high calorie finger foods

[LeggyBlondeNE]

My 7mo has had a tummy bug this week and is currently refusing most solids and bottles. Having been on three meals a day, now that she's back on just breastmilk the weight is dropping off her and after months of low weight gain pre-weaning she doesn't yet have that much to lose (although I grateful this didn't happen 2 months ago as she'd probably have been in hospital by now!)

She is taking finger foods - toast yesterday and she devoured some rice cakes today - so I'm wondering what I can offer her that will have plenty of calories to try and ameliorate the weight loss. My only idea so far is taost with lots of margerine.

Oh and she's not good with dairy which limits things!

Roast sweet root veg, like sweet potato, also butternut squash? Toss them in oil before roasting to up the calories!

Avacado mashed on toast? Banana same, or given as chunks.

Mmmmmmm, off to make myself a banana sandwich

How about a stick of unsalted butter or slices of omelette (made with butter and cream?)

Bah sorry, posted before reading properly

Egg would still be good though, if she tolerates it?

Eggy bread - mix the egg with full fat milk and use plenty of butter?

Oops, not butter or milk though!

SOme kind of flapjack?

avocado

Will she only do finger foods? What about pre-loaded spoons - will she feed herself those? Rice pudding made with coconut milk and coconut cream if so.

Cake?! Can give you fab dairy free coconut cake recipe if you want.

If she's ok with nuts then nut butters on toast.

oh, I don't suppose the coconut cake recipe is also egg free?
Please say it is and then give me the recipe.

It's not egg free, but you could perhaps try it with egg replacer?

200g dessicated coconut
3 medium eggs
180g caster sugar
250g topped, tailed, peeled and finely grated courgette
1 tbsp vanilla extract
120g white rice flour
2 tsp baking powder
1/2 tsp bicarb
1/4 tsp salt

Filling - 1/2 jar sharp red jam (eg seedless raspberry)

Icing - 2 tbsp coconut milk and 100g icing sugar, sieved (though I didn't bother sieving)

1. Preheat oven to 160/325/gm3

Grease and line and grease again two 18cm diameter x 5cm deep loose bottomed cake tins.

1. Blitz the des coconut in a food processor for 2 mins to make it finer, which lifts the texture of the cake.

1. Whisk eggs and sugar till pale and fluffy (4 mins full blast with hand held whisk)

Beat in the grated courgette and vanilla extract.

1. Add coconut, flour, baking powder, bicarb and salt, and beat to combine. Pour it evenly into the two tins and place in middle of oven for 45 mins.

1. Remove from oven and unmould. Cool on wire rack for 15 mins whilst you make icing.

1. To make icing, pour coconut milk into icing sugar and combine to make loose paste with a spoon. Crush out any lumps with back of spoon.

1. When cake is cool enough to handle, spread the jam over one and sandwich them together. Pour the icing over the top to cover it and drip down the sides.

She recommends sprinkling toasted coconut shavings over the top before serving, but I went with fresh raspberries as I'd used raspberry jam inside.

Some great suggestions!

Roast beetroot was licked a lot but not eaten.

Ma`suggested digestives which worked!

Will definitely try avocado.

Her appetite s returning but very 2-forward-1-back which is so frustrating!