Head over to Mindful Mum for my baked quinoa balls. They’re great finger food for little hands with the added surprise of mozzarella inside.
Tag Archives: toddler
Banana teething biscuits (take two and sugar-free)
Exactly two months ago I made my first attempt at teething biscuits from a recipe I found on Kids Spot. I’m a bit ashamed now to look at the photos of my very crisp (some would say burnt) biscuits! I’ve been playing around with the recipe since then and am finally happy. I’ve also made them sugar-free!
You’re really making a banana loaf, slicing it and then cooking it again. I’m sure there are lots of other flavours you could try this technique with; a carrot loaf immediately springs to mind… hmmm, I don’t think my experimenting with teething biscuits has finished! Also because you’re making a loaf or cake, you can substitute the sugar with applesauce/apple puree, which you can’t do if you’re baking traditional biscuits (they won’t crisp up).
Look at my original post if my instructions aren’t clear in terms of cutting the loaf to make the biscuits or you aren’t sure how to line the tin, as I included more photos there.
These biscuits aren’t super sweet, but certainly sweet enough for most babies and toddlers. My discerning client is very happy with them 😉
SUGAR-FREE BANANA TEETHING BISCUITS
Prep time: 10 mins
Cook time: 1hr 30 mins
Makes about 20
Freezable
2 tbsp applesauce/apple puree
1/4 cup vegetable oil
1 egg
1/2 cup mashed banana (about 1 1/2 bananas)
1 cup wholemeal flour
1 tsp baking powder
1/4 tsp bicarbonate of soda
Preheat oven to 180C and line a slice tin with baking paper.
Mix all of the ingredients in a medium-sized bowl until well combined.
Pour into prepared tin and bake for 50-60 minutes, until golden brown on top and cooked through when tested with a skewer.
Take the banana loaf out of the oven, remove from the tin and let cool a little. Leave the oven door open to cool and drop the temperature to 150C.
Once cool enough to handle, cut the loaf into slices about 1 cm in width (using a bread knife is easier). Lay the slices on a baking tray lined with baking paper. Bake for another 20-30 minutes.
Leave the biscuits to cool on a wire rack and they will harden as they cool.
Tip: if your biscuits start to soften being kept in an airtight container, pop them into the oven at 150C and bake them again (10-15 mins should be enough).
Quiche muffins
Thinking of something light I could make for a friend dropping in for lunch that would also be fine for Nicholas, I remembered coming across a recipe for making mini quiches without pastry. For some strange reason I hadn’t saved it on my Pinterest cooking board, so I had to make it up. Thankfully not that difficult.
Instead of pastry, the muffin ‘cases’ are made with ham. One of those brilliant ideas you wonder why you never thought of it yourself. Even if you buy ready-made pastry you need to cut it out and prebake it just to make sure it cooks through. Not that I’m a lazy cook (well…) but I do love a super quick recipe that requires very little thinking. Also not having pastry means it’s great if you happen to be following the Dukan diet.
I tried using prosciutto for some and slices of peppered cooked ham for others. While the ham was yummy, the prosciutto was nicer because it crisps up, especially around the edges. If you use prosciutto, be careful not to add too much salt to the egg mixture as the prosciutto is salty.
Like traditional quiches you can really add almost anything you want. Fry up some onion and pop it in the bottom before you pour in the egg mixture, do they same with mushrooms or asparagus tips, add a slice of tomato or, my favourite, add a dollop of creme fraiche.
I have yet to master lining the cups so the egg mixture doesn’t run out (you can see in my photo that it looks more like the prosciutto is through the muffin rather than encasing it), but so long as you grease the cups beforehand and then run a knife around the edge after they’re done, it doesn’t really matter.
They’d be great in lunch boxes or to take on a picnic. I can also see them smaller as party finger food. Definitely versatile! I haven’t tried freezing them yet; they’d probably need a bit of time in the oven to crisp up after thawing.
QUICHE MUFFINS
Prep time: 10 mins
Cook time: 15-18 mins
Makes 6 large muffins
6 slices prosciutto (Parma ham)
6 eggs
2 tbsp milk
20g cheddar cheese, grated
Salt and pepper
Oil for greasing muffin tray
Preheat oven to 175C.
Lightly grease a 6-cup muffin tray and line each muffin cup with prosciutto.
Lightly beat the eggs and milk together and season. Pour evenly into each cup (don’t worry if it doesn’t seem enough mixture as it will rise as it cooks). Sprinkle over the grated cheese.
Cook for 15-18 mins until egg mixture has set.
Variations:
- Add a dollop of creme fraiche to each cup before pouring in the egg mixture.
- Put lightly fried onion in each cup before pouring in the egg mixture.
