You might remember that last year I collaborated with Babyled Food and tried out some of their Babyled spreads with Tyler(you can read all about that here if you like), so when the team got in touch to let me know that they were launching a sweet, fruity range, of course we wanted to give those a try to!
I want to talk a little bit about these new spreads and why we love them, but I also thought it might be nice to share some recipes that we’ve made using the new spreads, so hang around for the recipes at the end of the post!
We’re all conscious about the amount of sugar that ourselves and our little ones consume aren’t we. Anything store bought, packed in brightly coloured packaging, seems to be laden with processed sugar and quickly takes us over our recommended daily sugar intake. Similar to their savoury spreads, the Babyled sweet spreads come in a variety of six flavours, in 30g glass(yay for #lowwaste!) jars. On average(depending on which flavour you’re using) each jar has a grand total of just 1.5g of sugar meaning that it has a largely lower sugar content than the majority of supermarket jams out there, amazing!
The new flavours are:
- Rhubarb & Fig
- Mango & Apricot
- Yummy Strawberry
- Tangy Blueberry
- Raspberry & Beetroot
- Apple & Pumpkin
With those six flavours and combinations to choose from, there’s definitely something to suit everyone’s taste. What’s great for us is that all of these new flavours are vegan, so I got to give them all a try too! If you’re a regular reader, you’ll know that we’re well past the weaning stage now, but Tyler still absolutely loved these on toast and baked into some sweet treats.
To put the sugar content previously mentioned into context with some popular baby/toddler snacks, check out these stats:
- Organix Goodies Carrot Cake Soft Oaty Bars Snack: 7.9g per 30g bar.
- Organix Goodies Apple & Strawberry Fruit Gummies Snack: 7.8g per 12g bag.
- Kiddylicious Apple Fruity Bakes: 7.7g per 22g bar.
- Ella’s Kitchen ‘The Red One’ Squished Smoothie Fruits: 10.7g per pouch (3.6g per 30g).
It’s shocking really don’t you think? It’s good to know that I’m not completely loading Tyler up on sugar and he’s still enjoying something sweet, super tasty and wholesome.
We used the Raspberry & Beetroot flavour to make Raspberry & Beetroot “oaty bites” and some banana doughnuts with the Rhubarb & Fig and Apple & Pumpkin spreads and boy were they all super yummy. Myself, Jack and Tyler of course all sampled them and loved them. So here are the two super simple recipes that we came up with to enjoy these tasty fruit spreads in a slightly different way!
To make these ridiculously simple and delicious oaty bites you will need:
- 75g of regular oats
- 1 30g jar of Babyled Sweet Spread of your choice
- 1 tbsp maple syrup
- cupcake cases or a cupcake/muffin tray
To make, simply mix all of your ingredients together before dividing between 6 cupcake cases and placing in the centre of a (180C/360F) pre-heated oven for 10-15 minutes. Allow to cool before digging in with your little one(s)!
These banana based doughnuts will be loved by the whole family and are a healthy alternative to something store bought! (makes 12) To make, you will need:
- 175g of oat flour (just blend up regular oats until they are a fairly fine powder)
- 1 ripe banana
- 80g of coconut sugar (or any sugar or your choice that can be used in baking)
- 1 tbsp coconut oil
- 290ml milk alternative (I used a mix of unsweetened soya and hemp)
- 1 + 1/2 tsp of bicarbonate of soda (or baking soda if you’re American!)
- 2-4 jars of Babyled sweet spreads
- A little oil or dairy free butter for greasing
Once you’ve made your oat flour and pre-heated your oven to 180C/360F, place your banana, milk and coconut oil in a blender(we use a Nutribullet) and blend until smooth, before adding the sugar and giving that a quick whizz too. Next, pour your mixture into your bowl of oat flour and add your bicarb. Once everything has been mixed together, spoon half of your mixture into a greased doughnut tray (I got mine from Amazon here [affiliate link]) before adding dollops of your chosen Babyled spread gently into each doughnut. As you can see from the photo, we used rather large dollops which did result in a few broken doughnuts, so my advice is to use small amounts.
Cook in the centre of the oven for 15-20 minutes, or until the tops of the doughnuts are golden and crisping at the edges. Upon removing the doughnuts from the oven, set them to one side and repeat the baking process with the other half of the mixture. Once all your doughnuts have baked, quickly snap a photo before a little toddler hand comes creeping in ready to try one!
I hope you’ve enjoyed this style of post and if you make either of these recipes, be sure to let me know what you and your little one(s) thinks of them! I’d have loved to have these spreads when we were first weaning Tyler to go alongside the savoury flavours. If we ever had another baby, I know that this is a brand that I would trust with giving said baby the first tastes of the wonderful world of food! Babyled Spreads full range can be found, here.