200g / 0.5 lbs)
- Spaghetti noodles
- 3 cloves garlic, minced or crushed
- olive oil
- Oregano, garlic granules, parsley to taste
1. Boil noodles until al dente (approx 5-7 minutes).
2. Add olive oil to a skillet and heat. Add garlic and brown. (It browns quickly, so do add the garlic AFTER the noodles are cooked!)
3. Add drained noodles and stir fry. Add spices to taste. Turn heat right down or remove from heat.
4. Add warmed prawns and serve! (I keep the water from the pasta and steam the prawns over the hot water for a few minutes.)
This is my mum's recipe and my DH and I used to have it every so often, but salted to the max! We had it last night for the first time since DS (7.5mo) was born, and DH was dubious about giving him prawns. I checked the internet, and babies under 1 are fine with fully cooked shellfish as long as there is no known history of shellfish allergies in the family.
DS LOVED HIS PRAWN (he actually swallowed ALL of it!) and had a blast figuring out the noodles. An altogether quick and mess-free meal!
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Salmon Fishcakes - TOP 100 FINGERFOODS by ANNABEL KARMEL
"Fishcakes are often an easy way to encourage toddlers to eat fish. You could also make these using fresh, flaked salmon."
Preparation 10 minutes
Cook 5 minutes
Suitable for children under 1 year old
Not recommended for freezing or reheating: uncooked mixture can be stored, covered, in the fridge for 2-3 days
Ingredients:
1 x 213g can red salmon, drained
2 slices white bread, crusts removed
2 spring onions, finely chopped (I used a small shallot)
2 T tomato ketchup
2 t fresh lemon juice
1 T mayonnaise
2 T flour
2-3 T sunflower oil, for frying
salt & pepper, to season
1. Remove the skin and any large bones from the salmon. Whiz the bread in a food processor to make into breadcrumbs (I just used my fingers). Combine the flaked salmon, breadcrumbs, spring onions, ketchup, and lemon juice in a bowl. Add the mayonnaise a teaspoon at a time until the mixture binds together - you may not need it at all. Mix well and season with salt & pepper.
2. Heat the oil in a pan. Put the flour in a small bowl and season with salt & pepper. Take tablespoonfuls of the salmon mixture and roll into balls. Roll the balls in flour, flatten tin the pan with the back of a spoon or spatula and fry for 4-5 minutes, turning occasionally. Blot on kitchen paper and cool slightly before serving.
Jack loved it, but a fairly messy meal for him! The fishcakes crumbled (not sure if it was just my preparation!) and got everywhere - but it was fun for him to chase it around and get it in his mouth! I made a few small ones for him and some larger ones for me, and there was plently left over... But as the recipe does not recommend reheating, you may want to only cook half of it and save the other half, unless you have a todder or 2 as well!
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I got this from my Spout Right book, pg 246 ( http://www.amazon.ca/Sprout-Right-Lianne-Phillipson-Webb/dp/0143173502 ) and tried making some last night. Ended up being a hit with both boys so I thought I'd post. It's from the toddler recipes, but it's equally great as a finger food for babies as well. I'm sure if you wanted you could do all sorts of different veggies in it. It's probably a good alternative as well if your LO isn't keen on meats.
2 carrots
1 small onion
1 clove garlic
handful fresh dilantro and/or parsley, chopped
3 cups mixed canned chickpeas, kidney beans, and adzuki beans
1 tbsp extra virgin olive oil
1 1/2 cups breadcrubs (you can substitute 1/2 cup breadcrumbs for 1/2 ground sunflower and/or pumpkin seeds)
2 to 3 eggs
1. In a food processor, pulse carrots, onion, garlic, and cilantro until finely chopped. Add beans and olive oil and pulse until combined.
2. Add breadcrumbs and 2 eggs and combine thoroughly. If mixture is too dry, add another egg. Let sit for a few minutes.
3. Form into 24 small patties or sausage shapes. Brush a nonstick grill or frying pan with olive oil; heat over medium heat. cook patties about 5mins per side until golden brown, or bake at 350F for 15mins, turning once.
Suitable for freezing.
I bet you could make cool shapes out of the patties as well to make it more fun. :)
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BLW Pizza Toast!
I got this recipe from the BLW Cookbook, but returned it to the library today so this is just from memory! Very easy to do for lunch, and Jack just LOVES it! (American translation in italics)
Ingredients:
Slice of bread
Tomato puree (paste)
Grated cheese
Pizza toppings of your choice!
