Gluten-Free Baby? Part 2

When your baby is allergic to particular foods, cooking fresh food for your baby becomes essential. Jarred baby food is very clearly labelled and may well be suitable for an allergic baby but it will never provide the variety and freshness of food that you can with freshly cooked food.

Purées for babies 6 to 7 months old

These recipes are gluten, dairy, soya and nut free and will be sure to go down a treat.

Parsnip and Apple Purée

This purée has a delicate fruity flavour and light creamy consistency. It can be stored in the fridge for up to two days or divided into portions and frozen. Makes 6-8 portions.

Ingredients
4 small parsnips, peeled and cut into small dice
2 dessert apples, peeled, cored and sliced

1. Place parsnips in a steamer or saucepan, and steam for 15 minutes.
Add the apple and continue to cook for another 5 minutes, or until tender.

2. Drain the parsnip and apple and retain the cooking liquid.

3. Blend the parsnip and apple until smooth with 4 tablespoons of cooking liquid. Add more liquid to the purée, a tablespoon at a time, until it is just thick enough to hold its shape.

Avocado and Banana Puree

Instant and highly nutrious, this delicately flavoured puree is ideal to serve to your baby when you're out and about. It is rich in vitamin E and B complex vitamins, for growth, a health nervous system and for the maintenance of health body tissue. Makes 1 portion.

Ingredients
1 small or 1/2 large banana, peeled
1/2 a small ripe avocade, cut into slices

1. Place the banana and avocado in a bowl and mash to a smooth puree with a fork. Avocado discolours quickly so serve straight away or within a few hours.

Carrot and Butternut Squash Purée

This sweet puree is rich in vitamnin A, which is important for growth, the immune system, good vision and strong bones. It is particularly good made with stock and can be stored in the fridge for up to two days or divided into portions and frozen. Makes 6-8 portions.

Ingredients
1 butternut squash, peeled, deseeded and cut into large dice
2 large carrots, peeled and cut into small dice
Vegetable stock or water to cover

1. Place the vegetables in a medium pan, cover with the stock or water and a lid.

2. Bring to the boil then reduce the heat and simmer the vegetables for 20 minutes, or until tender. Drain the vegetables, reserving the cooking water.

3. Using a hand-held blender or food processor, purée the vegetables with 2 tablespoons of cooking water, until the purée is smooth and just holds its shape.

Recipes taken from “How To Cook For Food Allergies” by Genius founder Lucinda Bruce-Gardyne available to buy on Amazon.