I had another entire post planned for today, but then when I was chatting with some readers on Facebook, and I got inspired. This is what happens when I talk with you amazing mamas out there. You ladies inspire me to push past my own boundaries, see parenting in a different way and come up with and try recipes I would have never thought of.
Yes, you do that!!
You should feel very good about yourselves!
It started off as a simple question - 'what else can you put in apples and banana puree besides cinnamon?' Cinnamon is my go-to. It is the spice that I normally use because I have a secret love affair with it and will always double the amount of cinnamon I put into all recipes. Thats normal right? A love affair with a spice.
But it got me thinking, what else can you put in those sweet purees. Cardamon, Allspice or Nutmeg? Sure. Ginger? Just a pinch. Vanilla? Of course. Parsley, Mint, Cilantro? Interesting. Now that the wheels turning. How about Rosemary? Something sweet with a little savory. That was it.
I was off. No questions asked. All plans for the day had to be put on hold until I made this puree.
And I wasn't disappoint!!
Sweet and savory. Creamy and rich. It is a sophisticated combination I could see at a high end restaurant that when you read the menu, makes you phase and then order right away because you have to know that minute what it will taste like.
That is this puree.
Unexpected. Fun. Adventurous.
Other ways to enjoy the puree:
- Mixed with full fat organic greek yogurt and a dollop of honey for a great toddler breakfast
- Topped with toasted coconut and cashews for a crunchy toddler snack
- By the spoonful after your baby goes to bed and before you pick up the mess they made around the house
- Mixed with a pear and spinach puree for a savory meal
Roasted Banana + Rosemary Puree
4 organic bananas
5-7 rosemary leaves
Heat oven to 400. Line baking sheet with parchment paper.
Peel and cut all bananas lengthwise. Place on baking sheet and roast for 20-25 minutes or until brown and oozing yummy juices. Let cool slightly. Place in blender or food processor with rosemary blending until nice and smooth. You may need to add 1-2 cups of water, so start by adding in 1/4 cup increments until you get desired consistency.
Makes roughly 15 ounces and will last in airtight container in fridge for 4 days or freezer for 3 months.