These power pots are designed and balanced to pack a real punch of what little ones need. From protein to essential Omega 3 fats. They are great if being fed puree from a spoon or for little ones to try feeding themselves.
Peas – frozen or Jarred
Flaked or normal quinoa
Spirulina – the quantity of granules that fit on the tip of a small kitchen knife
I small sweet potato
1 tablespoon Flaxseed oil
- Wash the sweet potato, leaving skin on, bake at 175 degrees until soft around 45-60 mins depending on size. Leave to cool
- Pre steam the spinach, kale and broccoli until cooked.
- Cook frozen peas or drain and rinse jarred peas.
- Cook quinoa to manufactures instructions
- To a blender add the cooked green vegetables, cooled insides of baked sweet potato, pre-cooked quinoa, flaxseed oil and spirulina if using.
- Blend or mash to your little one’s preference.
- Transfer into suitable containers, can be stored in the refrigerator for up to 48 hours.
- 150g / 2 cups rolled oats
- 1 tbsp desiccated coconut
- 50g / 1/3 cup coconut oil melted
- 1 1/2 bananas
- 3 dates
- 4 tbsp orange juice or apple juice
Preheat the oven to 170c / 340f and line a baking dish (mine was 8in x 8in) with some parchment.
Blitz the oats in a food processor for a few seconds to break them down a bit. Transfer the oats into a large bowl and mix in the desiccated coconut.
In a blender blitz the melted coconut oil or butter, bananas, dates and fruit juice until it forms a sticky paste. Pour this on top of the oat mixture and stir until everything is well combined.
Scoop the mixture into the dish and press down with the back of the spoon to make it compact.
Bake in the oven for 20 – 25 minutes or until the edges of the mixture are beginning to brown.
Lift the parchment paper out of the dish and leave to cool before cutting into 8 large or 16 small pieces
- 100 ml plant based milk
- 3 strawberries
- 6 blueberries
- Small ripe banana
- ¼ ripe mango
- 1 tablespoon cashew or almond butter
- 1 tsp pre soaked chia seeds
- ¼ tsp grated fresh turmeric (optional)
- ¼ tsp grated fresh ginger (optional)
- 1 pre soaked date (stone removed)
- Fruit options are endless, use what are in season
- 2-3 tablespoons small porridge oats
Place into a high speed blender, all ingredients apart from the oats. Blend until smooth, this mix will do for 2 breakfast porridge servings. Keep unused in the refrigerator for up to 36 hours.
When ready to use, place desired amount into a saucepan and heat until hot but not boiling , add in sufficient oats to create runny porridge mix (oats will swell as cooling). Leave to stand / cool for at least 5 minutes.
Pasta & risotto sauces
- White bean & oat cream
- 1/3rd jar or can butter or cannellini beans – drained
- ½ small carton oat cream
- Splash low salt soya sauce
- 1tbs nutritional yeast
- Handful cooked cauliflower
Blend all ingredients to a smooth sauce , cook through for a few minutes before using . Keeps well for 48 hrs. in the fridge . Can be used on pasta or stirred into fresh pre- cooked wholegrain rice as a risotto.
Mini bean burgers
400g tin chickpeas or beans such as borlotti, kidney or butterbeans, drained & rinsed
300g cooked, mashed veg such as carrot, squash, potato, sweet potato or parsnip
1 garlic clove crushed
Squeeze lemon juice
Pinch of ground cumin, coriander or paprika to taste
4tbsp sesame seeds, breadcrumbs or crushed crackers for coating (optional)
Preheat the oven to 200C/180C Fan/Gas 6.
Mash the beans or chickpeas as much as you can either with a potato masher in a bowl or with a hand mixer. Alternatively you could make the mix in a food processor if you have one.
Add the mashed vegetables and garlic and any herbs, spices or tahini that you want to use.
Mix well, the mixture then needs to be rolled into four burger-sized balls with wet hands, or make 12 smaller “falafels”. Flatten the balls slightly. If you like, you can coat them with sesame seeds, crushed crackers or breadcrumbs for extra crunch.
Drizzle a tablespoon of olive oil on a baking tray and place the “falafels” or bean burgers on top and then turn them all over so that they have a coating of a little oil on each side. Place the baking tray in the oven and cook for 20-30 minutes, turning the burgers over midway through cooking. Allow to cool a little before serving.
- 100 grams chickpea flour
- 1 small carrot peeled and grated
- 1 small cucumber peeled and grated
- Small bunch fresh coriander leaves, washed & finely chopped
- Pinch of turmeric, ground cumin (optional)
- Water to make the batter
- 2 tbsp oil for frying
In a bowl, sieve flour adding optional spices.
In another bowl take finely grated carrots and add 100ml hot water to it. Leave the carrots in the hot water for about 5 minutes. This step helps the carrots to soften.
Add finely grated drained carrots, cucumber and finely chopped coriander leaves to the chick pea flour.
Add water slowly to the flour and keep whisking to get a lump free batter which is neither too thick nor too runny.
Heat a nonstick pan, drizzle with a little oil. Add a ladle full of pancake batter and spread in a circle shape
Cook for 2-3 minutes on either side until golden and cooked, allow to cool before serving
Hope you and your little one enjoy these recipes! If you would like some 1-2-1 help with weaning your baby, The Baby Guru offers plans and support tailored to your needs.
Sam, The Baby Guru
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