Friday, July 11, 2014

Roasted Blueberry Banana Puree

My sweet Blakely Hope is the somewhat more picky eater out of my two girls.  This has been a bit challenge since Lacie will eat pretty much anything I put in front of her (with so much enthusiasm that she could book a commercial).  And what is Blakely picky about eating?  Fruit!  Of all things!  Most kids won't eat their vegetables, but Blakely will eat mushrooms and broccoli by the handful.  The pediatrician once said "Oh some kids just don't like sweets."  Yeah, that's not it...because give that girl and cupcake and it will be gone in three bites!

Here is the list of fruit that Blakely will eat:

  • bananas (every single day)
  • oranges - only the little clementine ones
  • strawberries on a good day
Yup that is it.  But you know what she will eat.  Those fruit pouches.  Any flavor.  So that made me think that I should probably just go back to making the homemade baby food that she loved so much as an infant.  Whatever I can make will undoubtedly have more nutrients then those pouches.  

So I went ahead and used the amazing blueberries that we have been picking at a local organic blueberry farm to make something that was one of Lacie and Blakely's absolute favorite flavor combinations...
Roasted Blueberry Banana Puree

Your Shopping List for the Roasted Blueberry Banana Puree:
  • 3 bananas (you can even use ones that are a little overripe) 
  • 1 pint, about 2 cups, of blueberries 

Now Let's Make the Roasted Blueberry Banana Puree:
  1. Preheat your oven to 350 degrees
  2. On a rimmed baking sheet (like a half sheet pan), arrange the bananas *still in their peels* and blueberries
  3. Bake in preheated oven for 20 minutes, until the skins of the banana have turned black and the blueberries are beginning to burst
  4. Allow to cool on pan for 5 minutes
  5. Scoop up the blueberries with a spoon and carefully peel bananas and place into blender or food processor
  6. For older children like mine, pulse or blend quickly, leaving some texture.  For infants, blend until smooth, adding a few tablespoons of filtered water if needed to reach the right consistency
  7. Store in the fridge for up to 48 hours or freeze portions for use at a later date 

This makes 4 servings of approximately 3/4 cup each.  I put each serving into a bowl (as seen above), cover with saran wrap, and store in the fridge.  When my girls were smaller, it made approximately 8 smaller portions that I froze in a freezer tray meant for baby food!  We eat this cold, right out of the fridge.  Younger babies may want it warmed to room temperature!  

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