If you're looking for new tasty puree ideas for your newly feeding baby, we've got the goods for you!
Step away from the plain pumpkin puree and give these ideas a whirl. Will our mango, coconut and chia pudding tickle your baby's tastebuds? Or will our applecake, date and cinnamon oat puree have bub giggling with delight?
Mango, Coconut and Chia Pudding
Chia seeds are packed with essential nutrients, such as omega-3 fatty acids, antioxidants, and fibre - so this pudding is purfect for hungry little tummies. It's suitable for babies aged 6-8 months.
- 1 mango, peeled and cut into chunks
- 250 ml (1 cup) coconut milk
- 2 Medjool dates, pitted
- 1 tsp vanilla essence
- 30 g (1/4 cup) chia seeds
Place half the mango along with the coconut milk, dates, and vanilla essence in a high-speed food processor and blitz until smooth. Mix in the chia seeds by hand.
Pour the mixture into a large bowl and allow to set in the fridge for a minimum of two hours.
Before serving, warm mixture for a few minutes in a saucepan over a low heat.
Applecake Date and Cinnamon Oats
Our applecake date and cinnamon oats also comes with a serving of carrots. Did you know they are a great source of beta carotene, fibre, vitamin K1, potassium, and antioxidants? We recommend serving this one warm, and it's suitable for babies aged 6-8 months.
- 100 g (1 cup) rolled oats
- 100 g (1 cup) carrot equates to one medium carrot
- 100 g (1 cup) apple equates to one large apple
- 4 Medjool dates, pitted
- 1 pinch of cinnamon
- 2 tbsp butter/cream
Combine all ingredients (except the butter) in a high-speed food processor until you have a fine crumbly dough.
Place in a small saucepan and cook over medium heat for 5 - 10 minutes until ingredients have softened and stir in butter or cream at the end.
Did you know beetroot is incredibly nutrient dense and contains a bit of almost all the vitamins and minerals you need? Here's the perfect beetroot puree for your baby. We recommend serving this one warm, and it's suitable for 8-12 months old.
- 300 g (2 1/4 cups) baby beetroot, peeled equates to three small beetroot
- 200 g (1 cup) chickpeas, cooked
- juice of half a lemon
- 1 garlic, crushed
- 3 tbsp tahini
- 1 tsp cumin
- salt and pepper
- 60 ml (1/4 cup) olive oil
Preheat oven to 180 C. Line a tray with parchment paper and lay out beetroot. Drizzle with olive oil and roast for 20 - 25 minutes or until soft. Set aside to cool.
In a high-speed food processor, combine all ingredients (except olive oil) until you have a smooth paste.
Lastly, slowly drizzle oil into dip, mix again, and season to taste.
Store in the fridge for up to one week.
Baby’s Mildest Dal
Our dal recipe has a secret ingredient: tumeric. It has anti-inflammatory and antioxidant properties and is a real health pick-me-up!
We recommend serving our mild dal warm, and it's suitable for ages 8-12 months.
- bay leaf 2 cm piece
- fresh ginger, peeled and finely diced
- 2 garlic cloves, finely diced
- 1 brown onion, finely diced
- 100 g (1 cup) carrot, peeled and grated equates to one medium carrot
- 100 g (1 cup) red capsicum, finely diced equates to one medium capsicum
- 1 1/2 tsp cumin
- 1 tsp coriander
- 1/2 tsp garam masala
- 2 tsp turmeric
- 400 ml (1 3/4 cups ) coconut milk
- 450 ml (1 3/4 cups) water
- 225 g (1 1/3 cups) red lentils
- 350 g (2 1/2 cups) fresh tomatoes, diced equates to 3 medium tomatoes
- juice of 1 lemon
Heat oil over a low heat in a large saucepan. Add bay leaf and simmer in the oil for a minute before adding the onion. Sauté until soft and translucent.
Add garlic and ginger and sauté for three minutes before adding the carrot and capsicum. Continue to sauté for a further three minutes. Add spices and cook for a minute, stirring to combine.
Add coconut milk, water, lentils and tomatoes. Stir to combine. Bring to the boil then reduce heat, cover and allow to cook for 20 minutes or until lentils are soft.
Add lemon juice. Stir and cook for a further 5 minutes. Serve as is or blend to desired consistency
Love these recipes?
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