Baby Led Weaning

Growing healthy babies with healthy appetites

Franny’s Virtuous Muffins

Saturday, June 12th, 2010

Franny is a bit of a lentil-weaver and I happen to know she consumes an inordinate amount of quinoa but these muffins nevertheless sound like they might actually taste nice

Muffins

8oz wholemeal s-r flour
pinch cinnamon
pinch nutmeg
2oz chopped pecans (These are nice in the adult version, leave them out for a baby, or put in ground almonds for an older child who you know is not nut allergic)
2 oz desiccated coconut
6 oz grated carrots
6 oz grated apple
3 oz chopped dates (You’ll have to use your own skill and judgement here re choking. Maybe leave them out if the pincer grip hasn’t developed, maybe chop them up really small. You’ll know what’s best)
2 beaten eggs
4 fl oz sunflower oil
1 tsp vanilla extract

Mix all dry ingredients in one bowl and all wet in another, then combine and mix thoroughly. Spoon into muffin cases and put on a baking tray. Bake for 20 mins at 180 / GM 4.

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Franny's Virtuous Muffins

Saturday, June 12th, 2010

Franny is a bit of a lentil-weaver and I happen to know she consumes an inordinate amount of quinoa but these muffins nevertheless sound like they might actually taste nice

Muffins

8oz wholemeal s-r flour
pinch cinnamon
pinch nutmeg
2oz chopped pecans (These are nice in the adult version, leave them out for a baby, or put in ground almonds for an older child who you know is not nut allergic)
2 oz desiccated coconut
6 oz grated carrots
6 oz grated apple
3 oz chopped dates (You’ll have to use your own skill and judgement here re choking. Maybe leave them out if the pincer grip hasn’t developed, maybe chop them up really small. You’ll know what’s best)
2 beaten eggs
4 fl oz sunflower oil
1 tsp vanilla extract

Mix all dry ingredients in one bowl and all wet in another, then combine and mix thoroughly. Spoon into muffin cases and put on a baking tray. Bake for 20 mins at 180 / GM 4.

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Kami’s Staffordshire Oatcakes

Saturday, June 12th, 2010

Come on, these sound great. And oatylicious, so the GI crew will approve.

“Oaty pancakes are a piece of pish, all you do is substitute half the flour
with oatmeal:

1/2 cup oatmeal
1/2 cup plain flour
pinch of salt
1 1/4 cups milk
1 egg

Wizz it up and pan fry ’em. They’re a bit like wholemeal pancakes but
yummier, great to take out as a cool snack too (e.g. spread with Philly).

The Staff oatcakes we’ve made are based on this recipe, basically it has the
addition of yeast to make them nice and pillowy:

You can experiment with textures based on how ground up the oats are.”

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Kami's Staffordshire Oatcakes

Saturday, June 12th, 2010

Come on, these sound great. And oatylicious, so the GI crew will approve.

“Oaty pancakes are a piece of pish, all you do is substitute half the flour
with oatmeal:

1/2 cup oatmeal
1/2 cup plain flour
pinch of salt
1 1/4 cups milk
1 egg

Wizz it up and pan fry ’em. They’re a bit like wholemeal pancakes but
yummier, great to take out as a cool snack too (e.g. spread with Philly).

The Staff oatcakes we’ve made are based on this recipe, basically it has the
addition of yeast to make them nice and pillowy:

You can experiment with textures based on how ground up the oats are.”

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Soph’s Oaty Fruity Biscuits

Saturday, June 12th, 2010

Wasn’t someone looking for an oat slice recipe? Ask and ye shall recieve, my BLWing chums. I’m guessing that the oven temperature will be 180 degrees, that’s the usual for a biscuit.

“This is a good breakfast as it’s made of porridge and I also give it to my daughter as a snack. It’s also really handy if you ever made any Annabel Karmel purees and froze them and now have a freezer full of odd ice cubes that will make your Pimms taste weird this summer!

soaked apricots or prunes or figs
a litttle of the soaking juice (a tablespoon or so)
a teaspoon of melted butter
porridge oats/baby muesli

Puree the dried fruit with a little juice till it’s kind of mushy (or defrost icecube dried fruit purees from freezer!) mix in the oats and melted butter and cook it over a low heat for about three minutes to belend the ingredients together. Shape into biccy shapes, bake in oven on tray till just turning brown.

The fig ones are delicious, her dad thinks they’re better than chocolate McVities!”

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Soph's Oaty Fruity Biscuits

Saturday, June 12th, 2010

Wasn’t someone looking for an oat slice recipe? Ask and ye shall recieve, my BLWing chums. I’m guessing that the oven temperature will be 180 degrees, that’s the usual for a biscuit.

“This is a good breakfast as it’s made of porridge and I also give it to my daughter as a snack. It’s also really handy if you ever made any Annabel Karmel purees and froze them and now have a freezer full of odd ice cubes that will make your Pimms taste weird this summer!

soaked apricots or prunes or figs
a litttle of the soaking juice (a tablespoon or so)
a teaspoon of melted butter
porridge oats/baby muesli

Puree the dried fruit with a little juice till it’s kind of mushy (or defrost icecube dried fruit purees from freezer!) mix in the oats and melted butter and cook it over a low heat for about three minutes to belend the ingredients together. Shape into biccy shapes, bake in oven on tray till just turning brown.

