Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4-6 pouches
Ingredients:
- ½ cup cooked sweet potato
- 1 medium carrot, steamed
- 1 apple, steamed
- ½ cup quinoa, rinsed
- ½ tsp ground cinnamon
- ½ cup non-dairy milk (e.g., almond milk, coconut milk, or soy milk)
Instructions:
- Add all ingredients to a blender or food processor.
- Blend the mixture until it becomes smooth and well combined. If the consistency is too thick, you can add a bit more non-dairy milk to achieve the desired texture.
- Taste the mixture to ensure it’s suitable for your baby’s preferences. You can adjust the sweetness by adding more apples or a dash of cinnamon if needed.
- Pour the mixture into baby food pouches. Leave a little space at the top to allow for expansion when freezing.
- Seal the pouches tightly, ensuring there’s no air trapped inside.
- When ready to use, simply thaw the pouch in the refrigerator overnight or by running it under warm water until it reaches a suitable temperature for your baby.
Notes:
- Label the pouches before filling them; it makes it easier to write on and helps you keep track of when they were prepared.
- The lemon juice is added to help preserve the pouches and maintain their freshness.
- Store the filled pouches in the refrigerator for up to 3 days for short-term use or freeze them for up to 1 month for longer storage.
- I purchased these pouches from Amazon and have found them to be quite convenient. When using this recipe, I typically fill around 4-5 pouches, each containing slightly less than 1/2 cup of the mixture.
- As an optional add-on, if you’re supplementing your baby with Vitamin D, you can add drops to the mixture before filling the pouches. Simply follow your pediatrician’s recommendations for dosage.
