I’ve written quite a few posts about having a baby, but not much about feeding one. Luckily whether I’m feeding myself or my daughter, it works out to pretty much the same menu – so don’t worry, this is not about to turn into a baby food blog!
I have a very straightforward approach to healthy eating. I follow an 80/20 lifestyle – 80% good and wholesome food and 20% whatever the hell I want (I’m talking to you, hot chips with cheese sauce). I believe kids should learn to make healthy food choices from a young age, so it becomes ingrained in them and gives them the tools to conquer the inevitable body image battles that come later.
Since Alexis started eating solids, I’ve been feeding her the same food that we eat. With the exception of the very early months where everything had to be pureed to mush, I just put aside some of whatever we’re having for dinner, cut it up into small pieces and job done. She only has 2 and a half teeth but she gives cows a run for their money with her gums.
The one exception I make is that I can have the occasional chocolate or dessert, but at this age she can’t. Excessive consumption of sugar has caused health problems in humans like we’ve never seen before. I know I can’t stop her from having sugar entirely, nor would I try. I can’t wait to see her little face the first time that she has a Cadbury’s Inside Story. But for now, when she doesn’t know what she’s missing and she’s just as happy with an apple, I don’t see the point in giving her sugar.
Instead, I get creative with healthy sweets. I think about what she loves – banana and (unsweetened) peanut butter are two faves – and I combine them to make healthy treats that I can send with her to daycare as snacks. The idea is that she always has a healthy snack at the ready and Mark and I always have an after-dinner treat. I tell you, this parenting thing is a breeze! (This is a joke. Please see here and here for my real life).
So a couple of weeks ago I decided to try the above combination of ingredients and make a fridge tart. Aside from the fact that it actually turned into a freezer tart – banana goes a very unbecoming colour when left in the fridge, how did I not know this – it came out really well and both baby and parents judged it a success.
This one can impress as a dinner party dessert or shut the pie holes of clamouring kids – your choice!
Banana Peanut Butter Fridge Tart
- 1.5 cups raw whole nuts OR 1 cup ground nuts and 1/4 cup oat flour (I used ground macadamia flour)
- 2 tbsp coconut oil
- 1 tbsp raw honey (I prefer a mostly unsweetened crust, but you can add more to taste)
- 1 tbsp natural peanut butter
- 1/2 tsp cinnamon
- 2 large ripe bananas, peeled
- 1/4 cup coconut oil, slightly melted
- 2 tbsp natural peanut butter
- 1 tsp vanilla extract
Chocolate drizzle (can omit if you want it less sweet):
- 2 tbsp cacao
- 1 tbsp tablespoon oil
- 1-2 tbsp honey
- Line a square pan with baking paper or grease with coco oil.
- Crust: Blitz nuts in food processor til it forms a fine crumb / measure ground nuts and oat flour into processor. Add the rest of the crust ingredients and process until combined. The mixture should stick together when pressed with your fingers. Add a splash of water if too dry.
- Spoon crust mixture into pan and smooth out evenly – press down with fingertips. Place in freezer.
- Tart: Add all ingredients to processor and process until smooth. Remove crust from the freezer and pour the tart mixture on top. Smooth out. Return to freezer for at least 1.5 hours to set, until tart is firm to touch.
- Chocolate drizzle: When the tart is completely solid, prepare the drizzle. Heat coco oil and honey in small pot and stir til combined. Add cacao and mix well. Get tart from the freezer, remove from pan and drizzle chocolate mixture over it. Slice into squares then return to freezer until everything is firm.
- Enjoy frozen, straight from the freezer. They melt very quickly so I don’t suggest leaving them out for more than a couple minutes. You can leave them in the fridge for a couple of hours if you prefer them soft, but too long and the banana will discolour.