Baby purees aren’t something we do much of here any more at Kidgredients, I’ve got a three year old and a five year old, but I used to do them and I’ve brought back a couple of our favourite baby puree recipes from my scribbled notes!
I’ve also included some notes for how we have used these up, as we don’t puree anymore and if you’re like me, you’ll find your bub suddenly decides that puree isn’t their thing and you’ll have a freezer full, so these tips might help you to overcome that if it happened to you. Happy blitzing!
Puree 1: Apple and Blueberry Baby Puree
2 apples (not granny smith), peeled, cored and cubed
70 grams fresh blueberries
1.5 cups water
1 teaspoon cinnamon
Cover the apples with water, sprinkle on the cinnamon and cook for ten minutes over medium heat uncovered.
Add the blueberries and cook for 2 minutes more.
Blitz and serve.
(This is delicious with mushed weetbix!)
Idea: If you have leftovers of this one: replace the eggs in a sweet muffin with it!
Puree 2: Sweet potato, leek and spinach baby puree
2 medium sweet potatoes, peeled and cubed (2.5 cm cubes)
1 leek, thinly sliced (green part only)
1 handful of baby spinach
2 tbsps olive oil
750 ml vegetable stock (I make my own using leftover veggies that I keep in the freezer – carrot ends, onion tops etc that I cook up about once a month)
Add the olive oil to a medium sauce pan and cook the leek until soft over medium heat (takes about 5 minutes). Remove the leek from the pan and add the veggie stock and the cubed sweet potato. Bring to the boil and cook for 15 minutes or until mashable. Remove from the heat, stir through the baby spinach and leave to sit in the hot liquid for 3 minutes. Return the leek to the mixture and blitz to serve.
(I often made vegie purees and meat purees separately and then added the veggies to the meat, rather than making them as a whole puree, that way you have a choice of a whole veggie meal or a meat and veggie meal.)
Idea: If you have leftovers: this puree tastes awesome mixed through a risotto!
½ cup quinoa flakes
1 cup of water
½ cup greek yoghurt (I make my own, but you could use full fat jalna)
150 grams strawberries, halved
Add the quinoa flakes and water to a small saucepan. Cook over medium heat for three minutes.
Allow to cool.
Combine the yoghurt and strawberries and blitz together.
Add the cooled quinoa flakes to the yoghurt and strawberry mix.
Serve cold or warm up.
Idea: Leftovers? Freeze! Makes really yummy iceblocks!
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About the author: Kylie blogs at Kidgredients. She is a mum to Miss 5 and Master 3 and loves to feed them wholefoods and homemade meals. Her blog is full of easy to make family meals and lunchbox items. Have a look, you might find a new family favourite.
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