We have been giving Evie finger food since she’s 6 months old. We still do a little spoon-feeding with cereal and yoghurt but we usually give her finger foods.
This evening I baked apple and oat muffin from the Rivercottage baby & toddler cookbook. She can have this as a morning or afternoon snack. It doesn’t have a lot of sugar but it uses whole milk and full-fat yoghurt because babies and toddlers need the fats. It can be frozen so a dozen will last us a few days.
You will need:
200 g plain flour (or a combination of plain flour and wholemeal or spelt flour)
50 g porridge oats
50 g caster sugar
3 tsp baking powder
1 tsp ground cinnamon
2 medium eating apple, peeled and grated
125 ml full-fat plain yoghurt
125 ml whole milk
1 medium egg
50 ml walnut oil (or rapeseed or sunflower oil)
75 g raisins or sultanas
Pre-heated oven at 190˚C, muffin tray, large mixing bowl, measuring jugs, muffin cases
What to do:
Put flour, oats, sugar, baking powder and cinnamon in a large mixing bowl. Mix well.
Add grated apple and sultanas/raisins. Mix again.
Combine milk, yoghurt, egg, and oil in a jug. Mix then slowly pour into the flour mixture.
Mix all the ingredients until combined then put a big dollop into muffin cases.
Bake for 25 to 30 mins. Cool on wire rack.
Eat in 24 hour or freeze when cool. From frozen, take muffins out the night before to slowly defrost.
Last Friday, Gill from work brought about 2 k of rhubarb! I took half not really knowing what to do with them. I’ve never seen them in the Philippines and I’ve only tried them since living in in the UK. Still, I’ve always wanted to try making my own crumble and getting a bunch of rhubarb from Gill is my perfect excuse.
Next step is trawling my cookbooks for the easiest rhubarb recipe. Nigella Lawson’s How to be a Domestic Goddess suggests a few things you can do with your rhubarb:
make a brown sauce (!!)
rhubarb cornmeal cake
rhubarb schnapps (!)
variation of Victoria sponge
She did say you can’t have too many rhubarb recipes in a cookbook.
NL’s rhubarb crumble looks more complicated so I decided to go for the ever reliable Delia. This recipe from her book Delia’s Vegetarian Collection calls for ginger to be mixed with the rhubarb and almonds on your crumble. It’s is gorgeous!
about 900g of rhubarb, wash then trim the ends and cut in 1inch sections
1 tsp grated fresh ginger
110g golden caster sugar (get fairtrade if you can)
110g raw whole almonds (with skin)
1 tsp ground ginger
100g cold butter, cut in small cubes
175 g sifted self-raising flour
2 tsp ground cinnamon
110g demerra sugar
something to serve it with: I prefer vanilla ice-cream. I’m not a big fan of custard or cream
pre-heated oven at 200˚C
baking dish about 9in wide, 2in deep
What to do:
Mix the rhubarb with sugar and ginger and put it on the baking dish. Make sure the rhubard is well-covered with sugar. Set it aside and work on the crumble.
Put the butter, ground ginger, ground cinnamon, flour, and sugar in the food processor. Blast it until it looks like a crumble. Add the almonds and do a quick pulse so that the almond is broken down into small chunks. And it’s done!
Before putting the crumble on top of the sugared rhubarb. make sure that there are no big gaps in the baking dish. Just spread the crumble and over the rhubarb. Press it down and then run a fork lightly on the surface.