Fall Applesauce

Only recently have I embraced the idea of making homemade applesauce for baby.  Maybe it's the coming of fall, maybe it's boredom of the bland store brand.  Regardless, this is my simple favorite!  The different types of apples and the addition of a peach or pear gives it a nice punch.  I do the prep before feeding baby a meal and let the simmering happen while he eats, then do the finishing-up as I set him free of the high chair.  Even in the refrigerator, it's usually still warm for the next mealtime!

Ingredients:

1/4 cup unsweetened apple juice

5 large apples, of 2 or 3 different varieties

1 peach or pear

1 tsp cinnamon

1/4 tsp nutmeg

Directions:

Peel, core, and quarter fruit

Simmer apple juice and fruit in a large pan until apples break down and are very tender (about 20 minutes)

Place in blender with cinnamon and nutmeg and blend until smooth

Zucchini Bread

I was watching the kids of a wonderful friend of mine, and she had packed a little tupperware of zucchini bread cubes for the baby.  I loved the idea, and I've been making zucchini bread for my guy ever since!  While zucchini bread isn't exclusively a baby food, I have here a slightly healthier version with whole wheat flour, no oil, less sugar, and more veggies.  Cut it into bite-size pieces and it's so convenient to take in the diaper bag!  It will last a week or two when refrigerated, which is about how long it takes my little guy to eat a loaf on his own.  Make a double batch and freeze some for later!

Ingredients:

1 lb zucchini (about 2 )
1 bulk carrot
2 Tbsp + 1/2 cup sugar
1/4 cup yogurt
1 Tbsp lemon juice

1 1/3 cups all purpose flour
2/3 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
5 tablespoons butter
2 eggs

Directions:

Wash and grate zucchini and carrot
Place in a strainer and mix in two tablespoons of sugar
Let the mixture sit to drain for 30 minutes
Preheat your oven to 375 and grease your loaf pan
Place zucchini mixture in dry kitchen towel and SQUEEZE out as much liquid as possible
In a bowl mix the zucchini and carrot with yogurt and lemon juice, set aside
In another bowl whisk together flours, baking powder, baking soda, salt, and cinnamon
In your electric mixer beat 1/2 cup sugar with softened butter until creamy and uniform.
Beat in eggs one at a time
On low speed beat in one third of the dry mixture, half of the zucchini mixture, 1/3 of the dry mixture, the other half of the zucchini mixture, and finish with the final third of the dry mixture.
Mix quickly and just until incorporated
Scrape the batter into your loaf pan and smooth the top.

Bake until toothpick inserted in the center comes out clean, about 45 minutes


*Recipe adapted from Prudent Baby

Pears, Carrots & Squash

Pears, carrots, and butternut squash?  Curious combination, I thought at first.  Turns out it's delicious, and was a great way to sneak in vegetables in a sweeter way!

1 cup butternut squash
1 pear
1 large bulk carrot (or about 1/2 cup of baby carrots)
1/4 cup unsweetened apple juice (or water if you prefer)

1. Peel and dice the squash, pear, and carrot.
2. Combine all ingredients in medium saucepan over medium heat.
3. Bring to a simmer, then cover and cook about 20 minutes until all are tender
4. Blend, puree, or mash as much as desired.


*Recipe found in a great book I've been enjoying, Blender Baby Food by Nicole Young.