Friday, 23 January 2015

Porridge fingers for big and small people

Porridge fingers are a well known Baby Led weaning staple. I think the recipe is from the book I don't have, the Gill Rapley one? Harry loves them - as with the fish cakes, I think he likes the control of feeding himself and porridge fingers enable him to do just that. 

Small person Porridge fingers

3 tablespoons porridge oats
3 tablespoons breast milk/ formula
1/2 banana mashed up 
Pinch of cinnamon/ sweet mixed spice

Mix up the porridge with the milk, mashed banana and spice. Pop in the microwave for 2 minutes and then leave on the worktop/ window ledge to cool. 
Slice into pieces and let your baby feed himself. 

M's been working very long days of late, leaving super early and as such was finding he was hungry well before lunchtime despite eating first thing. I had planned to make some slow-cooker porridge for him so that he could have something hot and substantial before leaving, but he's always in a bit of a rush in the mornings, so I think this suits him more easily as it's a grap and go option. 

There's a bit more to them than there is to Harry's - but as an on-the-go option they're excellent. Portable and adaptable depending on what you want and link in the middle.  

These are obviously dairy free, but you could substitue normal milk where I've used almond and normal butter where I've used peanut butter. Similarly you could switch out the banana for dried fruit, the cinammon for any dried spices. I'm sure if you're being healthy these wouldn't object to chia seeds or similar being added.

Big person porridge fingers

2 and a half cups of porridge oats
1/2 cup of milled flasxeed
1 teaspoon of cinnamon
1 teaspoon of baking powder
1/4 tsp salt
1 and a half cups almond milk
1/2 cup golden or maple syrup or runny honey
2 tablespoons peanut butter (the unsweetened type - I use Meridian)
1 banana, sliced
1 tbsp vanilla

Preheat the oven to 180 degrees C and line a brownie tin with parchment
Blitz half the oats in a food processor until they're really fine
Mix up the dry ingredients in a big bowl - porridge oats, flaxseed, cinnamon, baking powder and salt
Mix up the wet ingredients in a jug - almond milk, syrup, peanut butter, and vanilla. Whisk up
Add the wet ingredients to the dry and mix thoroughly
Stir in the sliced banana
Pour into the baking tin and cook for around half an hour - you want the bars to bounce back under your fingers when they're cooked through
Leave to cool then slice into squares - this made about 12 for us. Store in an airtight tin.

When you want to eat them, slice in half horizontally and spread honey, jam, chocolate spread, speculoos spread - really your options are endless...

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