The fig ones are delicious, her dad thinks they’re better than chocolate McVities!”

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Vanilla’s home-made hummous

Saturday, June 12th, 2010

Of course this just makes me feel dreadful that I so prefer the weirdly fluffy supermarket stuff… what is it that they put in it? I’m particularly interested in this recipe, though, as it suggests using whichever bean takes you fancy.

“With all the posts about hummous recently I thought I would send this really easy recipe (as long as you have a food processor that is – blenders just don’t cope with chick peas):-

400g tin chick peas (or any beans – kidney, canellini, mixed etc etc – for that matter, they all work well)
1 lemon peeled, cutting all the pith off, sliced and removing any pips
as much garlic as you like, I use 2 cloves (remember it may not taste as strong the day you make it but boy the next day!!)
olive oil, amount depends on the consistency you like but start with a tablespoon
tablespoon of tahini
freshly ground black pepper
paprika

Throw everything into the food processor and away you go. Add more olive oil or water to get your desired consistency. You may also need to add a bit more lemon juice.

With regards to the tahini for those with allergy issues – I also make this without tahini using plain yoghurt instead and it works well. I would usually add salt when making this for adults but don’t bother anymore and really it’s still very tasty (although my garlic breath is probably not much fun for anybody I meet).

I’ve also made a number of variations on the theme by adding roasted red peppers (yum), beetroot (amazing colour), sundried tomatoes, roast veg (courgettes, red onions, carrots)…….

This recipe makes a fair amount (unless you are the Pickle who eats it by the handful) and I’ve found it freezes quite well.”

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Vanilla's home-made hummous

Saturday, June 12th, 2010

Of course this just makes me feel dreadful that I so prefer the weirdly fluffy supermarket stuff… what is it that they put in it? I’m particularly interested in this recipe, though, as it suggests using whichever bean takes you fancy.

“With all the posts about hummous recently I thought I would send this really easy recipe (as long as you have a food processor that is – blenders just don’t cope with chick peas):-

400g tin chick peas (or any beans – kidney, canellini, mixed etc etc – for that matter, they all work well)
1 lemon peeled, cutting all the pith off, sliced and removing any pips
as much garlic as you like, I use 2 cloves (remember it may not taste as strong the day you make it but boy the next day!!)
olive oil, amount depends on the consistency you like but start with a tablespoon
tablespoon of tahini
freshly ground black pepper
paprika

Throw everything into the food processor and away you go. Add more olive oil or water to get your desired consistency. You may also need to add a bit more lemon juice.

With regards to the tahini for those with allergy issues – I also make this without tahini using plain yoghurt instead and it works well. I would usually add salt when making this for adults but don’t bother anymore and really it’s still very tasty (although my garlic breath is probably not much fun for anybody I meet).

I’ve also made a number of variations on the theme by adding roasted red peppers (yum), beetroot (amazing colour), sundried tomatoes, roast veg (courgettes, red onions, carrots)…….

This recipe makes a fair amount (unless you are the Pickle who eats it by the handful) and I’ve found it freezes quite well.”

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Kittysmum’s Oat, Cheese and Apple Scones

Saturday, June 12th, 2010

These sound rather tasty and the idea of the oatmeal is really appealing from a crazy insulin rushy point of view…

Oat, Cheese and Apple Scones

200g self-raising flour
1 tsp baking powder
50g butter
50g fine oatmeal
1 tsp sugar
125g Cheddar, cut into v little cubes
1 dessert apple, peeled, cored and chopped into small pieces
5 tbsp milk, formula or EBM

Preheat the oven to 200C. Sift the flour, baking powder and salt into a bowl. Rub in the butter using your fingertips until it resembles coarse breadcrumbs, then stir through the oatmeal and sugar. Stir in the cheese and apple pieces followed by the milk. Bring the dough together with your hands and pat into a round disc on a floured surface.

Roll out the dough to a thickness of about 2cm/ 3/4 inch. Cut out scones with cutter or knife. Brush the tops with the extra buttermilk and bake for 15 minutes until risen and nicely browned.

Yummy! It might be easier to bake it as one big scone and cut wedge slices out of it.
PS I needed to add a bit more milk than recipe, and they might be able to use a bit more apple.

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Kittysmum's Oat, Cheese and Apple Scones

Saturday, June 12th, 2010

These sound rather tasty and the idea of the oatmeal is really appealing from a crazy insulin rushy point of view…

Oat, Cheese and Apple Scones

200g self-raising flour
1 tsp baking powder
50g butter
50g fine oatmeal
1 tsp sugar
125g Cheddar, cut into v little cubes
1 dessert apple, peeled, cored and chopped into small pieces
5 tbsp milk, formula or EBM

Preheat the oven to 200C. Sift the flour, baking powder and salt into a bowl. Rub in the butter using your fingertips until it resembles coarse breadcrumbs, then stir through the oatmeal and sugar. Stir in the cheese and apple pieces followed by the milk. Bring the dough together with your hands and pat into a round disc on a floured surface.

Roll out the dough to a thickness of about 2cm/ 3/4 inch. Cut out scones with cutter or knife. Brush the tops with the extra buttermilk and bake for 15 minutes until risen and nicely browned.

Yummy! It might be easier to bake it as one big scone and cut wedge slices out of it.
PS I needed to add a bit more milk than recipe, and they might be able to use a bit more apple.

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