This morning I gave Sun his “yum yum” (what he calls breakfast). It was avocado, applesauce, DHA, and Spirulina. I wanted to share this with anyone else interested in making their own nutritious baby food.
Spirulina Baby Super Baby
1/4 cup applesauce
1/2 tsp spirulina
1/2 mashed avocado
1 DHA Deva vegan softgel (I burst it open and mix it in the food)
Sun is 23.5 lb and big for 10 months, so he can eat the whole thing.
I also gave him 1/4 of a gluten free vegan ginger muffin I made last night. I used chicpea flour and applesauce with a little molasses. It’s high in protein and he really enjoyed it. I also gave a muffin to my brother last night as well, and he said, “Wow, this actually tastes like wheat!” He really enjoyed it which is a compliment coming from someone who eats Pringles potato chips all the time and Peppridge Farm cookies 🙂 It’s a modified version of the Vanilla Cupcakes recipe in Erin McKenna’s new gluten free vegan baking book Babycakes: Vegan, Gluten-Free, and (Mostly) Sugar Free Recipes from New York’s Most Talked About Bakery:
2 cups chickpea (garbanzo bean) flour
1/2 cup arrowroot flour
1 tablespoon baking powder
1 tsp xanthan gum
1/2 c coconut oil or canola oil
3/4 c applesauce
2 tbsp of molasses
1.5 tbsp of pure ground vanilla
1/2 tbsp cinnamon ground
1/2 tbsp ground ginger
1/4 tsp cloves ground
1/8 tsp nutmeg ground
1.5 – 2 c of hot water
Preheat oven 325 F. Bake 28 minutes. After the first 14 minutes, rotate the cupcakes pan 180 degrees. After it’s done baking, let stand for 20-30 minutes.
I don’t like a lot of sugar. The original recipe calls for 1.3 c of agave nectar. That’s WAY too much for me, but you may want to do that if you want it to be sweeter. I prefer the molasses since it’s higher in minerals and vitamins, especially iron and potassium.