Have you ever tried vegetable pancakes? Foods that can be an option for baby led weaning food, a little pancakes that are suitable for children aged 6 months or more.

Ingredients:

• 1 Cup Plain Flour (or buckwheat for gluten free)
• 2 Teaspoons Baking Powder
• 1 Cup Whole Milk (substitute with soy or almond milk for dairy free)
• 1 Organic Egg (Leave out for egg free)
• 2 Tablespoons Melted Unsalted Butter (substitute with coconut butter for dairy free)
• 1 Medium Onion
• 1 Small Head Broccoli
• 1 Red Bell Pepper
• 50g Grated Cheddar Cheese (substitute with your favourite vegan cheese for dairy free)
• 2 Tablespoons Olive Oil for Frying

Method:

• Heat oven to 200°C.
• Peel onion and pepper and chop into large chunks. Place onto baking tray and drizzle with a little olive or rapeseed oil. Put tray into the oven and roast vegetables until soft and starting to brown approx 25-30mins.
• While this is cooking steam your broccoli until soft. Then, place all of your cooked vegetables on a chopping board and using a knife chop into tiny little baby sized pieces.
• Add flour and baking powder to a bowl.
• In a separate bowl or jug mix together your chosen milk, egg (if you are using it) and 2 tablespoons of the melted unsalted butter (or coconut butter).
• Make a well in the flour mixture and slowly (to avoid lumps) whisk in the liquid mixture until it is fully combined.
• Fold vegetable mixture and grated cheese into your batter until completely combined. It will be much thicker than normal pancake mixture but that’s o.k.
• Heat a little olive oil on a non-stick frying pan and when hot spoon about a tablespoon of your batter mixture onto the pan. Press gently down with the back of the spoon to make into a pancake shape.
• Fry until golden both sides and serve with a little sour cream and chives (or plain).

recipe and image: babyledfeeding

Vegetable Pancakes Baby Led Weaning

Have you ever tried vegetable pancakes ? Foods that can be an option for baby led weaning food , a little pancakes that are suitable for chi...

Vegetable Pancakes Baby Led Weaning

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One recipe for baby led weaning food that we can try for our children is apple and pear jardo, a baby food with good ingredients, which will provide your little one with lots of slow release energy to keep her playing for longer.

Ingredients:

• 1 tbsp unsalted butter or ghee
• 1 tbsp vegetable oil
• 1 small cinnamon stick
• 1 whole cardamom pod - green
• 400ml of water
• 100ml pure unsweetened apple juice
• 100g brown basmati rice - soaked in water (10mins) - washed, drained
• ½ sweet apple - peeled, cored, chopped
• 1 small firm pear - peeled, cored, chopped

Method:

• Heat the butter (or ghee) and oil in a pot on low heat and add the cinnamon and cardamom.
• Stir-fry for a minute then pour in the water, apple juice and add the rice. Bring to the boil and simmer (covered) for 35-40mins until all of the liquid has been absorbed and the rice is tender.
• Whilst the rice is cooking, steam the apple and pear in a steamer or in the microwave by placing them in a microwavable dish and adding 2 tablespoons of water. Cover the dish with either a lid (leaving a small vent) or cling film (piercing a few holes), and steam on high for 1-1½ minutes until tender.
• Once cooked, drain the excess water and add the fruit chunks to the cooked rice. Combine well.
• Serve to baby warm as a dessert or healthy snack.

recipe and image: motherandbaby

Apple and Pear Jardo Baby Led Weaning

One recipe for baby led weaning food that we can try for our children is apple and pear jardo , a baby food with good ingredients, which wi...

Apple and Pear Jardo Baby Led Weaning

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This little baby lasagne recipe will be one of the baby food recipes that we can try to give to our babies. It's full of yummy ingredients, saucy, cheesy and is one of those comfort foods that makes us all super happy.

