Autumnal Apple & Blueberry Breakfast Quinoa

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A few weeks into Adelyn’s weaning, I got bored of making Baby Rice + fruit puree, Baby Porridge + fruit puree, or sometimes just – wait for it – fruit puree.

Breakfast has become far less of a chore now that she’s happily into textures and can pretty much eat what we’re eating and vice versa. This happens to be a recipe that is actually intended for babies but also makes for a delicious and virtuous addition to one’s porridge (I’ll share my Power Porridge recipe another time).

Here you have the tangy sweetness of the apple, the soft nuttiness of the quinoa, and don’t you just love the vividly purple colour that the blueberries lend it? Babies are almost always captivated by strong colours, so if your little one is anything like mine and needs to something to keep their attention to sit still and eat – you could be on to a winner with this one.

You can rest assured that Quinoa is good for baby (and you!) as it’s low-allergenic, high in protein (so all very vegan friendly too), and is a great source of fibre and those good carbohydrates that your little one needs to fuel their growth and relentless energy.

The addition of chia seeds also helps to up the protein and fibre content, as well as good ol’ Omega-3s – SO important for healthy brain development amongst other things.

Looks pretty, tastes good, and the whole family can enjoy – what are you waiting for?!

Portions:  this should yield about 4 baby portions

Ingredients:

50g white quinoa, rinsed and drained (just as a precaution to rinse off any bitterness)

250ml water

Generous handful of blueberries, washed

2-3 eating apples (I favour Royal Gala), peeled and diced

1 tbsp chia seeds

  • Pop the rinsed quinoa into a small saucepan and cover with the water. Bring to a boil and then allow to simmer uncovered over a low-to-medium heat for 10 minutes. By this time it should be well on it’s way to absorbing the liquid.
  • Add the apples, give it a good stir and cook away for another 5 minutes.
  • Add the blueberries and the chia seeds, mix well and cook for a final 5 minutes. I add the berries and chia seeds at the end as I don’t want to cook the goodness out of them!
  • By this time, the liquid should be absorbed and the berries will have begun to release their colour. If you’re serving this for a weaning baby, a good blitz to puree it all together will do nicely. If your baby is old enough to handle lumps, a little mushing with a fork or a masher will give you the consistency as in the photo above.

Storage Note: this freezes really well, just allow to defrost before reheating.

Tips: also goes nicely with a dollop of Greek yogurt. It’s also lovely to eat slightly chilled, say in the summertime or if your baby is that hungry and can’t wait for it to be heated up (this has totally happened several times). I’ve also been known to substitute the apples for pears.

Courgette, Spinach & Cheese Muffins

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I’m a big fan of finger foods, especially ones that are quick to make and packed full of nutrition – courgette, carrots and spinach with the added hit of cheese for that moreishness…oooh these’ll be a hit in your household too if my family are anything to go by!

Adelyn literally bounces and makes strained squealing sounds when she sees me coming with these. Just like her Papa.

Remember – babies under 1 years old shouldn’t have salt added to their food as their kidneys aren’t mature enough to process it efficiently so there’s no need to season this. The cheese contains enough savoury flavour to satisfy even an adult’s palate.

INGREDIENTS

225g self-raising flour

1tsp baking powder

1 carrot – peeled and grated

1 small courgette – washed and grated

80g mature cheddar, grated

2 handfuls of spinach, chopped

1 egg, beaten

45g unsalted butter, melted

120ml milk

  • Preheat your oven to 180C (fan) and lightly grease a muffin tray with butter or oil. You can use muffin cases if you like.
  • Pop your dry ingredients into a big bowl – so your flour, baking powder, cheese, carrot, courgette and spinach – and mix together.
  • Then add your wet ingredients one at a time, mixing after each addition – so the egg, butter and then the milk. You should have a thick and pleasingly colourful batter.
  • Pop a generous tablespoon of the mixture into your prepared muffin tray – you should have enough for 12.
  • Bake for 20-25mins, until golden brown on top and your chosen poking testing implement comes out clean (toothpick, uncooked spaghetti, actual poker tester thing etc.)
  • Leave them to cool slightly, if you can bear the wait.

FREEZING TIP: These freeze well in an airtight container or baggy. You can warm them up in the oven from frozen for 15mins (or leave to defrost) to enjoy all over again.

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Adelyn using two hands to devour hers – a sign of enjoyment!