As your baby grows and approaches their next feeding milestone, it’s natural to feel unsure about the best approach. Deciding when to feed them and whether to follow a plan or simply go with the flow can be challenging.

Having met other local Brackley businesses that support parents and babies, I realised starting solids with a baby is quite multifaceted. I certainly didn’t feel prepared and looking back I was quite unsure about taking the first steps.

The local library is a good place to start looking for ideas and recipes. However, a nutritionist advised that introducing solids should be stress-free, and milk should remain the main food until age one. I recalled a choking incident with my baby and wish I had learned about first aid skills. I’ve also learned about baby reflexes and readiness signs from local Chiropractic and Physio services. I talk to parents about the benefits of TummyTime for play and strengthening. I’m fascinated by our varied relationship with food, how my childhood experiences influence me as a parent, and how hypnotherapy can help reframe negative thoughts about food and fussy eating.

So I have brought together a top team in one workshop in March, to support parents about to enter the world of weaning – helping you be more prepared than I was!

Millionaire no bake shortbread Recipe:

Base:
• 450g digestive biscuits
• 220g unsalted butter, melted

Caramel:
• 51ml coconut oil, melted
• 90ml maple syrup
• 147g smooth peanut butter
• 1.5 tsp vanilla

Topping:
• 138g dark chocolate, melted
• 17g coconut oil, melted

1. Blend/chop/crush the biscuits so they are fine. Add to melted butter until coated. Press into a 20x20cm lined tin with the back of a spoon. Pop in freezer whilst you make the caramel.
2. Mix melted coconut oil with syrup, peanut butter, vanilla until smooth (a spatula is good). Pour on top of biscuit base and return to freezer for 10mins.
3. Melt chocolate & coconut oil until smooth and pour over caramel layer. Optional: Add a sprinkle of rock salt onto choc if desired. Pop back in freezer for 10 mins. Move to fridge until ready to eat!
4. Cut into squares (heat knife in hot water to help).
Enjoy! This is a less sweet version than usual.

Contains gluten, nuts and dairy.
Inspired by The Conscious Plant Kitchen.