Flannery’s Fresh Produce Congee for Little Ones
MAKES: 18 frozen blocks
Prep time: 10 minutes
Cooking time: 40 minutes
Feeding your baby or toddler using Flannery’s fresh organic produce is a no-brainer for many Mum’s and Dad’s who are conscious about starting their little ones out on the right (chemical free) foot. There are endless ways to incorporate fresh organic fruits and vegetables into a developing eating routine, but this month we’ve picked out a favourite that’s perfect used as a puree for infants as well as a side-dish for the older kids – a delicious congee using our current range of fresh produce, OWN almond meal, OWN savoury yeast flakes and more.
This kid-friendly congee can be used for…
- Nutrient dense infant puree (*Note: NutraOrganics Vital Veggie Power is suitable from 9 months of age and can be omitted from recipe if necessary)
- Pasta sauce, tried and tested by toddlers (successfully) on top of ravioli – yum!
- Creamy pizza base sauce
- Sweet potato chip dipping sauce
- Béchamel sauce alternative in lasagne
- Straight from a bowl for the little veggie lovers!
What nutrients are we talking about?
The brown rice and OWN blanched almond meal provide a nutrient dense base, offering essential macronutrients protein, fiber and carbohydrates as well as healthy fats, minerals and vitamins such as vitamin E.
OWN savoury yeast flakes offer an array of beneficial minerals and are a fantastic source of high quality protein, not to mention it adds a delicious cheesy flavour!
You will need…
Silicone muffin trays suitable for freezing – 18 cups. This recipe yields a large batch of congee suitable for freezing in portions. You can adjust recipe quantities to suit your tray capacity. Standard ice cube trays can also work for smaller portions.
- 1.8 litres water
- 1.5 medium organic sweet potatoes
- 2 large yellow squash
- 1 red onion
- 1/4 butternut pumpkin
- 1 cup brown rice
- 1/2 cup OWN savoury yeast flakes
- 1/2 cup OWN almond meal
- 1/4 cup NutraOrganics Vital Veggie Power
- Big pinch of salt
- Bring water to boil in large pot.
- Add rice and vegetables, allowing to gently boil for around 40 minutes or until rice is cooked through and vegetables are soft.
- Add almond meal, savoury yeast and Vital Veggie powder. Stir through.
- Remove from heat and blitz with a hand-blender (Or if you’re using a standard blender be sure to let mixture cool before blending to avoid any explosions!).
- Disperse mixture evenly between silicone cups. Freeze overnight and store in your favourite freezer-safe containers.
- Defrost as needed.
Recipe by Lauren Clayton