Food recipies for babies of age 6 months +

baby's first banana baby food...
Simply peel a ripe banana and mash it with a fork! You may add a little breast milk or formula to create a more suitable texture for your baby. If your baby is at least 6 months of age (the recommended age for the introduction od solid foods), then additional pureeing should not be necessary.




Wholesome Banana Rice Pudding(6 months+)

4oz (approx 1 cup) cooked brown rice
2-4 fl oz (1/4 to 1/2 cup) warm milk (the amount you use depends on the consistency required)
pinch cinnamon
pinch nutmeg
drop of vanilla essence
1 tbsp raisins, soaked in warm water or apple juice to soften them
1 small, ripe banana (sliced)
Preparation couldn't be easier - just place all ingredients in a food processor and blend until smooth!

Baby's Banana Custard(6months+)

2 egg yolks, beaten
8 fl oz (1 cup) whole (full fat) milk, breast milk or formula
1 tsp vanilla extract
1 small, ripe banana, mashed
Preheat oven to 350 degrees (180 deg C).
Spoon the mashed banana into the bottom of a small oven-proof dish.
Stir together the beaten egg yolk, vanilla essence and milk.
Pour the mixture over the mashed banana.
Take a baking pan with sides and sit the oven-proof dish in the middle.
Pour hot water into the baking pan until it comes about halfway up the sides of your oven-proof dish.
Bake for approximately 30 minutes, until the custard has set, then cool and refrigerate.
Serve chilled!

Baked Banana and Apricot(6months+)

4oz (1/2 cup) dried apricots
1/4 tsp vanilla essence
drop of maple syrup (optional)
1 medium ripe banana

Preheat the oven to 375 deg F (190 deg C).
Simmer the apricots in a little water or apple juice until soft, then puree them in a food processor.
Combine the apricot puree with the vanilla and maple syrup (if using).
Cut 2 equal pieces of foil. Place half the banana (cut lengthways) on each piece.
Divide the apricot puree between each half of the banana and spoon over the top.
Fold over the foil and seal, to create 2 parcels.
Bake for 15 mins.
Cool to a safe temperature, puree or mash as necessary and serve!

Easy Chicken and Banana(7months+)

Sounds yucky? Our little ones loved - and still love - this recipe!

1 boneless, skinless chicken breast
1 small, ripe banana, mashed
4 fl oz (1/2 cup) coconut milk

Split the chicken breast in half lengthwise.
Stuff it with the mashed banana.
Place it in a small, oven-proof dish and pour the coconut milk over the top.
Bake at 350 deg F (180 deg C) for 30-40 mins, until the chicken is thoroughly cooked.
Chop to size or puree and serve with brown rice!


Fruit baby food recipes - Sugar Free Applesauce

4-5 medium apples, peeled and cored - use naturally sweet varieties, such as:
Gala
Golden or Red Delicious
Fuji
Pink Lady
Red Rome

pinch nutmeg or cinnamon
water

Chop the apples roughly and place in a saucepan.
Pour in about one inch of water - (you could use apple juice instead, but some varieties will contain sugar)
Bring the apples to a boil, then reduce the heat.
Cover and simmer slowly until the apple chunks are tender (about 10-15 mins).

DON'T cook the apples to the point where the mixture actually looks like applesauce!

Cooking it this long will cause it to be watery and tasteless.
Instead, remove the apple chunks from the pan and either puree them or mash them well. Thin with a little cooking water if necessary.
Sprinkle with cinnamon and nutmeg and serve warm or - as a soothing treat for teething babies - nice and cold.

TIP: If you are going to freeze your baby's applesauce, DON'T add the spices before you freeze it, because they will lose their flavour.

Fruit baby food recipes - Delicious Baked Apples

Choose a nice sweet apple (those listed in the applesauce recipe above are ideal).
Preheat the oven to 350 degrees F, 180 deg C.
Wash the apple and then remove the core (a melon baller is useful for this).
Sprinkle a little nutmeg or cinnamon over the apple, then fill the apple with raisins. You may like to add a drop of maple syrup, as the raisins may be quite tart.
Wrap the apple in aluminium foil and seal tightly.
Bake the apple for around 45 mins, until it feels nice and tender.
Remove from the oven and cool slightly, then remove the skin.
Mash or puree thoroughly and serve!

