One of the things I'm poking around with is finding ways to add some iron-fortified "infant cereal" to things. It's easy to sneak a good amount into oatmeal and sauces, for example. I've mixed some in with peanut butter that I spread onto graham crackers. But the latest thing I tried was adding it to bread.
I bake bread in the bread machine -- that is definitely the easiest and requires the least amount of time, and the little loaves work well for my little family, too. I have goofed around with a few different recipes, but nothing works quite as well for me as the regular white bread recipe on the side of the machine, so for now that's the one I use.
In a late-night experiment the other day, I tampered with my bread recipe by replacing some of the flour with toasted wheat germ (zinc!) and replacing the powdered milk with fortified oatmeal cereal (iron!). The result was a super soft loaf of sandwich bread that Gabriel now requests. The taste is pretty much the same, maybe with a little more depth from the wheat germ. Overall, I'm really happy with the results and I am going to keep tinkering with it to see just how much of the cereal I can add in. A slice of bread is not going to replace the iron content of an ounce of beef, but still...the more iron, the better!