- Add cooked mushroom or asparagus tips, or sliced tomato
Mini carbonara
As an Italian living abroad my husband has two recurring food grumbles. I think you can probably easily guess one of them. Yes, it’s coffee! I can’t really say too much about this as I was a bit of a coffee snob before living in Italy, so ended up being an even bigger one, and it tends to be me more than hubby turning up my nose at things like Nespresso pods. However, I do love his child-like optimism and hopefulness when trying coffee in a new place and patiently explaining to the waiter it’s not necessary to fill the little cup right up (while I’m pessimistic and opt for tea!).
His other grumble, about which our friends have endured many a lengthy conversation, is carbonara. He can talk for ages about his disgust at what passes for carbonara in many restaurants outside Italy, his disbelief at the additions people make to it, and the right way of making it. I love his passion for his culture, and for this reason I’ve never admitted making ‘carbonara’ during my university days from a recipe using evaporated milk, for fear of divorce!
Making a carbonara for Nicholas, hubby was happy to be a little bit more flexible. His less salty toddler version uses prosciutto (parma ham) instead of pancetta or guanciale and parmigiano (parmesan) rather than the saltier pecorino. He used a quail’s egg simply for its smaller size, but you could also beat up an egg and use half the mixture instead. Hubby would approve of that 😉
The most important thing when preparing any kind of carbonara is to have the sauce ingredients ready once the pasta is cooked, so you can drain the pasta and immediately mix through the sauce.
Enjoy this authentically Italian toddler version of a famous pasta recipe!
MINI CARBONARA
Prep time: 5-10 mins
Cook time: about 15 mins depending on which type of pasta you cook
Makes 1 toddler serving
1 slice prosciutto (Parma ham), cut into small pieces
drizzle of olive oil
30g pasta
1 quail egg, lightly beaten (or 1/2 beaten egg)
Pinch of freshly ground black pepper
1 tbsp parmigiano (parmesan)
Heat a drizzle of olive oil in a small frying pan and cook the prosciutto over a med-high heat until crispy. Take off the heat and leave.
Cook pasta as directed on the packet, but without adding salt to the water.
As the pasta is cooking, put the beaten quail egg into a bowl big enough to add and mix the pasta in. Add a pinch of pepper and the parmigiano to the egg and mix well.
As soon as the pasta is cooked, quickly drain it (keeping a couple of tablespoons of the cooking water) and put it in with the egg mixture. Mix quickly to thoroughly coat the pasta. Put it into the frying pan with the crispy prosciutto and stir constantly over a medium heat until the egg is just cooked (1-2 mins), adding a little of the reserved cooking water from the pasta if it seems to be getting too dry (you want a lovely creamy consistency to the sauce).
Serve and blow on it so you can eat it as soon as possible.
Variations: none!
Butter bean pasta sauce
This is a super quick pasta sauce you can whip up in the time it takes for the pasta to cook, and using tinned beans means no cooking!
The amount of milk is an approximate measure; it depends on how much the beans soak up. If you let the sauce stand before using it, the beans will continue sucking up the milk and the sauce will become drier. Trust your own judgement as to how much milk to add.
You can easily make as much or as little sauce as you want, either using just a couple of tablespoons of beans to make one serving or using the whole tin and freezing the leftover sauce. Why not experiment using other different types of tinned beans?
BUTTER BEAN PASTA SAUCE
Prep time: 5 mins
Cook time: 0 mins 🙂
Makes about 300ml of sauce
Freezable
1 tin butter beans (approx. 400g), rinsed and drained
Approx. 1/4 cup of milk
Pinch of salt (optional)
To serve: 1 tbsp grated parmesan
Put the rinsed and drained butter beans in a small food processor. Add about half of the milk (and salt if using) and blend until smooth. Check the consistency , adding more milk and blending again as necessary.
Mix through cooked pasta and sprinkle generously with grated parmesan.
French toast soldiers (sugar-free)
Breakfast. I’m never that creative with my own so I guess it’s logical that I struggle to be creative with Nicholas’. Mashed banana and yogurt has been our staple since his early days of weaning. He still eats it about three times a week, it never fails (he starts chanting ‘nana!, nana!’ as soon as I pick up a banana), and I can prepare it while still half asleep. But regardless of whether or not he gets bored of it, I get bored preparing it and also feel guilty that I should be giving him more of a variety of food to start the day.
In the early months of weaning I did grated apple, grated pear, grated apple and pear (!), and baby porridge. I don’t know why I never thought of French toast then. Slightly crispy on the outside, and lovely and soft inside, it’s certainly something a baby can tackle with their super strong gums, and a great baby-led weaning food. It’s also a nice way to introduce baby to other flavours like cinnamon, nutmeg and vanilla.
