Baby Led Weaning (what is it?) appropriate from 7 months or as soon as you offer whole eggs.
Good morning summer Saturday!
Almost 10 years later, I’m still trying to learn to ignore the humidity in this city of New York. Only a very good attitude can save you from it, I’m telling you. We are lucky to live close to the park and all the wonderful playgrounds have sprinklers but man, when you are 6 weeks away from giving birth and running around after your almost 2-year-old toddler, little can save you… Sorry, had to vent.
Onto the better things… For breakfast we usually alternate between eggs (think omelets, frittatas, boiled, fried, etc.), porridge of any kind (buckwheat, oatmeal, millet, quinoa) and pancakes (the thousand versions that I often feature on Instagram). And then there is RICOTTA! Ricotta and farmer’s cheese deserve its own breakfast category in my world. I grew up on farmer’s cheese so it’s pretty much in my DNA. Unlike the Italians who use it mainly in pastas, I love ricotta in pancakes, tarts and just on its own with fruit or honey.
CALCIUM requirement for kids:
1-3 years old – 700 mg per day
4-8 years old – 1000 mg per day
Guess what? Ricotta has 500mg in 1 cup (compared to 300 mg in 1 cup of milk).
My son doesn’t drink regular cow’s milk but he gets his calcium usually from leafy greens, fermented dairy products (yogurts, kefir), goat milk and ricotta and farmer’s cheese. I will dedicate a special post to dairy and calcium some other day.
Now, about this tart. It’s mildly sweetened with one ripe banana and apples. It has zero processed sugar. It has lots of calcium and can serve as breakfast, snack, to-go food or dinner. You need to make it cool substantially for it to harden. Otherwise, you will most likely need a spoon to eat it. If warm, I like it with sour cream or yogurt.
INGREDIENTS:
Optional: raisins, chia seeds, coconut shreds, maple syrup, honey
METHOD:
1. Mash the banana. Add ricotta and eggs. Whisk by hand. Add the rest of ingredients (except apple) and let the dough sit for 10 minutes for semolina to expand.
2. Oil up your baking dish. Pour the dough into it. Thinly slice the apple and arrange it on top. You can sprinkle with more cinnamon.
3. Bake at 350F for 25-30 minutes. I have a compact convection oven so it takes me less time to bake. The tart will be ready when the top is golden and the toothpick comes out clean. Might take you 30 mins with regular oven. Play with the time.
- 1 ripe banana
- 1 cup ricotta
- 2 eggs
- 2 egg yolks
- ½ cup kefir
- 1 tsp baking soda
- ½ cup semolina flour
- 2 tbsp coconut oil
- pinch of salt
- cinnamon
- ½ tsp vanilla powder
- 1 apple
- Optional: raisins, chia seeds, coconut shreds, maple syrup, honey
- Mash the banana. Add ricotta and eggs. Whisk by hand. Add the rest of ingredients (except apple) and let the dough sit for 10 minutes for semolina to expand.
- Oil up your baking dish. Pour the dough into it. Thinly slice the apple and arrange it on top. You can sprinkle with more cinnamon.
- Bake at 350F for 25-30 minutes. I have a compact convection oven so it takes me less time to bake. The tart will be ready when the top is golden and the toothpick comes out clean. Might take you 30 mins with regular oven. Play with the time.
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