Fruit baby food recipes - Real Fruit Jelly

3 fl oz (1/3 cup) water
1 tbsp agar flakes* or gelatine
7oz (just under 1 cup) fruit puree
10 fl oz (1 1/4 cup) fruit juice

*Agar is derived from seaweed and is used as a thickener. You can find it in most health food stores. It is expensive, but a little goes a long way.
In a saucepan, combine the agar and water and stir until the flakes are dissolved.
Pour in the juice and heat for a couple of minutes, stirring continuously.
Pour into a suitable bowl and place into the refrigerator.
As the mixture starts to set, stir in the puree. You can use any fruit - we like to mix several fruits together. Avoid pineapple though - it doesn't set well.
Return to the refrigerator until ready to serve!
Fruit baby food recipes - Tropical Fruit Salad With Avocado

1/2 ripe avocado, cubed
1/2 small ripe banana, sliced
1/2 kiwi fruit, peeled and sliced
1/4 papaya, peeled and sliced
2oz (1/4 cup) natural,plain yogurt
drop of pure maple syrup (optional)
For older babies, already enjoying finger food, simply place all the prepared fruits into a bowl. For younger babies, puree the fruits together.
Stir the maple syrup into the yogurt (if you're using it), then swirl the yogurt on top of the fruit.
For a little nutritional boost, top with a sprinkle of wheat germ.
Fruit baby food recipes - Perfect Peaches

2 ripe peaches
cereal
Preheat oven to 350 deg F, 180 deg C.
Remove the stone and skin from the peaches, then puree the flesh.
Simply beat with enough prepared cereal to achieve a consistency perfect for your baby.
Then transfer to an oven-proof dish and bake until set (around 15 mins).
Cool and serve.

Fruit baby food recipes - Banana Surprise

1 small ripe banana
2 large, ripe strawberries
a little breastmilk / formula

NOTE: Strawberries sometimes trigger allergic reactions in babies and you may prefer to avoid them for the first year, particularly if your baby is sensitive, or if there is a family history of food allergy.

Puree the strawberries.
Mash the banana with a fork, mixing in enough breastmilk / formula to achieve a creamy consistency.
Place in a bowl, then top with the pureed strawberries.
Serve immediately - bananas brown very quickly.
The sweetness of the banana blends well with the stronger flavour of the strawberries. Yum!

Fruit baby food recipes -Fruit Compote With Cinnamon Cream

4oz (1/2 cup) dried apricots
2oz (1/4 cup) sultanas
1 ripe pear, peeled, cored and sliced
1 apple, peeled, cored and sliced
1 pot of pure, natural yogurt
pinch cinnamon
drop of pure maple syrup (optional)
Put the dried apricots and sultanas into a small saucepan and pour in water until it just covers the fruit.
Bring the water to a boil and then reduce the heat.
Simmer for around 20-30 mins, until the fruit is tender.
Add the sliced apple and pear and continue to simmer for 10 mins. (Keep an eye on the water level in the pan, as you may need to add a little extra).
Puree the fruits until smooth, then set aside and allow to cool.
Stir the maple syrup and the cinnamon into the yogurt - then spoon a blob on top of baby's fruit compote and serve!

Fruit baby food recipes -Creamy Kiwi Pudding

1 ripe kiwi fruit
2oz (1/4 cup) prepared baby rice cereal or oatmeal
2oz (1/4 cup) cottage cheese
Peel the kiwi fruit, then puree or mash well with a fork.
Combine with the cereal and cottage cheese for a creamy treat.

Fruit baby food recipes -Baked Bananas With Maple Syrup

1 banana
pinch of cinnamon powder
1 tsp maple syrup
1/2 oz (1 tbsp) unsalted butter
Preheat the oven to 350 deg F, 180 deg C.
Slice the banana in half lengthways, then place on a piece of foil.
Pour over the syrup and cinnamon and top with the butter.
Wrap the banana with the foil, seal, then bake for 10-15 minutes.

Fruit baby food recipes -Muesli

1/2 apple, peeled and chopped
1/2 pear, peeled and chopped
3oz (1/3 cup) dried apricots
5fl oz (5/8 cup) soy milk
1oz (2 tbsp) oats
Place the apricots, pear and apple in a saucepan with a little water and simmer until softened. Set aside.
Combine the milk and oats in a saucepan and simmer until thickened (about 4 mins).Cool.
Put all ingredients into a blender and blend until smooth.

