This recipe from Milk to Meals I wanted to share with you all, because it was a weird scientific experiment I tried with my daughter Florence that actually saved my sanity! Flo decided on day 2 of solids that she wouldn’t have a bar of being spoon-fed (I should have seen that as a sign for her independent personality now) so I created with all my leftover purees she wouldn’t eat these little ‘gelatin-fingers’ by using gelatin to firm her food – it works for any puree which is the best part!
This is also great option when transitioning baby from spoon-feeding onto finger foods, or if you are practicing a BLW approach and you don’t feel comfortable providing certain foods as finger food, such as meat. Using gelatin not only firms the food into finger food but it also increases the nutrient density of the food and makes the food more easily digestible.
Turning Puree Into Gut-Loving Finger Food
Equipment
- bowl
- Spoon
- Refrigerator
- knife
- cutting board
Ingredients
- 2 tbsp cold water or bone broth
- 1 tbsp gelatin
- 1 cup warm puree meal of your choice for example, a pureed roast dinner of lamb, pumpkin and broccoli – or porridge cooled down.
Instructions
- Place water or bone broth in a small bowl.
- Add the gelatin, mix together until it's combined and set it aside for 30 seconds to allow the mixture to 'bloom' .
- Add the gelatin mixture to warm puree and stir until well combined.
- Place the puree into a bowl or glass container in the fridge for 3+ hours.
- The mixture should firm and can then be cut into safe shaped finger foods for your baby.
Notes
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