Tag Archives: banana

Summertime Frozen Yoghurt Pops

Here is a delicious little treat for you and bub, just in time for the scorcher about to hit tomorrow here in Sydney – 42 degrees and baking! Also if you’re on a bit of post festive season, pre Australia Day detox like me then this is the kind of treat your after.

This is a great substitute for craving ice-cream after dinner, which is my current downfall. We are trying to eat together as a family. I’m hoping Rafaela clues onto using her own spoon by watching us. So far we just have her wanting our and refusing to eat out of her bowl unless it comes from either mine or her dads. Eating together means eating super early for me, like at 6:30 pm. In my former life I was likely to be at work or on the train at that time. The task for us in the coming weeks as I plan on heading back to work is to maintain our dinner time, therefore the freezer will be my new best friend!

The below recipe is for Blueberry & Banana flavour. You can substitute or make many different combinations. Think about Raspberries, Mango, Strawberries and Banana. Once your bub is old enough you can use Honey. However this recipe uses Agave Syrup, easily available at Coles or Woolworths. We also use Organic full fat Yoghurt. Babies need full fat products until the age of two.  I use Macro Foods Organic Greek  Yoghurt or Jalna Bio Dynamic Organic Whole Milk Yoghurt. These are both staples in the fridge. For adults, try reduced fat vanilla yoghurt.

You don’t need to make them into Popsicle’s.  I  did picked up some cute moulds from Ikea for $2.99 last week. I’ve also made some smaller baby friendly portions in Ice cube trays. You can easily put this into a freezer friendly tub and scoop it out like normal frozen yoghurt.

Stay Cool!

Frozen Yoghurt Popsicles (makes about 1 litre)Frozen Yoghurt Pop

Ingredients:

1 Cup (280g) of organic plain yoghurt (see above)

½ cup (125ml) Soy Milk or Full Fat Milk

1 Banana

1 Cup (150g) fresh or frozen blueberries

¼ cup (60ml) of Agave Syrup or Maple Syrup

Method:

Place all the ingredients in a blender, blend until smooth. Pour into your moulds and freeze for 4-6 hours.

To remove the Popsicle from the case, run under warm water or place in a cup of warm water.

There is plenty to fill up 6 Popsicle moulds and a decent amount of ice cubes.

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Organic Tahini Snowballs

Yay! Raff can now finish a slice of toast with her own two hands… Ben Harper would be so proud and so is mum! Now this opens up a whole new world of meals for us, I’ve been looking for different spreads to keep it interesting.

Nutritionist Leanne Cooper suggests Tahini (hulled sesame seeds); it is a great source of calcium, especially for babies with milk intolerance. Marco Whole foods at Woolworths sell Organic Tahini, easily found next to the Vegemite. Once I buy a product like this, I like to find other recipes that use it, just so it doesn’t go to waste. Below is a recipe for Tahini Balls, perfect little snack for everyone in the family. It’s also found the Smokey Middle Eastern dip, Baba ghanoush. Recipe coming soon!

The recipe below uses dried fruits. There are some thoughts around the use of dried fruit versus fresh fruit with babies. Yes, fresh is always best. Dried fruit has lost its water content; this concentrates the nutrients which can be good and bad. You won’t need to eat as many sultanas as grapes; however the higher fibre content will give it a laxative effect.

You are able to give babies dried fruits from 6 months of age. Always ensure that you find varieties that are organic and without sulphur dioxide which is used to preserve the bright colours. This can trigger asthma and tummy problems in predisposed babies. Dried fruits are higher in sugar and present a choking hazard for younger babies. You can however re-hydrate them to make them easier to puree and consume. You can do this by soaking or gently simmering the fruit in water until soft.

The great thing about this little snack, zero actual cooking and they look like little snowballs, Great festive treat.

Organic Tahini SnowballsOrganic Tahini Balls

Ingredients

½ cup Organic Unhulled Tahini

½ cup Organic Honey

½ cup Desiccated Coconut + a bit extra for rolling

½ cup Organic LSA (ground linseed, sunflower and almonds)

½ cup Organic Dried Apricots

½ cup fresh Dates

½ cup Organic Dried Cranberries

You can use  different combinations of dried fruit based on your tastes. Think about apple, mangoes, figs, pears and cherries. 

Method

Place dried fruits in a blender and process until finely chopped. Combine all ingredients in a bowl, mix thoroughly with a spoon. Scooping up heaped teaspoonfuls of mixture from the bowl, roll into balls with your hands. Roll balls in extra desiccated coconut. Refrigerate until time to eat.

Makes 20-25 balls.

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Super Banana & Blueberry Quinoa Muffins

This is a really easy little recipe I found on the Wholesome Baby Food blog, just tweaked. It is full of ‘super foods’ Quinoa and blueberries, great for the family if you’re looking for a sugar free treat. I usually give them to Raff as a snack or serve them with yoghurt for breakfast. They freeze extremely well.

The main benefit of these little gems is the Quinoa (pronounced ‘Keen-Wah’); it’s a great little seed that comes in many forms. I have been using the whole seeds and flakes. This ‘super food’ is packed with protein, and also a great source of iron and fibre. As a family we use the whole seeds within omelettes and salads. For Rafaela we use them with mashed vegetables, stews and fruit for breakfast. It is also great to freeze and grab when heading out the door to beef up the pre-made pouches. This is what I call Raff’s fast food.

Shopping tip: It is readily available is supermarkets, you can find whole seeds, flakes and flours in the Coles health food isle. I bought a 1 kg bag of whole seeds from Costco for $11.99. Bargain!

The recipe below uses quinoa flakes, which is also great for porridge.IMG_1227

Banana & Blueberry Quinoa Muffins

This recipe makes 24 Mini Muffins

Ingredients

2 mashed Bananas

¾ cup of Blueberries (I generally use frozen berries, let them thaw slightly)

1 cup Quinoa (Flakes or Flour)

1 tsp. of Cinnamon Powder

2 Eggs*

1/2 tsp. of Baking Powder

¼ cup of Maple Syrup

2 tsp. of Vanilla bean paste.

Smallest pinch of salt

Method:

Pre heat a fan forced oven to 180 degrees

Mix together all the wet ingredients in a bowl, until well combined.  Add dry ingredient to the bowl and mix well.

Lightly spray a non-stick mini muffin pan with some Coconut Oil cooking spray or canola oil spray.

Spoon the batter into the pan and cook for 10-15min, or until they are golden brown.

*Check out my previous post on Egg substitutes

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