Real food for Babies and Toddlers

NUTRIENT-RICH: Banana and Coconut Bread with Raspberries. Picture supplied

REAL food for Babies and Toddlers by Vanessa Clarkson offers a more natural way of introducing wholefoods to children during the all-important first 1000 days of life. Packed with expert advice, practical strategies, nutritional information and over 80 recipes, it also rescues parents from the tiresome task of making separate meals for the youngest members of the family.

Using a baby-led weaning approach rather than the traditional method of spoon-feeding puree allows parents to observe and respond to their baby’s natural cues and introduce a world of bright, flavourful, nutrient-rich foods from the get-go.

Clarkson says baby-led weaning has great benefits — advocates say that by having control over what goes in their mouths, babies learn to regulate their food intake, refine their motor skills and become more adventurous eaters.

Internationally-renowned nutrition expert and mother of two, Clarkson presents predominantly plant-based, seasonal dishes that are delicious and completely adaptable for self-feeding babies, toddlers and their families.

Here is one of the delicious recipes that feature in this book.

Banana and Coconut Bread

with Raspberries

INGREDIENTS:

100g unbleached white spelt flour

70g wholemeal (whole-grain) spelt flour

90g unsweetened desiccated (finely shredded) coconut

1 teaspoon unsweetened vanilla bean powder

1 teaspoon aluminium-free baking powder

½ teaspoon bicarbonate of soda (baking soda)

200g plain yoghurt

60ml mild olive oil

60ml milk

3 eggs

2 tablespoons maple syrup

250g peeled ripe bananas (about 2 or 3), roughly chopped

90g fresh or frozen raspberries

20g unsweetened shredded coconut

METHOD:

Preheat the oven to 180°C. Line a deep 19 x 9cm loaf tin with baking paper.

Put the flours, desiccated coconut, vanilla bean powder, baking powder and bicarbonate of soda in a large bowl. Use a whisk to stir them together well.

In a separate bowl, beat together the yoghurt, olive oil, milk, eggs and maple syrup until smooth, then pour into the dry ingredients.

Mix until all the ingredients are incorporated and no flour is visible, then fold in the bananas and raspberries.

Spoon the batter into the prepared baking tin, sprinkle over the shredded coconut and gently pat this down and level the mixture with the back of a spoon.

Cover with a layer of baking paper to prevent the coconut from burning, and bake for 50 minutes, or until a skewer inserted into the centre comes out clean (you will need about an hour’s cooking time if using frozen raspberries).

Allow to cool in the tin for 10 minutes, then transfer to a wire rack until cool enough to serve.

For little ones: cut the bread into fingers for easier gripping.

Makes 1 loafPreparation time 15 minutesCooking time 50–60 minutesDietary information: nut-free, vegetarian.