Serves 12-15 depending on serve size Preparation time: 15 mins Cooking time: Overnight in the fridge (5+ hours)
Ingredients: 500 ml almond milk 85 gm chia seeds 1 tsp vanilla 1 mango (flesh only) *can also use frozen mango 2 tsp fresh lime juice
Method: 1. Add milk, mango, vanilla and lime juice to blender. Blend on medium speed until combined. Pour liquid into glass dish. 2. Add chia seeds to liquid in dish and using a spoon mix until completely combined. 3. Leave in fridge overnight to allow the chia seeds to completely soften. 4. Serve with fresh fruit, greek yoghurt or add some baby cereals or fruit purees.
Serves: 8-10 slices Preparation time: 10 mins Cooking time: 60 mins
Contains egg, milk (dairy), wheat, gluten.
Modifications below to remove allergens.
1/2 cup full cream milk
1/3 cup of extra virgin olive oil
1/2 cup of greek yoghurt (full fat)
1 tsp imitation vanilla
1 cup mashed (over) ripe banana
1 ¾ cup plain flour
1 tsp cinnamon
1 tsp baking soda
Preheat oven to 160ºC and grease a loaf pan.
In a large mixing bowl add the milk, oil, yoghurt, eggs and vanilla. Whisk until combined. Add the mashed banana and stir through.
In a seperate bowl, mix together the flour, baking soda and cinnamon.
Add the dry ingredients to the wet and stir until just combined. Be mindful not to over stir.
Pour the mix into the prepared loaf pan and bake for 60 mins. Check the loaf is ready by inserting a skewer into the centre. If the stick comes out clean, or with a few crumbles on it, the bread is done.
Allow to cool in the pan for around 10 mins and then transfer to a wire rack to cool for another 15 mins before serving.
Cut into fingers for baby friendly finger food, serve in large slices with butter or margarine for adults / older children.
To make dairy free - remove milk and swap for milk alternative (i.e almond milk, soy milk or oat milk).
To make egg free - remove 2 eggs and swap for 1/2 cup of apple puree.
To make wheat or gluten free - remove plain flour and swap for gluten free flour.
Age: 4-6 months + Prep time: 30 mins Freezer time: 12 hours (overnight) Allergens: Contains tree nuts (LSA) and milk (in rice cereal)
250g chicken breast or thigh
2 medium / 3 small chopped carrots
1 chopped beetroot
1 large zucchini grated
1 large red capsicum
1 cup of baby rice cereal
1/4 cup of olive oil
1/4 cup LSA mix (linseeds, sunflower seeds and almond powder)
1 1/2 cups water
Preheat oven to 200 degrees (fan forced) and line two baking trays with baking paper
Chop your red capsicum, carrot and beetroot and spread them across the two baking trays with a small drizzle of olive oil. Don't add any salt or flavourings.
Bake for 35-40mins or until tender and soft. Once cooked remove from oven and transfer to a large metal bowl.
While vegetables are cooking. Heat a fry pan to medium heat, add small drizzle of olive oil and add chopped chicken breast or thigh.
Cook chicken until completely cooked through. Can use a meat thermometer to check. Once cooked transfer to a bowl.
In the metal bowl with the roast vegetables, add the 150g of fresh grated zucchini, mix this through.
Once you have added the zucchini, add the LSA mix, olive oil, and baby rice cereal. Mix this through the vegetable mix.
Now it's time to blend. You have two options here. Firstly, you can add your chicken to the bowl with the vegetables and add your water (1 1/2 cups) and use a stick blender to blitz. Secondly, you can use a blender. If you are going to use a blender I would recommend doing it in two batches. So, add 1/2 vegetable mix to blender and 1/2 the chicken and 1/2 the water. Mix and then put aside. Then repeat.
Once completed, add your puree to cube trays to be frozen. You can use baby food trays, ice cube trays or silicone baking trays. In this particular instance I have used a silicone loaf tray to create bigger portions (130g per bar). These are comparable size to a full pouch.
Leave in freezer overnight to freeze through. The next day remove from the trays and add to labelled zip lock bags. Remember to label with dates and name of the product.