Baby-Led Weaning Recipe Book: 120 Recipes to Let Your Baby Take the Lead

Baby-Led Weaning Recipe Book: 120 Recipes to Let Your Baby Take the Lead

by Annabel Karmel

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Overview

A complete recipe guide to weaning babies and toddlers into solid foods from the UK’s #1 children’s cooking author.

For 25 years, Annabel Karmel has been the person families turn to when it comes to delicious, nutritious recipes for weaning children onto solid food.

While lots of parents start out with smooth spoon-led purees, baby-led weaning (BLW) is fast growing in popularity. But you don't have to choose one or the other.

Baby-Led Weaning Recipe Book is designed to offer a flexible approach to weaning. These expert recipes are designed to offer a flexible approach to weaning with simple methods and everything parents need to know about getting started with self-feeding. Baby-Led Weaning Recipe Book is a must-have resource for parents and is the perfect standalone guide for those wanting to explore this method exclusively.

Product Details

ISBN-13: 9781250201362
Publisher: St. Martin's Press
Publication date: 04/09/2019
Pages: 224
Sales rank: 746,118
Product dimensions: 7.60(w) x 7.70(h) x 1.00(d)

About the Author

ANNABEL KARMEL is the mother of three children and the UK's leading expert on feeding children. She works with leading US parenting websites such as Parents.com and has appeared on many TV shows, including Today show and The View. She created a popular app, Annabel's Essential Guide to Feeding Your Baby & Toddler.

Read an Excerpt

CHAPTER 1

Breakfast

Little Monkey Oatmeal

MAKES 1–2 CHILD PORTIONS
½ cup rolled oats
1 cup milk
4 prunes, finely chopped
½ banana, peeled

Babies love bananas and they are a great first food because they are soft and bursting with nutrients. Prunes and banana make a delicious combination and the prunes help keep your baby regular.

Put the oats, milk and chopped prunes in a small saucepan. Stir and simmer over a medium heat for 3–4 minutes until the oats have absorbed the milk and the mixture has thickened. Remove from the heat and leave to cool for a minute or two.

Mash the banana and add it to the oatmeal.

Spoon the oatmeal into 1 or two bowls and serve.

Fruit Smoothie with Oats and Almond Milk

MAKES 2 CHILD PORTIONS
1 banana
¾ cup hulled and halved fresh strawberries
1 cup fresh raspberries
? cup almond milk
2 tablespoons rolled oats
¼ cup apple juice

Almond milk is very much having a "superfood" moment. It is an effective substitute for cow's milk if your toddler has a dairy allergy or intolerance. However, choose one that is fortified with calcium and vitamins. For babies under one year, you should continue with either breast milk or a specially designed infant formula which is dairy/lactose free for your baby's main drink. You could use almond milk with cereal or in cooking from six months.

Place all of the ingredients in a blender and process until smooth.

For babies, serve this recipe in a sippy cup with a soft spout. You should only ever give milk or water in your baby's bottle.

My Favorite Granola

MAKES 8 CHILD PORTIONS
2 cups rolled oats
2/3 cup finely chopped pecans
¼ cup dried unsweetened coconut
¼ teaspoon fine salt
¼ cup light soft brown sugar
2 tablespoons sunflower or canola oil, plus extra for greasing
4 tablespoons maple syrup
1/3 cup raisins

Make this and you'll never want store-bought granola again. It's super-easy to make, too. I like to serve it with plain yogurt, fresh berries, and a drizzle of maple syrup. Choose whole-milk yogurt for children under 2, to fuel their rapid growth.

Preheat the oven to 300°F (150°C) and lightly grease a baking sheet with oil. Combine the oats, pecans, dried unsweetened coconut, salt, and sugar in a large bowl.

Whisk the oil and maple syrup together in a small mixing bowl, then pour the mixture over the dry ingredients and stir well to combine. Spread the granola mixture on the oiled baking sheet and bake in the middle of the oven for 40 minutes, stirring every 10 minutes. Remove from the oven, transfer to a bowl, stir in the raisins, and let cool.