Ingredients:

• 400g Lean Round Steak Mince (For vegetarian substitute with roasted peppers, aubergine and courgette)
• 1 Large White Onion finely chopped
• 4 Cloves Garlic Crushed
• 1 Tin Tomatoes
• 3 Tablespoons Unsalted Tomato Purée
• 2 Tablespoons Olive Oil
• 15 Basil Leaves
• 2 Teaspoons Apple Cider Vinegar
• 1/4 Teaspoon English Mustard
• 50g Unsalted Butter (substitute with 1/4 cup of olive oil for dairy free)
• 2 Tablespoons Flour
• 1 Cup Milk (substitute with soy milk for dairy free)
• 1/2 Cup Cheddar Cheese (or alternative vegan cheese)
• 10 Fresh Lasagne Sheets (substitute with 6 dried egg free – see instructions for this below)

Method:
To make the pasta sauce:

• Heat a little olive olive in a saucepan and fry your minced beef until brown and cooked then place into a bowl and set aside for later. (If you are vegetarian add your vegetables to the oven and roast for approx 30 mins at 180ºC, when cooked chop up finely and set aside for later).
• In the same saucepan heat a little more olive oil and fry your onion on a medium heat for about 8 minutes stirring regularly. The onion should caramelise and become sweet and delicious. Add the crushed garlic and cook for another minute.
• Add the tin of tomatoes, tomato purée, apple cider vinegar, mustard and then stir well. Simmer on a low heat for about 5 minutes.
• Transfer your sauce into a blender, then add the basil leaves and purée until completely smooth. The sauce should be a lovely rich red colour.
• Pour your sauce back into the saucepan, add your cooked minced beef and stir well. (If you are vegetarian add your roasted vegetables instead)
• Leave on very low heat with the lid off until you are ready to assemble your lasagnes.

To make the cheese sauce:

• Melt the butter (or heat olive oil) in a small saucepan over a medium to low heat.
• Slowly add the flour and stir continuously until a paste forms. Cook this on a low heat for about 2 minutes.
• Gradually add your milk whisking every bit into the sauce before adding more. Take your time to prevent the sauce from becoming lumpy. If your sauce is too thick add a little more milk until you get the right consistency.
• Add in your cheese and stir until it fully melts. Remove sauce from the heat.

To assemble your Baby Lasagnes:

• Firstly lightly oil a mini muffin tin. Then cut the lasagne sheets with a cookie cutter into circular shapes (my cookie cuter was approx 80mm(8cm) wide). You will need 1 for each baby lasagne.
• When you have 24 circle shapes cut place each one in a bowl of hot water for about a minute. This makes it much easier to press into the muffin tin compartments without breaking.
• Line each compartment with the circular shapes and then spoon one heaped teaspoon of the meat mixture into each one and then cover with a teaspoon of the cheese sauce. (It is really important to make sure that the sauce come to the top of each one as it prevents them from going hard when cooked).
• Sprinkle the top of each baby lasagne with cheddar cheese.
• Bake in the oven for about 12 minutes or until the cheese is bubbling but not brown. Don’t overcook or the pasta goes too hard for little mouths to eat.
• Take out of the oven let them sit in the muffin tin until they are just warm. This helps them hold their shape. If there are any bits of pasta that went hard you can just break them off before giving to your little one.

recipe and image: babyledfeeding

Little Baby Lasagne Baby Led Weaning

This little baby lasagne recipe will be one of the baby food recipes that we can try to give to our babies. It's full of yummy ingredi...

