Breakfast had always been an easy meal with Freddie. He’d gobble down his cereal without our help and I never had to worry about whether he had eaten enough to keep him going. Over the last few weeks this has changed and Freddie has needed lots encouragement so I thought it was time to try and make breakfast more varied and exciting but still an easy meal.
This month’s New Zealand Healthy Food Guide magazine had an article on how to choose kids’ breakfast cereals looking at the fibre, sodium, sugar and wholegrains. The guidelines they listed that I thought were pretty helpful were as follows:
- Sugars – 15g or less per 100g (without dried fruit) or 25g or less per 100g (with dried fruit)
- Fibre – 5g or more per 100g
- Sodium – 400mg or less per 100g
- Whole grains – look for wholegrains listed as one of the first ingredients.
This got me thinking about the ingredients I will use in my breakfast recipes. I’m aiming to create sugar and salt free meals that contain protein, sufficient fibre and whole grains. I thought over my next few posts I would share these successful new breakfasts.
Refined Sugar Free Banana Bread
Suitable from around 8 months
Preparation time: 10 mins
Cooking time: 45 mins
1 cup plain flour
1 cup wholemeal flour
1/2 cup wheat bran
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
125g butter or margarine
1/2 cup apple sauce
3 ripe bananas
1/2 cup chopped dates
1/4 cup chopped walnuts
Beat butter until creamy.
Add one egg at a time.
Sift flour with cinnamon, baking powder and baking soda.
Mash banana and combine with apple purée and add to butter egg mixture. Fold in flour mixture, dates and walnuts.
Bake in loaf tin at 180 ‘C for 45 minutes or as muffins for 20 minutes until golden and skewer comes out clean. The cake can be sliced and frozen for quick easy breakfasts or snacks.
Serve with cream cheese, butter or yoghurt.
Here is my first attempt which we enjoyed for afternoon tea. Mike didn’t even guess it was sugar free!