Fruit baby food recipes -Frozen Banana Pops

1/2 ripe banana
1/2 ripe peach, peeled and with stone removed
4oz (1/2 cup) plain,natural yogurt
a little pure maple syrup (optional)

Puree all the ingredients together in a food processor.
Pour the mixture into popsicle (lolly) moulds. If you don't have these, an alternative is to freeze the mixture in a large ice cube tray, or in small disposable cups. All you need to do is push in the popsicle/lolly sticks as the mixture begins to freeze.
Serve when frozen. Older babies will be happy to hold the stick - for younger babies, simply squash the banana pops up in a bowl and feed them to baby from the spoon.

TIP: These banana pops make an ideal, soothing treat if your baby is teething.

Soothing Banana Fingers(6 months +)

1 ripe banana, cut into thick 'fingers'
natural yogurt wheat germ

Dip each banana finger into the yogurt, then drop it into a small dish of wheat germ, turning it over and over until thoroughly coated.
Place the coated banana fingers on a baking sheet lined with greaseproof paper (baking parchment).
Freeze until firm, then serve - a wonderful finger food to provide relief for sore gums!

Vegetables/Vegetarian Baby Food Recipies





Potato and Turnip Puree With Pear

1 pear
1 oz (1/8 cup) unsalted butter
1 large potato
1 small turnip
little maple syrup (optional)

Peel and core the pear, then cut it into quarters.
Peel and dice the potato and turnip.
Preheat the oven to 350 deg F.
Melt the butter (add the maple syrup, if you wish) and toss the pear in the butter until the pieces are coated.
Place the pear quarters on a baking sheet and roast them for around 45 mins, basting frequently with the juice. The pear should be very tender when it's done.
Puree the pear, along with any remaining cooking liquid, in a food processor.
Meanwhile, simmer the potato and turnip for around 20-30 mins, until tender, then drain.
Puree the turnip - but DON'T puree the potato (it may go "gluey"). Mash it with the butter instead, then combine the mashed potato with the pureed pear and turnip.

Delicious!

Pureed Pumkin and Parsnip

8 oz (1 cup) fresh pumpkin
1 medium parsnip
little pinch nutmeg
1 tsp fresh chives, chopped
Peel the pumpkin and the parsnip and cut into small cubes.
Place in a steamer, or simmer in a little water, until the vegetable dice are tender.
Drain, then mash with a fork (or puree in a blender if you want the meal to be completely smooth).
Add the nutmeg and chives, stir well and serve!

Cheese And Vegetable Supper

5 tsp milk
4 oz (1/2 cup) cottage cheese
2 oz (1/4 cup) cooked peas
3oz (1/3 cup) cream cheese
1 oz (1/4 cup) finely grated mild cheddar
1 tbsp cooked carrots, chopped
Mix the cottage cheese, cream cheese, cheddar and milk together until well blended.
Stir in the hot, cooked vegetables.
Finish off with a little sprinkle of parmesan cheese.

Carrot And Lentil Soup

8 oz (1 cup) dry, rinsed lentils
8 oz (1 cup) carrots, peeled and diced
1 small onion, finely chopped
34 fl oz (4 1/4 cups) of water
1 tbsp olive oil
In a large saucepan, gently saute the onion in the oil, until soft.
Add the lentils, carrots and water.
Bring to the boil.
Reduce the heat, cover and simmer for 1-1 1/2 hours, until the lentils are soft.
If necessary, you can puree the soup once it's cool, adding a little water to thin the mixture.

Wholesome Twice Baked Potatoes
1 large baking potato (we prefer to use red skinned potatoes - they have a creamier texture)
1oz (1/8 cup) butter
2 fl oz (1/4 cup) milk
3 oz (1/3 cup) grated mild cheddar
1/2 tsp finely chopped fresh chives
Wash the potato, prick with a fork, then bake at 350 deg F, 180 deg C for about 1 1/2 hours, until the potato feels soft.
Remove from the oven and cut in half.
Scoop out the potato and place in a bowl, along with the milk, butter and most of the cheese.
Mash well.
Return the potato mixture to the skins, place on a cooking sheet and top with the remaining cheese.
Return to the oven and cook for a further 10-15 minutes, until the cheese has melted and is golden in colour.
Sprinkle with the chives.

Cauliflower Cheese
6 oz (3/4 cup) cauliflower florets
6 fl oz (3/4 cup) milk
2 oz (1/2 cup) grated cheese
2 tsp arrowroot flour
1/2 oz butter
Steam the cauliflower until tender (about 10 mins).
To make the cheese sauce, melt the butter in a small saucepan.
Stir in the arrowroot flour and cook briefly.
Add the milk slowly, stirring well.
Continue to cook, stirring, until sauce thickens.
Remove from the heat and stir in the grated cheese.
Finally, add the cooked cauliflower.


