I’ve done an all berry puree recipe before, and don’t get me wrong, it rocks. The problem is that it can be a little runny for anything but a spoon fed puree. What I really wanted is a berry puree recipe that I could toss in a reusable pouch to be able to take on the go with us. Something that would highlight the bountiful berries that we have in the market right now. Something that would give my little one a ton of energy for all of her swimming, playing and running. Something that I could take out of the freezer right before we leave for the day and it would be ready when the mid-morning breakdown inevitably happens.
It was easy. All I had to do, was just add an apple.
Which is pretty much the cure for all baby food puree problems.
Too savory? Add an apple.
Too thin? Add an apple.
Making a puree with an unusual vegetable and not sure the little one is going to eat? Add an apple.
Want any baby to gobble up your puree? Add an apple.
Besides being sweet, simple flavored and versatile the apple is full of insoluble and soluble fiber which help maintain regular bowls. The apple also helps maintain a healthy weight, promotes prostate, liver, bone and colon health and counters the effects of oxidative damage.
So go ahead, add an apple or two to any puree.
Other fun ways to serve this puree:
- Pour into reusable pouch, put in freezer and take out in morning for a great cold mid-morning snack.
- Spoon over greek yogurt with a sprinkle of chopped walnut and bananas for a great toddler breakfast.
- Mix with chicken and spinach puree for a wholesome baby puree dinner.
3 Berry + Apple + Rosemary
1 1/2 cup of a combined organic Blueberry, raspberry and blackberry
2 organic apples, cored and sliced [peeled optional]
3-5 leaves of Rosemary
1/4 cup liquid [water, breast milk or stock]
In medium sauce pan, heat apples and water over medium heat for 5 minutes. Add berry and gently stir. Cook another 5 minutes. Let cool slightly. Pour entire contents of sauce pan into blender or food processor and blend until smooth. There will be little seeds in this puree. If you want it completely smooth, pass puree through a fine mess sleeve.
Makes 15 ounces. Keep in fridge for 4 days or freezer for 3 months.