Vegan 🌱 suitable 6+ months 👶🏼 makes 12 slices
This raspberry and apple crumble slice is such a healthy snack that can go in lunchboxes or as a tasty & filling breakfast. For older kids/adults you can add sweetness like dates blended in or maple syrup if you prefer it sweeter. Also, for any nut allergies you can omit entirely or substitute with sunflower seeds. This is also able to be made without a food processor (I do prefer the speed of it though), if you aren’t using one you can just hand mix/chop/mash too.
Benefits of raspberries for babies
Raspberries are a powerhouse of essential nutrients for your baby’s growth and development. With a delicious and sweet taste, they are the perfect food to incorporate into your baby’s diet.
Vitamin C is an important component found in raspberries, playing a vital role in supporting your baby’s immune system. It also helps iron absorption – which is very important for little vegans. They are also a good source of fibre, helping with digestive health.
Another benefit is the high levels of antioxidants they contain. Antioxidants, such as anthocyanins, quercetin, and catechins, protect the body from harmful free radicals and have anti-inflammatory and antiviral properties.
Raspberries are also a source of folate, which is important for proper brain development. The potassium found in raspberries helps regulate blood pressure and supports healthy heart function.
Make sure to always consult with a paediatrician before introducing new foods to your baby’s diet, and start with a small amount to monitor for any potential allergic reactions.
Raspberry & Apple Crumble Slice
Ingredients
Slice mix
- 60 g plain flour
- 110 g rolled oats
- 30 g walnuts (finely chopped if not using a food processor)
- 60 ml coconut oil (melted)
- 1 apple (peeled and diced - if not using a processor, steam/cook and mash to remove chunks)
- 125 ml soy milk
- 1 tsp ground cinnamon
To top - reserve 2 Ttbsp of the base mix +
- 150 g raspberries (mashed, fresh or frozen)
Instructions
- Preheat the oven to 180c/350f.
- Add all the slice mix to a food processor and blend until combined and no large chunks of nuts/apple remain. If mixing by hand finely chop the nuts and cook & mash the apple.
- Spread the mix into a lined dish (we use a 7”x4” dish but any works - may need extra raspberries if using a larger dish & less baking time if the slice base is thinner). Reserve 2 Tbsp to use as the “crumble.”
- Add the raspberries & spread evenly with a spoon to create a jam like layer. Then add the crumble by placing little bits scattered on top and gently mixing in with a spoon/fingers to add some clusters.
- Bake in the oven for 35-40 minutes until cooked. Allow to cool in the dish (this will firm up as it cools).
- Once firm, slice into ~ 12 slices and serve warm or cold.
Storage
Store in the fridge for 3 days or freezer for 3 months.Nutrition - Per Serving
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2 Comments
Can I use olive oil instead of coconut oil?
Yes you can 🙂