I was gifted the Natural Baby Food book for review. I was not compensated for this post and all opinions are my own.
Do you follow Dr. Sonali Ruder’s blog, The Foodie Physician? Yes? Good. No? Head (run) right on over there after reading this post. Sonali’s blog is one of my all-time favorites. Each and every one of her recipes are not only gorgeous, but make me want to head to the grocery store, pick up the ingredients and whip up a batch of whatever she made. And many of the recipes are brilliantly simple, which makes them even better in my book.
Sonali is a powerhouse. She’s an ER doc, culinary school grad, recipe developer and mom. How she does it all and has time to write cookbooks?! She’s an inspiration.
Anyhow, this pretty Blueberry Dutch Baby is from Sonali’s newest cookbook, Natural Baby Food, with over 150 wholesome and nutritious recipes for your baby and toddler. Her previous book, The Natural Pregnancy Cookbook is great for expecting moms. Natural Baby Food is a wonderful resource for both new and experienced parents because it helps removes the guesswork out of feeding your little ones and provides lots of meal ideas. The last section even includes recipes that the whole family can enjoy together – that’s where this Blueberry Dutch Baby lives.Natural Baby Food is divided into Part 1: Healthy Nutrition and Homemade Baby Food and Part 2: The Recipes. The recipe section is broken down smartly into age appropriate sections, beginning with purees and moving into “big kid” meals.
The book is a great resource for us, as it gives simple, yet uninque recipes and flavor combinations to try with Lucca. Sometimes in the craze of the week, I need some inspiration and new ideas because I tend to repeat favorites and not branch out of the box as much as I should with his food. I love that Sonali uses lots of spices and herbs in her recipes – and isn’t afraid of flavor, as that will expand baby’s palate even more so.
Lucca is almost a year (where does the time go?) and we have started to give him more and more of what we’re eating at the table just cut up into bite-sized pieces. Had I gotten my hands on the cookbook sooner, we would have made greater use of the many yummy sounding puree recipes. One of the resources within the book that I found most helpful and that any new mom will find useful are the sample feeding schedules/amounts for each age group. Since Lucca is still nursing, sometimes it’s hard to know how much food and when I should be offering at different times of day. You can use the sample schedules as a guideline and tweak as needed according to your baby’s needs.I chose to make this Blueberry Dutch Baby from Natural Baby Food for a few reasons: 1) it has frozen blueberries and Lucca loves those 2) it has cinnamon and eggs, both favorites of the little guy 3) the three of us (baby, hubby and me) could enjoy it 4) it’s made in a cast-iron skillet (for those of you who follow this blog, you know we LOVE cast-iron skillets in our house 5) the recipe is REALLY simple – like make in a blender then bake simple. And all the ingredients I had on hand. Now a days any recipe that has too many ingredients or requires full concentration to read the instructions is out. I could make this with one eye on Lucca while he’s crawling around in the kitchen.
This Blueberry Dutch Baby was a winner in our book. Light, fluffy and just slightly. We topped ours with organic whole milk vanilla yogurt. And some extra cinnamon. YUM.
Lucca gobbled up an entire slice – couldn’t get the pieces in his mouth fast enough. We’ll be keeping this recipe on our shortlist for breakfast/brunch or a healthy dessert.I love easy recipes that can be prepped in minutes like this and that include simple ingredients. Much of Sonali’s recipes are just that. I highly recommend the Natural Baby Food cookbook for any expecting or new moms out there.
As you can see, I have many more recipes bookmarked to try in Natural Baby Food. Next up is Baby’s Fish Dinner. Can you believe as fish and seafood lovers that we haven’t yet given Lucca fish? It’s time to change that.Here’s how to make this Blueberry Dutch Baby:
- 2 tablespoons unsalted butter
- 1 1/4 cups fresh or frozen blueberries (we used frozen wild blues)
- 3 large eggs at room temp
- 3/4 cup milk (we used organic whole milk)
- 3/4 cup flour (we used white whole wheat)
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon (next time I would bump the cinnamon up to at least 1 tsp)
- 1/4 tsp salt
- 2 tablespoons coconut sugar
- Optional: maple syrup or lemon curd or yogurt (we used whole milk organic vanilla yogurt)
- Preheat oven to 400 degrees F.
- Place the butter in a 10 inch oven safe skillet, preferably cast-iron.
- Place the skillet in the oven for a few minutes until the butter is melted.
- Remove from oven and scatter the blueberries evening in the skillet.
- Blend the eggs, milk, flour, vanilla, cinnamon, salt and sugar together in a blender until smooth. Alternatively, you can whisk the eggs and milk together in a bowl until blended and light yellow, and then whisk in the other ingredients until smooth.
- Pour the batter evenly over the blueberries in the skillet and transfer the skillet to the oven.
- Bake 20-25 minutes until puffed up and golden brown.
- Remove from the oven and serve quickly.
- (Dutch baby will begin to fall within minutes of being taken out of the oven).
- Serve with a little maple syrup or lemon curd, if desired. (We served ours with organic whole milk vanilla yogurt).
Recipe by Dr. Sonali Ruder, from her cookbook Natural Baby Food.
You can purchase Natural Baby Food on Amazon and Barnes & Noble. And … you must follow Sonali’s blog over at The Foodie Physician.