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September 2011 Moms
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S/O snack ideas

becasmecabecasmeca member
in September 2011 Moms

Dried-Apricot Oatcakes (you can add any fruit, chocolate chips, or leave plain)

Vegtable Oil Spray

Old fashioned rolled oats, 2 Cups

ground cinnamon, 1/2 tsp

baking soda, 1/2 teaspoon

salt, 1/8 tsp

unsalted butter, 2 Tbsp melted

honey, 1 Tbsp

dried apricots, 3 Tbsp finely chopped

finely shredded unsweetened coconut, 2 Tbsp

Makes 15-18 2" rounds

1. Preheat oven to 400. Line two cookie sheets with foil and spray with PAM

2. In a mixing bowl, combine oats, cinnamon, baking soda, and salt. Make a well in the center and the melted butter and honey. Combine with a rubber spatula until oats are coated. Mix in apricots and cocnut. heat 1 cup of water in a teakettle or pan on the stove until very hot but not boiling. Add hot water 2 Tbsp at a time to oat mixture, stirring after each addition with the rubber spatula, until oats become wet and sticky. You will not need to use all of the water. with wet hands, mix oat dougha final time. Dough will be sticky and loose.

3. Using 2 large spoons, scoop and drop dough onto prepared baking sheets. With wet fingertips, shape dough into 2" round, flat oatcakes.

4. Bake oatcakes until edges are golden brown and centers are firm and not sticky, about 15 minutes. transfer to a wire rack to cool completely. The oatcakes will crisp while cooling.

To store: Hold cakes in an airtight container at room temperature for 3 days, or freeze up to 3 months.

(Cooking for baby: Wholesome, homemade, delicious foods for 6 to 18 months. Recipes by Lisa Barnes)

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Re: S/O snack ideas

  • becasmecabecasmeca member

    Orzo with rainbow vegtables

    salt

    orzo, 1/2 C.

    EVOO, 1 Tbsp

    Fresh rosemary, 1 tsp minced

    red and yellow bell pepper, 1/2 C. diced

    fresh or frozen peas, 1/2 C.

    fresh lemon juice, 1 tsp

    pepper, 1/8 tsp.

    1. bring pot of water to a boil. Add a large pinch of salt and the orzo. Cook the pasta and drain.

    2. in a frying pan over medium heat, heat oil. Add rosemary and saute until aromatic, about 30 sec. Add bell peppers and peas and saute until tender, about 3 minutes.

    3. Add orzo to pan and toss with vegtables. Sprinkle with lemon juice and season with salt and pepper.

    To store: hold in an airtight container for up to 3 days.

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  • becasmecabecasmeca member

    Pumpkin soup with alphabet pasta

    butter, 1 tbsp

    Onion, 1 Tbsp finely diced

    Winter squash puree made with pumkin, or canned pumpkin puree, 1 C.

    low sodium chicken broth, 2 C

    Applesauce, 1 Tbsp

    allspice, 1/8 tsp

    dried thyme, 1/8 tsp

    alphabet noodles, 1/4 C.

    makes 2.5 C,

    1. In a medium saucepan over medium heat, melt butter. Add onion and cook until fragrant, about 30 sec.

    2. Add pumpklin puree, broth, applesauce, allspice, and thyme and bring to a boil.

    3. Add alphabet noodles and cook just until tender, 8-10 minutes, or according to package directions. Let cool slightly before serving.

    To store: In the fridge in an airtight container up to 3 days.

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  • Ms5586Ms5586 member
    Becca those look awesome!  Thanks for posting :)
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