Thanks to Once a Month Mom, I discovered you can freeze French toast after you make it (saves you throwing away the unused egg mixture), make it into kabobs, and, more surprisingly, you can hide vegetables in it (she adds butternut squash puree!). I haven’t tried adding vegetables, but I have tried adding some mashed banana and also applesauce to the mixture before dunking the bread and these additions both work well.
You can dunk your soldiers in applesauce or a warm berry compote, drizzle with golden syrup or maple syrup, or serve them with fruit on the side (raw or stewed). Nicholas seems to like them as I do – plain with a drizzle of honey.
FRENCH TOAST SOLDIERS (SUGAR-FREE)
Prep time: 5 mins
Cook time: 5 mins
Makes 1 toddler serving
Freezable
1 slice of bread, cut into 4 or 5 ‘soldiers’
1 egg
1 tbsp milk
a pinch of cinnamon or nutmeg
1 tsp honey (optional)
a couple of drops of vanilla essence (optional)
1 tsp butter
In a bowl large enough for your ‘soldiers’ to lie down in, lightly beat the egg, milk, and cinnamon or nutmeg (and honey and vanilla, if using).
Lay your ‘soldiers’ in the eggy mixture and let them soak on both sides while you heat the butter in a small frying pan over a med-low heat.
Fry the bread for a couple of minutes on each side until golden brown.
Variations:
- add mashed banana or applesauce (or even pureed butternut squash or sweet potato!) to the mixture before dunking
- use cute cookie cutters to make different shapes of ‘soldiers’ to surprise your little one
Sugar-free berry bread pudding
I’m very lucky not to have a fussy eater. Nicholas not wanting to eat is usually a sign he’s not feeling well. However he has a mixed response to berries. Strawberries were amongst the first fruit he ate and he loved them (I read after that the recommendation is to introduce them to babies later), but after a few months he started spitting them out even when I mixed them in other things. I now mush them up as much as I can and put them in yogurt and he’s ok. He likes blueberries and loves squeezing blackberries. Is it just a boy-thing wanting to squeeze stuff? He grits his teeth and strains with the effort of testing his strength. Food is the most fun to squeeze because all the juice comes out down your hand and arm and papa’ says ‘Why are you making all that mess?! Don’t do that!’ It’s so much fun! 😉
Anyway, back to eating berries. I wanted to make Nicholas something with berries for dessert apart from just mushing them up into yogurt. I thought why not add them to a simple bread pudding; their sweetness plus some honey would mean I could leave out the sugar. And the great thing about bread pudding is that it can also be served cold, cut into fingers for a snack or even for breakfast. It also freezes well and it’s a great way to use up stale bread.
This really is a dessert for the whole family and you can use pretty much any fruit you have on hand. For babies, use fruit they’ve already been introduced to. Mashed banana or grated apple would work well. A grated sweet apple or some applesauce/apple puree adds more sweetness if you think the fruit you’re using isn’t sweet enough. Sultanas and raisins are also a great addition, but they need to be softened for babies (soak them in warm water for about half an hour before adding them).
I used a small casserole dish and cut my bread in half diagonally to spread it over the bottom of the dish a bit more. You could also make individual puddings in ovenproof ramekins. You need the bread to soak in the custard mixture to get all soft and gooey so choose a dish not much bigger than your bread slices.
SUGAR-FREE BERRY BREAD PUDDING
Prep time: 10 mins plus soaking time (30 mins or overnight)
Cook time: 30-40 mins
Makes 4 toddler servings (or 1 toddler and 2 adult servings)
Freezable
2 slices of bread, crusts removed
3/4 cup mixed berries, roughly chopped
1/2 tsp ground cinnamon
1 egg
1 cup milk
1/2 tsp vanilla essence
1 tbsp honey
Small piece of butter
Butter a small ovenproof dish and lay one slice of bread in the bottom. Sprinkle the berries over the bread and then sprinkle over the cinnamon. Top with the second slice of bread.
Lightly beat the egg, milk, vanilla and honey together. Slowly pour over the bread soaking it all over. Leave to rest for about 30 mins for the bread to soak up the liquid (or overnight).
Cook at 170C for 30-40 mins until the egg mixture has set (you’ll still have some liquid from the berries) and the top is a light golden brown.
Variations:
- try different fruit such as mashed or sliced banana, grated or sliced apple, cubes of pear, etc.
- add a grated sweet apple or some applesauce/apple puree for extra sweetness
- add sultanas or raisins
- try different types of bread (white, wholemeal, raisin bread, brioche etc.)
- add a pinch of ground ginger or nutmeg
- add some chopped chocolate to be more indulgent (and not sugar-free!)
Other uses:
- cut into fingers and have cold for breakfast
Tip: use the leftover bread crusts for French toast skinny fingers or toast them to dip into hummus as a snack. If you’re not going to use the crusts immediately, just pop them in a bag and freeze them for later.
thegingerbreadmum 