A recipe for parents who want to make baby purees tastier and healthier! You can also use this date puree in pancakes, on bread, in porridge, smoothies, or cake. In general, use it as a sweetener wherever you like. It keeps in the refrigerator for 2-3 weeks or in the freezer for 6 months. Always follow the three-day rule for babies: let your baby try the same food for three days, and if there’s no allergic reaction, you’re good to go.

When baby is between 4~6 months old, you can start giving them real food. Rice cereal is almost always the 1st food that you will give to your baby.

Wanted to make something homemade and healthy for my baby sister, and I came up with this!

I love meat sauce so I made some suitable for babies since adult meat sauce is too rich...You could also mince the carrot. You can make this with any vegetables for different varations. The meat sauce in the photo is made with re-hydrated shiitake mushrooms. I also used the water that the mushrooms were re-hydrated in. Recipe by Saoringomashio

Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus. This porridge is ideal for all age groups but especially yummy and nutritious for growing babies

Btw I'm not making a review of what °I° thought. My baby sister loved it so much that she cried for more. She tried the one with her mum's milk. I bet she highly reccomends this Mash. Heh Heh, 5 star it is.

This is an easier version of the recipe I was taught. These pancakes use simple ingredients and are highly nutritional!Really though, the recipe calls for brown rice flour instead of rice flour, and gram flour (chickpea flour) instead of kinako. The taste and flavor are completely different. But these pancakes are plenty delicious and my son eats them up as a snack. Recipe by Mairebo

This is very handy when suddenly you want to eat idli.

I came up with this recipe because the doctor told me that I wasn't giving my baby enough iron during the weaning process. The hijiki has lots of iron! I'm sharing this recipe with fellow breastfeeding mommies.This is already mildly seasoned! If your baby is already used to eating solids, you could season it a little more.If the veggies are still firm after cooking the rice, leave in the rice cooker to heat for another hour or so.A convenient way to store this is to scoop it into an ice tray and freeze the cubes in the freezer. Recipe by snowfairyuki

I want to feed my baby homemade baby food all the time, but boiling just a small amount, mashing it up, and straining it each time while making the baby wait is too much of a hassle!So I make a week's worth at a time and stock it in the freezer.I use ice trays to make enough to last for a whole week.Mother's milk (or formula) should still be the baby's main source of nutrients. I started off with 1 teaspoon when introducing new ingredients, and experimented with 1 meal a day for three days.You can adjust the amount of broth or water to make the baby food thicker thinner. Recipe by Sayaty

I have started making this soup since my baby was 7-8 months old. I started with fewer veggies and continued adding and substituting different ones. Sometimes I add some chopped beet for the lovely red colour and sweetness. Also I started adding salt after the 12th month. Oftentimes I use homemade chicken, fish or beef stock without salt.

I didn't have anything to feed my little one who was so hungry! So I whipped this up with ingredients I had on hand.When weaning your baby, introduce 1 new ingredient at a time, and start by offering just 1 teaspoon of a certain ingredient a day! You could combine infant formula and milk and add it to the batter. The batter might become runny, according to the filling being chosen. In this case, add about 1 teaspoon of pancake mix to the batter. If you over-cook the breads, it might form bubbles, but it's not something you have to worry too much about. For four no.6 baking cups (40 mm wide, 25 mm high). Recipe by Amikaze mama