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Butternut and Rooibos puree for Stage One eaters.

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What do I need?

1. 2x small Butternut
2. Carmién Rooibos Natural
3. Spoon, Knife and Blitzer
4. Mixing Bowl and Oven pan
5. Special ice tray with cover to freeze mixture

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Step 1:

Cut the Butternuts in half

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Step 2:

Steep four Carmién Natural Rooibos tea bags in 250ml water until dark and strong

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Step 3:

Place Butternut in Oven pan. Add 4 tbsp of water and bake at 200 Degrees Celsius or until soft

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Step 4:

Remove from oven. Scrape out pips and throw away. Scrape out all the delicious Butternut into the mixing bowl.

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Step 5:

Add 1/4 of the Rooibos tea and Blitz. Add Rooibos until desired texture is achieved

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Step 6:

Texture must be smooth with no lumps

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Step 7:

Scoop into ice tray and freez. Remove blocks the next day and store in a Ziplock bag with date on front. Store for no longer than 3 months.

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