Calcium rich, no cook, vegetarian breakfast
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Contains milk, wheat, gluten
Note that if modifications are made this may alter the state and nutritional value of the recipe. It is the responsibility of the caregiver to ensure the consistency of the feed is appropriate. Aim for a texture similar to pancake batter or drinking yogurt.
- Vegan option: use plant-based cheese instead of feta.
- For extra calories, nut butter can be added (recipe will no longer be nut-free).
- A range of ingredients can be added to this recipe for variation - cooked quinoa, yoghurt, range of soft fruits, avocado.
- Hand or jug blender
Approx. 10 mins to prepare
This recipe was designed for children. Your dietitian should help you calculate the right portion for your child. Some children may need smaller portions e.g. a half portion may be adequate for an older/teenage child.
565kcals, 18.4g protein, 30.8g fat, 50.0g carbohydrate, 4.5mg iron, 341mg calcium.
|Full portion 450ml / 7.5 x 60ml syringes||= 565kcal/18.4g protein|
|Half portion 240m / 4 x 60ml syringes||= 301kcal/9.8g protein|
|Third portion 150g/ 2.5 x 60ml syringes||= 188kcal/6.1g protein|
Assemble ingredients in blender and blend for 3 to 5 minutes with water.
This recipe was blended with 150ml water to achieve a pancake batter consistency which yielded 450ml total blend (7.5 x 60ml syringes) however you may find you need slightly less fluid to blend as you become confident administering blends. Always sieve blends until you are confident you are achieving a completely smooth blend with no bits.
This meal works best used on the day you make it and is not suitable for home freezing.
Adding bread to blend made the final blend slightly thicker over time so if you allow it to sit for any time, you may need to add a little more water before using.