Petit Appetit Guest Blogs on Ginger Garner

Latley I’ve been helping some other sites with blogs and content.  I was very pleased to be part of a three week blog series with feeding babies on Ginger Garner’s site.  Ginger is  founder of Professional Yoga Therapy (PYT), the first education program for Complementary and Alternative Medicine practice in medical therapeutic yoga in the United States. Ginger has traveled across the US teaching yoga and Pilates as Complementary and Alternative Medicine, while also raising awareness about mothers’ rights and improving women’s health.  She also is a mother of three.  Her youngest James, is eating my apple puree above.


Sometimes I get so wrapped up in my daily life with school age kids, I forget about new babes coming into the world.  Then I see a cute photo or read a kind email or post about a mom feeding their baby for the first time, and I wish I was right back there.  If you’re looking for tips for feeding babies and a recipe for apple puree – a perfect first solid food, please see my guest posts here.




Fruity Puree Cookies (Organic Recipe For Kids)

From Lisa Barnes

This is Petit Appetit’s (my culinary service devoted to the palates and health of infants and toddlers) most popular cookie. You can make these treats at home. Make extra Apple Puree or get baby to share, so you can make these anytime. Pear puree works well, too.

Makes about 100 cookies

¾ cup organic brown sugar
¾ cup expeller pressed canola oil
1 cup Apple Puree or unsweetened organic applesauce
½ teaspoon salt
1 teaspoon vanilla extract
½ cup organic oat bran
½ cup organic toasted wheat germ
1½ cup organic whole wheat flour
½ cup organic soy flour

Heat oven to 350°F. Combine sugar and oil in a medium bowl until smooth. Add remaining ingredients, one at a time, mixing after each addition. Refrigerate dough for 30 minutes. Roll 1 tablespoon-pieces of dough into balls and place on greased or parchment-lined baking sheets. Flatten cookies with a fork that has been dipped in flour. Bake for 12 to 14 minutes, or until golden brown underneath. Remove cookies with a spatula and let cool on wire racks.

Tip: Wheat germ comes in raw and toasted versions. You can find them both in the bulk food section of specialty grocery stores or in glass containers in the cereal aisle. Toasted germ has a bit more crunch and a nuttier flavor. Either can be used here.
See also Lisa’s Mom to Mom – Six Tips on How to Shop Wisely and Save Money Buying Organic
Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler, Williams-Sonoma: Cooking For Baby, and lives in Sausalito, California.
Image Credit: © Lindsay Noechel | |

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