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Happy Birthday Baby Caitlyn!

July 10, 2013 5 comments

On this date last year, I was making breakfast for your dad when i experienced a bout of intense stomach contractions that made me grip the kitchen counter.

“Is this it?”, I thought to myself panicking. I glanced at my unpacked “maternity” luggage a few feet away from the kitchen door. I’m not due until two weeks later.

“Let’s not panic”, I thought to myself. First time mothers usually take up to 15 hours to birth their child, i soothed myself , remembering my doctor’s words.

caitlyn 1

I finished scrambling my eggs of a breakfast, and fetched my list of “to brings” that the hospital gave me.

I scanned the list. Another wave of panic attack came over me.  “Breast pump”, i whispered aloud. I cursed myself repeatedly for stalling in buying one. A vision of my sister who successfully breastfed her kids till they were two years old each came into my mind. ” You need breast pump. It is very, very,VERY important”.

caitlyn

I pushed that out of my mind, I wondered if I could actually purchase breastpump while IN labor. I went into the shower, and spent a good 15 minutes not doing anything. Just standing under the warm running water (Green activists can hate me for wasting water, but please bear with the panic stricken mother-to-be).

The warm water felt comforting. The contractions didn’t reappear. I composed myself. Maybe it’s just a false alarm. I got dressed and got ready for work, vowing to buy breastpumps later that evening.

caitlyn 3

On the way to work, another wave of strong contractions made me close my eyes and wince in surrender. I dialled the hospital’s number and made an appointment to see the doctor. It was the smartest thing I’ve ever done, because 14 hours later, a slimy screaming baby was pulled out of me.

caitlyn 4

“Happy Birthday Baby Caitlyn”. May you be blessed with a wealth of health and love.Mommy can’t even begin to describe how much she loves you.

PS: this is a two tiered cake. The first tier is a sugar free cake for Caitlyn, the second layer is just an average sponge cake for adults.

Sugar Free Sponge Cake with Pear Jam:

For a 10 cm cake

1 egg yolk

2 egg whites

35 ml pear concentrate (made by simmering 105 ml of pear juice till it reduced to third)

15 grams olive oil

25 grams AP flour

5 grams cornflour

Boil olive oil with pear concentrate till the mixture steams. Set aside to warm

Add in egg yolk to the olive oil mixture. Slowly stir in the AP and cornflour.

Beat egg whites till soft peaks. Fold into the flour mixture.

Bake at 170 degree till cooked (+-15 minutes )

Slice the cake halfway, spread the sugar free pear jam and sandwich it with the top layer.

Sugar Free Pear Jam

50ml of homemade pear concentrate (made by simmering 150 ml of pear juice till it reduced to a third)

1/2 tsp arrowroot starch, dissolved in a bit of water.

Stir the arrowroot starch into the pear concentrate.

Simmer till thick and bubbly

Set aside to cool

I am entering this post into the Slightly Indulgent Tuesdays, organized by Amy simplysugarandglutenfree. Slightly Indulgent Tuesdays is a very delightful weekly linky which aims at sharing gluten and sugar free recipes. While this recipe is not gluten free, it is still a very healthful sugar free recipe 😉

Sugar Free Raisin Banana Bread

May 18, 2013 5 comments

Lots of cakes out there claim to be sugar free.

But they are laden with synthetic sugar.

I’ve seen cakes that claim to be refined sugar free.

But they are laden with a whole party of unrefined sugar.

This cake however is wholly Sugar Free.

It relies wholly on bananas and raisins to its sweetness.

banana muffin 1

Perfect for my 10 month old baby Crusta.

Yup, she is still not allowed sugar. Refined, or not refined.

My poor baby.

So till you hit your 12 month mark,

and are finally allowed a moderate amount of sugar

here is something to tide you over.

banana muffin 2

Sugar Free Banana Bread with Raisins

Makes 2 large muffins

20 grams organic raisins, chopped

40 grams boiling water

40 grams whole wheat flour

12 grams All purpose flour

1/4 tsp organic/natural baking powder

28 grams olive oil

125 grams (about 1) banana

1 egg yolk

Pour the boiling water onto the chopped raisins, set aside for half hour

preheat oven to 180 degree celcius, Grease and line the muffin tins.

Sift whole wheat, all purpose flour with the baking powder.

Drain the raisins, reserving the liquid.

Put the olive oil, banana and 12 grams of the steeped raisin water in a food processor. Process till smooth.

Pour the processed banana mixture onto the flour mixture and mix till well combined.

Add the chopped raisins and pour the batter onto awaiting muffin tins.

Gluten Free, Sugar Free, Banana Chiffon Cake

April 26, 2013 3 comments

Before you click this window shut due to its unappetizing title, let me just say that this was purely experimental.

I wanted to know whether i could beat egg whites to its “soft peak” stage (as required in chiffon making), without the use of sugar.

And if the egg white was successfully beaten till soft peaks, would it stay that way during the baking time in the oven? Would it aerate my chiffon the way it should when it is accompanied by its sugar sidekick.

So, to put it shortly,

Is sugar indispensable in chiffon making?

The answer is,

Nope!

And i’ve got proof,

banana chiffon cake 1

Here’s a banana chiffon cake, made completely without sugar. It rose VERY well,in fact i must say, it rose better than some of the sugared chiffons i made.

banana chiffon 2

So, to everyone out there who are opting the sugar-free ( to whom i offer the utmost respect and admiration ), and gluten free life

and to baby Crustabakes,

This gluten free, sugar free, chiffon cake is dedicated to you!

PS: this cake does not taste as horrible as i would have thought! In fact it’s so light, i managed to scarf down both cakes in one serving.

