[baby friendly] banana oatmeal cake with greek yogurt frosting

(recipe)

For our little one’s first birthday, we wanted to make something that he can actually eat (as opposed to staring at us over a bowl of oatmeal cereal while we feast on his birthday cake). That’s how this quick and easy food processor cake came along, and with a few tweaks, you can make it yours for your little one!

You can substitute part of the liquid ingredients (mashed bananas, milk) with applesauce. You can use any nut milk, or cow’s milk (after it has been properly introduced per your pediatrician’s guidance), or even water. You could also use thinned out yogurt in place of the milk. Our munchkin loves cardamom, but you can swap it out for cinnamon (and a tiny pinch of nutmeg), or leave out the spices entirely. You can sweeten it with jaggery, which is my favorite refined sugar free sweetener for baby/toddler food, but you could use date sugar, coconut sugar, or any other sweetener you typically use.

The cake is really great also as a snacking option sans frosting. A great option for smash cakes and such to celebrate his first trip around the sun.

Cake and frosting!
Our jubilant and slightly confused 12 month old (having seen a lit candle for the first time)
Continue reading “[baby friendly] banana oatmeal cake with greek yogurt frosting”

Tiranga Shrikhand Bars (frozen yogurt bars)

(jump to recipe)

Ever since my friend Shruti told me how to make shortcut Shrikhand (a sweet and creamy dessert from my home state of Maharashtra in India, made with hung yogurt, sugar, ground cardamom and saffron) using Labneh, I must have made it dozens of times. It comes together in no time – whisk together Labneh (extra thick middle-eastern yogurt cheese aka yogurt that is the consistency of cream cheese) and sugar with a pinch of ground cardamom and saffron, and chill in the fridge for a bit. That’s it!

I make it quite frequently to go with elaborate Indian meals – meals that have 7 or 8 other components as it is. So making the shortcut version is an easy win, especially if you make the mango version of it, called Amrakhand (Aam = mango), with mango pureé subbing for half the sugar. I’ve had this idea of converting Shrikhand to a bite-size, easy to freeze format, so that its easy to get a quick taste of it occasionally without investing any time/effort. I thought it would be a great idea to try a “Tiranga” (Indian tricolor) version of it to celebrate the upcoming Indian Republic Day (January 26th).

Continue reading “Tiranga Shrikhand Bars (frozen yogurt bars)”