16
17
Nutritional information per 1-ounce (30ml) serving:
Calories 32 (45% from fat)
∙
carb. 1g
∙
pro. 4g
∙
fat 2g
sat. fat 1g
∙
chol. 11mg
∙
sod. 18mg
∙
calc. 7mg
∙
fiber 0g
Salmon Sweet Potato and
Quinoa Superfood
A super food combo to nourish your baby.
Makes about 2 cups (500 ml) or sixteen 1-ounce
(30ml) servings
5
ounces (145g) sweet potato, cut into ½
to 1-inch (1.25 to 2.5 cm) pieces
5
ounces (145g) salmon, cut into 1-inch
(2.5 cm) pieces
175
ml water
2
⁄
3
cup (150ml) cooked quinoa
Put the sweet potato and salmon into the work
bowl fitted with the steam blade and cover bowl
with lid.
Add the water to the steam/bottle warming
chamber and set the measuring cup in its place.
Close the lid to lock and then turn the dial to
steam.
Once the light goes out indicating the steaming is
complete turn the dial to chop. Pulse about 5
times to break up and then process continuously
until completely smooth, about 20 to 25 seconds.
Add the quinoa and pulse to incorporate, about 8
to 10 times. Process continuously until desired
consistency is achieved.
Allow to cool before serving. If not using
immediately, refrigerate for up to three days or
freeze in individual portions for convenience.
Nutritional information per 1-ounce (30ml) serving:
Calories 29 (22% from fat)
∙
carb. 3g
∙
pro. 2g
∙
fat 1g
sat. fat 0g
∙
chol. 5mg
∙
sod. 9mg
∙
calc. 5mg
∙
fiber 1g
Sweet Bunny Waffles
The combination of carrot and apple purée used
in these sugar-free waffles make them a great
option for the whole family to enjoy.
Makes 6 waffles
1
cup (250ml) whole wheat flour
1
teaspoon (5ml) baking powder
½
teaspoon (2ml) baking soda
¼
teaspoon (1ml) salt
1
large egg, lightly beaten
3
tablespoons (45ml) vegetable oil
¼
cup (60ml) plain yogurt
1
⁄
3
cup (75ml) whole milk
¼
cup (60ml) carrot purée
¼
cup (60ml) apple purée
1. Combine the flour, baking powder, baking soda
and salt in a mixing bowl and stir to combine.
2. Put the egg, oil, yogurt, milk, and purées into
the work bowl of the Cuisinart Baby Food Maker.
Process for 10 seconds to blend.
3. Add the dry ingredients and pulse three times.
Scrape the bowl and pulse three times again to
fully incorporate all ingredients. Allow batter to rest
for about 5 minutes before using.
4. Prepare waffles according to waffle maker’s
instructions using approximately ¹∕³ cup (75ml) of
batter per waffle.
5. Serve immediately.
Nutritional information per waffle:
Calories 164 (48% from fat)
∙
carb. 18 g
∙
pro. 5g
fat 9g
∙
sat. fat 2g
∙
chol. 34mg
∙
sod. 294 mg
calc. 103mg
∙
fiber 3g
Sunshine Muffins
Whole grain muffins sweetened with butternut
squash purée make a wholesome breakfast
or snack.
Makes 6 muffins
nonstick cooking spray
1
cup (250ml) whole wheat flour
1
teaspoon (5ml) baking powder
¼
teaspoon (1ml) salt
¼
teaspoon (1ml) cinnamon
¼
cup (60ml) butternut squash purée
2
tablespoons (30ml) vegetable oil
1
tablespoon (15ml) pure maple syrup
¼
cup (60ml) plain yogurt
1
large egg
½
teaspoon (2ml) pure vanilla extract
2
tablespoons (30ml) whole milk (nondairy
milk may be substituted)
Preheat oven to 375°F (190°C). Thoroughly spray a
six-cup muffin tin.
Stir together the flour, baking powder, salt and
cinnamon in a small bowl.
Put the purée, oil, syrup, yogurt, egg, vanilla and
milk into the work bowl fitted with the steaming
blade. Pulse on chop to incorporate ingredients,
about 10 long pulses.
