I often have porridge for breakfast, especially in the winter, but it's the cheating 'Oats So Simple' kind that's probably laden with salt and sugar. So for Jacob, I bought supermarket own-brand plain porridge oats, and make these porridge pancakes which are easy for him to hold. Essentially, it's overcooked porridge, kind of like a flapjack. It took a lot of fiddling with microwave timings to get these right, so I would imagine the time it takes will differ according to the strength of your microwave. You can also cook them on the hob, but I haven't tried that so no advice here.
1 fl.oz. boiled water
1 scoop of formula - mix these in a cereal bowl. You could use full-fat milk or breastmilk instead.
2 tbsp porridge oats - mix into the milk
Any fruit - grated/mashed/chopped into small pieces. I like to use mashed banana (about 1 tbsp) or 3 blackberries. If you add too much fruit, it won't bind together.
Cook in the microwave until the top is like a flapjack and the edges are pulling away from the sides of the bowl. Allow to cool (you can leave it overnight in the fridge if you're organised enough to make things in advance), then prise out of the bowl with a spoon and give to baby. You can cut it into soldiers if you prefer.
Easy Peasy Breakfast Biscuits
These are great for using up any baby rice you mistakenly bought/were given. The recipe is straight from the BLW forum (I don't want to get ostracised for stealing people's recipes).
8 fl. oz. pure apple juice
4 oz. plain flour
4 oz. baby rice
Preheat oven to 175 degrees C. Mix all the ingredients in a bowl (I found it was far too sticky and added a lot more flour, although I didn't measure how much. I would say probably another 2 ounces). Turn onto a floured surface, roll out to half an inch thick. Cut into any shapes you like, bake in the oven for 20-30 minutes on a greased baking sheet.
I found the biscuits to be chewy (and really tasty!), very easy for those mornings when inspiration doesn't strike. They freeze fantastically, I just take one or two out and defrost in the microwave for 30 seconds or so.
Drop Scones (aka small pancakes)
Drop Scones were one of the first things my mum taught me how to make when I was younger, they're really easy and very tasty.
Half a pint of milk
1 egg -mix these in a bowl
Add self-raising flour to a thick batter consistency (I use approximately 6 ounces), then add 1 or 2 tsp baking powder.
You can either make them plain or add anything you like. Suggestions include:
Chopped: spinach, tomatoes, ham, peppers, spring onion, raisins or peas (I wouldn't use whole raisins in case of choking), blueberries
Grated: cheese, apple, carrot
Mashed: banana, butternut squash, sweet potato
Whole: raspberries, blackberries
Don't use too large a quantity of whatever you choose, as it'll change the consistency of the batter and the pancakes won't cook. Trial and error I'm afraid, as I don't tend to measure very often!
I make a batch of the batter, then put small amounts of my chosen extra ingredients into cereal bowls, and add some of the batter to each of these, then cook the pancakes.
Heat sunflower oil in a non-stick frying pan, and pour (drop) single tablespoons into the oil. They'll spread out to a diameter of approximately 3-4 inches. Allow to cook, gently lifting the edges from the oil. When bubbles appear throughout the pancake, the first side is cooked. Carefully flip it and cook the other side.
Make sure it's cooked through though, you don't want your baby getting any raw batter.
Blot the oil on some kitchen towel and leave to cool. They freeze really well, you can defrost them by leaving to stand, or in the microwave or toaster.
Apple and Cinnamon Slices
Thinly slice an apple.
Fry in butter with cinnamon.
Allow to cool.
Yum! This makes apple soft enough for your baby to have a go on, as otherwise it may be a choking hazard (like raw carrot) due to its propensity to splinter.
Pepper, halved lengthwise, seeds and stalk removed
50g spinach, chopped
50g full-fat ricotta
Grated cheddar cheese and breadcrumbs to top
Preheat oven to 200 degrees C.
Brush the outside of the pepper with olive oil, place on a greased baking tray.
Mix the spinach and ricotta in a bowl, spoon into the pepper halves. If you have too much, fill another pepper ;)
Top with grated cheese and breadcrumbs.
Bake in the oven for approximately 15 minutes until topping turns golden brown.
Allow to cool, will keep nicely in the fridge for a day or so.
I like to chop the halves in half again (lengthwise) as this makes them perfect for little hands to hold.
That's all I can think of for now, I'll add more as they occur. Enjoy!