Saffron Applesauce
A mother of two, Leena was inspired to make baby food better using spices and diverse global ingredients.
This recipe is featured in Allergy-Friendly School Lunches From Around the World
- Servings Makes about 355 ml (1 1/2 cups); recipe may be doubled easily.
Ingredients
- 5 red apples
- 1.25 ml (¼ teaspoon) saffron
- Pinch of sugar
- Pinch of ground cinnamon
Preparation
1. Peel, core, and slice apples evenly.
2. Combine apples, saffron, sugar, and cinnamon in a 2 liter (2-quart) saucepan with 59 ml (¼ cup) water. Simmer over medium-low heat until apples are very soft, about 15 minutes.
3. Using an immersion (stick) blender, purée the apples until smooth.
Leena Saini
A former lawyer, after her daughter refused to eat anything bland as a baby, Leena was inspired to make baby food better by using spices and diverse global ingredients. Nurturing tiny taste buds became an obsession that led to a blog www.masalababyfood.com and a baby food cookbook Around the World in 80 Purees: Easy Recipes for Global Baby Food (Quirk Books). Leena lives in New Jersey with her husband, and two “masala babies.”
Courtesy photo
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