Little Baby Lasagne Baby Led Weaning

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Ingredients:

• 1 cup apple sauce
• 0.33 cup oil
• 1 cup rolled oats
• 1 cup plain flour
• 3 tsp baking powder
• 1 tsp cinnamon

Method:

• Heat the oven to 180 degrees Celsius and line or grease a muffin tin (I have used silicon reusable muffin  liners when testing this recipe
• In a medium sized bowl mix the applesauce and oil together (I use a whisk for this)
• Add the remaining ingredients, I sprinkle the baking powder around as I’m too lazy to sift!
• Mix with a wooden spoon until just combined
• Portion into prepared muffin tin
• Bake at 180 degrees for 30 – 35 minutes

recipe and image: mykidslickthebowl

Apple Cinnamon Muffins Baby Led Weaning

Ingredients: 1 cup apple sauce 0.33 cup oil 1 cup rolled oats 1 cup plain flour 3 tsp baking powder 1 tsp cinnamon Method:...

Apple Cinnamon Muffins Baby Led Weaning

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Ingredients:

• 2 Bananas
• 1/2 Lime (juice of)
• 1/4 tsp Cinnamon

Method:

• Preheat oven to 200c / 400f and line a baking tray with baking paper or foil. 
• Slice the bananas in half, lengthways, with the skin still on *Note 1
• Place the bananas on the prepared baking tray and squeeze the lime juice evenly over the bananas. Sprinkle the cinnamon on top. 
• Bake for 10 - 15 mins. *Note 2

Recipe Notes:

1. Leaving the skin on is optional. Feel free to peel it if you prefer. 
2. The length of time will vary depending on how ripe your bananas were and how soft you like the end result. 

recipe and image: healthylittlefoodies

Baked Banana Baby Led Weaning

Ingredients: 2 Bananas 1/2 Lime (juice of) 1/4 tsp Cinnamon Method: Preheat oven to 200c / 400f and line a baking tray wi...

Baked Banana Baby Led Weaning

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Ingredients:

• 1 medium carrot, chopped into small chunks
• 1 medium parsnip, chopped into small chunks
• 1-2 tsps of mixed herbs
• 1/2 cup (90g) of brown rice
• 1 cup (around 75g) of grated cheddar cheese

Method:

1. In a small saucepan, sautee your carrots and parsnips in a little olive oil or butter to start softening them.
2. Add herbs and brown rice, and cook for another minute or so, until fragrant.
3. Add 1 and 1/2 cups (350mls) of water.
4. Bring to a boil and then simmer for 40 minutes, until the rice is cooked.
5. Stir in the cheese until melted.
6. OPTIONAL – you can use a fork to mash up the carrot and parsnip pieces if you prefer a more uniform texture. They are very soft and will easily disintegrate with a little encouragement.

recipe and image: happyveggiekitchen

Cheesy Vegetable and Brown Rice Pot Baby Led Weaning

Ingredients: 1 medium carrot, chopped into small chunks 1 medium parsnip, chopped into small chunks 1-2 tsps of mixed herbs 1/2 cu...

Cheesy Vegetable and Brown Rice Pot Baby Led Weaning

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Ingredients:

• 300g (2 Cups) Plain Flour
• 120g Butter
• 3-4 Tablespoons Water
• Drizzle rapeseed oil
• 1 medium onion finely diced
• 3 cloves garlic crushed
• 1 large handful spinach leaves finely chopped
• 24 cherry tomatoes quartered
• Handful fresh basil leaves freshly chopped
• 4 free-range Eggs
• 100g grated cheddar cheese

Method:

1. Preheat oven to 180ºC
2. In a bowl sieve your flour, then add the butter and using your fingers rub into the flour until it resembles fine breadcrumbs. Add your water (1 tablespoon at a time) and using your hands mix into the flour and butter until it resembles a dough that sticks together.
3. Roll on a floured surface until thin and then use a small circular cookie cutter to shape out 24 mini circles, then leave in the fridge until you are ready to fill.
4. Meanwhile, heat the rapeseed oil in a frying pan and gently fry the onions until they are translucent. Add the garlic and spinach and cook for a further 2-3 minutes until the spinach has wilted. Add the chopped up cherry tomatoes and basil leaves and stir well.
5. Remove the pastry from the fridge then add a heaped teaspoon into each case.
6. In a separate jug, whisk the eggs until light and fluffy. Fill each little quiche up with the egg, then sprinkle over a little cheddar cheese.
7. Bake in the oven for 25 minutes until the egg is set.
8. Cool fully before serving.

recipe and image: babyledfeeding

Mini Quiches Baby Led Weaning

Ingredients: 300g (2 Cups) Plain Flour 120g Butter 3-4 Tablespoons Water Drizzle rapeseed oil 1 medium onion finely diced 3 clov...