Fennel With Roasted Red Peppers

1 large red bell pepper
2 tomatoes (tomatoes may cause diaper rash in some babies, so you may wish to wait until later in baby's first year to try this recipe)
1/2 medium fennel
1 tbsp olive oil
pinch ground coriander

Preheat the oven to 350 deg F, 180 deg C.
Cut the pepper in half lengthways.
Remove seeds and place pepper in an oven-proof dish.
Chop the tomatoes and place into the pepper halves.
Quarter the fennel and place into boiling water for a few minutes, then put this on top of the tomatoes.
Pour over the olive oil and add the coriander.
Bake for 50 mins -1 hr. When done, it should be starting to brown.
Mash or puree as necessary.


Broccoli With Cheese
1 medium potato, peeled and diced
6oz (3/4 cup) broccoli florets
4 fl oz (1/2 cup) milk
2 tbsp grated cheese
1 tbsp fresh, chopped parsley
1 tbsp unsalted butter
Boil the potato until tender.
Steam the broccoli florets.
Finally, combine the potato and broccoli with the remaining ingredients, mash or puree as desired and top with the parsley.


Pumpkin Dinner With Barley

2 tsp olive oil
1/2 small onion
4 oz (1/2 cup) pumpkin, finely chopped
1/2 clove garlic, crushed
4 oz (1/2 cup) pearled barley (pre-soak this for one hour beforehand)
little pinch thyme
12 fl oz (1 1/2 cups)
2 sage leaves Heat the olive oil in a medium pan. Add the pumpkin and onion and cook gently for a few minutes until golden brown.
Stir in the garlic and herbs and cook until all the ingredients are well browned.
Add the vegetable stock and the pre-soaked, drained barley. Bring to the boil.
Lower the heat, cover, then simmer the mixture gently for around 20-30 mins.
The barley will absorb the liquid, so it is important to check the level of the stock often. Add a little more stock if you need to.
The meal is ready when all the ingredients are nice and moist (but not runny!)




Carrot and apple soup

1 large carrot, peeled (if not organic) and diced
1 white potato, peeled and diced
1 apple, peeled, cored and diced
pinch nutmeg (optional)
low sodium or homemade vegetable stalk or water

Place the veggie and apple cubes into a saucepan and cover with stock.
Bring to the boil, then reduce the heat and simmer until tender (around 10 mins), adding a little extra stock if necessary.
Add the nutmeg, transfer to a blender and puree until smooth

This is a very versatile recipe - by adjusting the amount of stock that you use, you can create a very thick, almost puree-like soup - or a runnier, 'traditional' soup!


Fruity Carrot Baby Food Combo

8 oz (1 cup) carrots, peeled (if not organic) and diced
2 oz (1/4 cup) dried apricots, chopped
water
Easy peasy - just simmer both ingredients in enough water to cover until tender, then puree or mash well. Delicious!
Easy Cheesy Carrot Mash

2 potatoes, peeled and cut into chunks
2 carrots, peeled (if not organic) and cut into chunks
1 tsp unsalted butter
pinch nutmeg
handful of grated cheddar cheese
Boil the carrot and potato chunks until tender, then drain and mash thoroughly.
Stir in the butter and nutmeg.
Top with the grated cheese and place under the grill/broiler until golden.
Cool and serve

Sunshine Humus (8 months +)

1 medium carrot, peeled (if not organic) and sliced
1 fl oz (1/8 cup) water
1 clove garlic, crushed
8 oz (1 cup) canned chickpeas (use salt-free chickpeas, otherwise drain and rinse thoroughly)
pinch paprika
Steam or boil the carrot until tender.
Place the carrot, water, garlic and chick peas into a food processor and blend until smooth.
Sprinkle with paprika and serve with pieces of warm pita!

Beet baby food recipes

Basic Baby Borscht(Beet Soup)

3 medium beets, peeled and cut into small cubes
1 white potato, peeled and cut into small cubes
1 small onion, peeled and chopped
16 fl oz (2 cups) homemade (or low sodium) vegetable broth/stock.
2oz (1/4 cup) natural yogurt

Put all the ingredients (except for the yogurt) into a saucepan and bring to the boil.
Reduce the heat and simmer for around 30 mins, until the vegetables are tender.
Transfer to a blender and puree thoroughly.
Stir in the natural yogurt, then serve.