Toast / Grill one side of bread. On the un-toasted side, spread tomato puree (paste) & sprinkle with oregano or seasoning of your choice. Then top with grated cheese & any other toppings you desire! I add a few chopped red peppers, I put them under the cheese so they don't fall off so easily. Pop under the grill (broiler) until cheese melted. Cut into 4 and serve while warm!
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Another IDEA, if anything else!
WHAT ABOUT ALL THE PUREES YOU BOUGHT/MADE BEFORE YOU DECIDED TO GO BLW?!
We're using them as a sauce for pasta/rice (quick and easy meal!) or a spread for toast!
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PANCAKES! (American-style!)
Jack LOVES pancakes! They're easy to make and you can let your creative side show, too! I recently posted the links to some lovely recipes on another thread, but thought they could be useful here, too!
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I like American-style pancakes best, because they're fluffier and easier for LOs to eat! My dad's recipe is MIA, so I've been having to make due with some ones that I found on the net! (The website will let you switch from US measurements to metric, so don't be put off if it says "cups" and you haven't got any!)
*** This one is GORGEOUS, but calls for a bit more ingredients: Fluffy Pancakes
*** This one is just as good, and the ingredients are more readily available: Good Old-Fashioned Pancakes
Here's a few pointers on the perfect pancake (if you've not made American-style before!): (Tips for) Perfect Pancakes
And here is a list of translations from UK to American re: ingredients! Common Substitutions for American Ingredients
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I will sometimes pour Jack's pancakes into strips or small circles, but I LOVE making initials, mickey mouse heads, squiggles, etc. This guy may be able to give you some inspiration: Pancake Dad!
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Egg Free French Toast with Bananas
1 ripe banana
3 fl oz (around 1/3 cup) milk (you can use breastmilk/formula for younger babies, although using cow's milk in cooking for your baby is acceptable after 6 months of age, provided there is no family history of cow's milk allergy)
pinch cinnamon
drop vanilla essence
whole-wheat bread
Place all the ingredients (except the bread) into a food processor and blend well.
Dip in pieces of bread, making sure the mixture coats them well on both sides.
Fry in a little unsalted butter or oil over a high heat until golden.
(Originally from this website)
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My kids LOVE sweet potato wedges I chop it into wedges (leave the skin on) heat the oven to 200C/fan 180C/gas 6. Toss the potato with a little extra virgin olive oil and season if you like, then roast for 25 minutes until browned and crisp. Both kids eat their body weight in the stuff :P
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Here are a couple from my blog http://mamacook.blogspot.com/
Quiche / Frittata (1 serving for a 1 year old, possibly 2 servings for smaller babies on finger foods.)
Ingredients
1 egg
Approx 10g grated extra mature or mature cheddar
Approx 5g ham chopped into small pieces
Splash of full fat milk
Spray oil or a little unsalted butter, melted.
Method
Grease a ramekin; you can use spray oil for this or some melted butter. Break and mix the egg in a bowl mixing in the other ingredients. Pour the mixture into the greased ramekin.
Bake for approx 20 minutes at 200 degrees C. It took 22 minutes in my oven but I would think it would depend on the size of your ramekin (as if it's of a narrower diameter, the mix will be deeper and take longer to cook.)
The mix souffles up as it cooks then sinks back a little as it cools. Ideally put this in when you're using the oven for something else but it would taste fine cold so with a bit of forward planning, you could probably make lunch and tea at the same time. I'd also be tempted to make a spare one for my work lunchbox sometime.
Potato Cakes - 6 months plus if accepting finger foods (or baby led weaners) - 1 portion for my hungry horace!
Ingredients
1 cold jacket potato (cooked)
A handful of the cheese of your choice, grated
1dsp chopped frozen spinach, defrosted and drained (optional).
Herbs of your choice (optional) chives or garlic chives would be good
Oil
Method
Scoop out the flesh of the potato and mash or pass through a potato ricer. (I love potato ricers, I'm rubbish at mashed potato but they make it almost foolproof.) Mix with the other ingredients apart from the oil.
Put some greaseproof or baking paper on a try and brush the greaseproof paper with the oil. Form the mix into small cakes (and I mean small, think a 10p piece in diameter and about 2/3 cm thick). Put on the tray and brush lightly with oil.
Store in the fridge until ready to cook. Bake at 200 degrees C in a preheated oven for 15-20 mins (18 was perfect in my oven.) Take out and allow to cool till at a safe temperature before serving.
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Another one from my blog http://mamacook.blogspot.com/2011/05/spinach-and-feta-mini-muffins.html
Spinach and Feta Cheese Mini Muffins - makes approx 15 - ok for baby led weaners and probably 9 month old plus traditional weaners on finger foods (oh and Mummies, and Daddies...)
