My little Alex turned 6 months and he is more than ready for his first solid meals!!! I’m sooo excited, I can’t wait to see him exploring new tastes, textures, flavors and enjoy the pleasure of food.
Today I’m using Tapioca, it comes in white pearls. It’s a starch that is commonly used in desserts like puddings. It acts like a gelatin giving a very creamy texture to the recipe, that’s why I think it’s a very good ingredient for baby food. From a nutritional point of view tapioca consists mainly of carbohydrates and it also contains folic acid and iron.
simple ingredients for a delicate sweet dessert.
Let’s start baking our pumpkin. I used a small one and baked it at 350F. for 40 minutes. The pulp was than cooked and tender to be scooped out with a spoon.
At the same time I soaked the tapioca in some water for 30 min. The tapioca absorbed all the water.
In a small sauce pan I added the tapioca, 1 cup and 1/2 of water and 1 star anise.
I turned the heat on at medium and kept stirring up until the mix was boiling. Than reduced the heat at low and let the tapioca simmer for 5/7 minutes
I removed the star anise from the tapioca and placed the banana and the pumpkin pulp in a bowl.
Added the tapioca and with a immersion mixer created a nice and smooth puree.
see you next week with another recipe!!