Sprinkle the dry ingredients evenly over the wet
ingredients in the work bowl. Pulse gently until
ingredients are just evenly incorporated. Be careful
not to overmix.
Scoop even amounts [each about a scant ¼
cup(60ml)] of batter into the prepared muffin tin.
Bake in preheated oven until tops are golden and
a cake tester comes out clean, about 12 to 15
minutes.
Nutritional information per muffin:
Calories 143 (38 % from fat)
∙
carb. 18 g
∙
pro. 4g
fat 6g sat. fat 1g
∙
chol. 33mg
∙
sod. 179mg
calc. 93mg
∙
fiber 2g
Sweet Potato Pancakes
The silver dollar size is perfect for little
fingers to grab.
Makes about 25 silver dollar pancakes
1
sweet potato purée
3
tablespoons (45ml) unbleached,
all-purpose flour
1
large egg
½
teaspoon (2 ml) kosher salt
1 to 2 tablespoons (15 to 30ml) vegetable oil
Mix all ingredients together until smooth.
Place a large nonstick skillet over medium heat.
When oil shimmers across the pan add pancake
batter, 1 tablespoon (15ml) per pancake for silver
dollar pancakes.
Cook approximately 3 minutes per side until
golden brown.
Nutritional information per pancake:
Calories 21 (33 % from fat)
∙
carb. 3g
∙
pro. 1g
fat 1g
∙
sat. fat 0g
∙
chol. 7mg
∙
sod. 56mg
calc. 5mg
∙
fiber 0g
Apple Pancakes
These pancakes will be a
favourite breakfast treat.
Makes about 24 silver dollar pancakes
1
cup (250 ml) whole wheat flour
1
teaspoon (5ml) baking powder
½
teaspoon (2ml) baking soda
½
teaspoon (2ml) ground cinnamon
¼
teaspoon (1ml) salt
¼
cup (60ml) apple purée
1
tablespoon (15ml) pure maple syrup
1
large egg
¾
cup (175ml) plus 2 tablespoons (30ml)
whole milk (low fat or nondairy may be
substituted)
2
tablespoons (30ml) unsalted butter,
melted
1
tablespoon (15ml) unsalted butter for
cooking pancakes
Stir the flour, baking powder, baking soda,
cinnamon and salt together in a small bowl.
Put the apple purée, maple syrup, egg, milk and
butter into the work bowl fitted with the steam
blade. Process the ingredients on chop for about
5 seconds.
Sprinkle the dry ingredients evenly over the wet
ingredients in the work bowl. Pulse on chop until
ingredients are just combined, about 5 pulses.
Put the remaining butter in a large nonstick skillet
and place over medium heat. Once butter melts
add the batter into the hot skillet, one tablespoon
(15ml) per pancake, to make silver dollar
pancakes.
Cook pancakes about 2 minutes on the first side
and 1 minute the second.
Nutritional information per pancake:
Calories 37 (37% from fat)
∙
carb. 5g
∙
pro. 1g
∙
fat 2g
sat. fat 1g
∙
chol. 11mg
∙
sod. 39mg
∙
calc. 21mg
∙
fiber 1g
Baby Chicken Salad
With the Cuisinart
®
Baby Food Maker you can
make this “salad” as smooth or chunky as your
baby needs.
Makes about 1
1
⁄
3
cups (325ml)
8
ounces (230g) chicken breast, cut into
½- to 1-inch (1.25 to 2.5 cm) pieces
3
ounces (85g) celery, thinly sliced
175
ml water
2
tablespoons (30ml) plain yogurt
Pot the chicken and celery into the work bowl
fitted with the steam blade.
Add the water to the steam/bottle warming
chamber and set the measuring cup in its place.
Close the lid to lock and then turn the dial to
steam.
Once the light goes out indicating the steaming is
complete, turn the dial to chop. Pulse to roughly
chop. Add the yogurt and continue to pulse until
desired consistency is achieved.
Nutritional information per 1-ounce (30ml) serving:
Calories 26 (23% from fat)
∙
carb. 0g
∙
pro. 5g
fat 1g sat. fat 0g
∙
chol. 14mg
∙
sod. 32mg
calc. 8mg
∙
fiber 0g
