Preheat oven to 220°C / 425°F

Mix flour and baby rice. Gradually stir in the oil. Add a
few tablespoons of iced water at a time, mixing well until
the dough sticks together forming a ball. Roll out on a
floured surface to a thickness of about 5mm and cut out into different shapes.

Bake on an ungreased cookie sheet for 10-12 minutes or until golden. Cool completely and store in an airtight container.

Variation: Use a flavoured baby rice cereal.

Makes about 20 cubes - can be frozen

This puree is packed with immune-boosting nutrients. The
pumpkin is a good source of beta-carotene and vitamin E,
while the parsley adds vitamin C and iron in useful amounts. Babies love this puree for its sweetness, and it is exceptionally good for them as well!

1 pumpkin
a handful parsley
filtered water for steaming

Peel, deseed and chop the pumpkin. Chop the parsley and
steam together with the pumpkin for 10 - 15 minutes, until
soft. Puree to the desired consistency, using some of the
steamed vegetable water if necessary

This recipe has been taken, with permission, from
"Boost your child's immune system" by Lucy Burney.