The recipe is very versatile, and has several key elements to why I think it's baby friendly.
- no butter, and no oil - which makes this bread low in saturated fats
- no eggs - experts disagree about whether babies under 1 year can handle cooked eggs, but my daughter is over 1 year now so I don't worry about it. Still this might be a plus for a baby whose eating finger foods who is less than 1 year old.
- low in sugar - yes, babies will love sugar if you give it to them, so I make this bread's sweetness come from the berries I add.
- high in fiber - you can completely substitute whole-wheat flour or use a percentage of rye flour if you want instead of regular flour to add fiber.
Here's the loaf I cooked yesterday, with blueberries. I've also tried it with raisins, raspberries, apples slices, and banana slices. All options are delicious, just make sure you only add the fruits you know your baby does not have an allergy to, and that she/he will not choke on.
Recipe:
Preheat the oven to 325 F.
Prepare two baking loaf pans by lining with baking paper or foil. Don't use butter or oil, you don't need it.
- 2 cups sour milk (butter milk, or 2 cups of milk with 2 tablespoons of vinegar, left to sit for 5 minutes until little curds form)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup berries, banana or fruit of choice. (be careful, raisins or large pieces can cause your baby to choke)
- 3 cups flour ( you can mix flours o use all whole wheat here)
Make the sour milk first, then add the salt, soda, brown sugar, berries and mix well. Then add the flour.
Pour into 2 baking loaf pans lined with foil and bake in the oven at 325 F for 1 hour.
That's all! Be careful not to give this too often, or at the beginning of a meal, or your baby might demand it all the time like mine does now. I try to reserve this for snacking on-the-go or for "dessert"
Have a blessed day!
