Tuesday, October 23, 2012

Baked Pumpkin Apple Ring Pancakes



I’m finding that the key to getting out of the house at a decent time is doing as much as I can the night before.  That’s why I love make ahead breakfasts.  These are great and all you have to do is warm them up.  So we can be on time, or at least closer to on time.   Both my girls loved them, absolutely yummy. PS. My site is under maintenance right now and comments are not available at this time but I hope to have them up and running again soon!


Baked Pumpkin Apple Ring Pancakes - 10 Months+
Ingredients:
2-3 Apples, Peeled, cored and sliced in rings
 (about ½ inch thick)
½ cup Oat Flour (check for gluten-free if needed)
1 tsp baking soda
1 egg
½ cup pumpkin puree
3-4 tbsp Almond milk
1/2 tbsp organic brown sugar
1 tsp pure vanilla
1/2 tsp cinnamon 
1/2 tsp nutmeg
Chopped Pecans (optional)

Preheat oven to 375 degrees F.  Blend all of the ingredients (EXCEPT APPLES) together in a blender until smooth and bubbly.   Add the batter to a shallow dish for dipping.  Dip each apple ring into the batter and place on a parchment paper lined baking sheet.  Sprinkle each with a few pecans before baking, if desired.  Bake in the oven for about 20-30 minutes.  Serve warm with honey, maple syrup or applesauce for a wonderful breakfast or snack.  For quick and easy breakfasts, wrap individually in wax paper and freeze in an airtight container for up to 3 months.  


This recipe is vegetarian. 

Saturday, October 20, 2012

Mango Applesauce


This is a wonderful applesauce recipe for babies, toddlers and even adults.  Both my girls love it and it’s a great way to freeze some of those local blueberries as the season ends.  

If your interested (or know someone interested) in learning more about making your own baby food, I have a class coming up on November 11th: Adventures in Baby Food Making.

Mango Applesauce - 7 Months+
Ingredients:
5-6 Apples (Gala, Fuji or similar)
Water for steaming
1 RIPE Mango
¼ cup raw Blueberries (optional)
Nutmeg (optional)

     Core and slice the apples, leaving the skins on until after steaming (this will help lock in the nutrients during steaming).  Steam the apples until very tender (as your child gets used to chunkier textures less steaming time will be needed).  While the apples are steaming cut your mango into cubes and set aside (See Mango cutting 101 for help)  Reserve some of the cooking liquid.  Let the apples cool till almost room temp then remove the skins.  This should be fairly easy to do with your fingers or a spoon.  Puree the apples and mango in either a food processor till the desired consistency is reached.  For added texture and taste cut blueberries into halves or quarters, then fold into the applesauce. This recipe will keep up to 3 days in the fridge or 3 months in the freezer.  Will fill about 3 ice cube tray (15-30 servings)




This recipe is Gluten-Free and Vegan.