Snacks & Treats

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We’d love to hear your recipe suggestions, email us at info@raffertysgarden.com

Real Fruit Jelly

Does your baby love the flavour of Rafferty’s smooth purees but has moved on to thicker and chunkier consistencies?  Solution! Transform the lovely goodness of Rafferty’s into a fun jelly!

 

Makes:  2 serves (½ cup)

Age: 7 months +

Ingredients

  • 1 tsp gelatin
  • 50 ml hot water
  • 1 x pouch of Rafferty’s Garden Smooth range

Method

  1. Dissolve gelatin in hot water stirring quickly. 
  2. Place pouch of chosen Rafferty’s smooth range into a bowl and mix through dissolved gelatin. 
  3. Pour into chosen cups/container and refrigerate overnight

Tip: This recipe is for firm but soft jelly; for harder consistencies add an extra ½ tsp of gelatin.

9 months +: Add chunks of soft fruit such as sliced grapes, berries, pear, mango or watermelon

Super Berry Mini-Muffins

These Muffins are the perfect throw-together snack that can be made in a myriad of combos depending upon which Rafferty's Garden puree you have in your pantry and what fruit you have on hand.

 

Makes: 18 Mini Muffins

Age: 9 months +

Ingredients

  • 3/4 cup (110g) plain flour
  • 2 Tsp baking powder
  • 1/2 Tsp Cinnamon (optional, depening on your Fruit combo)
  • 1/2 cup (45g) lightly processed rolled oats (see hint) or minute oats
  • 1 Egg
  • 1/3 cup (100g) plain yoghurt
  • 1 Tbsp Vegetable oil
  • 1/3 cup (65g) Brown Sugar
  • Pouch of Rafferty's Garden Pear + Superberries
  • 1/2 cup Frozen or fresh mixed berries

Method

  1. Pre-heat oven to 180C or 160 Fan force and prepare mini-muffin pans with either patty cases or cooking spray or oil
  2. Combine the flour, baking powder, Cinnamon and Oats in a bowl
  3. In a seperate bowl add the Egg, Yoghurt, Vegetable Oil, Brown Sugar and the Rafferty's Garden Pear + Superberries and mix well
  4. Add wet ingredients to dry and mix till just combined, then stir through diced pear. Don't overmix
  5. Using two teaspons, fill Muffin pan with mixture and bake for 15 minutes or until golden and cooked through
  6. Remove from oven. Allow muffins to cool in the pan before removing if you've not used patty papers. 
  7. Serve as a snack or freeze in dated zip lock bags for up to 3 months

Hint: Process regular oats to a finer texture using a food processor or stick blender

*Variation Tip: Try the following Rafferty's Garden pouches and fruit combos or make up your own:

  •  Blueberries + Banana + Apple with 1/2 punnet of Blueberries or one small mashed Banana
  • Pear + Apricot with 1 small Pear, diced
  • Apple + Pear + Cinnamon with one small apple and 1 tbsp Sultanas
  • Sweet Potato + Carrot + Apple with 1 small apple. diced
  • Apple + Peach + Banana with 1 small mashed Banana
  • Banana + Pear + Mango with cheek of one large Mango, diced

Karen's Nutrtion Tip: Don't peel apples and pears in these recipes. When diced finely, the peel shouldn't bother your Baby and will add extra nutrients and small amounts of valuable fibre.

From Karen- Rafferty's Garden Nutritionist

Apple and Cinnamon Pikelets

These little dairy free, home-made snacks are great for small fingers and they also freeze well, so you can grab them anytime for snacks on the run.

 

Serves: 12 small Pikelets

Age: 9 months +

Ingredients

Method

  1. Sift self-raising flour and baking soda into a bowl and make a well in the centre
  2. Whisk Egg and pour into flour well along with the pouch of Rafferty's Garden Smooth Puree
  3. Using a fork, stir flour into the egg mixture. As it becomes thicker, begin dribbling in soda water. Continue until mixture is the desired consistency. You may not use all the soda water
  4. If possible, leave mixture for half and hour
  5. Heat a non-stick pan with a little margarine, oil or butter. 
  6. Add tbsp amounts of mixture to pan
  7. Once bubbles start to appear in the mixture, flip your pikelet over and cook until brown

Hint: Soda water gives these pikelets a lovely lightness, however, you can substitute milk if you like

*Serving Tip: Spread more Rafferty' s Smooth puree onto pikelets if you like- just like jam!

*Storage Tip: Pikelets can be stored in labelled and dated zip lock bags in the freezer for up to 3 months.

Rice Pudding with Smooth Fruit Swirl

A Family favourite that everyone can enjoy and if you want a more grown-up accompaniment, try a sprinkle of Cinnamon and a handful of fresh berries.

