Oats, amaranth, buckwheat and quinoa combine to make a delicious weaning breakfast free from wheat, gluten, eggs, soya and nuts.
Boil or steam the sweet potato cubes until soft, about 10–15 mins.
Whilst cooking, prepare the formula as per instructions on pack.
When the sweet potato is cooked, mash with the formula over heat to drive off any excess liquid.
Stir in the allspice and nutmeg.
In the meantime put the fish in a dish and cover with cling film. Pierce the film and cook the fish in the microwave for 3–5 mins until tender. Remove and discard any skin.
Prepare formula and pour into a jug. Whisk the flour and spread into the hot formula until it is thickened and smooth, then whisk in the coconut and lime juice.
Add the asparagus or spinach and stir well, the heat of the white sauce will wilt the spinach.
Put the fish and prawns into an ovenproof dish and pour over the sauce.
Top the fish mixture with the sweet potato mash and serve.
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