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Baby Food

Recipes

Baby demonstrating natural instinct for good food!We featured this home-made Baby food in our Spring 2014 Newsletter to include some of our customers' own tried and tested recipes.  These are all ordinary family recipes, not created by professional cooks or nutritionists. They are all suitable from 12 months, or as early as 8-9 months provided they are appropriately blended or mashed, and introduced gradually as generally advised with all new foods. Read the full Story.

Basic Rice & Millet Porridges    Organic Apricot Puree    Organic Vegetable Baby Food    Pearl Barley Risotto (Mary Fleming)     Homemade Baked Beans (Sunniva Egan Kenny)     Organic Carrot, Red Lentil and Caraway Goulash     Khichari    

Recipes from other pages to try:   Puy Lentil & Beetroot warm salad    Creamy Cauliflower Mashed Potato

We'd love to add to this section so please do contact us with your baby's personal favourites!


Basic Rice & Millet Porridges

Vegetarian

Make your own Organic Rice or Millet Porridge for a change from traditional Oatmeal. Both Organic Rice Flakes and Organic Millet Flakes are gluten-free and Millet is particularly gentle on the digestion.

Method:

  1. Heat 500ml Water or Milk until just boiling.
  2. Add 100g Organic Rice Flakes or Organic Millet Flakes, and stir well.
  3. Cook for 2-3 minutes, then take off the heat.
  4. Add a light sprinkle of Organic Cinnamon, then cover and leave for 5 minutes to finish cooking. Cool slightly, then Blend or Puree to desired consistency. This makes 3-5 servings.

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Organic Apricot Puree

Vegetarian

Unsulphured Organic Dried Apricots are a good source of Iron, and are a much better choice to avoid allergens than the orange sulphured type 

Method

  1. Soak a handful of dried apricots in lukewarm water for a few hours to rehydrate them. Or use all or part Apple or Orange juice for increased iron absorption.
  2. Simmer gently until tender and the liquid has reduced to a glossy syrup. 
  3. Blend and mix it through porridge, or organic yogurt.

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Organic Vegetable Baby Food

Vegetarian, Vegan and *Gluten-free

(For Gluten-free, make sure that any pre-mixed spices do not contain any added wheat flour).

Make your own in batches, using whatever Organic vegetables are available or in season locally where possible. Frozen peas are inevitable. Store in clean glass jars in the fridge and/or divide into individual portions in freezer bags.

Ingredients

500g Organic Vegetables e.g. carrots, cauliflower, peas, sweet potato, butternut squash. Any combination, washed peeled and chopped into small pieces. 
750ml Low Salt Stock or Glutenfree Low Salt Stock 
½ clove Garlic, crushed 
1 tsp fresh Ginger, finely chopped 
1-2 Bananas mashed, or 250ml Unsweetened Stewed Organic Apples (another freezer standby to make in bulk) 
1 tsp Organic Olive Oil

Method:

  1. Make stock in a small saucepan and bring to the boil.
  2. Add vegetables, garlic and ginger. Simmer until veggies are cooked, and remove from heat. Let it cool for a few minutes.
  3. Add Bananas or Unsweeted Stewed Apple and Olive Oil and process with a stick blender, or liquidize to desired consistency.

Pearl Barley Risotto

with thanks to Mary Fleming

Vegetarian

Ingredients

50g Butter
1 Onion, peeled and finely chopped
2 cloves of Garlic, peeled and finely chopped
300g Pearl Barley
1.5 Litres of Low Salt Vegetable Stock
75g Parmesan cheese, finely grated

Method:

  1. Heat half of the butter over medium heat in a large frying pan, until it starts to foam but doesn't brown
  2. Add onion and garlic and fry very gently for about 6 minutes until soft
  3. Add the pearl barley and stir to coat well while cooking for 2 minutes
  4. Add half the Stock, bring to the boil, then turn down heat and simmer for about 20 minutes. Add stock as needed and keep stirring regularly until all the stock is used.
  5. When the stock is absorbed and the barley is tender remove from heat and mix the rest of the butter and cheese through. 

