Baked wholemeal rusks – Infatrini

Ingredients

• 1 slice of medium cut wholemeal bread: cut into four fingers
• 50ml (13/4 fl oz) Infatrini

Method / Preperation

• Place Infatrini in a flat lipped plate and add bread fingers. Soak both sides until all Infatrini is absorbed.
• Place on a well oiled baking tray (preferably non stick) for about 75 minutes at 140 ºC.
• 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