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- Dish type
These treats are extremely moist and delicious. They are made with baby food! If you find that a little too unusual, you can use apple sauce or other fruit purees.
18 people made this
- 3 eggs
- 400g caster sugar
- 350ml vegetable oil
- 250g plain flour
- 2 teaspoons bicarbonate of soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 (120g) jar carrot and sweet potato baby food
- 1 (120g) jar banana and peach baby food
- 1 (120g) jar apple and cinnamon sauce baby food
MethodPrep:30min ›Cook:30min ›Ready in:1hr
- Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm or similar sized tin. Mix together the flour, bicarbonate of soda, salt and cinnamon.
- In a large bowl, combine eggs, sugar and oil. Beat until smooth. Beat in the flour mixture alternately with the baby food. Pour batter into prepared tin.
- Bake in the preheated oven for 20 to 25 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool. Cut into bars.
Reviews & ratingsAverage global rating:(17)
Reviews in English (16)
I've been making this recipe for years, given to me by my husband's favorite aunt when I was a new bride. Her recipe calls for using a 17" X 11" jelly roll pan, which makes them more "bar-like." I have found that cutting back on the oil helps the texture to be less heavy. I use only 1-1/4 cup, and the rest is never missed. Also have varied the type of baby food, sometimes using sweet potatoes in place of the carrots, and peaches in place of the apricots, pears in place of applesauce, or even plums. They all make only subtle differences in flavor. Virtually any fruit or root vegetable baby food can be used successfully. You can even use plums for all 3 jars and make a delicious autumn plum cake, baked in a bundt pan (usually takes around 45-55 minutes at 350 degrees) and then glaze it. The variations are quite endless. I always frost with a cream cheese frosting, which makes a good thing even better. In fact, to us, the cream cheese frosting is a must-do. Any way you make them and serve them, they never fail to draw rave reviews. Have copies of this recipe handy, because you're going to get lots of requests!-05 Oct 2008
Easy but mediocre. I made it because it sounded interesting, since I've never used baby foods in a cake as ingredients. However, it's just like a carrot or spice cake, nothing memorable or special.-17 Sep 2001
by Lori C
Even though I am the one who submitted this recipe, I have to rate it. This is a family favorite. I have to make two batches when I make them. I do ahve a note to add to this recipe though; I submitted the wrong size pan: should be a jelly roll pan.-05 Jan 2007
- 1 cup white sugar
- ¾ teaspoon ground cinnamon
- ¾ cup vegetable oil
- 1 teaspoon baking soda
- 2 eggs
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 7 ½ ounces junior baby food carrots
- ½ cup fresh carrots, ground
- ¼ cup raisins
- ¼ cup chopped walnuts
- 1 (12 ounce) container softened cream cheese
- ¼ cup butter, softened
- 2 cups confectioners' sugar
- 2 teaspoons vanilla extract
Mix together the sugar, cinnamon, eggs, vanilla and oil in a large bowl. Add in the baking soda, salt and flour. Stir in the jar of baby carrots, raw carrots, raisins and walnuts. Mix well.
Bake in a greased and floured 13x9 inch pan at 350 degrees F (175 degrees C) for 20 minutes. Check after 20 minutes by inserting clean knife into center. Knife should come out clean. Cool thoroughly before cutting.
To Make Frosting: Cream together the cream cheese, 1/4 cup butter, confectioners' sugar and vanilla. Frost cooled bars.
Delicious Oat Bars For Baby – Sugar Free and Full of Whole Grain Goodness
This week we made some super oat bars for our little man which were absolutely delicious (and which we couldn’t help sharing with him!). As I watched him enthusiastically tuck into them again this morning, I thought it might be a nice idea to share this recipe with you today!
These oat bars are very easy and very quick to prepare – so do give them a try, even if you don’t particularly rate your baking skills!
They have an interesting texture – slightly crunchy on top and soft and squidgy inside – making them most suitable as a finger food for babies from around 12 months of age upwards, who are biting and chewing well.
To Make Delicious Oat Bars for Baby You Will Need…
6 oz (1 1/2 cups) rolled oats*
6 oz (approx 3/4 cup) raisins or dried cranberries (or substitute with another dried fruit your baby enjoys)
2 tbsp wheat germ (a nutritious addition, but not essential)
1 tsp cinnamon
10 fl oz (1 1/4 cup) milk (I used whole milk, but you can use reduced fat milk for older children and adults)
1 egg, beaten
1 tsp vanilla extract
*If you use quick cooking oats in this recipe, you will need less milk (probably just under 8 fl oz / 1 cup) and a shorter cooking time (30 to 40 mins or so).
Preheat the oven to 350 deg F (180 deg C).
Put the oats, wheat germ, dried fruit and cinnamon into a bowl and mix thoroughly.
In a separate bowl, mix the milk with the beaten egg and vanilla.
Mix the wet ingredients with the dry ingredients until thoroughly combined.
Grease a small baking tin, pour in the mixture and flatten on top.
Bake for 40 to 50 mins until firm.
Cut into bars (or whatever shape you like) whilst still warm – and they’re particularly tasty served warm, too.
