Plain organic yogurt. (Stonyfield is our favorite.) Homemade baked apricots with cinnamon. Warm oatmeal. What adult wouldn't eat this, let alone a baby? And that's the point. I want Nora to cultivate the same tastes now that she might eat when she gets older. I love the idea that you can add seasonings to your child's food. That's where the cinnamon comes in. It adds great spice without extra sugar. It's good for digestion. And as I add seasonings, she learns flavor doesn't have to come from just salt.
Our apricots were perfectly ripe. It was time to experiment as much as I wanted! I mashed just one and served it over a scoop of vanilla ice cream with caramel cookies on the side. So fast. So easy. And healthier than many alternative toppings!
Easy and beautiful, this dessert was created out of desperation. I had Egg Roll Wrappers at the end of their life, and I had apricots getting soft. Surely I could do something with them. And just for the record, I couldn't make a shortcake or other sweet cake because I used the last of my sugar on a double batch of sweet potato muffins earlier in the week.
I spent a few minutes searching online and finally gave up, creating my own recipe.
Add the optional almond flavoring to the apricot and mix well. Divide the mashed apricot into four equal parts. Spoon the apricot into the center of a wrapper square. Brush water around the edges of the wrapper. Lay a second wrapper on top and seal by pressing edges together. Repeat with other wrappers and apricot filling. Boil ravioli in water about 5 minutes or until the ravioli floats. Drain and place on a plate, dusting with powdered sugar or beside a dot of honey.
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