Cashew Banana Chew
This is in the 9-12 month section of my book as a wholesome nutrient-packed finger food. Teo, my 10 month old, can't get through a day without a slice or two. He holds it in his hot little hand and sucks, chews, gnaws, basically devours it in a way only a baby can. The recipe contains no sugar, is packed full of fruit, and the cashews provide protein and essential fatty acids for a babies developing brain. These can also be frozen as a welcome treat for a teething baby.
Ingredients
- 1/2 cup cashews
- 2 ripe bananas
- Squeeze of lemon
- 1/2 teaspoon finely grated lemon zest optional
- 4 tablespoon neutral oil i.e. grapeseed oil or 50 g melted butter
- Few drops of pure vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 cup small rolled oats
- 1/2 cup desiccated coconut
- 1 small apple grated
- 1 free-range egg or; 2 teaspoons ground flax seeds mixed with 2 tablespoons water
Instructions
- Pre-heat the oven to 180•C. Line a 25 cm square baking tin with baking paper.
- Place the cashews in a food processor and grind. Add the bananas, lemon juice, lemon zest, oil or butter, and vanilla. Blitz to combine. Add the remaining ingredients and pulse to fold together. Pour into the prepared tin and spread out evenly. Bake for 20 minutes until golden on top and firm to touch. Cool in the tin and cut into squares or fingers. These will keep in an airtight container in the fridge for up to 5 days.
- Variation: use other nuts – almond, brazil, macadamia, walnut - in place of cashews.