Ingredients
- 1 tablespoon powdered dehydrated cooked peaches
- 1 tablespoon powdered quick-cooking tapioca
- 1/2 cup boiling water
Instructions
- Check that the peach powder really is powder, and sieve out anything gritty. A baby cannot manage a hard flake of dried fruit, and a lump will not hydrate in the time this takes.
- Whisk the peach powder and the tapioca together while both are still dry. Tapioca seizes the instant it meets liquid, and the fruit powder separating the grains is what prevents it.
- Pour the boiling water over in a steady stream, whisking as you go. Added all at once the powder floats and sets into a skin across the top.
- Keep stirring for the first minute. Tapioca thickens as it cools rather than while it is hot, so a mixture that looks too thin now will be about right by the time it is cool enough to serve.
- Let it come down to body temperature and test a drop on the inside of your wrist. Rehydrated powder holds heat in pockets and can be much hotter in the middle than at the edge of the bowl.
- Covered tightly in the fridge it keeps for three days. It stiffens overnight — loosen it with a little cooled boiled water rather than reheating, because a tapioca mixture heated twice turns stringy.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 314 kcal | 89 kcal |
| Protein | 1.4 g | 0.4 g |
| Fat | 0.4 g | 0.1 g |
| saturated | 0 g | 0 g |
| Carbohydrate | 76 g | 21.5 g |
| sugars | 14.3 g | 4.1 g |
| Fibre | 2.7 g | 0.8 g |
| Sodium | 1 mg | 0 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
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