Mini Quiches Baby Led Weaning

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Ingredients:

• 50ml (2fl oz/ ¼ cup) olive oil
• 1 cardamom pod – black
• 3 whole cloves 1 onion – peeled, chopped
• 3 tsp minced garlic
• 2 tsp minced ginger
• 2 tsp ground cumin
• 1 ½ tsp ground coriander
• 1 tomato – washed, chopped
• Handful of fresh coriander – washed, chopped
• 100g (3 ½ oz./ ½ cup) red lentils  – soaked in water for 10mins
• 375ml (12 ½ fl.oz/ 1 ½ cups) water
• Salt to taste (optional)
• Red chilli powder to taste (optional)

Method:

1. Heat the oil in a pot and add the cardamom pod, cloves and onion. Stir-fry on med-high heat until the onion is golden and looks a little crisp. Turn to low heat and add the garlic, ginger and stir-fry for a minute, then add the tomato, fresh coriander, cumin and ground coriander. Stir continuously cooking for 3-4 mins until the tomatoes are mushy.
2. Drain the lentils and rinse. Then add to the pot and stir to coat in the delicious spices.
3. Pour in the water, stir, bring to the boil and simmer covered on low heat for 20-25 mins (checking halfway) until tender. Feel free to add extra water if the dhal begins to look too dry at any point.
4. Once cooked, remove a serving for your little one and set aside ensuring no whole garam masalas (cloves/ cardamom) remain.
5. Add salt and chilli to the main pot and stir (if using).
6. Garnish your little ones serving, and the main family serving with fresh coriander and dish up with naan, roti or basmati rice, and a yummy meat, or veggie curry of your choice.

recipe and image: zainabjagotahmed

The Humble Dhal Baby Led Weaning

Ingredients: 50ml (2fl oz/ ¼ cup) olive oil 1 cardamom pod – black 3 whole cloves 1 onion – peeled, chopped 3 tsp minced garlic 2...

The Humble Dhal Baby Led Weaning

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Ingredients:

• 1½ cup plain flour
• ½ tsp baking powder
• ¼ tsp baking soda
• a pinch of salt
• ½ tsp cinnamon
• ¼ cup milk
• 1 cup sugar
• 1 cup Carrots( peeled and grated)
• ½ cup oil ( I have used olive oil)

Method:

1. First of all, set the oven to preheat at 180ºC.
2. Keep a baking pan greased with oil ready.
3. Sift together flour, salt, baking soda, cinnamon and baking powder. Sifting flour makes it light and gives a lighter and fluffier cake. It also helps in mixing all the dry ingredients together.
4. In a bowl mix sugar with warm milk and mix thoroughly to dissolve the sugar. Add grated Carrots to sugar milk mixture and beat again. Now, add oil to the batter and mix. After this, add the dry ingredients mixture to it and fold well.
5. Shift the batter to a greased baking pan. Tap the pan on counter 2-3 times to release trapped air.
6. Bake in a preheated oven at 180° C for 30-35 minutes till golden brown or toothpick inserted comes out clean.

recipe and image: whatscookingmom

Eggless Carrot Cake Baby Led Weaning

Ingredients: 1½ cup plain flour ½ tsp baking powder ¼ tsp baking soda a pinch of salt ½ tsp cinnamon ¼ cup milk 1 cup sugar 1 ...

Eggless Carrot Cake Baby Led Weaning

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