Home Made Organic Baby Weaning Recipes

The goodness of the organic/biodynamic grains which are the basis of Ulula's porridges can be further enhanced by you through adding ingredients such as milk, fruits or vegetables. You decide what suits your baby best.

• Preparing Home Made Organic Baby Food for Weaning Babies
• Weaning Recipes - Stage One
• Weaning Recipes - Stage Two
• Weaning Recipes - Stage Three
• Family Recipes
• Recipes and Advice for When Your Baby Has Diarrhoea or Sickness

Baby Weaning Recipes - Stage Two

Home Made Fruity Breakfast Porridge

A tasty breakfast porridge for babies from seven months that is so delicious they may want to eat it for lunch too!

• Juice from 1 organic orange
• 2 tbsp Holle Organic Baby Muesli Porridge
• 1 organic apple, halved and grated (use a glass grater for best results)
• 1 organic banana, halved and mashed

Mix the orange juice and the porridge and leave to swell. Grate the apple using the glass grater, mash the banana and add both fruits to the porridge mix.

Variation
Simply add 1-2 tbsp of plain yogurt to the mixture. Remember to take the yogurt out of the fridge so it's at room temperature.

Pumpkin with Millet

A deliciously simple autumn recipe using a highly nutritious variety of pumpkin, the outer skin of which could also be used at Halloween with older children.

• 100g Hokkaido pumpkin, or sometimes called squash (the one with the deep orange skin and flesh)
• 80ml water
• 3-4 tbsp Holle Organic Millet Baby Porridge
• 2 tsp unsalted butter (8-10g)

Peel the pumpkin/quash, remove the seeds, dice the flesh and cook in the water until soft. Add the Holle Organic Millet Baby Porridge, bring carefully to the boil again. You might have to add a bit more water, leave to swell. Add the butter and mash everything to a fine puree.

Variation
Alternatively you can use Holle Organic Rice Baby Porridge or another of the Holle single grain baby porridges.

Nutritional Notes
Hokkaido pumpkins are rich in calcium, magnesium, phosphorus, potassium, vitamins A, B and C. Note that the more orange the pumpkin, the higher its vitamin A content.

Anthroposophic View
Pumkins, especially the Hokkaido pumpkin, is related to fire, gives warmth, strengthens and helps to develop the ability to assert oneself. The butter rounds up the meal, having wrapping, almost motherly and caring, properties.

Super-Speedy Fruity Porridge

Try to use fresh juice, add the porridge and open one of the Holle baby fruit jars and add a couple of tablespoons or more if preferred. Stir well and serve.

Tips

• Fruity porridge makes a good dessert for the family and is great for hungry little ones at lunchtime if you haven't had time to prepare lunch.
• The vitamin C in the orange juice makes the iron in the grain easier to absorb.
• If your baby is sensitive to orange juice you can use grape juice instead. Pear is another excellent, very digestible fruit to add as an alternative to apple.
• For an alternative for toddlers and older children, add chunky pieces of fruit instead of puree.

Broccoli and Cauliflower Platter

This is a simple but tasty combination that provides a nutritious dish for your baby.

• 100 g Broccoli, washed and cut into florets. The stems can be sliced too.
• 100 g cauliflower, washed and cut into florets
• 100 g potatoes, washed and chopped
• 200 ml water
• 2 tbsp Holle Organic Millet Porridge
• 1 tsp organic unsalted butter or organic almond butter or organic cold pressed sunflower oil

Place vegetables in a pan, add water and boil for about 10 mins. Puree with a blender or mash by hand. Stir in the porridge and butter and spoon the puree into baby’s bowl and leave to cool until the right temperature for your little one.

Tips

• White almond butter is milder and perhaps more suitable at the beginning of stage two weaning. Later you can use brown almond butter. Do not use almond butter if there is a history of nut allergy within the family. We recommend it for its additional fat and minerals.
• Vegetables can be varied to suit taste and seasonal changes – carrot and potato, swede and parsnip and courgette and potato are good combinations.
• Alternate the fats you use each time to give variation.
• What baby doesn't eat, use for yourself – just season, add some cheese and spread on buttered toast for lunch!

Dessert

To increase the uptake of the available iron in the Broccoli and Cauliflower Platter follow with a freshly grated apple puree (use a glass grater) mixed with a bit of almond butter if not already used in the main meal. Alternatively, use some other fruity source of vitamin C such as orange, blackcurrants or cloudy apple juice (preferably organic and not made from concentrate). Pear or grape juices are also suitable but do dilute any juices well with water. Some babies can be sensitive to the acids in juices and their bottoms may become sore - so you just need to be aware.

Semolina with fruit (from 6 months)

• 200ml full cream organic milk (if possible, use milk which has not been homogenised - ask local farmers)
• 2-3 tablespoons Holle Organic Semolina Porridge
• 2 tablespoons purèed, mashed fresh fruit (banana, apple, pear, berries, peach) or fruit juice

Bring milk to boil, cool to approx. 50°C, add the semolina and stir until thickened. Pour into a dish, add the fruit or juice, mix and serve at approx. 37°C.

Variations:
Use other porridges such as spelt, rolled oats, millet, 3-grain, rice or baby muesli porridge from Holle.

Peas and Carrots (from 8/9 months)

• 200g fresh peas
• 2 carrots
• 40g wholemeal pasta
• 2 tablespoons grated cheese

De-hull the peas, wash and grate the carrots, cook in boiling unsalted water (remember to reduce heat after boiling and let the veggies gently simmer) until soft. Mash with a fork. Boil the pasta until tender (if necessary a bit softer), drain and mix everything together. Serve with finely chopped parsley and/or chives.

Tip:
Of course fresh peas are not available all year round. Frozen or canned peas are an acceptable out of season alternative, although I am not a great fan of canned food.

No-Cook Summer Fruit Purees (from 6 months)

These summer fruit purees are really tasty and require no cooking or heating which is so handy when quickly preparing baby’s food on holiday or at home. Perfect home made baby recipes to complement the Holle organic baby porridge range.

Fresh Apricot Puree

Skin 2 large apricots, mash with a fork and add 1 mashed banana.
Apricots can be sour for little ones so make sure you choose sweet ones. They are rich in beta-carotene and are a good source of iron and potassium. Babies love their colour too.

Peachy Puree

Skin 1 ripe peach or nectarine and mash with a fork. Mix well with a mashed banana or blueberries depending on baby's preference.

Plum Puree

Plums are a great new taste to introduce into baby's diet and they are readily available – skin and mash 2 large, ripe and juicy plums. Mix with some Holle milk cereal with banana or any of the Holle porridge range. For older babies, mix with natural yogurt.

Banana and Apple Puree

Mash 1 ripe banana and mix with 1 freshly grated apple – use the glass-grater for best results. Serve quickly as these fruits soon discolour.

Summer Puree

Mash 1 small banana, skin and mash 1 ripe peach and mix with 2 large mashed strawberries. This one is always a winner!

Cantaloupe Melon and Strawberry Puree

Choose a ripe and sweet melon, peel and de-seed and mix the required amount with 3 strawberries. If the mixture needs thickening, add some organic baby rice porridge or cereal from the Holle organic baby porridge range.

Mango & Yogurt

Mango and yogurt go very well together and make a nice summer dessert for the whole family but you will need your blender for this one so make sure you do the blending back at your holiday accommodation.

Your Homemade Weaning Recipes on This Page
If you would like to share your baby’s favourite second stage weaning recipes with other parents, please contact us