Easy Homemade Yogurt Recipes
Skip the store-bought versions loaded with added sugar and preservatives, making homemade yogurt is easier than you think. With just a few basic ingredients and a little patience, you can enjoy fresh, creamy yogurt tailored to your taste and dietary needs. These easy homemade yogurt recipes are perfect for beginners and flavor lovers alike.
EASY CREAMY ZUCCHINI PASTA! Ingredients (serves 1 adult and 1 child) * 120-150g (1 1/4 us cup) uncoo
EASY CREAMY ZUCCHINI PASTA! Ingredients (serves 1 adult and 1 child) * 120-150g (1 1/4 us cup) uncooked pasta * 1 zucchini (courgette), cut in pieces * 2 big of tablespoons cream cheese** ** NOTE: for babies under 1 you can use mascarpone or ricotta cheese instead as it’s naturally lower in sodium Method 1. Add zucchini and pasta to a pot with boiling water and cook until the pasta is cooked and the zucchini are soft. Drain. 2. Place your cooked zucchini in a food processor with the cream che
4 Ingredients Peanut Butter Banana Cookies - Baby Led Weaning Healthy Snack
10min · 14 servings Ingredients: • 1 cup oat flour • 1 banana • 1/4 tsp cinnamon • 1/3 cup creamy natural peanut butter Instructions: • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. • Combine all the ingredients in a bowl. • Scoop 1 1/2 tablespoons for each cookie. Roll cookie dough into balls then press to flatten. Use the back of a fork to make the cross pattern as shown in video. • Bake for 8-10 minutes. • Enjoy! Baby led weaning friendly, healthy toddler snack, healthy snack, baby food ideas
caramel brûlée latte syrup
30min · 12 servings Instructions • Heat 1/2 cup brown sugar over med heat until it just starts to melt. Reduce to low and stir until fully melted. Pour 1 cup water into the pot, the caramel will seize and that’s okay. Pour in 1 (14oz) can sweetened condensed milk. Increase heat to medium and stir to re-melt caramel. Be sure not to let the mixture boil over and reduce to a simmer. Simmer 10 minutes. Turn off heat and mix in 2 tsp vanilla extract and 1/2 tsp salt. Pour over a strainer. Cool completely and transfer to a jar. • Store in the fridge for up to 2 weeks
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