I just want you to know that I have been kicking around making a blueberry only puree for some time now but could never really finalize anything that was amazing. Something that was so going to be so darn good that you would skip feeding it to your little one and just sit down and enjoy it for yourself. Which I am sure sounds mean and all, but really aren't we supposed to put our life masks on first?
To me, blueberries are a perfect little fruit.
Easy to transport.
Easy to eat an entire container in one sitting.
The problem is that when made into a baby food puree, they lose their magic. They become bland, mushy on the verge of runny and discolored to a weird purple/brown color. Not something I want to eat, let alone serve to my little foodie.
Then my latest obsession with roasting fruit popped into my head and wouldn't leave. Roasted blueberries? This might work. It might be the winner I have been searching for. Sprinkled with cinnamon and a pinch of himalayan sea salt sounded both classic and dangerous at the same time. And who doesn't like living on the edge once in awhile.
The results are beyond any of my expectations.
Sweet with a slight salty aftertaste.
A puree that is so addicting that after you have demolished an entire serving with a giant spoon, you will be looking through the cabinets and fridge just to find something else to pair this with. The good thing here, is that blueberries are in season, so you can triple this recipe to make enough for you and your little one to enjoy together.
Other ways to enjoy this puree:
- Served with a little cooked and pureed beef, liver or chicken
- Mixed with greek yogurt, swirl of honey and some flax seeds for a healthy toddler breakfast
- For an amazing mama treat, spoon a giant spoonful over some vanilla bean ice cream and devour while staring off into space
- Lightly mixed with canned coconut milk and frozen, for a yummy summer popsicle
Roasted Blueberry + Cinnamon + Himalayan Salt
1 cup organic blueberries
1/2 tsp cinnamon
tiny pinch himalayan salt [optional]
Preheat oven to 400F. Line baking sheet with parchment paper.
Place blueberries on baking sheet and sprinkle with cinnamon. Roast for 10 minutes, stirring half way through. Let cool slightly then place in blender or food processor with a tiny pinch of salt. Puree until you reach desired consistency.
Makes 10 ounces. Lasts 4 days in fridge or 3 months in freezer.