Scrambled Eggs with Toppings

MAKES 2 CHILD PORTIONS
2 tablespoons butter
3 large eggs
2 tablespoons milk a little salt and pepper (for babies over 12 months old)

Toppings
SCALLION, TOMATO, AND CHEESE
1 teaspoon light olive oil
3 scallions, sliced
1 tomato, chopped
1 tablespoon grated Cheddar cheese a small pinch of salt (for babies over 12 months old)

MUSHROOM, CHIVE, AND CHEESE
1 teaspoon light olive oil
1 cup sliced button mushrooms
1 teaspoon chopped chives
1 tablespoon grated Cheddar cheese a small pinch of salt (for babies over 12 months old)

Eggs are a fantastic food for the whole family and are packed full of nutrients. It's fine to give whole cooked eggs to babies, including the yolk, and the great thing is that you often have them on hand so you can rustle up a quick, nutritious breakfast in a jiffy.

Melt the butter in a skillet. Beat the eggs, milk, and seasoning (if using) together in a mixing bowl, then pour it into the skillet. Stir over a medium heat until scrambled and cooked through, then remove from the heat and make your topping.

Scallion, Tomato, and Cheese Heat the oil in a skillet. Add the scallions and fry for 1 minute, then add the tomato and fry for 2 minutes more. Season with the salt (if using). Spoon the tomato and scallion mixture on top of the scrambled eggs and sprinkle with the cheese.

Mushroom, Chive, and Cheese Heat the oil in a skillet. Add the mushrooms and fry over a high heat for 3–4 minutes until golden. Season with the salt (if using). Spoon the mushrooms on top of the scrambled eggs and sprinkle with the chives and cheese.

Almond Milk Oatmeal with Berries

MAKES 3 CHILD PORTIONS
¾ cup blueberries
1 tablespoon apple juice
2/3 cup raspberries apple, banana, blueberries, and strawberries, to decorate (optional)
Oatmeal
½ cup rolled oats
1¼ cups almond milk
1 tablespoon maple syrup (optional) or use 2 tablespoons of apple juice

The king of all breakfasts! A bowl of oatmeal makes a great start to the day, and will give you and your baby long-lasting reserves of energy thanks to the slow release of complex carbs. Sweetening it with fresh fruit and a drizzle of maple syrup gives it extra appeal. Babies should continue with breast milk or infant formula as their main milk supply for the first year. However, you can use other milks like whole cow's milk or dairy-free options such as almond milk with cereal from six months.

Put the blueberries in a small saucepan with the apple juice. Stir over a low heat for a few minutes until the blueberries are just starting to soften, then remove from the heat and add the raspberries. Set aside.

Place the oats in a small saucepan with the almond milk. Bring to a boil over a medium heat, then reduce the heat and simmer for 4–5 minutes until thickened. Add the maple syrup.

Spoon the oatmeal into bowls and top with the warm fruit.

If wished, create an owl face by topping each portion with two apple slices for wings, sliced halves of banana for feathers, wedge of strawberry for a nose, and slices of bananas topped with blueberries for eyes.

Banana, Carrot, and Seed Bread

MAKES 1 LOAF
2/3 cup softened unsalted butter
2 large eggs
2/3 cup peeled and mashed ripe bananas
7/8 cup grated carrot
2 tablespoons golden raisins
5/8 cup soft dark brown sugar
1¾ cups self-rising flour
½ teaspoon ground cinnamon
1 teaspoon mixed spice
1 teaspoon ground ginger
3 tablespoons pumpkin seeds
3 tablespoons sunflower seeds butter, for spreading and greasing

Topping
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds confectioners' sugar, for dusting (optional)

Who doesn't love banana bread? Packed full of grated carrots, golden raisins, and seeds, this is a delicious breakfast or snack and a great way to use up overripe bananas.

Preheat the oven to 340°F (170°C), grease a 2 lb loaf pan and line it with parchment paper.

Place all of the ingredients, except the topping, in a large mixing bowl. Mix together with an electric hand-held blender for 1–2 minutes until light and fluffy. Alternatively, use a stand mixer fitted with the paddle or whisk attachment.

Spoon the mixture into the pan and level the top.

Sprinkle with the extra seeds and bake for 1–1¼ hours until golden, well risen, and a skewer inserted comes out clean.

