Cuisinart BFM-1000 Series manual Salmon Sweet Potato Sweet Bunny Waffles, Quinoa Superfood

Salmon Sweet Potato and

Sweet Bunny Waffles Sunshine Muffins

Quinoa Superfood

A super food combo to nourish your baby.

Makes about 2 cups or sixteen 1-ounce servings

5ounces sweet potato, cut into ½ to 1-inch pieces

5ounces salmon, cut into 1-inch pieces

175 ml water

2⁄3 cup cooked quinoa

Put the sweet potato and salmon into the work bowl fitted with the steam blade and cover bowl with lid.

Add the water to the steam/bottle warming chamber and set the measuring cup in its place.

Close the lid to lock and then turn the dial to steam.

Once the light goes out indicating the steaming is complete turn the dial to chop. Pulse about 5 times to break up and then process continuously until completely smooth, about 20 to 25 seconds.

Add the quinoa and pulse to incorporate, about 8 to 10 times. Process continuously until desired consistency is achieved.

Allow to cool before serving. If not using immediately, refrigerate for up to three days or freeze in individual portions for convenience.

Nutritional information per 1-ounce serving:

Calories 29 (22% from fat) ∙ carb. 3g ∙ pro. 2g ∙ fat 1g sat. fat 0g ∙ chol. 5mg ∙ sod. 9mg ∙ calc. 5mg ∙ fiber 1g

The combination of carrot and apple purée used in these sugar-free waffles make them a great option for the whole family to enjoy.

Makes 6 waffles

1cup whole wheat flour

1teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1large egg, lightly beaten

3 tablespoons vegetable oil

¼ cup plain yogurt

1⁄3 cup whole milk

¼cup carrot purée

¼cup apple purée

1.Combine the flour, baking powder, baking soda and salt in a mixing bowl and stir to combine.

2.Put the egg, oil, yogurt, milk, and purées into the work bowl of the Cuisinart Baby Food Maker. Process for 10 seconds to blend.

3.Add the dry ingredients and pulse three times. Scrape the bowl and pulse three times again to fully incorporate all ingredients. Allow batter to rest for about 5 minutes before using.

4.Prepare waffles according to waffle maker’s

instructions using approximately 1∕3 cup of batter per waffle.

5.Serve immediately.

Nutritional information per waffle:

Calories 164 (48% from fat) ∙ carb. 18 g ∙ pro. 5g fat 9g ∙ sat. fat 2g ∙ chol. 34mg ∙ sod. 294 mg calc. 103mg ∙ fiber 3g

Whole grain muffins sweetened with butternut squash purée make a wholesome breakfast or snack.

Makes 6 muffins

nonstick cooking spray

1cup whole wheat flour

1teaspoon baking powder

¼ teaspoon salt

¼ teaspoon cinnamon

¼ cup butternut squash purée

2 tablespoons vegetable oil

1tablespoon pure maple syrup

¼ cup plain yogurt

1large egg

½teaspoon pure vanilla extract

2tablespoons whole milk (nondairy milk may be substituted)

Preheat oven to 375°F. Thoroughly spray a six-cup muffin tin.

Stir together the flour, baking powder, salt and cinnamon in a small bowl.

Put the purée, oil, syrup, yogurt, egg, vanilla and milk into the work bowl fitted with the steaming blade. Pulse on chop to incorporate ingredients, about 10 long pulses.

Sprinkle the dry ingredients evenly over the wet ingredients in the work bowl. Pulse gently until ingredients are just evenly incorporated. Be careful not to overmix.

Scoop even amounts (each about a scant ¼ cup) of batter into the prepared muffin tin.

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