Isn’t it great to eat outside in the summertime?
Picnics are a fabulous way to eat as a family and we’ve got some great recipes here for weaning babies – so good that adults will love them too!
Don’t forget you can take your Doidy cup and Bowl out and about with you in their resealable pouches!
Apple and banana loaf
2 large bananas, mashed
4 small apples, grated
150ml maple syrup
80ml olive oil
250g self raising flour, gluten free works well here too
1/2 teaspoon of nutmeg
1/2 teaspoon of cinnamon
2 large eggs, beaten
Pre-heat the oven to 180 degrees and grease and line a 2lb loaf tin.
Grate the apples and squeeze out any excess liquid through a sieve.
Mix together the mashed banana, eggs, oil and maple syrup then add the nutmeg and cinnamon.
Add the flour and grated apples and mix well.
Tip the mixture into the lined loaf tin and bake for 60 minutes, checking after 50.
To check your loaf insert a clean knife or skewer into the middle of the loaf and if it comes out clean the loaf is ready.
If you are worried the loaf may be browning a little too much then cover the top with foil for the remainder of the cooking time.
When the loaf is ready pop it into a cooling rack for 20 minutes.
Sweet Potato Frittata Fingers
2 large sweet potatoes, peeled and diced
1 red pepper, diced
1 red onion, peeled and diced
100g frozen peas
100g cheddar cheese, grated
2 tablespoons of plain flour, gluten free flour works well too.
2 eggs, beaten
Line a high sided baking tray, approximately 23 x 13 cms, with greaseproof paper.
Pre heat the oven to 180 degrees
Peel and dice your sweet potato and cook in boiling water for 5 minutes
In a large bowl place your diced pepper, red onion, peas and cheese. Add the flour and mix well.
Drain the sweet potato and add to the mixture.
Place all of the ingredients into the baking tray and pour over the beaten egg.
Bake in the oven for 25 minutes or until golden brown.
Leave to completely cool before cutting into fingers.
1, 400g tin of chickpeas
*1 teaspoon of tahini
2 tablespoons of natural yoghurt
1 clove of garlic
1/2 a lemon, juiced
Place the whole tin of chickpeas, including the water into a food processor.
Add the tahini, yoghurt and garlic and blitz until smooth.
Finally add the lemon juice and mix well.
* tahini contains sesame seeds, these are safe for babies from the age of 6 mths but please be cautious if your baby has severe eczema.
225g self raising flour, gluten free works well here too.
1 large carrot, grated
2 spring onions, chopped
1 red pepper, chopped
2 tablespoons of sweetcorn
100g mature cheddar, grated
1 large egg
50mls of olive oil
Pre- heat the oven to 200 degrees
Sift the flour into a large bowl and add the vegetables and cheese and mix well to combine.
In a jug combine the milk, egg and olive oil and then add to the dry ingredients and stir.
Pop the mixture into paper cases or straight into the muffin tin, if just using the muffin tin make sure you grease it well.
Bake for 20 minutes or until golden brown.
Thanks to the Happy Kitchen Food Company for recipes and styling