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Berry Frozen Yogurt Bark

Even food follows the fashion. From season to season there are trendy recipes that you see almost everywhere on social media 🙂 This summer the frozen bark is one of them. A super simple recipe that is a perfect and refreshing summer treat for the kids and for the whole family.

The frozen bark (basically frozen blocks of the size that you like of yogurt and any fruit/topping you like) is also a baby led weaning idea or a toddler treat…simply get ready to the mess 😉

As soon as the yogurt starts melting your little bundle of joy might find very amusing playing with his hands and starting a food painting project 😉

I speak based on experience, hi hi!

The recipe is very versatile: today I used a plain goat yogurt with two tablespoons of vanilla to sweeten, but you can use any kind of yogurt you like. I also used a medley of berries and mango (raspberries, blueberries, blackberries, strawberries) but you can use any fruit you like and also any other topping like chocolate chips, nuts, dried fruit, seeds…

Also, you can decide if to place the yogurt on top of the fruit like I did or the opposite, the fruit on top of the yogurt. Personally, I think that the yogurt on top coats better the fruit 😉

Berry Frozen Yogurt Bark

Berry Frozen Yogurt Bark

Ingredients

  • 450gr. yogurt (3 containers)
  • 2 Tbsp vanilla
  • 100gr. raspberries (1/2 cup)
  • 100gr. strawberries (1/2 cup)
  • 100gr. blueberries (1/2 cup)
  • 100gr. blackberries (1/2 cup)
  • 100gr. mango (1/2 cup)

Instructions

  1. Chop all the fruit in small pieces (if you are serving the bark to a baby, very small pieces to avoid any chocking hazard)
  2. Mix the vanilla with the yogurt
  3. Spread the fruit on a baking sheet lined with some parchment paper
  4. Spread the yogurt on top, level and freeze for 2 hours min.
  5. With a knife break the big frozen yogurt piece in small pieces, as small/big as you like
  6. Serve immediately, it will melt in 10 minutes
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http://www.buonapappa.net/berry-frozen-yogurt-bark/

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posted on July 19, 2017

Chickpea Pancakes recipe – dairy and gluten free

Savory pancakes made with chickpeas…creamy, tasty and simply yummy!!!

I use chickpeas a lot in my recipes: hummus, farinata, salads…and even pancakes! I made the recipe dairy free simply substituting regular milk with almond milk, but you can use the milk of your choice. As I didn’t use lactose milk, the recipe is a lovely baby led weaning idea too!!

These pancakes are on the savory side, that’s why I decided to serve them with a rainbow of tomatoes, olives and feta cheese.

If you are not going to enjoy the whole stack of pancakes all at once, my suggestion is to cook only the ones you need and simply refrigerate the pancake mix up to three days. When needed, you will simply cook the pancakes in less than 5 minutes!!!

Chickpea Pancakes recipe – dairy free

Chickpea Pancakes recipe – dairy free

Ingredients

  • 1 can organic chickpeas without salt (15oz)
  • or 1 cup dry chickpeas soaked in water overnight
  • 1 egg
  • 100 ml almond milk (1/2 cup)
  • 1 tsp baking powder
  • 2 tsp corn starch
  • 2 Tbsp olive oil
  • 1/2 tsp salt (not for babies)
  • coconut oil to grease

Instructions

  1. In a food processor add the chickpeas, egg, milk, baking powder, corn starch, olive oil, salt. Blend up until smooth.
  2. In a frying pan add the coconut oil to grease and add 1 small ladle or 1 Tbsp of mix.
  3. Spread and cook for 2 minutes on one side.
  4. When you will see some bubbles forming on the surface flip on the other side. Cook for another minute.
  5. Stack the pancakes one on top of the other (it will keep them warm!!)
  6. Serve them warm with a nice tomato salad with olives and feta cheese.
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http://www.buonapappa.net/chickpea-pancakes-recipe-dairy-and-gluten-free/

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posted on July 9, 2017

Gluten Free Millet Gnocchi +6M

Millet is a seed that looks and tastes like a cereal. It is naturally gluten free and has a lot of health benefits. That’s why it is highly recommended for babies too, starting from 6 months of age. Very well cooked, millet is incredibly creamy and so versatile!!

Let’s go back to the health properties for babies: millet is a super source of protein and is also rich in vitamin B, phosphorus, potassium, iron, and magnesium. but…what does it mean?

  • it’s super easy to digest (easier than rice) being alkaline and gluten free
  • being high in calcium helps the baby bone growth
  • has healing properties: contains phosphorous that helps repairing damaged tissues
  • can calm your baby. Being a complex carbohydrate, stimulates the production of serotonin that is known as a calming agent.
  • it’s an excellent source of iron: that helps with baby iron deficiency/anemia
  • it’s good for baby constipation thanks to its hydrating properties

Well, I think that’s a nice list of good reasons why to introduce millet in your baby’s diet.

Today I used millet to prepare some Italian gnocchi…creamier and more tender than the traditional potato ones 😉 I dressed the gnocchi both with some Extra Virgin Oil of Olive and some grated Parmesan cheese AND with an homemade Basil Pesto. You pick up the one you prefer 😉

I also used a short cut method to prepare the gnocchi…way easier and faster than the traditional method.

This is a One Family = One Recipe idea. The millet gnocchi are indeed wonderful for your baby…but also very good for the rest of the family!!!

Gluten Free Millet Gnocchi +6M

Gluten Free Millet Gnocchi +6M

Ingredients

  • 1/2 Cup millet (125gr.)
  • 2/3 Cup rice flour or GF flour mix (100gr.)
  • few Tbsp grated Parmesan cheese and a drizzle of Olive Oil
  • or Basil Pesto
  • salt (optional, not for babies)

Instructions

  1. Rinse the millet under running water.
  2. Fill a pot with 3 cups water
  3. bring to boil, add the millet and cook for 30min or up until the millet is nice and tender and the water is absorbed.
  4. Place the millet in a bowl and add the flour. Combine well.
  5. Traditional gnocchi method: place one generous tablespoon of millet on a flat surface dusted with flour. Roll the dough in a long cylinder. Cut out the gnocchi. They should be 1 inch each.
  6. Cook the gnocchi in boiling water for 3-4 min up until they will pop up to the surface.
  7. Short-cut method. Drop one teaspoon of millet mix in a big pot of boiling water. Keep dropping in the gnocchi up until they will pop-up to the surface in 3-4 min.
  8. Dress the gnocchi with extra virgin olive oil and grated parmesan cheese or with some lovely basil pesto. Serve warm.
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http://www.buonapappa.net/gluten-free-millet-gnocchi-6m/

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posted on May 31, 2017


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