Remove from the oven and let cool on a wire rack, then remove from the pan. Dust with confectioners' sugar (if using), cut into slices, spread with butter, and serve.

Banana Muffins

MAKES 24 MINI MUFFINS
½ cup peeled and mashed ripe bananas
½ cup softened unsalted butter
2 eggs
½ cup soft dark brown sugar
1¼ cups self-rising flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¼ cup raisins

Give your little one an energy boost with these mini banana muffins — the perfect finger food for little hands.

Preheat the oven to 350°F (180°C) and line a 24-hole mini muffin pan with mini muffin paper liners.

Place the mashed banana, butter, eggs, sugar, flour, baking powder, cinnamon, and vanilla in a large mixing bowl. Mix together with an electric hand-held blender for 1 minute until light and fluffy, then stir in the raisins. Alternatively, use a stand mixer fitted with the paddle or whisk attachment.

Divide the mixture evenly between the paper liners and bake for 15–18 minutes until well risen and lightly golden. Remove from the oven and let cool on a wire rack.

French Toast

MAKES 2 CHILD PORTIONS
1–2 slices white bread, raisin bread, or French bread
1 egg
2 tablespoons whole milk a generous couple tablespoons of unsalted butter or a little vegetable oil, for frying

SAVORY FRENCH TOAST Yeast extract such as Marmite, Vegemite, or Promite, for spreading (optional)

SWEET FRENCH TOAST
1 tablespoon of fresh orange juice Light sprinkle of ground cinnamon to serve (optional)
Fresh berries or other fruit to serve (optional)

French toast served with some fresh berries is a real treat for breakfast. Sprinkle with a little cinnamon and serve with your baby's favorite fruit, or for babies over one you can add a very thin layer of a yeast extract such as Marmite for a savory version.

Remove the crusts from the bread slices and cut each slice into four triangles or into fingers.

For a savory version, spread a thin layer of Marmite or Promite on the bread.

Beat the egg and milk together in a shallow mixing bowl and soak the bread triangles or fingers for a few seconds. Drain on paper towels. Heat the butter or oil in a skillet and fry the soaked bread for 1–2 minutes on each side until lightly golden.

For a sweet version, add a little fresh orange juice and a light sprinkling of ground cinnamon to the egg mixture. Serve immediately with your choice of fruit.

CHAPTER 2

Snacks

Trio of Finger Sandwiches

MAKES 9 FINGER SANDWICHES
3 slices whole-wheat bread

3 slices white bread a little unsalted butter, for spreading

TUNA WITH SWEET CORN
¼ cup drained canned tuna
1 tablespoon mayonnaise
1 tablespoon drained canned sweet corn
6 slices cucumber

CLUB SANDWICH
1 tablespoon mayonnaise
¼ cooked chicken breast, sliced iceberg lettuce, shredded
2 slices Gruyère cheese
½ tomato, sliced
1 hard-boiled egg, sliced

TOMATO, CREAM CHEESE, AND CHIVE
1 tablespoon cream cheese
1 teaspoon chopped chives
½ tomato, sliced

A true lunchtime favorite, sandwiches are the perfect way to start your little ones experimenting with different textures and flavors. Explore these tried-and-tested combos on hungry tums.

Spread all the slices of bread with a little butter and arrange them on a board.

For the tuna mayonnaise and sweet corn sandwich, mix the tuna, mayonnaise, and corn together in a bowl. Spread the mixture over one slice of whole-wheat bread. Top with the cucumber, then sandwich together with a slice of white bread. Remove the crusts and cut into 3 fingers.

For the club sandwich, spread one slice of whole-wheat bread with the mayonnaise. Top with the chicken, lettuce, cheese, tomato, and egg. Sandwich together with a slice of white bread. Remove the crusts and cut into 3 fingers.

For the tomato, cream cheese, and chive sandwich, combine the cream cheese and chives. Spread the mixture over one slice of whole-wheat bread. Top with the sliced tomato. Sandwich together with a slice of white bread. Remove the crusts and cut into 3 fingers.

