It has been a busy couple of days for our little family. Miss A had a big singing audition, should hear today, and Mstr H had his first Acrobatics competition. Love my beautiful kids. Hayfever season has really knocked them about, too, so we are going through tissues like you wouldn't believe. Oh well.
Because Miss A has been not loving breakfasts, but has been eating a lot more lately, I put on my thinking cap. It dawned on me, baked beans! So here is my adaptation of a recipe from the Choice Practical Cooking for Babies and Toddlers book. I have made it easier to make, Fructose Friendly and Gluten Free, and it is pretty yummy, especially on toast. Miss A loves the LifeStyle Bakery Chia and Quinoa bread.
1 tin beans of your choice (kidney, white, butter, cannellini), drained
1 cup chicken or vegetable stock
1/2 cup nomato sauce
100g diced bacon
1/2 tsp each dried chives, mixed herbs, SeasonAll
1 tsp apple cider vinegar
1 tsp tamari soy sauce
Place all ingredients into a large saucepan and bring up to the boil. Lower heat and simmer for 15 mins or until beans are soft, stirring occasionally. Sauce should thicken and reduce. Serve spread on buttery toast of your choice.
Mstr H had two serves this morning! Feel free to leave your thoughts in the comments. What is your favourite wheat free bread?