Ingredients
100g Frozen chopped spinach
2 eggs
4 tbsp milk
100g Feta cheese
2 tbsp olive oil
150g SR flour
A few grindings of nutmeg
Unsalted butter to grease the pan
Method
Either leave the spinach to defrost or if you're impatient, heat in the microwave gently until defrosted. Cut the feta into small (approx 0.5cm) cubes. Mix the eggs, milk, olive oil and cheese then mix in the spinach. Melt the butter and brush a cupcake pan with it, or be fancy and use a silicon cupcake pan (no, it's not being really fancy really and I have to admit I formerly didn't see the point but after making savoury muffins and having them stick fast to the cupcake cases, I'm now a convert. I just have to buy one now but in the meantime I'm using a traditional cupcake pan and greasing it.)
Mix the wet mix into the flour and nutmeg. Do so until *just* combined. The rule is with muffins that you don't overmix. Spoon a desert spoonful into each hollow. Bake for 15-17 mins et voila! Just don't eat them all before your little one gets to them.
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Some more finger food ideas
melon cut into long strips/wedges and leave the skin on. The skin gives LO something to hold onto while gumming down on the flesh.
avocado same, soft enough to mush in the mouth but the skin helps LO to pick it up.
toast, pitta bread or chapati cut into soldiers/fingers and can be topped with variety of things: melted cheese, houmous, home made tomato sauce or any of the purees you already have in the freezer (fruit, veg).
steamed asparagus is great, already the right shape for grasping in a little fist. anyone worried about finger foods could remove the flower head as this is the softest part and can be bitten off in one go (then probably spat out) but the rest of the spear has long fibers which mean LO can munch and suck and unlikely to get a big chunk come off in their mouth.
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I did try on healthy cookies but I never made it work that well. I came up with some no added sugar muffin recipes, here are a couple of favourites:
http://mamacook.blogspot.com/2011/07/no-added-sugar-apple-and-sultana-mini.html
http://mamacook.blogspot.com/2011/05/restaurants.html
Let me know if you get the cookies to work. I'd love to steal the recipe!
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I found a gluten free, egg free, sugar free cookie recipe here:
http://www.choosingvoluntarysimplicity.com/gluten-free-egg-free-sugar-free-oatmeal-cookies/
There's also an option for the recipe to be dairy free by using oil instead of butter and water instead of milk.
I adapted the recipe and made a few variations of my own
OATY CHEWS - banana and apricot
(gluten, egg, sugar and dairy free)
3 ripe bananas
75g unsalted butter (melted, or oil)
200g uncooked oats (I had about 170g in and made up the rest of the weight with baby muesli)
60ml milk (or water or fruit juice)
90g dried apricots (finely chopped)
1.5 tsp vanilla extract
WHIZZ bananas to puree
ADD butter/oil, milk/water/juice, vanilla, MIX
ADD oats, apricots, MIX
STAND 5 mins
SPREAD out to 1cm thick on baking tray lined with baking paper, mark out in small squares like mini flapjacks)
BAKE 15 - 20 mins 180c
CUT into squares
LEAVE to cool fully
OATY CHEWS - raisin and cinnamon
3 bananas (whizzed)
2 cups rolled oats
1 cup raisins
1/4 cup oil
1tsp cinnamon
OATY CHEWS - spiced mixed fruit
3 bananas (whizzed)
3 dried figs (stalk removed, whizzed)
1 cup mixed dried fruit (whizzed)
1tsp mixed spice
2 cups oats
1/4 cup oil
OATY CHEWS - banana and almond
3 bananas (whizzed)
1 cup raisins (about 3/4 of them whizzed and 1/4 left whole)
6 prunes (whizzed)
2 cups oats
1/4 cup oil
1tsp almond extract
1dsp crushed almonds
For a smoother end result whizz all or half of the oats.
These can also be made by packing down the mixture into mini muffin tins.
These can be frozen between layers of baking paper and lifted out a few hours before needed.
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Oven Baked Rice Pudding
(first the basic recipe and then what I did)
basic recipe on the pack of rice I bought:
50g short grain rice
30ml caster sugar
568ml (1 pint) creamy milk
5ml vanilla essence
1/4 tsp ground nutmeg
25g sultanas
rinse rice in cold water, put rice, sugar, milk, vanilla, sultanas into a buttered oven proof dish (capacity 1.5 pint), dot with butter and sprinkle with nutmeg. Bake at 150c 300f gas mark 2 for 2 hrs, stir well after 30 min.
