We’ve hit a stumbling block! Lacie is usually so, so good with her food and now she doesn’t want vegetables. She doesn’t want fish or protein. And she certainly doesn’t want puréed sweet potato or butternut squash. Until now, she’s been the healthiest, unfussiest (if that’s a word!) baby and it’s phased me. It’s like all of a sudden she’s turned into a stubborn little monkey and knows what she likes and what she doesn’t. Give her bread and she’s happy! Well I’m not!
To help the situation I’ve been baking. Last week I made sweet potato and butternut squash muffins. This week I made banana bread with sweet potato and grated carrots. She loved it. I either give it to her warm with a little almond butter or coconut oil and she’s happy to munch on it.
To help any other mums through this difficult phase, here is the recipe. I like that it’s sugar free and that it’s got only almonds, eggs, bananas, cinnamon and sweet potato in it. I wonder if next time I make it, I can add a bit of spinach? It’s worth a try!
To make, you will need;
200g sweet potato
1 large banana
1 grated carrot
100g ground almonds or almond flour
1/2 teaspoon baking powder
30g Lucy Bee Coconut oil
Pinch of salt.
First of all boil the sweet potatoes until they are soft, then blend (I love the baby cook) until they are puréed, then
grate the carrot and mix with the almond flour, hazelnuts, coconut oil, eggs, salt and baking powder.
Add a pinch of cinnamon before putting the mixture into a well oiled loaf tin and bake at 160 degrees for 60 minute.
Let it rest. Then cut up and store in a cool dry place.
This really is a perfect finger food for lunch time or as an afternoon snack – for (mummy) & baby. Enjoy!