Mother & Baby (Australia) - - First Foods -

I used to make a dou­ble por­tion of these to feed my­self and Archie as they were so de­li­cious!

Oat por­ridge with ap­ple or pear, al­mond nut but­ter and cin­na­mon

Cook the oats ac­cord­ing to the packet in­struc­tions, with ei­ther water or home­made al­mond milk and the fruit (cook­ing the fruit makes it gen­tler on the tummy). Let it steam for at least five min­utes be­fore purée­ing with a tea­spoon of nut but­ter and a pinch of cin­na­mon. (If I re­mem­bered, some­times I soaked the oats the night be­fore at a ra­tio of 2:1 water to oats, adding a cou­ple of tea­spoons of plain yo­ghurt and pop­ping it in the fridge. The next day, I cooked them in the soak­ing liq­uid, adding more water if nec­es­sary.)

Pump­kin, car­rot and egg

Steam the pump­kin and car­rot un­til soft, boil an egg and then purée to­gether.

Sweet potato, pump­kin and co­conut oil

Steam the sweet potato and pump­kin un­til soft, add a lit­tle co­conut oil and purée.

Ba­nana and av­o­cado

This is a fan­tas­tic travel food as there’s no cook­ing re­quired. Sim­ply carry the whole fruit with you, peeled and pit­ted, then mash it in a bowl. Archie had his plain, and I added crunchy nuts and bee pollen to mine.

Wa­ter­melon, pa­paya and yo­ghurt

Just blend and en­joy.

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