A couple of weeks ago, Lucas and I were invited to a walk and wean event by Piccolo. Lucas has obviously finished weaning but we thought we would go along and see if we could learn anything new as weaning recipes don’t have to stop after weaning, they can be adapted for children and adults.
Piccolo create food for weaning following a Mediterranean approach here in the UK. They work alongside renowned nutritionists and child health experts to ensure the recipes provide a balanced range of nutritious ingredients. They only use organic ingredients and because they are following a Mediterranean diet, they are full of fruit, vegetables, grains and legumes.
Piccolo give 10% of their profits to help fund food education, in partnership with the NCT, providing practical support around Baby nutrition to parents. They also work alongside The Food Education Foundation, a charity that provides nutrition classes and workshops to help disadvantaged families in London provide their children with a healthy start to life.
The walk and wean talk took us around Asda and looking through the different aisles they explained how people don’t need to buy anything different for their weaning babies but actually use what we would use in our meals and encourage them to eat stronger tastes such as garlic. Baby food doesn’t need to be bland, a pinch of cinnamon in porridge can liven up breakfast time and introduces new flavour.
We were given some of the Piccolo pouches which didn’t even make it home with us, Lucas happily squeezed them out and had them as a snack whilst we were still there so they got a thumbs up.
When we got home, I looked at the information booklet we had been given and it contained various recipes for different stages. I decided to try and make a couple.
- 10 heaped tbsp porridge oats (or a mix or oats, millet flakes or barley flakes to provide a mix of grains to your baby’s diet)
- 10 tbsp full fat cow’s milk (or no added sugar almond milk, oat milk or any nut milk alternatives)
- 2 tsp ground cinnamon
- Pour the oats into a small, flat bottomed microwave proof dish and pour over the milk.
- Add the cinnamon and mix together.
- Press the oat mix down into the dish with the back of the spoon and cook in the microwave for 2 minutes on high.
- Cut into fingers and serve once cool. If you don’t want to use the microwave, these work just as well in the oven.
- Heat the oven to 190C/375F/Gas Mark 5 and cook for 15 minutes.
- 200g porridge oats
- 200g grated carrots
- 200g grated courgette
- 200g Grana Padano or Cheddar cheese, grated
- 2 eggs beaten
- 1 tsp grainy mustard
- 1 tsp dried mixed herbs
- Preheat the oven to 190C/375F/Gas mark 5
- Grease a baking tray (Swiss roll size).
- Mix all the ingredients in a large bowl and press into the tray
- Bake 25-30 minutes, until set and lightly browned
The savoury flapjacks where my favourites and were delicious served while they were still warm from the oven.
Piccolo have offered to give one lucky reader a months supply of Picollo pouches, perfect if you are weaning now or as a snack for your toddler x