Sugar Free, Gluten Free Banana Chiffon Cake:

Makes 2 Cupcake size (Sorry about that, told you it was experimental)

15 gram rice flour

5 gram corn starch

5 gram oil

30 gram overripe bananas (mashed)

1 egg white

1 egg yolk

Sift the flour and the starch together.

In another bowl, mix oil and mashed bananas

Dump flour and starch onto the banana bowl, add egg yolk and mix till well combined

Beat the egg white till soft peaks (without sugar it wont be glossy, but it’s ok, it will still work)

Slowly fold in egg white to the egg yolk batter

Pour onto two cupcake cases,

Bake at 170 degree celcius for 30 mins or till fully cooked.

 

 

Baby Pineapple Tart

April 22, 2013 2 comments

A sugar free, gluten free homemade pineapple tart for Baby Crustabakes!

baby pineapple tart

Pastry
140 gr gluten free flour
95 gram unsalted butter (cold)
1 egg yolk (free range)

Rub butter with flour till crumblike, add yolk, mix till well combined. Set aside to chill in refrigerator
Pineapple Jam
1 pineapple (get the small, ripe ones)

Cinammon stick
Cloves

Peel Pineapple, get rid of its “eyes”
Blitz  pineapple with a food processor along with its core (do not discard core as it gives the jam the fiber it needs).

Cook pureed pineapple, cinammon stick and cloves over stove till it thickens and has a jam like consistency. Discard clove and cinammon stick

Set aside to cool. Roll into balls.

Wrap pineapple jam in pastry.

Bake at 180 degree for 20 mins.

Cream of Mushroom Soup for everyone

April 19, 2013 1 comment

“The standard of breakfast has dropped, it seems” joked Mr Crustabakes yesterday.

I looked up from where i was sitting, onto the plate of storebought blueberry puff pastry which Mr. Crustabakes was having for breakfast.

I turned my gaze over to Baby Crustabakes. She was squishing a piece of dragonfruit. And on her highchair tray, there was a homemade, sugar free, and gluten free fruit tart. Topped with pureed avocado and freshly diced cantaloupe and dragonfruit

fruit cup1

The standard of breakfast for Mr.Crustabakes has sure dropped, but it didn’t land anywhere far. It merely shifted to Baby Crustabakes breakfast.

I admit, i have been spending ridiculous amounts searching the web on what to feed and what not to feed baby Crustabakes at her age.

Lots of adjustments were needed to convert a standard adult recipe to her babified version. At her age, baby Crustabakes still has lots of restrictions in her diet. Starting from gluten, sugar, salt, dairy, eggs, etc etc.

And it’s really straining, if not impossible for me to prepare two full fledged, very different breakfast for the two most important people in my life.

But i was determined, to do it, and so i came up with this.

Cream of Mushroom soup.mushroom soup 2

Breakfast for the two champions.

mushroom soup 3

Jackpot.

What a time saver, this killing two birds with one stone recipe.
It saves me so much time that i was even able to decorate and snap pics. Hola!

Cream of Mushroom Soup

taken from allrecipes.com

  • 115 g sliced fresh mushrooms
  • 120 ml chicken broth
  • 25 g chopped onion
  • 0.1 g dried thyme
  • 15 g butter
  • 8 g all-purpose flour / 1/2 tsp Tapioca flour for babe
  • 0.5 g salt (no salt for babe)
  • 0.2 g ground black pepper (exclude for babe)
  • 80 ml half-and-half/ 100 ml coconut milk for babe
  • 5 ml sherry (exclude for both)

Directions

  1. In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
  2. In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
  3. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.
  4. For the baby version, pour coconut milk in saucepan, add pureed mushrooms, thicken with tapioca starch mixed with a bit of water

Cait’s Fruit Cup

April 9, 2013 4 comments

I can’t resist whipping out my camera to capture the beautiful colours of these tropical fruits.

breakfast fruit cup 1

It’s Baby Crustabakes breakfast fruit cup.

And it’s also her first time eating cut fruits.

 

Bye bye Puree!

Cut fruits are:

Avocadoes,

Dragonfruit,

Papaya

Baby Crustabakes starts Solids

April 6, 2013 1 comment

I know some of you are probably gonna click this post away, because baby food isn’t an area of your concern.

While Crustabakes is mostly about baking, and a bit of savoury cooking. I must add a third category “baby food” as part of its routinal posting. This is mostly for my own journal purposes. I need something to record the things i made for baby Crustabakes, so that i could come back to it when i need to re-create.

While baby food doesn’t make the most tasty and flavoursome meals, I would have to say, they are genuinely healthy. And when i say  genuine, i am talking about the extremes.

Here, we exclude sugar and salt (whaatt?), gluten (not until baby reaches 12 months anyway), and we use all-natural, organic products.

So if you feel like turning up your nose at such movement, feel free to click away, but please do come back when normal crustabakes activities of brownies, cupcakes, and cookies come back. Because, i promise you, they will.

So off we go with the healthy:

1. Banana Oat Cookies (8+ month)

cait banana cookies 3 copy

Unsalted butter 60 gram
Rice Flour 115gram
Banana 80 gram (mashed)
oatmeal 30 gram
1 egg  yolk
Beat butter till light and fluffy. Add egg yolk and mashed banana. Beat till well combined.
Add rice flour, mix till well combined

Roll cookie dough, shape with cookie cutters.

Bake at 160 degree celcius till lightly brown

 

 

2. Baby Chawanmushi (8+ months)

baby chawanmushi 2

1 egg yolk

60 ml homemade chicken stock

Shredded steamed salmon for topping

Lightly beat egg yolk with chicken stock. Steam at low heat tilll cooked. Sprinkle steamed salmon