Now is the best time to start experimenting with new baby food recipes with autumn-inspired ingredients, such as squash, cinnamon, and pumpkin.
With fall quickly approaching, now is the best time to try out some new recipes, and these are perfect for your baby and toddler. They include the classic ingredients you would find in your typical fall dishes—apples, pumpkin, cinnamon, and butternut squash. If any of these foods are something you’re giving your baby for the first time, always try them on their own first to make sure it’s not something they could potentially be allergic to. Exercise caution when experimenting with new recipes, and always consider substituting certain ingredients for things you know your baby will love.
The first recipe on the list is a smoothie by Wholesome Baby Food that is certain to curb both you and your baby’s sweet tooth. Some of the ingredients for this smoothie are more suitable for infants and toddlers, so always be sure to double-check and make sure everything is safe for your baby’s age and development, and substitute any foods that they could be allergic to (nuts, milk, etc.). The instructions for this recipe are simple: just put everything in a blender and serve!
● 1/2 cup plain, vanilla or banana yogurt
● 1/2 cup milk
● 1/4 cup canned pumpkin
● 1/4 cup unsweetened applesauce
● 1/2 teaspoon cinnamon
● 1/4 teaspoon nutmeg
● dash of ginger
● 1 frozen banana
APPLE AND CINNAMON PUREE
This next recipe is something more suitable for a baby that is 4+ months old, or an infant that is first starting to be introduced to purees and semi-solids. According to the creator, Baby Foode, it’s a fan favorite for a number of different reasons. Not only is it healthy and delicious (the recipe is filled with fibre and antioxidants), but it’s perfect for toddlers and older kids as well. Plus, turn it into a fall family activity—go to your local orchard and pick some of the recommended varieties to use. These include Pink Lady, Gala, Jazz, Honeycrisp, Fuji, Mcintosh, and Golden Delicious.
● 6 apples (peeled, cored, and chopped)
● 1/2 cup water
● 1/4 teaspoon cinnamon (optional)
1. Place the apples, water, and cinnamon in a saucepan and place on medium-low heat. Let it simmer for 15-20 minutes (covered) or until the apples are nice and tender.
2. Let it cool slightly before placing ingredients into a blender and blend for 1-2 minutes or until it reaches the desired consistency.
BUTTERNUT SQUASH AND PEAR PUREE
This is another puree recipe that is perfect for the fall weather because one of its key ingredients is squash, a staple for many households this time of year. This specific recipe comes from Annabel Karmel, who says it’s perfect for babies and toddlers because it’s rich in vitamins C & E. This puree, like the Apple Cinnamon Puree, is suitable for freezing (up to 4 months), so it’s great to make in batches and use later.
● 1 medium butternut squash (about 450g)
● 1 ripe pear
1. Peel the butternut squash, cut it in half and remove the seeds. Chop into smaller pieces.
2. Steam for 12 minutes.
3. Peel, core, and chop the pear into smaller pieces. Add it to the steamer with the butternut squash for 5 minutes, or until everything is tender.
4. Add ingredients to a blender and serve!
This last recipe is another fall favorite by Wholesome Baby Food that is perfect for the whole family. Note, some of these ingredients are more suitable for toddlers, so use your best judgement. It’s suggested to avoid giving babies added sugar until they reach a certain age, so if this is something you’re worried about, consider substituting it for a more natural option (or go without it!)
● 2 cups flour
● 2 teaspoons baking powder
● 2 teaspoons cinnamon
● 1 teaspoon baking soda
● 1 teaspoon salt
● 4 eggs, beaten
● 1- 16 oz. can pumpkin
● 1 1/3 cup sugar
● 1 cup cooking oil
1. Preheat the oven to 350 degrees.
2. Mix the eggs, pumpkin, sugar, and oil and blend until well combined. Next, add in the dry ingredients and blend once more until everything is incorporated.
3. Place batter in an ungreased pan (15 x 10” recommended).
4. Bake in the oven for 25-35 minutes. Let cool before serving.
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