SUITABLE FROM 8 MONTHS
MAKES 16 / PREPARE 10 MINS / BAKE 40 MINS
2 Dessert apples
60g Rice flour
60g Buckwheat flour
40g Quinoa Flakes
2 tbsp Raw cacao powder
½ tsp Cinnamon
2 tsp Baking powder
1 tbsp Ground flaxseeds
4 tbsp Maple syrup
60g Cranberries (unsweetened)
2 tbsp Mixed seeds
Pre-heat the oven to 180C.
Line a 20 cm square baking tin with baking paper.
Core and quarter the apples, put in your Béaba Babycook® and pulse a few times until chopped but not reduced to a purée.
Add the flours, quinoa flakes, cocoa powder, cinnamon, baking powered, mix seeds and flaxseed and pulse a few more times until well mixed.
Mix the oil and syrup in a separate bowl, then add to the flour together with the cranberries and eggs and mix thoroughly.
Spoon the mixture into the prepared baking tin smoothing the top with the back of a wet spoon and bake for 40 minutes or until golden brown.
Cut into bars while warm, then leave to cool completely in the tin. Wrap them in greaseproof paper and string for a special treat!
Buckwheat is a grain particularly rich in magnesium, a critical mineral for supporting energy production in the body. It is rich source of flavonoids, especially rutin, a potent antioxidant that improves blood circulation. It is a good source of fiber too, helping the digestive system and keeping the energy levels stable during the day.
Quinoa is a seed rather than a grain. It is high in fibre to support a healthy gut and it contains complete protein (most plant sources do not) although at lower levels than most beans and pulses. Quinoa is high in B vitamins especially folic acid which is necessary for red blood cell production.
Flaxseed is high in FIBRE and also a good source of vegetarian OMEGA-3 fatty acids, which help reduce inflammation and support brain development.
Cocoa contains flavanols, a type of flavonoids, that research shows may reduce high blood pressure and maintain healthy arteries. Cocoa also contains good levels of antioxidants that help reduce the damage caused by free-radicals