Surprisingly, I’ve been quite relaxed about the whole weaning stage, as opposed to every other aspect of being a new parent, but I’m too exhausted to get in a tizz about anything else these days. We’ve been making a whole lot of mess and basically winging it to see what foods she does and doesn’t enjoy, but she’s showing signs that she is definitely my daughter because she is loving food.
I’ve been combining her meals with homemade dishes and pre-made pouches and a mix of led and baby-led weaning- whatever is easy at the time and as long as it’s gluten free, I’m not particularly fussed. As long as she’s being fed and isn’t breaking windows with her ear piercing delightful scream we’re all happy.
It’s been a while since I’ve featured anything gluten free on the blog and now that we’ve decided to keep Elsie gluten free until she’s old enough to be tested to see if she’s inherited my autoimmune disease, it seemed like as good a time as any to share a few foods and recipes she’s been experiencing
on our weaning journey.
I’m no domestic goddess in the kitchen and my track record for eating healthy hardly puts me in a position to preach as a foodie, but, unlike myself, I want to make sure that Elsie gets as healthy an introduction to food as possible. So I’ll only be sharing things that are pretty straight forward, faff free and of course gluten free. So here is my first instalment (and possibly the only instalment seeing as I’m not in control of my life anymore) of my Gluten Free Baby feature…
Annabel Karmel’s blueberry & pear puree has gone down a treat with Elsie. She was suffering a lot last week with constipation and we read that fruits such as blueberries can help with this so I whipped up a batch. It seemed to help, along with lots of water, and since then we’ve been giving her the puree as either part of her breakfast or after dinner dessert.
Simply simmer the ingredients for five minutes until soft and then blend to baby’s desired consistency and then I made up around six batches for freezing. Boom.
Using Annabel Karmel’s weaning cook book, her Tomato and Butternut Squash Pasta sauce has been a great way to introduce Elsie to gluten free pasta. I was chuffed to stumble across gluten free baby pasta in Boots and she’s been loving it. These quantities made up around five large portions, although next time around I’ll spread them out a little more to increase the portions.
2 tsp light olive oil
1/2 small red onion, peeled and chopped
1/4 dried thyme
125g peeled and diced butternut squash
1 garlic clove, peeled and crushed
400g can chopped tomatoes
1/2 tsp tomato puree
30g grated cheddar cheese
1 tbsp cream cheese or double cream
- Heat oil in a saucepan. Add onion, thyme and butternut squash. Sauté for five minutes then add garlic and cook for 1 minute longer.
- Add remaining ingredients (aside from cheese and cream cheese) bring to the boil, reduce heat and simmer for 30 minutes.
- Add grated cheese and blend to require consistency, then add cream cheese.
- To cook the pasta add required amount to boiling water for around 12 minutes. Allow to cool a little then stir in with tomato sauce.
- Freeze remaining sauce into portions.
Until next time…
With Love & Gluten Free Baby,