NOTES: This recipe is sweetened by the dried fruit, but if you feel it’s not sweet enough, then you could try adding a mashed banana to the mixture.
If you want to have some of the bars yourself, then you might like to separate the mixture into two portions and add some chopped nuts to your share!
These bars freeze very well for up to one month, so why not make a nice big batch and you’ll know you always have a tasty and nutritious snack on hand for your baby and other family members!
BABY LAUNDRY DETERGENT As a first time mom, I washed all of my son’s clothes from the start in Dreft. Even before he arrived home from the hospital, his blankets and numerous outfits smelled like that pink capped laundry detergent. As he got a little older, I began to peruse the free and clear selection [&hellip]
TECHNIQUES There are a variety of methods available to puree meats, veggies, and fruits in order to puree solids for your little one. Something as simple as a fork can be used to puree food, or an appliance with motorized parts, such as a food processor or blender. Below are the methods used that can [&hellip]
Broccoli and Cauliflower Egg Free Fritters
No.1 Bestseller in Ireland and the UK. The Baby Led Feeding Cookbook is the only recipe book you will ever need for baby led weaning.
The Baby Friendly Family Cookbook contains over 150 recipes that are baby friendly but so yummy the entire family will love them too!
The Ultimate Postpartum & Lactation Cookie Recipe: Baby Mama Bars
After I had CC I was blessed to be surrounded by friends and family bearing delicious baked goods. If you’ve never gone through it, let me tell you, birth is utterly exhausting. It wipes you out – and for most mamas it is just the beginning. From there it is a long and arduous (though in its own way magical and wonderful) season of life. And I do, literally, mean season. The first three months of life with a baby is pretty intense. Whether you are breastfeeding, bottle-feeding, or feeding through a combination of the two, your body and soul needs tons of support to make it through in one piece.
Enter the lactation cookie. These little nuggets are meant to combine nutrition and pleasure into one pretty little snack. I ate quite a few different kinds of cookies while I was postpartum (no big surprise there – hehehe) and this recipe was created using my favorite parts of each one – making them pretty much the best lactation cookies ever. I opted to make these into bars instead of traditional drop cookies seeing as they were exceptionally thick and hearty. Plus, to me, a bar feels a little less like a dessert and a little more like a power food – which these certainly qualify for.
Before I dive into the recipe I have an announcement to make! I am working with Spring House Press on a brand new book! This time around I will be focusing on natural and DIY solutions for Mama and Baby during pregnancy and Baby’s first year. It is a subject near and dear to my heart and I can’t wait to start trying out all of the fun projects I have planned.
Like The Natural Beauty Solution, my second book will include recipes for natural skin and hair care – but this time it will also include recipes for the kitchen and simple sewing and craft projects to indulge your creative side. It’s going to be a bit longer and more involved than The Natural Beauty Solution – with tons of input from experts including midwives, pediatricians, herbalists, and yoga teachers! I want this book to be a helpful companion to every mother who wants to incorporate natural solutions into her and her child’s life.
The Handmade Mama will be coming out this spring! In the meantime, you can check out a sneak peek at some of the photos right here.
You can keep up with news on The Natural Beauty Solution AND The Handmade Mama by subscribing to my book news email list. In the meantime, I am giving you my recipe for the best lactation cookies ever as a little preview of what’s to come. Creating the ultimate postpartum cookie was my top priority for this book and I am happy to have finished the recipe at just the right time for sharing my news. Yippee!
Baby Mama Postpartum/Lactation Cookie Bars
Makes about 28 bars
The cookie starts off with a classic sugar, flour, and butter base, with a dose of iron-rich molasses. Whole oats, flax seeds, hemp hearts, brewer’s yeast, and almond flour give the cookies a rich array of protein and nutrients. Dark chocolate chips are added for the shear pleasure of them. If you prefer, try swapping out the chocolate for raisins or another type of dried fruit.
I jokingly forbid Scott to eat these as he is NOT lactating, but these cookies do make an awesome snack for any postpartum mama – lactating or not – and for anyone else helping to care for baby during those early months (or years). Be sure to make and freeze extra so there will be plenty for Daddy, Grandma, Aunties, and anyone else who is down there in the trenches with you.
One more thing: I made this recipe in a large baking dish – the kind of thing you would use for a lasagna or casserole. I haven’t experimented with other pan sizes yet, so if you use a smaller pan or dish just keep an eye on the cookies as they bake. They may bake quicker or take extra time if you use a different sized pan as the thickness of the bars will change. Just watch them carefully as they bake – keeping an eye on the color and hardness of the cookies. You are looking for a noticeably darker bottom (deep golden-brown, but not burnt) and a consistent top. To check the bottom, carefully lift the edge of the parchment paper to peek beneath the cookies. When the cookies are finished baking the top of the pan will have a uniform appearance. The inner part of the cookie will look almost as dry as the outer edges.
Update: This recipe can also be used to make the best gluten-free lactation cookies ever.
