Apricot and Apple Oaties Recipe

These crumby little bites are perfectly sized snack for little ones, full of nutrition and home-baked so you know there are no weird preservatives in there.

They’ve gone down a treat whenever I’ve offered them at play dates. Think of them as a healthy version of a flapjack, only no way near as sweet. Admittedly these are maybe not sweet enough for the adult palate but watch your kid get crumbs EVERYWHERE as they get their nibble on with these.

I’ve been using a porridge oat mix that Tescos have recently brought out which combines oatmeal, oat bran and wheat bran, but using oatmeal will also do nicely. Oat bran on its own lends an especially crumby and almost malty taste – try and see what suits your family.

Apricots are a great source of Vitamin A (for healthy cell growth and immune system), fibre (keeping things *ahem* moving) and potassium (maintains blood pressure). Their natural sweetness combined with that of the apple mean you can bake without having to add sugar.

I make a bigger batch of Apricot Purée than necessary as a teaspoon goes really nicely in porridge for the little ones. I like to think of it as jam that hasn’t been made out of refined sugar so is therefore safe.

Ingredients:

150g oatmeal, oatbran and wheat bran mix

1/4 tsp bicarbonate of soda

1 tbsp coconut oil, warmed to liquid form for ease of mixing

3 tbsp water

1 apple, peeled and grated

For the apricot purée 

100g dried apricots*

200ml boiling water

  • Start by making the apricot purée – pop the apricots into a small saucepan, add the boiled water and bring back to the boil. Lower to a simmer for about 7 mins and then take off the heat. Leave to cool a little before pureeing in a blender (you can make the oaty mix whilst it cools down)
  • Preheat your oven to 200C and lightly oil a brownie tin or something of a similar size.
  • Combine the oaty mix with the bicarbonate of soda and give it a little stir. Add the coconut oil and the grated apple and stir.
  • Purée the apricots (if you haven’t already) and add approx 120g of the purée to the mix (pot up the rest of it and keep it in the fridge). Add the water a tablespoon at a time till you have a nicely formed mixture that holds together. Just leave it to rest for a minute or two.
  • Pop the mixture into the prepared brownie tin and gently coax outwards to cover the tin. You’ll have a thin layer that should nicely spread out.
  • Bake for 20-25 mins, until golden on top and coming away from the edge of the pan.
  • Leave to cool before cutting into little squares – my brownie tin is square so I go for 5×5.
  • Keep in an airtight container for up to one week.

* For my own peace of mind I use organic and naturally dried apricots; these are darker in colour as a result of not being treated with sulphur dioxide.

 

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.