7 Healthy Homemade Purée Recipes to Prepare for Your Baby
Making your own baby food is beneficial in more ways than one. It’s easy to make, guarantees that you’re providing your baby with fresh, natural, and delicious food, and is much cheaper than purchasing already-made purées. Additionally, once you learn what foods your baby likes, you can begin to tailor the recipes to suit their individual tastes. Ready to start serving your baby up sweet, smooth, and nutritious purées? Try these 7 homemade purée recipes, which include everything from antioxidant-packed fruits to vitamin-loaded veggies to healthy whole grains.
1. Raspberry Banana Purée
Your baby will love this brightly colored, potassium and vitamin C-packed purée. Weelicious‘ recipe is easy to make and has a smooth and tasty texture that is perfect for little ones.
- 1 banana, peeled
- ½ cup raspberries, rinsed
Directions: Place all the ingredients in a food processor and purée, or place in a bowl and mash with a fork until smooth. Serve.
2. Peach, Apple, and Pear Purée
This purée’s powerful fruit combination makes it taste oh-so-sweet without adding any sugar. Once a Month Meals‘ recipe creates a sweet and healthy baby food that has a perfect consistency. You can also freeze this purée, so feel free to make a bunch ahead of time for easy meals throughout the week.
- 1⅓ cup peaches, peeled, pitted, and diced
- 1 cup Gala apples, peeled, cored, and diced
- 1 cup pears, peeled, cored, and diced
- 2 tablespoons water
Directions: Place diced peaches, apples, and pears in a medium saucepan with the water. Bring to a boil, then reduce heat and simmer until all the fruit is soft, about 10 minutes. For a coarser texture mash with a potato masher or transfer to a blender or food processor and process until smooth. To freeze, transfer the mixture to a non-freezer gallon bag.
Cut a small hole in the bottom corner of the bag and use it to pour/squeeze the purées into ice cube trays. Make sure you don’t overfill. Only fill each cube up to the sides and not overflowing the sides. Cover each tray with aluminum foil and label. Freeze for at least 24 hours before transferring to quart or gallon freezer bags for long-term storage.
3. Beets Purée
You will be amazed at the simplicity of Oxmoor House‘s recipe. Not only is it easy, but your baby is sure to love this extremely healthy purée’s bright red color. The recipe yields 2 cups.
- 2 beets (about 11 ounces)
Directions: Preheat oven to 400 degrees Fahrenheit. Leave root and 1-inch stem on beets; scrub with a brush. Wrap each beet in foil. Bake at 400 degrees Fahrenheit for 1 hour or until tender. Remove from oven; cool slightly. Trim off beet root; rub off skin. Cut beets in half. Place in a food processor; process until smooth, adding water, 1 tablespoon at a time, if needed, to reach desired consistency. This recipe is based on ¼-cup serving sizes. If you freeze batches in ice-cube trays, one cube usually holds 2 tablespoons.
4. Trio of Root Veg Purée
The sweet potato in this recipe will serve your baby up a hearty dose of vitamin C, antioxidants, and nutrients. The root vegetables provide a naturally sweet taste that has a nice and smooth consistency, creating a perfect homemade purée. Annabel Karmel‘s recipe yields 6 servings.
- 200 grams sweet potato, peeled and chopped
- 200 grams carrots, peeled and chopped
- 100 grams parsnips, peeled and chopped
Directions: Steam the root vegetables for about 20 minutes or until tender. Steaming is the best way to preserve nutrients, but if you don’t have a steamer, put the vegetables into a saucepan and just cover with boiling water. Blend the vegetables to a purée, adding a little of the boiled water at the bottom of the steamer or some of your baby’s usual milk to make a good consistency for your baby. Cover the pan with a lid and cook over a medium heat until tender, about 20 minutes. Drain the vegetables and blend to a purée using a little of the cooking liquid or you could add a little of your baby’s usual milk.
5. Parsnip, Pear, and Fig Purée
This ultra-nutritious and super tasty purée will ensure your baby is eating healthy and wholesome food. iVillage’s recipe, which yields four ½ cup servings, is best for babies who are 6 months and older.
- 2 medium parsnips, peeled, and cut into 1-inch pieces
- 1 Bosc pear, cored and cut into chunks
- 3 dried figs
- 1 teaspoon grated orange zest
- 2 tablespoons pure maple syrup
Directions: In a saucepan, combine the parsnips, pear, and figs. Add ½ cup water and bring to a boil. Reduce to a simmer and cook until the parsnips are tender, about 20 minutes. Let cool slightly. Transfer the parsnips, pear, and figs along with the cooking liquid to a blender and purée until smooth consistency. Fold in the orange zest and maple syrup and stir until well-blended. Serve warm.
6. Pumpkin Purée Baby Food Recipe
Best for babies between 6 and 8 months, Wholesome Baby Food’s recipe is a great purée to make. In addition, the cinnamon will provide your baby with antioxidants while introducing them to the wonderful world of spices.
- 1 sugar pumpkin
- Cinnamon, nutmeg (optional: sprinkle into the cooking water, or when you purée/mash)
Directions: Halve the pumpkin and de-seed. Place halves face down in a baking pan with approximately 1 to 2 inches of water. Bake between 375 to 425 degrees Fahrenheit for approximately 40 minutes to 1 hour. Skin should be puckery and/or wrinkled and pumpkin should feel soft when pressed. Scrape out the pumpkin meat and then mash or purée as needed for your baby.
7. Pea, Avocado, and Spinach
Mother’s superfood purée is best for babies between 6 and 9 months. Peas, spinach, and avocado create a delicious, hearty, and nutritious dish for your little one. The recipe yields about 1 cup.
- ¾ cup green peas
- 1 cup fresh baby spinach
- ½ of an avocado, pitted and chopped
- 2-3 tablespoons chicken or vegetable stock
- A pinch of salt
Directions: Quickly blanch spinach in boiling water for 30-45 seconds, remove with a slotted spoon, and place into an ice water bath to stop the spinach from cooking. Drain the spinach. Place peas, avocado, spinach, stock, and salt into a blender or food processor and blend until smooth. If the mixture is too thick, gradually add some more stock until you’ve reached desired consistency. This purée is supposed to be a little chunky. Store in an air-tight container and keep in the fridge for up to 24 hours or in the freezer for 3-6 months.