A friend gave me this recipe and its amazing. This is a great breakfast and you won’t be disappointed!

Fruit Base
200g can of apricots or peaches (or plums or nectarines)
1 apple, peeled, cored and slices into small wedges
3 tablespoons apple juice
3 tablespoons sugar
½ teaspoon cinnamon

Crumble
1 cup oats
1 teaspoon vegetable oil
1 tablespoon honey, warmed and melted

Topping
Unsweetened yoghurt
½ cup raspberries
Icing sugar to taste
1. For crumble, preheat oven to 180′C. Combine honey, oil and oats. Bake until golden and crunchy. Set aside to cool.
2. For topping, mash raspberries. Add icing sugar to taste to ensure raspberries aren’t overly tart. Refrigerate until needed.
3. For the fruit base, throw everything into a pot and cook until the sugar dissolves and the apples soften. Add more sugar if needed.
4. Now you are ready to assemble everything. Divide the fruit between the bowls. Next divide the crumble and sprinkle over fruit. Top crumble with yoghurt and then raspberry puree.

Great for introducing solids for kids….

Sweet Potato Pancakes (8 months)

2 tbsp unsalted butter, melted
1/2 cup cooked sweet potatoes, mashed
1 egg (or 2 egg yolks)
1/3 cup all-purpose flour (use graham flour for a nice taste.)
1/2 tsp baking powder
1/4 cup milk (or more)

Mix sweet potatoes in a mixing bowl with egg. Stir in the flour and add the baking powder. Add up to 1/3 cup of milk while stirring. Stir in 1 tbsp butter.
The mixture should have the consistency of thick, lumpy sauce like an “instant” pancake mix.
Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter.

Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break. Approx. 1 to 2 minutes.
Using a spatula, flip the pancakes and cook another 2 minutes.
Remove pancakes from the skillet and keep warm on a covered plate in the oven. Freezes Well.