Spreads & Dips Archives - Baby Led Weaning Ideas

Black Bean Paste

Rachael Tucker — Mon, 08 Oct 2018 21:12:32 +0000

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Black Bean Paste

October 8, 2018

Prep: 5 min

Difficulty: Easy

Black bean paste is a great alternative to meat, it contains high iron, protein and calcium for baby led weaners 6 months old+. Black bean paste can be used as a spread on toast, flat bread, in dips, salad dressing, pinwheels, casserole dishes, rice dishes, on top of a baked potato - you name it! You can serve black beans with a whole grain like brown rice or whole wheat pasta. They provide a great protein equivalent to that found in meat and make a ideal meat replacement in terms of texture as well as nutrition if you and the family are after a vegetarian option.

By: Rachael Tucker

Ingredients

1 can of black beans (in water, no added sugar or salt) 400g net weight / 235g drained weight

Directions

Step 1 Rinse black beans over warm water over a strainer. Once water has run clear, either mash them up on a plate using a fork OR for better results blend them up in a food processor for a minute or two until it comes a thick paste (tip: add a small amount of water into the blender to loosen the blend up).
Step 2 Store the paste in a airtight container in the fridge for a few days to use on toast, 4 ingredient home-made flat bread , OR in pin-wheels, OR in sushi balls OR simply add the paste to your cooking to add more nutritional goodness. Freeze the paste or beans in a airtight container: for up to 3 months. To defrost: either leave in the fridge over night and reheat on stove top or microwave OR reheat frozen paste straight in the microwave.

rinse black beans with warm water

Place black beans into the blender with a little bit of warm water

Black Bean Paste – done.

OTHER OPTION: Rather than blend you can make black bean paste with a fork – simply mash with a fork on a flat plate.

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Easy Hummus (5 Ingredients)

Rachael Tucker — Tue, 04 Sep 2018 12:32:45 +0000

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Easy Hummus (5 Ingredients)

September 4, 2018

Servings: 10

Prep: 5 min

Total: 5 min

Difficulty: Easy

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Rather than store bought hummus, make your own at home for your baby led weaner and family! At least you will know what is exactly in it! No preservatives, no sugars or salt! Hummus is made from cooked chickpeas (which are packed full of nutrients with a rich source of vitamins, minerals and are high in plant-based protein!), *tahini (is roasted sesame seed paste), garlic, olive oil and lemon! Enjoy my recipe xx Rach (*tahini may be a potential food allergy to some babies with a family history, please speak with your doctor is you have any questions or concerns about your baby)

By: Rachael Tucker

Ingredients

1 x 400g tin of chickpeas (in water)
1 heap tablespoon of tahini
1 heap tablespoon greek/natural yogurt
1 clove of garlic
1 lemon
extra virgin olive oil (2 tablespoons)

Directions

Step 1 In a food processor, combine tahini and olive oil until smooth. Then add the garlic, chickpeas, yogurt and squeeze half a lemon until smooth and combined. Can sprinkle some paprika on top if you feel like offering a little spice.
Step 2 Either serve straight up as a dip with flat bread or veggies!
Step 3 Hummus is terrific served with flat bread (check out my easy recipe for flat bread), roasted vegetables or fresh vegetables! For baby led weaners 6 to 12 months serve the dip pre-loaded on finger size cooked veggie sticks (ie roasted carrots, boiled sweet potato, cucumber sticks etc) so bub can pick it up and hold in his fist. 12 months+ you can start to teach bubs how to dip!
Step 4 This can be stored in the fridge between 3-5 days and up to 6 months in the freezer.

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Healthy Almond Butter

Rachael Tucker — Wed, 18 Jul 2018 20:40:40 +0000

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Healthy Almond Butter

July 18, 2018

Servings: 1 Jar

Prep: 10 min

Cook: 10 min

Total: 20 min

Difficulty: Easy

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Healthy Almond Butter - make your own! for 6mo+ #babyledweaners and the family ? All you need is almonds, an old empty jam jar and a 'S' blender or food processor ??? Super easy, no preservatives, healthy and you know what's in it! Only has ONE ingredient and that is ALMONDS ?? Allergy note: Note: Some infants will develop food allergies to some nuts. If there is any allergic reaction to any food, that food should be stopped and you should you should seek advice from a doctor with experience in food allergy. Do also note the latest recommendation from ASCIA states: “All infants should be given allergenic solid foods including peanut butter, cooked egg and dairy and wheat products in the first year of life. This includes infants at high risk of allergy. Studies show that this may reduce the chance of your baby developing a food allergy.

