Wee Rose appears be starting to wean herself. She has little interest in her bottles anymore and the only good size bottle she will eat anymore is at about midnight everyday. We think that one is out of hunger. We're trying to adapt to giving her more solids, specifically finger foods that are good for self feeding. Unfortunately her skills there are still developing and it's looking like a mix of spoon fed food and finger foods is best. Well to give her a bit more variety to her diet I went on an Internet hunt for suggestions and recipes. I found this site aptly labeled Homemade Baby Food Recipes.
This morning I put forth on of the sites suggestions in regards to sticky fruit that is hard to pick up. I cut up some peaches and dusted them in baby oatmeal. I'd only call it a so so success. Yes she was able to pick up the fruit easier and eat it better but boy was it a mess. She had this sticky oatmeal on her fingers which she got all over her face and into her hair. We finished off the peaches with just a bowl of oatmeal. I think it worked pretty well as a breakfast. At least she still lets us spoon feed her. When Lil' R switched to finger foods he refused anything but that. He's always been an very independent sort where Wee Rose is much less.
This site has this recipe up which I really want to try. It looks like it's something I could make in bulk and freeze the extras.
Infant finger food recipes - Butternut Squash Ravioli (age 6 months+)
2 oz (1/2 cup) flour (unbleached)
2 oz (1/2 cup) semolina flour
2-3 fl oz (1/3 cup) very warm water
1 tbsp olive oil
around 6 oz (3/4 cup) butternut squash, peeled, cooked and mashed
pinch of sweet paprika (optional)
Mix the flours together, then slowly add the oil and water, mixing well (this is easiest to achieve with a food processor set at the lowest speed).
The mixture should become a ball of dough - if it seems too dry, add a teaspoon of water at a time until a ball is formed.
Knead the dough thoroughly, then divide into two pieces.
Roll out each piece VERY thinly.
Stir the paprika into the butternut squash.
Take heaped teaspoons of the butternut squash and place at intervals along 1 sheet of pasta.
Place the other sheet of pasta over the top and press down around the 'mounds' of butternut squash.
Next, cut around the butternut squash mounds with a very sharp knife.
Create a decorative edge for your ravioli by pressing all the way around the edge with the wet prongs of a fork.
Splash out on some ravioli moulds.
They are inexpensive and make it much easier to create perfect ravioli shapes!
Bring a large pan of water to the boil, then carefully slide in your ravioli shapes (we find it best to cook just three or four at a time).
When the shapes rise to the surface of the water, they are ready. Carefully remove them with a slotted spoon.
Serve as they are - with a fresh tomato sauce for babies already enjoying tomatoes - or even with a sauce of another veggie puree thinned with a little stock!
I'll let you all know how it goes.