 

Makes: 4 serves (1/2 cup)

Age: 7 months +

Ingredients

  • 1/2 cup Aborio (rIsotto) rice
  • 1L milk
  • 2 tbsp caster sugar
  • 1 tsp natural vanilla extract
  • 1 tsp margarine

Method

  1. Preheat oven to 180C.
  2. Place rice, milk, sugar, vanilla and butter into a small oven proof dish and bake for 1.5 hours, stirring every 15 minutes to prevent sticking
  3. Remove from the oven when the rice is cooked and creamy in consistency (avoid overcooking as it will dry out)
  4. Allow to cool and serve with a swirl of Rafferty's Garden Pear + Superberries or Apple + Banana + Peach or any of your other Rafferty's Garden Smooth Puree Favourites

*Age Tip: For Older Babies, add a Tablespoon of Sultanas before baking

*Storage Tip: Store leftovers in the fridge for up to two days

Sweet Potato Carrot and Apple Loaf

Does your baby dive for your banana bread when you’re out having coffee.  This loaf is a great alternative to the sugary breads found in most café’s.  It has minimal sugar and incorporates the goodness of vegetables and fruit.

 

Makes: 12 slices

Age: 9 months +

Ingredients

  • 1-2/3 cups plain flour
  • ½ cup sugar
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 2 x pouch of Rafferty’s Garden sweet potato + carrot + apple 
  • ½ cup water
  • 2 eggs
  • 1/3 cup canola oil
  • 2 medium green apples grated or finely diced.

Method

  1. Preheat oven to 160C and line or grease a 23cm x13cm loaf pan.
  2. In a large bowl, combine flour, sugar, baking soda, baking soda, cinnamon, nutmeg, and cloves. 
  3. In another bowl, whisk eggs, Rafferty’s Garden sweet potato + carrot + apple , water, eggs and oil. 
  4. Stir wet ingredients into dry, just mixing until moistened. Fold through diced apples.
  5. Bake for 90 minutes or until a skewer inserted near the centre comes our clean.  Cool for 10 minutes before turning out onto a wire rack to cool.

Tips: Try this with 1 cup of whatever fresh or frozen fruit you have handy

Storage Tip: Slice loaf up and freeze individually in labeled and dated zip lock bags for a great “on the run” snack for you and your baby.

Apple Banana and Peach Crumble

 

Makes: 3 serves

Age: 9 months+

Ingredients

Method

  1. Preheat oven to 180C.
  2. Combine Rafferty’s Garden multigrain breakfast + extra iron, butter/margarine and ½ the sugar in a bowl. Rub together with fingertips until evenly distributed.  Add oats and repeat process. 
  3. In another bowl add Rafferty’s Garden apple + banana + peach and sliced apple mixing until combined.
  4. Spoon apple mixture into a 1 cup capacity oven proof ramekin and top with crumble mixture.  Sprinkle over the remaining sugar.
  5. Bake for 45min - 1 hour or until the crumble toping is caramelized. Serve with Rafferty’s Garden vanilla custard.

*Tips

Try this recipe with pears when in season

Storage Tip: Quantity is enough for 2 -3 dessert serves.  Portion surplus out into labeled and dated ziplock bags or small containers and freeze for up to three months.

 

Yummy Muesli Bars

 

Thanks to Mandy a Rafferty’s fan for this great recipe for yummy muesli bars

 

Makes: 20-30 bars depending on size

Age: 9 months +

Ingredients

  • ½ cup Rafferty's Garden Multigrain Breakfast banana + apricot
  • 1/3 cup almond meal (If allergic to nuts replace with an extra 1/3 cup Rafferty's Multigrain Breakfast)
  • ¼ cup L.S.A mix (If allergic to nuts substitute with1/4 cup wheat germ)
  • 1 cup puffed rice cereal
  • 1 cup powdered milk
  • ¼ cup dried cranberries or blueberries
  • ½ tsp cinnamon
  • ½ cup virgin coconut oil, melted or a light vegetable oil
  • ½ cup honey or maple syrup
  • 1 tsp vanilla extract

Method

  1. Preheat your oven to 150C and line a 22cm square baking tin.
  2. In a medium size bowl combine all the dry ingredients (Multigrain Breakfast banana + apricot, almonds, L.S.A mix, puffed rice, powdered milk, dried berries, and cinnamon).
  3. Mix the coconut oil, honey and vanilla essence into the dry ingredients, make sure you combine it well. Pour this mix into the prepared baking tin pressing down firmly with your hand so that it is distributed evenly inside the tin.
  4. Bake for approximately 15 to 20 minutes, make sure you check it while it is cooking to make sure it is not burning (the edges tend to burn quickly).
  5. When the muesli has browned lightly, remove from the oven and allow to cool.
  6. While still warm turn onto a chopping board and cut into bars. They can be stored in an airtight container in the fridge for a week or can be frozen in labeled and dated ziplock bags for three months.