Banana Berry Breakfast
- 1 small ripe banana
- 1 tbsp blueberries
- 1-2 tbsp baby porridge oats (or normal porridge oats ground in a food processor)
1. Mash the banana and blueberries together until well blended
2. Stir enough of the baby porridge oats into the mixture to create a stiff texture
3. Form the mixture into bite size balls
4. Roll the banana balls in the porridge oats to make them easy for baby to pick up, then serve!
No-Egg French Toast
- 1 ripe banana 3 fl oz 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, cut into squares
1. Place all the ingredients (except the bread) into a food processor and blend well.
2. Dip in pieces of bread, making sure the mixture coats them well on both sides.
3. Fry in a little unsalted butter or oil over a high heat until golden.
Egg Free Apple Pancakes
- 4 oz whole wheat flour
- 4 oz plain flour
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 8 fl oz milk (you can use breast milk/formula if you prefer – or even substitute soy milk)
- 2 tbsp oil
- 1 1/2 tbsp water
- a combination of 1 tsp baking powder and 1 1/2 tbsp oil, stirred together
- 1 apple
1. Peel and core the apple, then dice finely.
2. In a bowl, combine both types of flour with the baking soda and cinnamon.
3. In another bowl, mix the milk, oil, water and oil/baking powder combination.
4. Stir the wet ingredients into the dry ingredients until the mixture is nice and smooth, then add the diced apples and mix well.
5. Lightly grease a non-stick frying pan, then pour in approximately 2 tbsp of the batter per pancake.
6. Fry until lightly golden on each side.
Peachy Cheese Toast
- 1/2 cooked peach ( see instructions for cooking below)
- 4oz cottage cheese
- slice of wholemeal bread , toasted
1. To cook the peach wash it well, then cut and ‘x’ into the side of the skin
2. Place the peach ‘x’ side down, into a small saucepan containing around an inch of water
3. Simmer until soft, then cool and remove the skin and stone
4. Mash the peach and stir into the cottage cheese
5. Either spread the cottage cheese/peach mixture on toasted wholemeal bread and cut into squares OR serve the toast squares with the cheese/peach mixture as a dip!
Scrambled egg yolk
- 1 egg
- 1 tsp olive oil
- 1 tbsp full fat milk, breast or formula
- pinch of dried dill, optional
1. Separate the egg by cracking it carefully, then tipping the yolk from one half of the shell to the other, meanwhile allowing the egg to drain into a bowl. Reserve the egg white for use in recipes for the rest of the family.
2. Using a fork, gently beat the yolk together with the milk.
3. Heat the olive oil in a small fryoing pan and pour in the egg yolk
4. Stir contastantly as the egg cooks and until it reaches the point where it is golden and seperated into small pieces
5. Season with the dill if required (this provides wonderful flavour)
and serve with squares of toasted wholemeal bread.
About the author
Christine Albury has four children (from 3 to 13) and has cooked for them all, so over the years she’s amassed heaps of recipes! Christine says”I’m committed to cooking with fresh and healthy ingredients and also to encouraging a sophisticated palate from an early age. I don’t subscribe to the theory that baby food has to be bland – and, judging from readers’ responses to my site (www.homemade-baby-food-recipes.com) – many other parents feel the same! Instead, I suggest that parents experiment with herbs and aromatic spices (not salt) to create meals that are nutritious AND tasty!”
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