This recipe has been adapted from the Baby-led weaning cookbook a great resource for baby-led weaning. Any fruit purée can be used – just steam a couple of apples, pears or one of each and mash. I’ve started mixing half hydrolised formula milk with hemp milk in an attempt to get bub used to the taste of hydrolised milk. For egg eaters, substitute the egg replacer with one beaten egg. I’ve yet to get a silicon loaf tin but have recently discovered using baking parchment to line the bottom of a conventional loaf tin with a bit sticking out of the top of the tin to make it easier to turn out – very Great British Bake Off but allergy free!
3 cups gluten free oats
1 tsp gluten free baking powder
1 cup fruit purée such as apple or pear
3/4 to 1 cup milk alternative
1/2 cup chopped dates
2 heaped teaspoons egg replacer whisked with 4 tablespoons water
Oil for greasing
Grease and line the bottom of a 2lb loaf tin as shown in the picture. Whizz the oats in a food processor till resembles oatmeal. In a mixing bowl, mix together the ‘oatmeal’, fruit purée, baking powder, milk alternative and egg replacer. Place mixture in the greased tin for 30mins in a pre-heated oven at 180 degrees. Allow the cake to cool for 20mins or so before removing from the tin.