Friday, November 2, 2012

Fall Recipes for the Family

As a new mom and an avid foodie, I decided early on that I was going to take a stab at making my own baby food. After all, we are CSA members of our local farm and always have fresh veggies around the house. The first few months of creating baby purées was a success and our little man is a voracious eater.

As my son gets bigger and we can include him in more family meals, I am often left searching for the best balance of trying new recipes and finding something that my one year old can eat, will enjoy, and offers the right combination of nutrients for his growing body.

Enter Bountiful Baby Purées. More than merely a how-to on blending baby foods, this comprehensive baby cook book takes new parents from the basics to preparing family meals that everyone will adore.

I can't help but share a new favorite in our household. I'm sure you'll love this delicious fall breakfast... even if you don't have kids :)

Whole Grain Pumpkin Pancakes
Excerpted from Bountiful Baby Purées

Whole Grain Pumpkin Pancakes from Bountiful Baby Purees


Yield: 12 to 15 medium-sized pancakes

2 cups (250 g) whole wheat pastry flour
1/4 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1 teaspoon baking soda
1 1/2 teaspoons (7 g) baking powder
1 cup (235 ml) milk
1 1/2 cups (370 g) Pure Pumpkin Raspberry Purée*
1 teaspoon (14 g) unsalted butter
Pure maple syrup, for serving

1. In a large mixing bowl, combine flour, salt, cinnamon, nutmeg, allspice, ginger, baking soda, and baking powder.
2. In a separate bowl, combine milk, Pure Pumpkin Raspberry Purée, vanilla, and eggs.
3. Add wet ingredients to dry ingredients and mix until combined.
4. Melt about 1 tablespoon (14 g) of butter in a large skillet or griddle and heat to medium-high. Ladle pancake batter into skillet to make medium sized pancakes. As soon as bubbles begin to form on the top side of the pancakes, flip. Both sides should be lightly browned when done.
5. Remove pancakes from skillet and serve immediately with maple syrup.


*Pure Pumpkin Raspberry Purée

1 small baking pumpkin, seeded
1 teaspoon olive oil
1/2 up (120 ml) water
1 cup (125 g) fresh raspberries
1 banana

1. Preheat the oven to 350ºF (180ºC, or gas mark 4)
2. Cut the pumpkin in half and scoop out the seeds. Brush olive oil on the pumpkin flesh.
3. On a lined parchment baking sheet, place the pumpkins halves flesh side down on the sheet. Bake for 40 minutes, or until soft.
4. Scoop the pumpkin flesh from the skin and add to a blender with 1/2 cup (120 ml) water and raspberries.
5. Add banana to the blender and purée.
6. Add water as needed to obtain the desired consistency.
 
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Bountiful Baby Purees by Anni Daulter


Anni Daulter is a professional cook, advocate of sustainable living, and author of Organically Raised: Conscious Cooking for Babies & Toddlers (Rodale, May 2010) and Ice Pop Joy (Sellers). She was also the founder and operator of a fresh organic baby food company, Bohemian Baby, for three years, where she developed all recipes and branding for the company. Her food was sold to all the top celebrity babies including the children of Gwyneth Paltrow, Adam Sandler, Christy Turlington, Stevie Wonder, Bridget Fonda, Debi Mazar, the late Heath Ledger, Angela Bassett and many others. Bohemian Baby food was featured in more 60 articles and was sold in local Whole Foods stores. Anni has since ceased production and has begun to write cookbooks with a healthy focus for families. She has also launched her new site, Conscious Family Living (http://www.annidaulter.com), which she hopes to turn into an online magazine. Anni lives in Los Angeles, CA with her husband Tim and four children.