Dips

Serve these delicious dips with breadsticks, cucumber, carrot, sweet red or yellow bell pepper sticks, pita bread, and cherry tomatoes, and try offering some more unusual vegetables, such as sugar snap peas, too.

Sweet Chili and Cream Cheese Dip

½ cup light cream cheese
1 teaspoon chopped chives
1 teaspoon sweet chili sauce

Mix the cream cheese and chives together and transfer to a small serving dish. Spoon over the chili sauce or mix it into the cream cheese if you prefer.

Thousand Island Dip

2 tablespoons Greek-style yogurt
2 tablespoons mayonnaise
2 teaspoons tomato ketchup
½ teaspoon lemon juice
1–2 drops of Worcestershire sauce

Mix the ingredients together and transfer to a small serving dish.

Ranch Dip

3 tablespoons sour cream
2 tablespoons mayonnaise
1 teaspoon lime or lemon juice (optional)
1 teaspoon chopped cilantro
1 teaspoon chopped chives

Mix the ingredients together and transfer to a small serving dish.

Mango and Cream Cheese Dip

4 tablespoons light cream cheese
3 tablespoons plain yogurt
1½ tablespoons mango chutney
1 tablespoon lemon juice a pinch of curry powder

Mix all the ingredients together and transfer to a small serving dish.

Cottage Cheese Dip

½ cup cottage cheese
2 tablespoons mayonnaise
4 teaspoons tomato ketchup squeeze of lemon juice a tiny drop of Worcestershire sauce
(optional)

Process the ingredients in a food processor until smooth. Chill in the refrigerator until ready to serve.

My Favorite Cobb Salad

MAKES 8 CHILD PORTIONS
2 Little Gem lettuces, shredded
1 cup cubed Gruyère cheese
1–2 ripe avocados, halved, pitted, peeled, and chopped
3 eggs, hard-boiled and peeled
4 tomatoes, seeded and chopped
2 cooked chicken breasts, cubed
2 slices of crispy cooked smoked bacon, chopped (optional)
sprig of basil, to serve

Dressing
1 tablespoon Dijon mustard
2 tablespoons rice wine vinegar
2 tablespoons mirin
2 teaspoons honey or maple syrup
6 tablespoons light olive oil (or whatever olive oil you have on hand)

Little ones love finely chopped salads, and this is one of my all-time favorites. It's good as a light lunch, picnic, or snack. Use maple syrup instead of honey in the dressing, if serving to babies under 12 months, and omit the bacon.

Arrange all the salad ingredients on a round plate or serving board. Garnish with the basil in the center.

Place all the dressing ingredients in a mixing bowl or jar, and whisk or shake until well blended. Serve the dressing on the side.

Sweet Potato and Parsnip Chips

MAKES 2–3 CHILD PORTIONS
1 small parsnip, peeled
1 small sweet potato, peeled
1 tablespoon olive oil a small pinch of sea salt (for babies over 12 months old)

It's no secret that children love potato chips, so it's a good idea to introduce healthier alternatives early on in their weaning. Sweet potatoes and parsnips have a natural sweetness and roasting them in the oven caramelizes them, intensifying that flavor.

Preheat the oven to 400°F (200°C) and line two large baking sheets with parchment paper.

Use a swivel peeler to peel thin strips from the parsnip. Put the strips in a bowl and toss with half the oil. Spread them out in a single layer on one of the lined baking sheets.

Repeat the process with the sweet potato, spreading the strips on the second baking sheet.

Roast the parsnip and sweet potato chips for 10 minutes, then swap the baking sheets around so that the one on the higher oven rack is moved to a lower shelf. You may find that the parsnip cooks slightly faster than the sweet potato, so keep an eye on them because they brown very quickly. Roast for 5 minutes more, or until crisp and browned at the edges, then remove from the oven.

Transfer the chips to a bowl and sprinkle with salt, if using. These are best served the day they are made.

(Continues…)


Excerpted from "Baby-Led Weaning Recipe Book"
by .
Copyright © 2019 Annabel Karmel.
Excerpted by permission of St. Martin's Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Introduction

Breakfast

Snacks

Vegetables

Pasta

Poultry

Fish

Meat

Sweet Things

Index

Acknowledgements

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