This recipe can also be served chilled, although our little ones preferred it warm.
Gourmet Beet Puree

2 medium beets (cooked)
2 tbsp homemade applesauce
1/2 small onion (chopped)
pinch ground nutmeg

Saute the onion in a little oil until golden and tender.
Put the cooked beets, applesauce, onion and nutmeg into a blender.
Puree and serve warm.

If you choose not to include onion in your baby food recipes just yet, then a nice alternative is to add one small, cooked carrot instead.

Cheesy Beet Bites

Toast a piece of bread on one side under a grill (broiler).
Turn the bread over and cover it with a layer of thinly sliced, cooked beetroot.
Top with sliced cheese, then grill (broil) until the cheese has melted.
Cut into manageable pieces and serve as a unique and delicious finger food!

Melon Baby Food Recipes

Creamy Melon Baby Food Mash

1 thick slice cantaloupe melon (or similar), diced
1 small, ripe banana, diced
4oz (1/2 cup) natural yogurt
pinch of ground ginger (optional)
drop of vanilla essence (optional)

Either mash all the ingredients together, or pop them into a food processor and blend until smooth and creamy.
Serve to your baby immediately - otherwise, the banana will discolour and the dish will look unappetizing!

If your baby is teething and could use some relief from sore gums, just freeze the melon beforehand. The end result will be cool and soothing!

Mango And Melon Baby Puree

1 ripe mango, peeled, pitted and diced
1 thick slice of melon, peeled and diced
1/2 ripe banana, peeled and diced
drop of vanilla essence (optional)
Combine all the ingredients in a blender and process until smooth.
Cool Melon Soup

This unusual recipe tastes so wonderful, it may even become a family favourite!

1 thick slice honeydew melon
2 fl oz (1/4 cup) unsweetened apple juice
2 fl oz (1/4 cup) homemade vegetable stalk
1oz (1/8 cup) natural yogurt
dash of cinnamon (optional)

In a blender, combine the melon, juice, stock and yogurt.
Puree until smooth, then sprinkle with the cinnamon (if using).
Chill until you serve it to your baby!

Apple Baby Food Recipes

Apple And Cous Cous Dessert

2 tbsp prepared cous cous (made according to the directions on the pack but using apple juice instead of water)
1 tbsp natural or yogurt
1 tbsp prepared applesauce (see recipe above)
pinch nutmeg (optional)
Preparation is simple - just combine the cous cous and applesauce in a bowl and top with the yogurt.
If you choose, stir the nutmeg into the applesauce for an extra taste twist!

Apple And Sweet Potato Soup

2 tsp flour
2 tsp unsalted butter
6 fl oz (3/4 cup) low sodium or homemade chicken broth
2 tsp applesauce (use our recipe above)
6oz (3/4 cup) sweet potato (cooked)
pinch ground ginger (optional)
pinch ground cinnamon (optional)
4 fl oz (1/2 cup) milk (use breast milk or formula if you prefer)

Melt the butter in a heavy saucepan and stir in the flour.
Cook, stirring constantly, until the flour/butter mixture turns golden.
Pour in the broth slowly, stirring constantly, then add the applesauce, sweet potato, ginger and cinnamon.
Bring the mixture to the boil, then lower the heat until the mixture is simmering gently.
Cook for 5 minutes.
Puree the mixture (either by transferring to a food processor in batches, or using a hand blender in the pot), then return it to the saucepan.
Pour in the milk, warm through gently - and serve.

Sweet And Spicy Squash

1 medium acorn squash
1 sweet apple, peeled, cored and sliced
2 tsp unsalted butter (melted)
1 tsp pure maple syrup (optional)
pinch cinnamon
pinch nutmeg
pinch ground cloves

Preheat the oven to 350 deg F (180 deg C).
Cut the squash in half and scoop out the seeds (reserving them to roast as a tasty snack for older kids and grown ups).
Cut each piece of squash in half again.
Place the pieces of squash in a greased baking dish, with the skins facing up.
Cover, place in the oven and cook for 30 mins.
Meanwhile, combine the sliced apple, butter, maple syrup and spices in a bowl.
Once the squash is removed from the oven, turn each piece over so that the skin side is down and cover the pieces with the apple mixture.
Cover the dish and return to the oven for a further 20-30 mins, until tender.

