Raspberry and Coconut Creams - Dairy and refined sugar free18th Feb 16 | Family
These little treats are deliciously creamy and full of healthy goodness!
I have been working on some recipes for those kiddies who unfortunately have allergies to dairy and these are all kinds of good. Think raspberry coconut creams, melt in your mouth, easy for baby hands and super nourishing.
The base layer is a soft cookie like texture made from blending oats with some nuts, dates, flaxseed and a little oil. Oats are a rich source of fibre and are packed with minerals and vitamins. The pecan nuts add a delicious nutty flavour along with the benefit of being an excellent source of protein, minerals and even have vitamins as well.
Medjool dates are one of my favourite dried fruits as they kind of taste like toffee, sticky and delicious. They are high in natural sugars but the difference between them and regular white sugar is the presence of vitamins and minerals. Dates are loaded with both soluble and insoluble fibre, they also contain; potassium, copper, zinc, magnesium, calcium, phosphorous and iron as well as lots of vitamins! Beat that table sugar!!!
Flaxseed is actually just ground up linseed (my local health food store informed me of this a few years ago). It is a rich source of omega-3, calcium, vitamins, minerals and dietary fibre. It really is a little wonder seed that is good for digestion, healthy hair and skin and is a great ingredient to introduce to your growing little ones diet.
The top layer is so easy to make. Just soak the cashew nuts overnight then the next morning drain, throw everything into a blender and thats it!
This recipe makes 24 Raspberry and Coconut Creams - They freeze really well and are so handy to have on hand for those busy days when you just want something sweet!
What goes in...
1 Cup Oats (milled into oat flour if you can)
1/2 Cup Pecan Nuts
1/2 Teaspoon Bicarbonate of Soda
5 Medjool Dates (soaked in boiling water for 10 minutes)
1 Teaspoon Pure Vanilla Extract
1 Tablepoon Flaxseed (put into a bowl with 3 tablespoons of boiling water)
4 Tablespoons Rapeseed Oil (or olive oil)
1 Cup Unsalted Cashews soaked overnight in cold water
3 Tablespoons Maple Syrup
1 Cup Frozen Raspberries and Redcurrants
1/2 Cup Dessicated Coconut (sugar free)
How to make it…
1.Preheat oven to 180ºC.
2.Using a pestle and mortar grind the pecan nuts down to a fine powder.
3.Add all of the base layer ingredients including the nut flour to the food processor/blender and blend until everything is soft and almost like a thick paste.
4.Add mini muffin cases into the 24 compartments of your mini muffin tin.
5.Take roughly a teaspoon of the mixture in your hand and roll into a little ball and add one to each of the muffin cases. Press firmly with your thumb to press each one down so that it creates a little base for your top layer.
6.Place into the oven and bake for 10 minutes (they really don’t take long at all).
7.Take out and leave to cool in the tin.
1.Place the soaked cashews into a high speed blender along with 2 tablespoons of warm water and blend until they become soft and creamy. You may have to stop and start a few times to scrape down the inside. You can also add more water (a tablespoon at a time) until it becomes creamy.
2. Add your remaining top layer ingredients to the blender and purée until the berries are broken down.
3.Spoon about a teaspoon of the cream mixture on top of each little cookie and flatten the top with the back of the spoon.
4.Refrigerate for 4-6hrs (if you can wait that long)
NOTE: If there is a history of nut allergies in your family it is a good idea to consult your gp before giving your little one any nut or nut products.
Aileen Cox Blundell is a mother of three and owner of Baby Led Feeding. The philosophy behind Baby Led Feeding is simply that cooking and eating both should be delicious fun. With healthy, refined sugar free and nutritious bite sized meals babies can feed themselves, it creates a positive relationship with food, right from the very start.