Puree Monday - Avocado Applesauce
Here is a recipe that has stood the test of time for me. It has been one of Bebe B’s favorites from the time she was about 7 or 8 months till now. She still gobbles it up every time we have it. It’s a wonderful recipe to make in large quantity and freeze. I usually make sure to make a huge batch in September with all the apples we pick from the local orchard so we can be eating homemade applesauce well into December. It makes a great dip for graham crackers too!
1 ripe avocado
water for steaming
Clean, core and slice the apples leaving the skins on during steaming (this helps lock in the nutrients during steaming). Steam the apples in either a steaming basket on the stove or in the Beaba babycook. If using the babycook fill water to the 2 mark for a full basket of apple slices. If steaming on the stove use about 2 inches of water and steam for about 10-15 minutes (as your child gets used to chunkier textures less steaming time will be needed). Reserve some of the cooking liquid. Let the apples cool till almost room temperature then remove the skins. This should be fairly easy to do with your fingers or a spoon. Slice the avocado in half and twist apart, remove the seed and scoop the green goodness from the skin, it should be pretty soft but not brown. Puree the apples, avocado and cooking liquid (if needed) in either a food processor or the babycook till the desired consistency is reached. That’s it- it is ready to feed your little one. This recipe will keep up to 2 days in the fridge or 3 months in the freezer. It will fill about 3-4 ice cube trays (15-40 servings). This is a perfect one to freeze because it prevents both the avocado and apples from browning.
This recipe is vegan, dairy-free and gluten-free.