This squash can be mashed or pureed for your baby - and the remainder would make a wonderful side dish to accompany the rest of the family's meal!

Chicken And Apple Dinner (7 months+)

1 boneless, skinless chicken breast (chopped)
1 apple, cored and diced
1 small sweet potato
4oz (1/2 cup) courgette/zucchini, chopped
16 fl oz (2 cups) homemade (or low sodium) chicken stock
tiny pinch of cinnamon
Peel and dice the sweet potato.
Bring the stock to a boil in a saucepan.
Add the chopped chicken, lower the heat and simmer for 10 mins.
Add the sweet potato and apple cubes and simmer for another 10 mins.
Add the chopped courgette/zucchini and cook for a final 5 mins, until the sweet potato is fork tender.
Puree or chop well, then sprinkle with cinnamon and serve.

Pear Baby Food Recipes

How to cook pears for baby

There are several simple ways in which pear baby food can be prepared if you choose to cook the fruit.

• Steam. Peel the pear, remove the core and cut into chunks. Place the prepared pear into the steamer basket and cook until tender.
• Simmer. Peel and core the pear, then place into a saucepan with enough water to just cover the chunks. Simmer gently until tender. Don't boil until the mixture resembles a puree, as it will be too watery. Soft chunks are fine!
• Bake. Peel and core the pear, cut into quarters and wrap in foil. Bake until tender.
• Microwave. Peel and core the pear, then cut into slices. Place in a microwave-safe dish and add a little water. Cook on high until the pear is soft (times will vary depending on the power of your microwave).

Pear And Apple Puree

1 ripe pear
1 apple
1 cinnamon stick (introduce your baby to pear WITHOUT cinnamon before including it in this recipe)

Peel and core the apple and pear, then cut them into chunks.
Place into a saucepan, just cover with water and add the cinnamon stick (if using).
Simmer gently until tender, then remove the stick and mash/puree as desired.

Note: You may need to remove the pear before the apple as - depending on its ripeness - it may soften more quickly.

Baked Pear And Carrot Mash

1 carrot
1/2 ripe pear

Peel the carrot and peel, then core, the pear.
Cut the carrot into strips and the pear into chunks.
Wrap the prepared carrot and pear in foil and seal, to make a parcel.
Bake at 375 deg F (190 deg C) until tender.
Mash well or puree.

Pear And Raisin Mash

1 large, ripe pear
1oz (1/8 cup) raisins
a little unsalted butter, melted
1 fl oz (1/8 cup) apple juice
First, soak the raisins in the apple juice until softened.
Peel the pear, remove the core, then slice it.
Arrange the slices on your grill (broiler) pan and brush with melted butter.
Grill (broil) until tender, turning occasionally.
Mash or puree the cooked pear with the softened raisins and apple juice.
Cinnamon Pear With Cream Cheese Topping

1 pear (peeled, cored, cut into chunks and placed in a small saucepan with enough apple juice to cover)
1 cinnamon stick
1oz (1/8 cup) cream cheese
drop of maple syrup
Place the cinnamon stick in the saucepan with the pear and apple juice and simmer until the pear is tender.
Remove the cinnamon stick, then mash or puree the pear.
Combine the cream cheese with the maple syrup.
Place the pear puree in your baby's bowl and top with the cream cheese mixture (this dish is best served when the pear is still warm).
Pear And Banana Muffins

2oz (1/2 cup) self raising flour (or all-purpose plus 3/4 tsp baking powder)
1 egg
1 ripe banana (this provides the sweetness to the muffins, so it is important the banana is ripe)
1 ripe pear
2 fl oz (1/4 cup) olive oil
good pinch cinnamon
1 tbsp milk

Preheat the oven to 375 deg F (190 deg C).
Peel and core the pear, then chop finely.
Mash the banana.
Whisk the oil and egg together in a bowl unti thoroughly combined.
Add the cinnamon to the flour, then stir in the chopped pear.
Gently blend the banana and the oil mixture with the flour, then add the milk.
Grease a muffin tray, then spoon in the mixture.
Bake for around 20 mins, until golden and firm.

Please note that this recipe produces muffins that are deliciously dense and moist rather than fluffy and light.

