Baked wholemeal rusks - Infatrini

Baked wholemeal rusks - Infatrini

Ingredients

1 slice of medium cut wholemeal bread: cut into four fingers

50ml (13/4 fl oz) Infatrini

Method / Preperation

1. Place Infatrini in a flat lipped plate and add bread fingers. Soak both sides until all Infatrini is absorbed.
2. Place on a well oiled baking tray (preferably non stick) for about 75 minutes at 140 ºC.
3. Turn after 20 minutes of baking, using a spatula, being careful not to break the fingers which are fragile at this stage.

Notes

Suitable from 6 months.
Makes 4.

All recipes are designed for use with Infatrini High Energy Infant Formula.
All the recipes in this booklet can be pureed to achieve a smoother texture depending on your child’s needs.
The consistency of the recipes can be altered by adding more Infatrini.
Cooking instructions apply to a standard oven or 500W microwave. For other cooking appliances refer to manufacturer’s guidelines.
Always test the temperature of the food before serving.
Your dietitian or other health care professional can provide advice on the suitability of these recipes for your child

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