Take a Taste Tuesday with State of Motherhood

I’m Zoe and I’m delighted to have been asked to be a part of ‘Take a Taste Tuesday’. I live with my family in a little town called Bishopbriggs in Glasgow, Scotland where I’ve been a stay at home Mum for the last 3 1/2 years.
I was inspired to start my own blog @stateofmotherhood after a couple of years following other mummy bloggers. In my blog I share my day to day life as a stay at home Mum to my 3 year old daughter Mae Josie and my 10 month old son Bertie.
I personally spend a fair bit of time in the kitchen as I really enjoy cooking. This is definitely due to the fact that when I was growing up my Mum gave me and my sister free reign in the kitchen. We also didn’t keep sweets in the house, so if we wanted a sugar hit, we would bake ourselves a cake! I want to encourage my children to have confidence in the kitchen like I did. I like to get them trying lots of different flavours and textures but more importantly I want them to have healthy attitudes towards food. That’s why I try to get the kids cooking in the kitchen whenever I can. Mae Josie loves to get involved and has helped me ever since I can remember. However, Bertie is really still at the ‘watch and learn’ stage.
My youngest Bertie has been teething pretty badly for the last few weeks. So when I came across this recipe for sweet potato and chamomile teething rusks, I had to try them. Looking over this recipe from My Kids Lick the Bowl, I knew right away that it was a perfect one to get MJ involved in. It has only 4 ingredients and very simple steps. At the moment when I cook with MJ I always measure everything out beforehand. She gets bored very quickly if we don’t, as she’s still a little young to fully understand that part. I then put all the ingredients into separate bowls so it’s easy for her to identify the different ingredients.
Any part that is safe for her to do, I let her. With this recipe the only part I played was pouring the hot water into the pan with the sweet potato and draining the hot water once it was cooked. The rest was down to MJ. She tipped ingredients into bowls/pots/blenders, blended the oats into oat flour, mixed up the dough, cut the baking paper, rolled it out and then cut it into pieces before we baked it.
Even the simplest task, like tipping flour into the mixing bowl, is exciting for her. She can do anything from washing vegetables to using a butter knife to cutsoft things like butter/mushrooms/bananas, etc. My advice is to get your child to help wherever you can. It not only helps them develop cooking skills, but helps with hand eye coordination and dexterity.
I also always find that when I get MJ to cook with me she is much more likely to eat things she normally wouldn’t. Needless to say, the girl who never eats sweet potato wolfed these rusks down and Bertie was one happy baby. Definitely a winning recipe in our house!

Healthy Baby Rusks Teething Biscuits

Cook 25 mins

Total 35 mins

Yield 12 rusks

Ingredients

  • 200g sweet potato
  • Chamomile tea bag
  • 1 Cup oat flour
  • 2 Tbsp coconut oil, or other light flavoured oil

Instructions

  1. Peel and chop the sweet potato
  2. Place into a saucepan and cover with water, add the tea bag to the water
  3. Boil  sweet potato until tender
  4. Remove the tea bag and drain the majority of the liquid, leave a minimal amount, 1-2 tsp to help with the puréeing
  5. Purée the sweet potato, yield should be approximately 3/4 of a cup
  6. In a bowl Add oat flour, sweet potato purée and oil
  7. Mix with a wooden spoon or similar until a ball forms
  8. Line a baking tray with baking paper or a silicone sheet
  9. Place the dough on the baking paper and roll to approximately 5mm thick
  10. Take a knife and score the dough into large shapes that your baby will be able to grasp
  11. Bake at 180 degrees Celsius 350 degrees Fahrenheit for 20-25mins, until firm to touch and golden on the edges
  12. Cool
  13. Snap the rusks along the score marks
  14. Store in an airtight container

Each Tuesday for the next several weeks a fellow mom/friend/community member will be sharing a fun recipe, tips to include kids in the cooking process, or a great family restaurant for “Take a Taste Tuesday.” If you are interested in sharing your eating and/or cooking fun be sure to connect with me via email!

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