Mango Baby Drops
I was pondering around a commercial supermarket the other day and noticed that there really aren't too many options for bubs around 6 months old who need a nutritious snack. Yes you can give them fruit, or bake muffins or mini quiches or give them rice cakes etc or heaven forbid the copious amounts of flavoured yoghurts available... But then I got to reading the labels, as does any good ol nutritionist, and my golly, I was a little shocked at the plethora of ingredients in a simple snack. Rice cakes, they really only need a handful of ingredients you would think? I saw some baby puffs in Coles the other day, I kid you not, 13 different ingredients and let me tell you, they were not all natural or easily recognisable.
So... my big thing is reinventing the wheel easily, and cost effectively but most importantly it needs to be yummy and NUTRITIOUS!
So I made up these Mango Baby Drops. Which literally consists of 3 ingredients (and a little bit of fussing around to make them pretty). They are brightly coloured so babies love it, a great texture and totally natural. Low in sodium and high in antioxidants, good fats and complex carbohydrates…the typical essentials for a healthy nutrient dense snack .
The great thing about these Mango Baby Drops is that you can use any fruit or vegetable to make all of the colours of a rainbow. (cherry, blueberry, beetroot, carrot, banana, avocado, spinach, raspberries) – you name it.
You can call them paleo if you so wish, these little drops are actually really yummy!
- 1 cup sweet potato
- ¼ cup coconut butter
- 1 large mango cheek
Combine all ingredients into a blender, Vitamix or Thermomix and puree until smooth.
Make into little blobs with a piping bag, I used a sandwich bag and a Wilton piping top (I Borrowed off a friend and haven’t returned yet) you could even rustically spoon them onto grease proof baking paper .
Place paper onto the trays of a food dehyrator or rack of a preheated oven of 130 degrees for about 4 hours.
Less drying time = more chewy More drying time makes them crunchy.
Store at room temperature for 2 weeks or in the refrigerator for about 3 weeks.
Enjoy, but try to leave some for your bub if you can :)
A Word on Fats
Fats such as butter, ghee (clarified butter) and coconut oil/butter really are essential additions to any pureed vegetables, quiche or even sautéed foods, to ensure all of the fat soluble vitamins are easily and effectively assimilated by your bub. In particular, coconut oil is an amazing source of lauric acid – which is the immune protective fat that can be found in human breast milk. As a general rule, for every 250-300 grams of vegetables, add a teaspoon of organic butter, ghee or coconut oil. Note – if baby is dairy intolerant, please only use coconut oil or ghee. Olive oil is nice drizzled over some foods, but please do not cook at high temperatures with olive oil.
For more lunch box tips, healthy food meal plans or a Naturopathic consultation book a consultation with Shannon.