6m +, Egg Free, Gluten Free, Nut Free, Vegetarian

Teething Biscuits – Cinnamon and Sweet Potato

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  • 6m +
  • Egg Free
  • Nut Free
  • Gluten Free
  • Vegetarian
  • Can Be Frozen

Tooth number 13 is on it’s way and it is really causing The Monster some stick, so it was time to knock up a batch of sugar-free teething biscuits for him to munch on.

The biscuits contain cinnamon which is a natural anti-inflammatory, so helpful for swollen gums, as well as being super delicious. Sweet Potato means no need for added sugar, so I don’t have to worry about how many The Monster wants to eat.

Ingredients:

  • 2 cups of oat flour (aka oats you have whizzed up in a blender until super fine)
  • 1 cup mashed sweet potato
  • 1/2 teaspoon cinnamon
  • 2 teaspoons of coconut oil

Method:

Pre-heat oven to 180 and line a baking sheet

Place all the ingredients into a bowl and using your hands mix into a dough. Roll the dough to about 1/2cm and cut into desired sized using a biscuit cutter. lay on the baking tray and bake for 20 minutes. remove from oven and allow to cool and crisp.

 

Enjoy

Em xx

6m +, Puree, Savory, Veggie

Carrot and Butternut Squash Soup/Puree

+pumkin puree

  • Suitable for 6m +
  • Can be frozen
  • Vegetarian

The great thing about this recipe is that you can split the batch and adjust the thickness. Use less stock when blending to make a puree for little one and use the extra stock to make a delicious soup for you to enjoy as well, two birds one stone.

The quantity of the ingredients isn’t set in stone you can adjust the quantities each time you make it giving you a subtle flavour change and helping you use up any veg that you need to use up.

Ingredients :
Vegetable stock (homemade is best but shop brought is fine if you use the low sodium type, the regular ones have too much salt for tiny tumz)
1/2 a small butternut squash or pumpkin
1 cup of carrots
Small red onion
1/2 a medium sweet potato
1/2 bulb of garlic
1 tsp of chopped Sage
1 tsp of Paprika

Method:

Heat the oven to 150 degrees Celsius. Slice the head from the 1/2 bulb of garlic but do not peel it and then place it in an oven proof dish with a dash of olive oil. Bake it for approximately 25 mins or until soft and golden. Whilst that is baking finely dice the onion and soften with the sage and paprika (but do not brown) in a frying pan with a small knob of butter. Peel and roughly cube the rest of the vegetables and place in a sauce pan with enough stock to cover and bring to a simmer. Add the onions and continue to simmer until all the vegetables are lovely and soft. Once done remove from the heat and drain, ensuring you keep the stock as this will be re-added shortly. Place the vegetables into a blender or if your using a hand blend into a saucepan or bowl. Remove the garlic from the skin, it should slide out easily, and add to the vegetables to taste, my monster really likes garlic so I use the half bulb but feel free to use less if you like.  Add about 1/2 the stock to the blender with the vegetables and blend, This sound give you a good puree.

If you want to create a soup for yourself as well; take some of the vegetables and blend with extra stock until you have the thickness you desire and enjoy it with some fresh crusty bread.

Enjoy

Em  x