Who knew that blueberries and yams would go so well together! This recipe is slightly modified from my new favourite cookbook “It All Begins with Food” by Leah Garrard-Cole, the founder of Love Child Organics.
- 2 cups rolled oats
- 2 cups spelt flour (or 2 cups gluten free flour)
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- 2 T ground flaxseed
- 2 tsp ground cinnamon
- 2 cups roasted, mashed yams (about 2 medium/large)
- 1 banana, mashed
- 1 cup coconut sugar (or brown sugar)
- 2 eggs
- ½ cup milk of choice
- ⅓ cup coconut oil
- 1.75 cups fresh or frozen blueberries
- Preheat oven to 375 F. Lightly grease the muffin tins with coconut oil.
- Combine the dry ingredients together in a medium mixing bowl and stir well; oats, flour, baking powder, baking soda, sea salt, ground flax, cinnamon.
- Combine the wet ingredients in a large mixing bowl and stir well; mashed yam, banana, coconut oil, coconut sugar, milk.
- Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blueberries
- Fill the muffin tin until the cups are about ⅔ full. Bake for 18-20 minutes until golden brown
- Allow the muffins to cool in the tin before transferring to a cooling rack. They will keep for a few days in an airtight container or in the freezer for up to 3 months.
As a new mom, I cannot reiterate how helpful this resource has been for me. It can be very confusing (even for dietitians!) to know what, when and how much to feed your baby when you start them on solid food for the first time.
This book has a ton of useful background information with beautiful photos and recipes for each stage and meal: puree’s and mashes, smoothies, breakfast, lunch, dinner, healthier treats and snacks and a “Let’s Celebrate” section that offers healthier suggestions for special occasions.
Luckily, Harvey has been an adventurous eater and will eat almost anything we give him One of his favourites is the yam, blueberry and almond butter puree from the book.
It’s been about 6 months since my last post, so I’m well overdue to add some new content…oops!! I thought that I would have so much time to blog and create recipes being on maternity leave. I certainly underestimated how challenging and unpredictable babies can be.
Now that he’s 8 months, the naps are getting longer which means mom has more time to write and blog.
Until then, happy eating!!