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Homemade Baked Beans

with thanks to Sunniva Egan-Kenny

*Vegetarian - check Worcestershire Sauce (Goodalls is suitable, Lea & Perrins isn't)

*Gluten-free - check Mustard powder and Worcestershire Sauce

Ingredients

2 tsp Organic Olive oil
2 small onions, finely chopped
1 garlic clove, crushed
1 tbsp Organic Tomato puree
1 tin Organic tomatoes chopped
1 tin water (rinse out the tomato tin)
1 tbsp Worcestershire sauce 
2 tbsp Apple cider vinegar
1 tsp brown sugar (or 1 tsp pure maple syrup)
1 tin Organic Cannellini / Butter beans (drained & rinsed well)
pinch of mustard powder & parsley

Method
  1. Cook the onion & garlic in the olive oil until soft.
  2. Stir in the tomato puree, tomatoes & water
  3. Add the worcestershire sauce, apple cider vinegar & brown sugar (or pure maple syrup) 
  4. Finally add the tin of beans, mustard powder & parsley
  5. Stir well and reduce the heat to a simmer.  
  6. Leave cooking for a good half hour until it has thickened. If it gets too thick add a little more water - if it needs thickening take the lid off
Serve with toast soldiers!  This recipe freezes very well. 

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Organic Carrot, Red Lentil & Caraway Goulash

Vegetarian, Vegan, *Gluten Free

(For Gluten-free, make sure that any pre-mixed spices do not contain any added wheat flour).

This is one for the whole family. Older members can have it served with cabbage and mashed potatoes or jacket potatoes. Just keep some aside for the youngest ones and mash, blend or puree as age-appropriate. 

Ingredients

2 Tbsp Organic Olive Oil 
1 Onion, chopped 
500g Organic Carrots, chopped into chunks 
2 cloves Garlic, crushed 
1 Tbsp Organic Paprika 
1 tsp Caraway seeds 
200g Organic Red lentils, rinsed and drained
1 Litre   Low Salt Stock or Glutenfree Low Salt Stock 
1 Tbsp Tomato Purée

Method

  1. Heat oil in a medium saucepan, add onion and fry gently for about 5 minutes until golden and soft.
  2. Add Carrots, Garlic, Paprika and Caraway seeds and cook for 2 minutes
  3. Add lentils, stock, tomato puree and seasoning (Sea Salt, Pepper) and bring to the boil, stirring as needed.
  4. Cover and simmer for about 25 minutes, checking occasionally and stirring as needed.
  5. Serve topped with a spoon of Greek yogurt (omit for Vegan) if liked. Anyone not having their food pureed can sprinkle a few Caraway seeds at the table to garnish.

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Khichari

Vegetarian, Vegan, *Gluten Free

(For Gluten-free, make sure that any pre-mixed spices do not contain any added wheat flour).

Khichari is a dish from India that combines pulses and rice in a way that provides more protein than they contain separately. It is fantastically versatile as you can use any combination of vegetables and gently introduce your baby to more spices and new flavours. It would usually contain a chilli or two but we just left them out when using as baby food.

Ingredients

150g Split Peas or Chana Dal (soaked overnight) 
150g Organic White Basmati Rice (rinse, soak in water 15 mins, drain) 
1 tsp Organic Turmeric 
½ Tbsp Organic Dill 
½ tsp Organic Garam Masala 
200g mixed Organic vegetables in season as available (broccoli, potato, sweet potato, peas, carrots, green beans] – diced. 
3 Tbsp Vegetable oil 
2 tsp Organic Cumin Seeds 
1 small clove Garlic, crushed 
2 medium Tomatoes, each cut into 8 segments 
1 tsp Sea Salt

Method

  1. Soak Split Peas/Chana dal overnight, then rinse and drain. Rinse Basmati Rice, soak for about 15 minutes, then drain.
  2. Put Split Peas/Chana dal, Rice, Water, Turmeric, Dill and Garam Masala in a heavy saucepan on a high heat. Bring to the boil. Turn heat to very low.
  3. Partially cover and cook for about 1 hour over very low heat.
  4. Add vegetables and mix through, adding more water if necessary.
  5. Cook for another 15-20 minutes until vegetables and grains are done.
  6. Heat Oil. Add Cumin seeds and, as they change colour, add garlic and tomatoes. Cook for 2 minutes, stirring.
  7. Add cooked tomatoes to the Dal & Rice, along with Sea Salt, and stir through.

Again, this is a family dish so take some out to mash, blend or puree as needed. Serve with a splash of Olive oil or a knob of butter.

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