Homemade Baby Food Pouches
Portable, squeezable and with lots of flavor options, homemade baby food pouches are a great way to serve healthy fruits, vegetables and grains to your little ones!
Yield: 3 pouches for each combination
Ingredients
For the apple-brown rice-spinach pouches:
- 1 apple, core removed and roughly chopped
- ½ cup cooked brown rice
- 1 cup packed fresh spinach leaves (raw)
- Juice of ½ lemon
For the pineapple-broccoli pouches:
- 1 cup cut pineapple (thawed if frozen)
- ⅔ cup cooked broccoli florets
For the mango-sweet potato-quinoa pouches:
- 1 ripe mango, peeled, seed removed and roughly chopped
- ½ cup cooked sweet potato
- ½ cup cooked quinoa
- Juice of ½ lemon
For the banana-barley-zucchini pouches:
- 1 ripe banana
- ½ cup cooked barley
- ½ cooked chopped zucchini
- Juice of ½ lemon
For the pear-peas-spinach pouches:
- 1 ripe pear
- ½ cup cooked peas
- 1 cup raw spinach
- Juice of ½ lemon
Instructions
- Make sure all of your grains and veggies are cooked, if indicated.
- Combine all ingredients for each pouch combination in a blender or immersion blender and blend until it’s a smooth, pourable consistency. (See notes.)
- Label your bags, set up your station and add the mixture to the squeeze station containers, filled to the indicated line. Push down with the press tool and fill each bag. Remove the bags from the station and twist on the tops. They are ready to serve! (See notes below for storage tips.)
Notes
Lemon: Add 1 tablespoon lemon juice to all of these to help preserve them. The only exception is the pineapple-broccoli mixture. The citrus from the pineapple is enough on its own.
Peels: You can keep the peels on the pears and apples, just be sure to puree them very well so pieces don’t get stuck and prevent the mixture from going into the squeezie bags.
Cooking: The vegetables and grains need to be cooked and soft, so plan ahead. Or use leftovers. These can be a great way to use up scraps and reduce food waste.
Consistency: If any of your mixtures seem too thick (because the water content of fruits and veggies can vary), just add a bit of applesauce or a splash of water to the blender until its thin enough.
Size: Each pouch holds about 4 ounces. Most of these batches for me make about 3 squeezies worth. You can of course always double up if you want to knock out a bunch. They freeze great, so you might as well!
Here are 5 more homemade baby food pouches if you want more flavor/combination ideas!
Storage: Homemade squeeze pouches, once made, should be stored in the refrigerator. Make sure they are labeled and dated. They will keep for up to 2-3 days in the fridge.
You can also freeze the pouches! Pop them in the freezer for up to 3-4 months. Thaw overnight in the refrigerator before giving to your little one.
Traveling? You can safely transport these pouches for up to 1-2 hours. If you're going to be out longer than that - or if it's a very hot day - I would recommend packing them in a cooler.
Nutrition
Serving: 1pouch | Calories: 50kcal
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