My Sugar Free Baby and Me by Sarah Schenker

Author:Sarah Schenker [Schenker, Sarah]
Language: eng
Format: azw3, epub
ISBN: 9781472939012
Publisher: Bloomsbury Publishing
Published: 2017-03-16T04:00:00+00:00

Preparation time 2 mins

Cooking time 20 mins

TO PREPARE

400g plums

Zest and juice of 1 orange

Zest and juice of 1 lemon

1 tsp (5ml) ginger paste

FOR BABY

150ml boiling water

3 tbsp (45ml) amaranth (available from health-food stores or some major supermarkets)

1 tbsp (15ml) plum compote

FOR YOU

Serves 1

2 tbsp (30ml) plum compote

200g plain Greek yogurt

Aim to make the plum compote the day before, so it’s there to use when you are feeling hungry and exhausted and need a healthy pick-me-up.

Preheat the oven to 180°C (Gas 4). Slice the plums and remove the stones, then roughly chop the flesh. Put the plums, orange and lemon zest and juice, and the ginger in an ovenproof dish. Bake, uncovered, for 20 minutes.

Allow to cool, then transfer to an airtight container. This compote will keep in the fridge for 1–2 days.

FOR BABY PLUM AMARANTH

Pour the boiling water into a small pan and add the amaranth. Bring back to the boil and stir well, then cover the pan and reduce the heat. Allow to simmer for 20 minutes, stirring occasionally. When ready, the amaranth will be translucent, thick and sticky. Stir in the plum compote.

FOR YOU YOGURT WITH PLUM COMPOTE

Simply swirl the plum compote through the Greek yogurt and serve.

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