What to Feed Baby Cakes

With this whole new diet I've bee experimenting with I think I forgot to mention that we found out that Baby Cakes is allergic to dairy and wheat.

Ya, that makes it even more complicated around here.

At least we may have finally found the reason he has gained less than a pound in the last 7 months.

So what do you feed a baby that is dairy and wheat free with no artificial color or preservatives?

I have the answer and it is so much easier than I ever imagined.

I could go out and buy rice milk, but what is the fun in that?

Actually, Doodle is also allergic to dairy and we do have a case of rice milk we use.

But a few days ago we found something super yummy to use as a dairy replacement.

It is creamier and has more fat and protein, which are huge pluses for a skinny baby.

What is this wonder drink, you ask.

Almond Milk, of course.

And the best part is you can make your own and it's super easy. Here's how.

Almond Milk

INGREDIENTS

1 cup raw almonds

3 cups water

1 small handful chopped dates (optional)

DIRECTIONS

1. Soak almonds in a shallow dish overnight.

2. Pour off excess water and put in the blender with 3 cups fresh water and the dates.

3. Blend on high about 2 minutes.

4. Strain liquid from almond pulp by pouring through a cheese cloth. Be sure to hold cheese cloth over a large bowl to catch the almond milk. Squeeze cloth to get all the liquid. The pulp will remain in the cheese cloth.

5. Enjoy! Refrigerate leftovers. Use with in a week.

Now, what to do with the left over almond pulp? What ever you do, don't throw it away!

Here is a tasty recipe for Baby's favorite bread as of late.

Almond Rice Bread with Poppy Seeds

INGREDIENTS
1½ cup Brown rice flour
4 teaspoons Baking powder
¼ teaspoon Salt

3 tablespoons brown sugar
3 teaspoons Poppy seeds
½ cup Water
2 eggs
2 tablespoons Vegetable oil

Left over almond pulp from almond milk or 1/2 cup whole raw almonds.

DIRECTIONS

1. If you are using whole raw almonds, place almonds and 1/2 cup of the flour in bowl of a food processor and grind until a fine meal is formed, the flour will prevent the nuts from turning oily.

2. Add remaining rice flour, the baking powder, salt, sugar and 2 teaspoons of the poppy seeds; process briefly. Combine water, eggs and oil in a 2-cup measuring cup. Whisk to combine. With processor motor running, pour liquid ingredients through feed tube over flour mixture, processing just long enough to mix.

3. Transfer batter to lightly greased bread pan. Sprinkle with remaining poppy seeds, and bake for at 350 degrees for 30-35 minutes. Turn out onto a rack to cool.

1. If using almond pulp combine dry ingredients in a large mixing bowl. Stir to combine.

2. Make a well in the dry ingredients and add the water, eggs, vegetable oil and almond pulp. Whisk all ingredients to combine.

3.Transfer batter to lightly greased bread pan. Sprinkle with remaining poppy seeds, and bake for at 350 degrees for 30-35 minutes. Turn out onto a rack to cool.

This rice bread is so yummy we can hardly keep our hand off of it. We try really hard to save it for baby so he can eat it for lunch.

More great recipes coming soon. This is so much fun!