I made the following variation:
double the amount of rice (100g)
no sugar
10ml vanilla essence
ground nutmeg
mixed dried fruit chopped up into smaller bits (mine had cherries, blueberries, raisins and cranberries I think)
1.5 pints of formula
half a tub of mascarpone (blobbed around the dish after the other ingredients were in).
I saw on another recipe to put the rice dish inside a bigger dish of water (is this a ban-marie???) so I did that too.
And cooked in the oven for 1 hr 45 rather than the 2 hrs as it looked quite brown on the top (I stirred once at 30 mins).
It made a thick cake type rice pudding which was brilliant cold as finger food for DS. Nana and I enjoyed it that way too and some of it I dolloped into a saucepan and added a bit of milk to make it thinner to eat off a spoon - very yummy!
If your LO is just starting finger foods you might want to skip the dried fruit depending on if you are confident they can manage it but bare in mind that this is sweetening the pudding (and it was sweet enough without any sugar).
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I made this for my 16 month old the other day but I thought it might be good for BLW; it's home made chicken nuggets and parsnip "chips" (although they're baked in the oven):
http://mamacook.blogspot.com/2011/09/chicken-nuggets-for-babies-and-toddlers.html
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open pie
(vol-au-vents but I couldn't be bothered with round cutters which take more time and end up wasting pastry too)
Filling - chicken and mushroom with asparagus.
chop mushrooms, fry in unsalted butter
throw in some milk, finely chopped spring roll, garlic
chop chicken breast (finely works well for this filling), add to the milk and mushrooms, simmer for a few mins
add a big dollop of cream cheese, heat through
if sauce is too thin thicken with corn flour (mix corn flour with small amount of water before adding to the filling).
Ready rolled puff pastry, cut into rectangles (I cut 9 from the pack I had), lightly score a smaller rectangle about 1cm in from the edge.
Pile filling within the scored rectangle
lay 2 or 3 asparagus on top of the filling to sit within the rectangle
shove in the oven until pastry is puffed and golden brown (10 - 15 mins)
These were a nice size for 1 or 2 per adult and half to one per child, obviously depending on appetite and what they are served with.
I cut DS's in half for finger food but you could make smaller daintier ones if you aren't as lazy as I am. Puff pastry is a bit messy for a self-feeder as it's so flaky, but it does make a nice change from pasta and bread.
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I make homemade chips and sweet potato chips in the oven. They're really easy; just chop them up (skin on or off), and roast them with some coconut oil in the oven. The whole family loves them. You can also season them but of course I'm careful about salt at the moment.
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On the healthy oat cookie front, not a cookie but a flapjack:
http://mamacook.blogspot.com/2012/01/sugar-free-flapjack-for-babies-toddlers.html
No egg, no dairy, you can get gluten free oats too so super friendly allergen wise.
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Finger foods don't necessarily have to be soft even for babies, a great one is yorkshire puddings: http://mamacook.blogspot.co.uk/2012/10/mini-yorkshire-puddings-for-babies-and.html
US style pancakes are also pretty good for them to gum away at. These ones are sugar and dairy free:
http://mamacook.blogspot.co.uk/2012/04/dairy-free-pancakes.html
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The Famous Sausage recipe
With thanks to Alison (Freya'sMum) who originally posted this back in 2007
2 chicken breasts (uncooked)
1 eating apple (peeled and cored)
2 slices bread
1 medium onion
some fresh herbs of your choice (thyme works well)
flour
blitz apple in food processor, squeeze out excess juice, return to food processor and blitz with all other ingredients until really finely blended, shape into burgers or sausages, coat with a little flour, pan fry in a dribble of olive oil or bake in oven until cooked thru.
Variations could be pork, apple and sage, and lamb and mint.
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CHICKEN "NUGGETS"
With thanks to Lauren for originally posting this recipe back in 2006
2 chicken breasts - sliced into thin strips (then sliced into cubes if you wish)
1 egg or plain yogurt
bread crumbs or crushed flaked cereal
Scramble egg or spoon 4 tablespoons yogurt into a wide bowl. Dip the breasts strips into the egg or yogurt.
Roll in the bread crumbs or cereal. Fry gently in pure olive oil (about 1-2 teaspoons) or
Bake until golden at the temperature you normally bake at (375F is a good temp)
Transfer to plate lined with paper towels, allow to cool and then wrap in foil or plastic wrap, then transfer to freezer.
VIOLA, ready to eat chicken nuggets
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With thanks to ZacsMumme who posted these recipes in 2011
Mini Muesli and Apple muffins (taken from watties box of baby muesli)
1 1/2 cups of self raising flour
1/2 cup of muesli and apple cereal (or your alt :) )
1/2 cup of light brown or raw sugar (I used 1/4 cup and it tasted fine)
2 tbspn sultanas (I used raisins and fine)
1 tspn cinnamon
3/4 cup full cream milk or formula
1/3 cup of canola oil
120gm can of baby food apples (or I used my own)
Combine dry ingredients
make a well in the middle and gently stir in milk, oil and apples till just combined.
