Recipes for babies and toddlers aged nine months plus

[ZacsMumme]

Thanks lemonthyme, I also have some muffin recipes, but the more the better!
I may have a cookie recipe play and see what I can come up with.

[creations]

Sara - I found a gluten free, egg free, sugar free cookie recipe here:
http://www.choosingvoluntarysimplicity.com/gluten-free-egg-free-sugar-free-oatmeal-cookies/

I haven't tried making them (but think I will, they sound yummy).  It looks like there are some other recipes on there that you might fancy too.

[ZacsMumme]

great thanks!!!

[creations]

Sara, did you get a chance to try out the cookies yet?
I made some today.  I never manage to follow a recipe to the letter though as I never have the right stuff in on the day I suddenly decide I'm cooking.  Also I tried to convert the cups measures to grams but various websites told me different things for each ingredient so I had to have a bit of a guess.
What I did:
gluten free egg free sugar free cookies
3 ripe bananas
75g unsalted butter (melted)
200g uncooked oats (I had about 170g in and made up the rest of the weight with baby muesli)
60ml milk (I noticed on the original recipe this can be replaced with water if milk free is needed)
90g dried apricots (finely chopped)
1.5 tsp vanilla extract

WHIZZ bananas to puree
ADD butter, milk, vanilla, MIX
ADD oats, apricots, MIX
STAND 5 mins
DOLLOP onto greased tray
BAKE 15 - 20 mins 180c

The recipe says this makes 30 if you teaspoon dollops onto the baking sheet.  At 45 teaspoon sized dollops I got bored, was running out of time and motivation so threw the rest onto another sheet, flattened it out with a fork to about 1cm thick and used a knife to cut into rectangles kind of flapjack style.  After baking I went through with the knife again.  Wish I'd done that with all of it, so much faster and the result was better too.  I also found the ones I put on grease proof paper cooked better than the ones directly onto the tray which ended up with v dark bottoms and v light tops.
DS, DP and I have all enjoyed these today. Certainly sweet enough for me but I don't like things overly sugary.  Tasted very bananay which was nice.

[Lemonthyme]

The beef recipe I posted today is fine for this age group:

http://mamacook.blogspot.com/2011/10/beef-stew-for-babies-toddlers-and-whole.html

You can make it more coarse by pureeing the meat with some of the veg and leaving some finely chopped veg in the mix or if you're baby led weaning the soft meat might be an option for even gums to chew.

[creations]

A couple more variations on the free free free cookies above (reply 18)

raisin and cinnamon cookies

3 bananas (whizzed)
2 cups rolled oats
1 cup raisins
1/4 cup oil
1tsp cinnamon

and another
spiced mixed fruit cookies

3 bananas (whizzed)
3 dried figs (stalk removed, whizzed)
1 cup mixed dried fruit (whizzed)
1tsp mixed spice
1/4 cup oil

and another
almond cookies

3 bananas (whizzed)
1 cup raisins (about 3/4 of them whizzed and 1/4 left whole)
6 prunes (whizzed)
2 cups oats
1/4 cup oil
1tsp almond extract
1dsp crushed almonds

[ZacsMumme]

thanks for the recipes! Im totally going to be making the cinnamon ones today for Zac

[Lemonthyme]

On the healthy oat cookie front, not a cookie but a flapjack:

http://mamacook.blogspot.com/2012/01/sugar-free-flapjack-for-babies-toddlers.html

No egg, no dairy, you can get gluten free oats too so super friendly allergen wise.

[Buntybear]

Yum, good home made replacement for those ones you buy in the baby food section 

[creations]

cheese and mushroom pate (sounds odd I know!)

makes approx 2 ramekins of pate

15g unsalted butter
5 large flat mushrooms (225g) roughly chopped
1 large leek trimmed, washed, finely chopped
5 tblsp crème fraiche
1 tsp english mustard
pinch nutmeg
black pepper
125g cheddar cheese crumbled/diced

COOK leeks and mushrooms in the butter, covered, for 5 mins
ADD creme fraiche, mustard, nutmeg, pepper
STIR
COOK uncovered for 5-10min until liquid has almost evaporated
WHIZZ the mushroom and leek mix with the cheese until smooth
TRANSFER to air tight tub or ramekins
CHILL

For those watching salt levels take note of salt in the cheese - I think this pate spread on toast or crackers or as a sandwich would not exceed recommended daily salt allowance for LOs unless eaten in huge quantities.

This mix, not whizzed or chilled would also make a nice sauce for pasta with just a little cheese melted through or grated on top

[Lemonthyme]

Oooh.  That sounds interesting!

[creations]

chicken liver pate

226g chicken livers, trimmed of fat
1/2 onion thinly sliced
1 clove garlic, peeled and smashed
1 bay leaf
1/4 tsp thyme leaves
1/2 cup water
170g unsalted butter
freshly ground pepper

SIMMER livers, onion, garlid, bay leaf, thyme and black pepper in the water for about 3 mins until livers are barely pink inside.
STAND covered 5 min
DRAIN, discard bay leaf
WHIZZ until coarsely puréed
ADD butter 2tbsp at a time
WHIZZ until incorporated and smooth
TRANSFER to air tight tubs or ramekins
PRESS plastic wrap directly to the surface
CHILL

can be frozen

a grown up version can be made with the same recipe with the addition of 2tsp cognac or scotch whiskey and some salt after the butter has been incorporated.

[Lemonthyme]

Ooh, nowadays the food standards agency recommend you cook livers until they are fully cooked with no trace of pink because people were getting food poisoning.  http://www.food.gov.uk/news/newsarchive/2011/dec/campypate

[creations]

Good to be cautious.  The additional time standing in the hot pan with a lid on continues the cooking.  They are cooked through by the time they are whizzed up.

[♥ MaryAnn ♥]

I am in desperate need of some GF EF lunch and dinner ideas.  Cookies are nice but I need meal ideas.  Anyone have a favorite link they would like to share? 
Thanks!!!