By: Rachael Tucker

Ingredients

*16 Ounces (3 cups) of raw Almonds *makes 1 Jar

Directions

Step 1 Preheat oven to 175DC / 350DF. Spread the almonds on a tray lined with baking paper.
Step 2 Place a tray of raw almonds Into the oven for approx 10 minutes (toss them half way to roast both sides) until a little darker in Colour.
Step 3 Remove from oven and let the almonds cool until they are warm.
Step 4 Grab your food processor or ‘S’ blender (I used the basic #philips #aventblendersteamer ), pour in all your roasted warm nuts and blend/process for 8-12min, as you process the nuts, pause to scrape down the sides when necessary. BE PATIENT – you think they will never ever blend but that creamy almond will soon appear.
Step 5 Once the Almond Butter has been created, wait until cool and pour into a jar and refrigerate. This can last up to 3-4wks in the fridge.
Step 6 Tip- don’t add water or any oils to it and don’t Give up blending. The nuts may look dry blending at the beginning but be patient the oils from the nuts will start to come out after a while of blending. There will be a couple of minutes where the recipe will look like it’s not going to work. Within the first few minutes, the nuts will be ground into a finer and finer powder, and eventually create a crumbly ball. It may seem as though your nut butter may never fully “butter.” But keep that machine running because within just a few more minutes, the dry mixture will release enough oils that a creamy spread will begin to form and swirl.

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Date Paste

Rachael Tucker — Tue, 30 Jan 2018 13:28:04 +0000

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Date Paste

January 30, 2018

Servings: 10+ recipes

Prep: 5 min

Cook: 2 min

Total: 7 min

Difficulty: Easy

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Are you looking for an healthier alternative to refined sugar in your baking for your Baby Led Weaner 6mo+ and family? Are you looking for a natural sweetener that is super cheap, easy and tasty to make? Then here is the recipe for you - DATE PASTE! Rather than buying syrups and pastes from the supermarket, just buy dates (any dates) and make your own sweetener to add into your baking recipes at home. Date paste can be stored in the fridge and can last up to 4 weeks OR store in the freezer and can last up to 3 months. All you need is dates and a blender. Suitable for bubs 6mo+

By: Rachael Tucker

Ingredients

350 grams of seedless dates
* Note: you will need an old jam jar or airtight container to place the date paste into once made.

Directions

Step 1 Place all dates into a medium sized bowl and then pour in boiled hot water (covering all the dates).
Step 2 Leave the dates to soak (soften) for approx 5 minutes. Then drain out approx 3/4 of the water, leaving you with all the dates and approx 1/4 of the date water left behind.
Step 3 Then blend (or use a fork and mash) all the dates and date water for approx 1 to 2 minutes, until you have a smooth paste.
Step 4 Spoon out the date paste into a glass jar, place lid on jar and store in the fridge ready for any use in your baking.
Step 5 Storage and notes: date paste can be stored in the fridge and can last up to 4 weeks OR store in the freezer and can last up to 3 months. To substitute date paste for sugar in recipes, use the 1:1 ratio

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Home-made Peanut Butter

Rachael Tucker — Mon, 14 Aug 2017 12:25:27 +0000

5 from 1 reviews

Home-made Peanut Butter

August 14, 2017

Servings: 1x jar of peanut butter

Prep: 2 min

Cook: 6 min

Total: 15 min

Difficulty: Easy

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‘It is so nice to be able to make your own peanut butter at home! Super quick and easy! I know exactly what is in it, no preservatives, NO SALT, NO SUGAR or any nasties!’

By: Rachael Tucker

Ingredients

400 grams organic peanuts either with skin (for a darker/richer peanut butter flavour) or no skin
1x spare jar (I used an old jam jar)

Directions

Step 1 Preheat oven 170 degrees celcius and prepare a flat oven tray with a sheet of baking paper
Step 2 Pour all of the 400grams of peanuts onto the tray
Step 3 Place into the oven for 6 minutes until slightly brown (but not burnt)
Step 4 Take out the tray of peanut and let them cool for 15 minutes
Step 5 Place all the roasted peanuts into a high-speed blender (or good food processor) and blend until you get a creamy peanut butter texture (TIP: keep blending! Don’t give up… your mixture will become a breadcrumb consistency… push past this as it will eventually become a creamy consistency. DON’T be tempted to put any water or added oils into the mixture. Keep scraping down the sides and breaking up the ball)
Step 6 Once creamy, pour the peanut butter into a jar and store in the fridge for up to 4 weeks.

Pour all peanuts onto a tray – before oven

Blend all peanuts until creamy (after oven and have cooled down)

Creamy peanut butter texture (after blend)

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