Baby Led Weaning Recipes

Baby’s Banana Toast

Please note that this banana toast is very soft and mushy, ideal for gumming!

1 small, ripe banana

2 fl oz (1/4 cup) breast milk, formula or whole milk

pinch cinnamon

whole wheat bread, cut into squares

1. Blend the banana, milk and cinnamon in a food processor.
2. Dip the bread squares into the mixture, ensuring they are thoroughly coated on both sides.
3. Heat a little unsalted butter or oil in a small saucepan and fry the squares for a couple of minutes on each side, until golden.

Spicy Sweet Potato Cubes

1 sweet potato

ground cinnamon

ground nutmeg

1. Peel the sweet potato and cut into cubes.
2. Steam until tender, or simmer in a little water until cooked.
3. Sprinkle with spices and cool to a safe serving temperature.

Sweet Potato Ravioli

2 oz (1/2 cup) all purpose flour

2 oz (1/2 cup) semolina flour

2-3 fl oz (1/3 cup) very warm water

1 tbsp olive oil

1 medium sweet potato, peeled and cooked

pinch of ground ginger (optional)

1. Combine the flours, then gradually incorporate the oil and water, mixing thoroughly using a food processor set at the lowest speed.
2. This should produce a ball of dough. If the mixture is too dry, add more water – only a little at a time – until the ball of dough forms.
3. Knead well, then divide into two pieces.
4. Roll each piece out as thinly as you can.
5. Mash the sweet potato with the ginger (if using).
6. Place heaped teaspoons of the sweet potato at intervals along the first pasta sheet.
7. Put the other pasta sheet over the top and press down with the fingertips around the sweet potato ‘mounds’.
8. With a sharp knife, cut around each ‘mound’, then create decorative edges with your fingertips or by pressing all the way around with the prongs of a fork.
9. Place the ravioli shapes, a few at a time, into a pan of boiling water. They are cooked when they rise to the surface.
10. Remove the ravioli with a slotted spoon, cool to a safe temperature and serve with tomato sauce, applesauce… or just as they are!

Brainy Baby Bites

A simple treat packed with important nutrients for the development of baby’s brain.

1/2 ripe avocado

1 heaped tablespoon canned tuna, salmon or sardines, mashed

the yolk from 1 hard boiled egg

1 slice whole wheat bread or small whole wheat tortilla

1. Mash the avocado, canned fish and egg yolk together.
2. Spread over half the bread, fold over and cut into squares – or spread over the tortilla then roll up and cut cross-wise into manageable pieces.

Stuffed Apple Surprise

We find that Gala apples work best in this recipe – they tend to hold their shape once cooked, whereas other apples may become so mushy they’ll be hard for baby to pick up. You can peel the apple or leave the skin on – we’ve always found that our little ones simply spat out skin if they didn’t want it – but if you’re concerned that your baby will have difficulty with it, then just remove it!

1 apple, cut in half lengthwise

1 small sweet potato, cooked and mashed

pinch cinnamon

1/2 tsp unsalted butter, melted

1. With a sharp knife, remove the core from the apple halves and scoop out some of the flesh so that you create a hollow.
2. Chop the apple flesh and mix with the cooked sweet potato, cinnamon and butter.
3. Spoon the mixture into the apple hollows, then place the apple halves in a small baking dish.
4. Bake at 350 deg F (170 deg C) for around 30 mins, until the apple is tender.
5. Cool and serve (you can cut into smaller pieces if necessary). Messy but oh-so-yummy!

Sweet N Creamy Sweet Potato

1 medium sweet potato, peeled

2 tbsp cottage cheese

1 tbsp crushed pineapple, drained

pinch cinnamon (optional)

1. Wrap the sweet potato in foil and bake for around 1 hour, until tender.
2. Cool completely.
3. Cut crosswise into 1 1/2 inch wedges, then turn them so they sit flat on the cut sides.
4. Scoop a hollow into the centre of each piece (you can mash the scooped out pieces together and use them for something else).
5. Mix the cottage cheese with the pineapple and spoon into each hollow. Top with a sprinkle of cinnamon and serve as dessert… mmm!

Cheese and Broccoli Muffins

Please note that these muffins will be fairly dense and moist.

6 cooked broccoli florets, chopped

6 grape/cherry tomatoes, chopped

4 oz (1 cup) grated Cheddar cheese

8 oz (2 cups) self rising flour (or – to reduce salt levels – use all purpose/plain flour plus 3 level tsp baking powder)

6 fl oz (3/4 cup) milk – use whole milk, or breastmilk/formula if you prefer

3 tbsp olive oil

1 egg, beaten

1. Pre-heat the oven to 375 deg F, 180 deg C.
2. In a bowl, mix together the flour, cheese and chopped broccoli.
3. Add the chopped tomatoes, milk, oil and egg and blend thoroughly.
4. Grease a 12 hole muffin tin and spoon in the batter.
5. Bake for 25 to 35 mins until golden.

Carrot and Bean Cakes

4 oz (1/2 cup) cooked, mashed carrot

8 oz (1 cup) cannellini beans (or other white beans), mashed well

1 garlic clove, crushed

4 tbsp flour

olive oil

1. Mix the carrot puree with the mashed beans, garlic and flour.
2. Form the mixture into little patties with your hands – if the mixture is too moist, add a little more flour.
3. Heat a little olive oil in a frying pan/skillet.
4. Fry the patties for 3 to 4 minutes on each side, until golden.
5. Serve with applesauce for dipping!

From our blog:
A yummy baby led weaning recipe for breakfast or lunch…

Cheesy Vegetable Omelet

Easy for your baby to eat!