Spoon into mini muffin tins
Bake 12-15 mins at 180 degrees Celsius (not sure what this is in Fahrenheit) or until golden
Can freeze up to 3 months
Cheesy Rice Balls - Annabel Karmel, stage 3 but DS already eats them
100gm risotto rice
250mls unsalted vege stock or water
55g chedder cheese grated (I just used edam and it was fine)
15g parmesan cheese grated
2 tsp chives chopped finely
Pepper to taste if you like
1. Bring rice and stock to boil in a non stick saucepan. Reduce heat as low as possible, cover and simmer gently for 10 mins
2. Add 2tbspn water, stir, recover and cook for a further 10 mins until the stock/water has been absorbed and the rice is tender.
3. Remove from heat. Stand for 5 mins. Transfer to a bowl and leave for another 10-15 mins until cool enough to handle. Stir in the cheeses, chives and season.
4. Roll teaspoons into balls using your hands. Serve immediately or place in a sealed container and chill immediately. Safe in fridge for 24 hours. Can be frozen and then thawed overnight in the fridge (not at room temp)
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With thanks to Marie-O
Meat & Veggies balls:
...I'm very bad at quantities, but go with the eye.
1 sweet potato
1 carrot
8 squares of veal (they sell them already in squares at the supermarket)
2 hands full of spinach
1 small eggplant
1 small onion
1 garlic clove
1 egg yolk (you can use the hole egg)
Cut onions, eggplants, garlic and spinach in small squares and sauteed in olive oil.
Boil the veal in water until well cooked.
Cut and steam carrots and sweet potato until soft and then smash into puree with a bit of butter.
Put in the food processor the veal with sauteed veggies until shredded. Mix well with smashed sweet potato and carrots.
Make little balls (bite size) in a baking tray. Spray or brush a little olive oil on top of each ball and bake for 20min (370F).
Wait until cool and serve. You can freeze the rest in Ziploc.
You can add Parmesan cheese and bread crumbs for extra crisp.
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Thanks to MJ&N for bringing this recipe to our attention
Veggie bread (a veggie and spelt flour bread for those who'd like an alternative to regular bread)
http://babyledfeeding.com/recipes/veggie-bread-with-hummus/
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Banana cake
4oz self raising flour
1/2 tsp mixed spice
2 oz butter
3 oz raisins
8 oz banana
1 egg
oven 160 c
Mix flour, spice
rub in butter
stir in raisins
mash banana and egg together
stir wet mixture into dry mixture
put into well greased tin (small loaf or muffin tray)
cook for 1hr (less for muffins)
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Banana Sultana mini muffins
(no egg, no sugar)
1 1/2 cup self raising flour
1/2 cup porridge oats
1/2 cup sultanas
1 tsp mixed spice or cinnamon
3 bananas well mashed
3/4 cup milk
1/3 cup oil
oven 180 c
combine dry ingredients
combine wet ingredients
stir wet ingredients into dry ingredients ( do not over mix)
spoon into greased mini muffin tray
bake 12 - 15 min
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Apple and Sultana mini muffins
1 apple (skin on grated)
2 eggs
4 tabl sp milk
150g sultanas
2 tble sp veg oil
150g self raising flour
1 tsp cinnamon
1/2 tsp mixed spice
oven 200 c
mix wet
mix dry
add wet to dry (don't over mix)
spoon into greased muffin tray
bake 15 - 17 min
Banana Muffins
3 bananas
1 tsp cinnamon
1 egg
1 1/2 cup self raising flour
1/3 cup melted butter or oil
oven 175 c
whiz banana and egg, add butter, stir
stir dry ingredients together
add wet to dry, mix (do not over mix)
spoon into greased muffin tray
bake 15 - 20 min
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Fruit Pancakes (little pancakes like Scottish or American)
112g self raising flour
1 egg
2 bananas (whizzed or mashed)
150ml milk
1 apple grated
mix flour, egg milk
add fruit, mix
fry in unsalted butter or oil dropping one tablespoon of mixture for each pancake
when bubbles appear on the top, flip and cook second side.
All sorts of variations possible. A basic sugar free pancake recipe is great for adding pre-cooked, mashed, or pureed veggies or raw grated veggies (courgette, carrot etc) or pre-cooked beans (mashed or whizzed) to make savoury pancakes or a type of veggie/bean burger/pattie.