This sauce turned out really yummy, the combination was delicious. I made it for my little boy to have over pasta, millet or brown rice. But equally i loved it on some of my own Brown rice pasta.
A very versatile sauce, as it would go beautifully as a sauce in a bake.
‘BABY FRIENDLY’ – Tomato, Ricotta and Chicken Sauce – GF
Recipe type: BABY FRIENDLY, Poultry
- 1 Tbs Extra Virgin Olive Oil
- 2 Celery stalks – finely diced
- 1 Red onion – sliced and diced
- 1 Organic Chicken breast – finely diced
- 3 med Carrots – peeled and finely diced
- 2 Courgettes – peeled and finely diced
- 10 small button Mushrooms – finely sliced and diced
- 100ml Apple Puree
- 2 cans Chopped tomotes
- 1 tsp dried Basil
- 1 tsp dried Oregano
- ⅛ tsp Sea Salt
- ⅛ tsp Ground White Pepper
- 12 Basil Leaves
- 250g Ricotta
- In a saucepan heat the oil and add the onion and celery and cook for approx. 5 on minutes on med heat, stirring occasionally.
- Make a well in the center and add the chicken. Cook for a further 5 minutes or until chicken is cooked right through.
- Add the carrots, courgettes and mushrooms and cook for a further 2 minutes. Combine well.
- Add the apple puree, canned tomatoes and rinse the cans with some water and add this too.
- Add the oregano, dried basil, salt and pepper.
- Bring to boil then simmer on the lowest heat with the lid on for approx. 30min.
- Remove from heat, add the basil leaves and ricotta and blend using a stick blender or blend in a food processor. Or you can blend half of it and leave the other half un-blended depending on the age of you child.
- Use as a sauce for pasta, brown rice, millet etc.
My little boy turned two not long ago and I wanted to make him a neutral and healthy cake.
After some tweaking this one turned out light , moist and delicious.
The recipe for the icing I got from ‘Babycakes’
Coconut Vanilla Sponge Birthday Cake with Vanilla Frosting- GF
Recipe type: Desserts
- DRY INGREDIENTS
- 130g Rice Flour (I used a combination of white and brown)
- 200g desiccated coconut – Blended in a food processor for 30 seconds (not to produce coconut flour)
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- ¼ tsp Sea Salt
- WET INGREDIENTS
- 3 med Organic Eggs
- 180g Erythritol or Coconut Sugar
- 250g Courgettes – finely grated
- 1 Tbs Vanilla Paste or Extract
- Jar of St Dalfour’s Strawberry Jam (which has no sugar)
- 1 cup non diary milk
- ½ cup Almond Milk Powder
- 1 Tbs Coconut Flour
- ⅛ cup Agave Nectar or Maple Syrup
- 1 Tbs Vanilla Paste or Extract
- 1 cup Coconut Oil
- 1 Tbs fresh Lemon Juice
- Coconut Shavings
- Make the Icing first – Add all the ingredients except for the oil and lemon juice into a food processor. Blend for approx. 2 minutes then slowly add the oil and lemon juice.
- Pour the icing into an airtight container and refrigerate for 6 hours or to speed up things freeze it for 30min – 1hour.
- Pre-heat the oven to 160 degrees Celsius (fan forced oven)
- Line two round (same size) baking tins with baking paper
- Place all the dry ingredients in a large bowl and whisk to combine well
- Place the eggs, vanilla paste/extract and Erythritol in another bowl and whisk well, fold in the courgettes
- Make a well in the center of the dry ingredients and pour in the wet ingredients and combine well using a whisk. Do not over mix, just enough so there are no flour balls anywhere.
- Pour ½ of the mixture in each baking tin.
- Bake in the center of the oven for approx. 45minutes.
- Lay the coconut shavings onto a non-stick baking tray and bake for approx. 10mintues or until lightly browned. This is to be done once the cake is removed from the oven. Please make sure you keep an eye on the coconut flakes as they brown/burn very quickly.
- Remove both cakes and allow to cool completely on cooling racks
- Once cooled, spread the jam over one cake and lay the other on top
- Place the cakes on your ‘cake’ plate and spread the icing all over the top and the sides using a cake spatula.
- Sprinkle the coconut shavings over the top.
- You and your kids will love it!