This is a super finger food recipe when weaning your little one. It contains oats as the flour which is full of great nutrients including vitamin B and Iron and Zinc, important minerals for young babies to start getting from food sources after 6 months. It also contains Almond butter, a great source of protein, healthy fats and calcium. I’ve also included Rapeseed oil which is a super source of Omega 3 Fatty acids after oily fish. Omega 3’s are important for our baby’s brain, eye and nervous system development. The bread is delicious, is only sweetened with banana and has a good consistency! Its moist but not soggy and won’t crumble so it’s perfect to slice into fingers for baby to pick up and munch on.
It also freezes really well so you could slice into fingers and then freeze so you have some handy snacks to take out of the freezer when you need!
Ingredients
200g Oats
3 very ripe Bananas
3 Tbsp Rapeseed Oil
3 Tbsp Almond butter
150ml Milk
1 tsp Vanilla Extract
1/2 Tbsp Baking Powder
125g Raspberries
Directions
Step 1.
Preheat the oven to 180°C and grease and line a 1lb loaf tin with baking parchment.
Step 2.
In a large bowl, mash the bananas really well using a fork or potato masher, until there are no lumps. It’s very handy to use a food mixer for this if you have one!
Step 3.
Mix in the almond butter, rapeseed oil, and vanilla extract until fully combined.
Step 4.
Next place the oats in a food processor or Nutribullet and process the oats into flour. Tip them into a large bowl and sieve in the baking powder.
Step 5.
Add the banana mixture to the oat mixture and stir well until combined. The dough will be thick and a little dry so now add in the milk and stir until it becomes a sticky dough texture. Add the fresh raspberries and stir them into the mixture.
Step 6.
Pour into the lined loaf tin, decorate with a few extra raspberries if you wish, and bake for 45-50 minutes until the bread has set and is golden brown. Allow to cool for about 30 minutes in the tin before removing, then slice into fingers!
It will keep in an airtight container for about 4-5 days and freezes well.