Six of my fave things to do with baby fruit purée


Yes you’re right – there are no babies in my household anymore but I still buy pots of baby fruit purée every week. Believe it or not they are just so useful and convenient, regardless of whether you have babies crawling around the house. Here are six of my favourite things to do with baby fruit purée, so yummy that you’ll never grow out of them.

 

 

  1. Mix a pot of fruit purée into porridge for a warming winter breakfast.
     
  2. Mix a pot of fruit purée into raw porridge oats, along with plain Greek yogurt, some mixed seeds and a handful of blueberries for a more summery breakfast.
     
  3. Create a tasty dessert that looks impressive and is super-healthy by layering fruit purée, quark or plain Greek yogurt, and mixed berries in a tall glass. Top with a sprinkling of seeds or granola.
     
  4. Instead of buying commercial fruit yogurt which is filled with added sugar, simply add fruit purée to plain yogurt – much tastier and healthier.
     
  5. Make my yummy American-style pancakes – they’re perfect for breakfast.
     
  6. And here’s my piece de resistance: bake my Almond and Orange cake. It’s divine: fluffy, moist, gluten-free, dairy-free and full of goodness.

Almond and Orange Cake

  • 6 large eggs separated
  • 180g golden caster sugar
  • 350g baby fruit purée
  • 100g rice flour – you can get it in the “World Food” section in supermarkets
  • 200g ground almonds
  • zest of 2 well-scrubbed oranges


Step 1


Whisk the egg yolks and sugar with an electric beater until pale and foamy.

Step 2

Stir in the fruit purée, ground almonds, orange zest and rice

Step 3

In a separate bowl whisk the egg whites until they are stiff

Step 4

Gently fold the egg whites into the other mixture using a large metal spoon. Try not to over-stir or you will lose the lightness of the egg whites.

Step 5

Place in an oiled 23cm baking tin – use sunflower oil – and bake at 170ºC until a skewer comes out of the centre of the cake clean. This will take around 1 hour. The top of the cake will feel springy when it’s ready.