- 2 tablespoons ground flax seed
- 4 tablespoons water
- 1 cup unsalted butter, softened (or vegan butter substitute/margarine)
- 1 cup sugar
- 1/3 cup light brown sugar
- 2 eggs (or vegan egg replacer)
- 1/3 cup molasses*
- 1 teaspoon vanilla
- 2 1/4 cups whole wheat flour or all-purpose gluten-free flour
- 1/4 cup almond flour/meal
- 1/4 cup hemp hearts (hulled)
- 4 tablespoons brewer’s yeast (Brewers yeast can aggravate those with celiac or serious gluten sensitivity! Nutritional yeast won’t work either so just go ahead and leave this out.)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 cups old fashioned oats
- 1 cup dark chocolate chips
- Preheat the oven to 350F.
- Combine the flax seeds and water in a small bowl and set aside.
- Cream the butter and sugars together in the bowl of an electric stand mixer fitted with the paddle attachment. Beat for ten minutes – or until fluffy.
- Add the soaked flax seeds, eggs, molasses, and vanilla and mix until well blended. (Scrape the sides down before blending to make sure everything mixes evenly.)
- Whisk together the whole wheat flour, almond flour, hemp hearts, brewer’s yeast, salt, baking soda, and cinnamon.
- Add the dry ingredients in two parts while mixing continuously on a slow speed. Mix until just combined.
- Add the oats and chocolate chips in on a slow speed. Mix until just combined.
- Line a 10″ x 15″ inch (4 quart) baking dish with parchment paper. Drop the cookie dough into the dish and do your best to spread it evenly across the dish – touch each side and corner. It doesn’t have to be completely even. It’s OK if it is a bit lumpy.
- Bake the bars for about 30 minutes or until the bottom of the bars are a deep golden brown and the middle of the pan appears to be thoroughly baked. Rotate the pan about halfway through cooking. (You may need to bake for an extra 10-15 minutes if using gluten-free flour.)
- Remove the dish from the oven and allow the bars to cool for one hour before slicing them into bars. Fully cooled bars can be frozen for up to three months in airtight packaging.
Don’t really feel like baking? I’m working with the folks at Oat Mama to bring y’all a special deal on their brand of tasty, ready-to-eat lactation bars. Use code MARYMAKESGOOD to get 10% off your first order. Oat Mama also carries a selection of lactation teas and apparel for mama.
Mandi at Moments with Mandi has created an ace in the hole with these glazed peach donuts, which use a yogurt-based baby food for the dough and a fruit puree in the glaze. This recipe is simple enough that you can even get your toddler to help out with the baking.
Homemade popsicles make for an easy, tasty treat for kids and parents alike—and it just so happens that yogurt-based baby food is the perfect ingredient for whipping up these frozen desserts. Danielle at Busy Moms Helper offers creative recipes for peach lemonade and mixed fruit popsicles using leftover baby food. Simply mix, freeze and enjoy!
Line a 22cm-square tin with parchment paper. Melt the chocolate with the butter in a bowl over boiling water until it has completely melted. Remove from the heat.
Set this aside to cool for at least 10 mins whilst you get the rest of the ingredients ready. It’s important that the chocolate isn’t too hot when it is combined with the other ingredients or it could melt the Maltesers and marshmallows and take the ‘rocky’ out of this recipe.
Next, bash up the biscuits in a plastic bag until you have a good mixture of chunks and powder.
Finally, add the crushed biscuits, marshmallows and Maltesers to the mixture and fold with a spoon until all are lightly coated in chocolate.
Pour into the tin to refrigerate for at least 30 mins. Sieve over a generous dusting of icing sugar. Cut into slices before serving.
Bake at 180c for 18 minutes. Remove from the oven and lift the paper out of the dish. Leave to cool for a few minutes before cutting into 16 squares.
Finger Food ideas for Older Babies
Once your baby is used to the first level of finger foods, he can move on to the next level with more complex textures and flavors. This will usually be around the age of 9 or 10 months, but follow your baby’s cue before introducing any new dish.
Patties & Fritters
- made with veggies, lentil and cheese with hung curd and vegetables ( skip the salt for babies) (from landofnod) (from andawaywego) (the corn can also be mashed with the dough )
Rolls & Balls
Bread & Pancakes
- (from Annabel Karmel suitable for babies above 9 months) (from OneHandedCooks for Toddlers) (from Food 4 Tots for Toddlers)
Pasta & Pizza
Bars & Biscuits
- (with oats, banana, dates and apple juice) (for babies over 10 months) (for Toddlers) (for babies over 10 months) (from Annie the all purpose flour can be substituted with whole wheat) (from Mamacheaps) (from Imprintalish)
Cakes and Muffins
Finger Food Dips
Remember that no two kids are alike just because your older one was feasting on chicken at 8 months, doesn’t guarantee that your younger one will do the same! Give your baby a variety to choose from, so that he gets the chance to try out various flavors. You’ll soon discover which ones he prefers, and you can make good use of this information! All these foods are great recipes for fussy toddlers and many of them also work as travel foods as well. You can always customize these recipes to your family’s liking, and soon you’ll find that everyone now looks forward to mealtime!!