Babycup Recipes: Autumn recipes for babies and toddlers
Now Autumn is upon us and the temperature has taken a nosedive into single figures, staying in and keeping warm is top of everyone’s things to do list. Cosy weekends spent at home call for your Babycup First Cup being repurposed for hot chocolates(!), lovely lunches and delicious dinners that warm the soul, as well as fill the tummy. Here are a few recipes to try, for all the family from the tiniest taste buds right up to the grown-ups!
Cheesy Vegetable and Brown Rice Pot (7 months +)
This delicious dish is not only healthy and full of flavour, but it can be made in one pot which means less time washing up and more cuddles on the sofa! It’s soft enough for babies who have just begun their weaning journey but has a slightly sticky texture, so it is ideal for little hands getting to grips with a spoon. Once you’ve tried it as stated in the recipe you can mix it up a bit and try out different ingredients. Why not add some peas a few minutes before the end of add a couple of tablespoons of red lentils at the same time as the rice? Or chop up some colourful veg sticks and pop them into a Babycup First Cup as a fun, finger-food addition.
1 carrot, chopped into small chunks
1 parsnip, chopped into small chunks
75g of grated cheddar cheese
1-2 tsp of mixed herbs
90g of dried brown rice
Soften the carrots and parsnips by sautéing them in a little olive oil. Add the herbs and brown rice and cook for another 2 minutes. Add 350mls water and bring to the boil then let it simmer for around 30 minutes, ensuring the rice is cooked. Finally stir in the cheese until melted. You can mash further with a fork for very young babies if need be.
Autumn Lentil Soup (7 months +)
This dish can be enjoyed by the whole family, not just the babies! Any extra portions can be frozen and brought out on the next chilly autumn lunch time! Serve with a chunk of tasty wholemeal bread and warm apple juice with a pinch of cinnamon as a winter-warmer in your Babycup First Cup. Scrumptious.
160g butternut squash
50g red pepper
1tsp vegetable oil
1/2tsp mixed dried herbs
30g dried red lentils
Peel and de-seed the butternut squash, red pepper and onion and cut into small pieces. Heat the oil in a pan, add the squash, pepper and onion and cook for around 5 minutes until they start to soften.
Add the dried herbs, water and lentils and bring to the boil. Then cover and gently simmer until the rice is cooked and the vegetables are soft, usually around 20 minutes. Keep an eye on it over the cooking time as a little more water may need to be added. Once it has cooled a little, blend or mash until smooth. It’s a good idea to toast the brad for little ones and cut into fingers, perfect for dipping!
Spiced Sweet Potato Mini Muffins (9 months+)
These muffins are great as a snack at home or on the go and are gluten free, nut free and dairy free! If you need them to be gluten free make sure to switch the oats for a gluten free variety.
85g old-fashioned oats
1 ripe banana
40g cooked and blended sweet potato
3 tablespoons maple syrup or agave nectar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt (optional)
Preheat the oven to 175 degrees/gas mark 4 and line a 16-hole mini muffin tray with cooking spray or paper cases.
Put the oats, banana, sweet potato puree, egg, maple syrup, cinnamon, ginger and allspice into a blender and blend on a high speed for 1 to 2 minutes until the batter is smooth.
Add in the baking powder, baking soda and salt (if desired) and blend on low for 20 seconds to combine.
Fill the cases about 2/3 of the way up and bake until they are golden brown, about 8-10 minutes.
Allow them to cool and then enjoy. These will last in an airtight container for 3 or 4 days and can be frozen
for up to 2 months.
Chilli jacket potato recipe (12 months +)
Although at first glance the ingredient list looks extremely lengthy, this recipe is actually very simple and easy. Just up the quantities of vegetables and all the family can enjoy this vegan treat for lunch.
1 small onion, peeled
1 garlic clove, peeled
1/4 small red pepper, deseeded
1tsp vegetable oil
1/4 tsp mild chilli powder
1/2 tbsp plain flour
1 tsp tomato purée
100g canned chopped tomatoes
200g drained no added sugar or salt mixed beans
1 tsp dried mixed herbs
45g frozen sweetcorn
1 small baking potato each
Chop the onion, garlic, aubergine, courgette and pepper into small chunks. Heat the oil in a pan and cook the onions and garlic for 1-2 minutes, until softened.
Add the rest of the vegetables (except the potato!) and cook for 5 more minutes. Then mix in the chilli powder and flour well and cook for a further 2-3 minutes.
Add the tomato puree, chopped tomatoes, hers and sweetcorn, cover and simmer on a low heat until the vegetables are cooked and the sauce has thickened, usually around 10-15 minutes. If the mixture is starting to stick to the pan add a little more water.
Prick the potato a few times with a fork, place on a plate and microwave on high for 5 minutes. Turn over and microwave for a further 5 minutes until soft. Carefully cut open once cooled a little.
Put a large spoonful of chilli on the potato and tuck in!