Plum Baby Food Recipes

Baked Plums With Cinnamon

4 plums
apple juice
cinnamon
Preheat the oven to 400 deg F (200 deg C).
Halve the plums, remove the pits and place them in a small, oven-proof dish.
Add a few tablespoons of apple juice and sprinkle the cinnamon over the top.
Cover, then bake in the oven for around 20-25 mins, until the plums are tender (check halfway through the cooking time to make sure there is enough cooking liquid).
Cool, remove the skins (if desired), then puree or mash.
Pork And Plum With Potato Gnocchi(7 months+)

8oz (1 cup) pork loin
4oz (1/2 cup) ripe plums, skin and stone removed
3 fl oz (3/8 cup) apple juice
little pinch of dried sage

For the potato gnocchi...

12oz (1 1/2 cups) potato, peeled and sliced
1oz (1/8 cup) flour

First, pour the apple juice into a small saucepan and simmer the plums until tender.
Drain the plums - reserving the juice - then puree them, adding a little of the juice to create a smooth sauce.
Meanwhile, cook the pork. To avoid large lumps, shred the meat with a fork, then simmer it in a little homemade (or salt free) chicken broth or water until cooked.
Drain the pork and stir it into the plum sauce, along with the sage.

To prepare the gnocchi...

Simmer the potatoes in water until fork tender.
Drain, then puree the potatoes in a food processor whilst still warm.
Add the flour gradually, until the mixture is smooth and a little sticky. The amount of flour you'll need varies, depending on the type of potato used.
Roll the potato mixture out on a floured surface and form it into a 'sausage', about 1/2 inch thick.
Cut the 'sausage' into 1 inch lengths, then shape each piece by pressing it across the prongs of a fork. Roll it as you do so, which will give you the distinctive gnocchi shape.
Bring a saucepan of water to the boil. Drop in the gnocchi - when they are done, they will rise to the surface (about 3-4 mins).
Serve with the pork and plum sauce, along with steamed veggies (carrots suit this dish perfectly)!
Creamy Plum Popsicles(7 months+)

4 oz (1/2 cup) fresh plums, peeled, pitted and chopped
3 oz (1/3 cup) pureed peach
5 oz (2/3 cup) yogurt
drop vanilla essence
Combine all the ingredients in a bowl.
Spoon into popsicle (lolly) moulds and freeze unitl firm.
If your baby is too young to handle popsicles, simply crush the frozen mixture in a bowl and serve with a spoon.
Roasted Plums With Yogurt

4 plums
vanilla pod
1 tsp unsalted butter
pure maple syrup

yogurt

Preheat the oven to 375 deg F (190 deg C).
Halve and pit the plums and place them in a small baking dish, with the cut side up.
In each plum half, place a tiny piece of the vanilla pod, a tiny bit of butter and a little drop of maple syrup.
Place in the oven and roast, uncovered, for 20-30 mins, until tender.
Remove the skins (if desired) then serve mashed or pureed, topped with the natural yogurt.

Strawberries Baby Food Recipes

Strawberry Fingers Recipe(12 months+)

10oz (1 1/4 cup) fresh strawberries, sliced
1 egg
4 fl oz (1/2 cup) apple juice
1/4 tsp vanilla extract
1oz (1/8 cup) butter
8oz (1 cup) flour
1tsp baking soda
1tsp baking powder
Preheat the oven to 350 deg F, 180 deg C.
Place 4oz (1/2 cup) of the strawberries in a blender and pour in the apple juice. Blend until smooth.
Add the egg, vanilla and butter and beat well.
Add the flour, baking soda and baking powder and mix thoroughly.
Add the rest of the sliced strawberries, then place the mixture in a greased baking pan.
Bake for 20-30 mins, until golden, then cool and cut into fingers.

Creamy Strawberry Popsicles(12 months+)
1lb (2 cups) ripe, sweet strawberries
8 fl oz (1 cup) milk
Wash the strawberries, then puree them in a blender and stir in the milk.
Freeze in popsicle/lolly moulds - if your baby doesn't cope well with popsicles yet, just freeze the mixture in an ice tray and serve the cubes crushed in a bowl.

Baby's Strawberry Cheesecakes(12 months+)

1oz (1/8 cup) strawberry puree
4oz (1/2 cup) cream cheese
1/2 tsp pure vanilla extract
toasted wheat germ

Mix the strawberry puree with the cream cheese until it is thoroughly combined.
Put a few tablespoons of wheat-germ into a separate bowl.
Drop the cream cheese mixture (a teaspoon at a time) into the wheat germ, rolling it into little balls.
Chill - then serve these yummy mini cheesecakes when firm!