Tuesday, July 3, 2012

Sweet Potato "Fries"

This was fairly easy and Little Joy LOVED them. She never eats much quantity of a finger food since I usually give it to her after a nearly full meal, but she gobbled down several of these after dinner one night.

Of course this Sweet Potato "Fry" recipe comes from wholesomebabyfood.com; thats where I get most of my recipes. I need to test some from "Super Babyfood" soon; the book has so many it is overwhelming!

Updated on 7.3.12
*I am re-posting to share that Epicutie Little Asher these on July 3, 2012 and gave them  a YUMMY IN THE TUMMY*

  • 3 Sweet Potatoes
  • Olive Oil
  • Cinnamon
  • Pinch of Brown Sugar (optional)

  1. Preheat oven to 400 degrees.
  2. Wash and peel potatoes (if your baby can eat skins, you can leave them)
  3. Cut potatoes to the size you want to serve and set aside. I cut mine in strips so that I had the option of breaking them into small dices or leaving them large for Little Joy.
  4. Mix olive oil, some cinnamon and a tiny bit of brown sugar in a large bowl (amount of oil and cinnamon depends on how many sweet potatoes you have, you want the potatoes to be lightly coated) .
  5. Add sweet potatoes and toss to ensure they are well coated.
  6. Pour mixture evenly on a large baking sheet and drizzle any remaining oil over the potatoes on the pan.
  7. Bake at 400 degrees for 30-45 minutes or until tender
  8. Allow to cool and serve; freeze and extras
Yield: See pictures, LOTS!

Storage: Refrigerate for a few days and freezer for 1-2 months. This is not scientific fact, just what I plan on doing.

Epicutie Rating: Yummy in the Tummy - see left side of page for descriptions
LOVE LOVE LOVE, that is all I can say about how much Little Joy enjoyed these treats! She could not shovel them in fast enough!
Little Asher gave these a yummy in the tummy too almost 18 months later!

Difficulty: 2 out of 5; its a bit time consuming to peel and chop and a tad messy but worth it!!

Step 2: Wash potatoes
Step 3: Cut potatoes into the desired size

Step 8: Allow to cool. They look the same before and after cooking. They will NOT get crispy like white potato french fries will

I think she likes them!

***Epicutie Little Asher these on July 3, 2012 and gave them  a YUMMY IN THE TUMMY***

Little Asher, YUMMMM!!

Sunday, July 1, 2012

Oatmeal Cookie Pancakes (Gluten, Soy AND Dairy free!)

We are still Gluten, Dairy and Soy free over here so a friend sent me a link to a pancake recipe that nearly fit the criteria.  I altered it so that even I could enjoy this dish with my family!  AND we LOVE LOVE LOVE this!  It will be great to try on Little Asher in a couple of months since we are avoiding all dairy and gluten with him. Let me know how you all like it!

  • 1 very ripe medium banana
  • 1 teaspoon baking powder
  • 1 egg (you can substitute a flax egg here, COOL---1 Tbsp flaxseed meal + 2.5 Tbsp water)
  • pinch salt
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon natural Jif peanut butter (Jif natural peanut butter has no dairy or soy; you could use any nut butter like almond butter, hazelnut butter etc.)
  • 1 Tablespoon canola oil (or other oil such as coconut oil)
  • 1 Tablespoon honey or molasses
  • 3 Tablespoons unsweetened coconut milk (or substitute any other milk such as almond or rice; if you do not care about being dairy free regular milk is fine too)
  • 1/2 cup quick oats rolled oats (gluten free)
  • 1/4 cup tapioca flour (or substitute other flour; if you do not want to be gluten free use whole wheat flour)
  • 3 Tablespoons semisweet chocolate chips (non-dairy kind)

  1. Preheat a griddle to medium heat (about 225-250 degrees.
  2. **IF you using Flax eggs prepare those here by mixing flaxseed meal and water and letting set for 3-5 minutes.****
  3. Mash banana with baking powder.
  4. Add egg, oil, salt, vanilla, butter, honey, milk, and stir.
  5. Stir in oats and flour until just combined.
  6. Sprinkle in chocolate chips and fold gently.
  7. Scoop scant 1/4 cup measurements onto griddle.
  8. Cook for 4 minutes on each side or until golden brown.
  9. Serve plain or with a small drizzle of maple syrup.
Yield: 7-8 2 inch pancakes.  I will double this next time I make it.

Serve:  Serve immediately and warm. 

Storage:  Refrigerate leftovers and use within 2 days.

Timing:  Since there is honey in here I would wait until 2 years.  BUT if the honey is omitted I think a skilled 12 month old could easily eat these and be ok with all the ingredients.

Difficulty: 2 out of 5; this does not take any longer to make than any other homemade pancakes.  Easy and delicious!

Epicutie Rating:  YUMMY in the Tummy<---see left side of page for rating descriptions
Little Joy LOVED these, in fact...it only made 7 pancakes and she ate three leaving my husband and I only 2 each.  She ate more than us!  But let's be honest, what toddler does not want a few chocolate chips in their breakfast?


Little Asher---Eating Gluten and Dairy free puffs while we enjoyed the pancakes.  It wont be much longer that he will be spectating!  

I am a warrior!

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About the Authors

This blog was started by two Babywise pen pals to document our adventures in high chair manners, making our own baby food and doing our bests to raise happy, healthy, thriving little ones!

Epicutie #1

Epicutie #1

Little Joy at 2 years, Sept 2012

Epicutie #2

Epicutie #2
Little Frances

Epicutie #3

Epicutie #3
Little Asher at 11 months, Sept 2012

Epicutie #4

Epicutie #4
Little Elizabeth, July 2013
  • Yummy in the Tummy: Epicutie thoroughly enjoyed each bite
  • Somewhat yummy: Epicutie seemed to somewhat enjoy the food at first, but seemed to like it less with subsequent bites
  • Not so sure I like it...yet: Epicutie somewhat rejected the first bites, but seemed intrigued. The next exposure may be better!
  • Confused: Epicutie rejected the first bites, perhaps due to texture or strong flavor.
  • Sour Puss: Epicutie gave a sour face indicating she did not like the food. However--if at first you do not succeed, try, try again!

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