Posts tagged ‘Baby Food’

September 30, 2011

Arrowroot Toddler Cookies

Ingredients
¼ cup vegan butter (Buttery Sticks, found at your local health food store)
¼ cup brown sugar
1 egg
½  teaspoon vanilla extract
½ cup all-purpose flour
½ cup whole-wheat flour
½ cup arrowroot flour
½ teaspoon baking powder
¼ teaspoon salt

Directions
Cream the “butter”, sugar, egg and vanilla together in a large mixing bowl. In another bowl mix the flours, baking powder and salt. Gradually add the dry ingredients to the wet ingredients until a smooth dough forms. Flour your workspace and roll out dough. Cut into desired shapes (I used a linzer cookie cutter for mine) and place on a greased cookie sheet. Sprinkle the cookies with a light dusting of sugar (optional). Bake at 350° F for 8-10 minutes until golden brown. Cool completely before serving.

Margot love’s these little cookies. They are very lightly sweetened and have a good crunch. Mama bird has been known to pilfer a few of Margot’s cookies – they are that good!
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June 17, 2011

Dried Plum or Apricot Purée

My little Margot loves this super simple plum and/or apricot puree! Hope your little one does too! It basically the same recipe using dried plums or apricots.

Puree Ingredients
one bag of organic unsulfered dried plums or apricots
filtered water

Directions
Place the bag of dried fruit into a medium sauce pan. Pour just enough water into the pan to cover the fruit. Bring to a boil, and then lower the heat to a simmer for 5 minutes. Scoop out the fruit with a slotted spoon once cooked and puree in a food processor. You may add some of the fruit water into the puree to get the desired consistency. Let cool and pour into silicone freezer tray and place into the freezer. Once solid pop out your cubes and store in a  ziplock freezer bag.

* I use the Green Sprouts Silicone Freezer Trays found on Amazon.com. I LOVE these trays! It’s so easy to pop out your purees once frozen, even the super sticky ones like this fruit puree. Can’t recommend these enough!

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June 17, 2011

Butternut-Sweet Potato Teething Rings

Teething Biscuit Ingredients
1 cup flour
1 cup dry infant rice cereal
3 tablespoons olive oil
1 cube of sweet potato puree (about 1 oz)
1 cube of butternut squash puree (about 1 oz)
ice water

Preheat oven 425° F

Directions
Mix flour and cereal. Gradually stir in oil and room temperature purees. Mix a little ice water at a time (start with 1/4 cup) until dough begins to form a ball and pull away from the bowl. Roll out to the thickness of a cracker on a floured surface and cut into desired shapes*. Bake on an ungreased cookie sheet 8-10 min. or until lightly brown. Cool completely. Store in an airtight container.

* I made my teething rings by using the cap to my olive oil as the biscuit cutter and then used a thimble to cut out the center of each ring. Margot really loved being able to put her fingers through the holes of the biscuits.

As with all solids given to babies, please supervise your children while eating these teething biscuits. Small pieces can be broken off and may prove to be a choking hazard. My daughter never tried to “eat” these teething rings. She just enjoyed chomping on them and feeling them on her gums.

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