Ingredients
- 2 teaspoons powdered dehydrated bananas
- 1 teaspoon powdered dehydrated blueberries
- 1/4 cup boiling water
Instructions
- Use banana powder that is pale gold rather than brown. Banana oxidises as it dries, and a dark powder has been sitting in air; it will taste of cardboard however carefully you reconstitute it.
- Combine the two powders dry and rub them between your fingertips to break the clumps. Banana powder is sticky with fruit sugar and cakes harder than almost any other.
- Pour the boiling water in gradually and work it into a smooth paste before the rest goes in. A stiff paste can be beaten smooth; a thin one can only be stirred, and the lumps in it will stay.
- Leave it standing for a few minutes while the blueberry skins soften. Skin fragments are much tougher than flesh and are the last thing in the bowl to take water back.
- Cool it right down and check it on your wrist before feeding. Fruit purees hold heat well and the surface goes cool a long time before the middle does.
- Spoon any extra into a covered pot in the fridge and use it within three days. It darkens to purple-grey overnight, which is the banana oxidising again rather than a sign it has spoiled.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 285 kcal | 81 kcal |
| Protein | 3.5 g | 1 g |
| Fat | 1.2 g | 0.3 g |
| saturated | 0.3 g | 0.1 g |
| Carbohydrate | 63.3 g | 17.9 g |
| sugars | 43 g | 12.2 g |
| Fibre | 9.6 g | 2.7 g |
| Sodium | 4 mg | 1 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
