Baby Led Weaning Recipes

baby led weaning

Featuring some of our favourite recipes for happy families to try. Now that your baby is being introduced to baby led weaning you should find some recipes to help them learn with. This is the blog post for you!

 

BLW Menu
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Breakfast: Quick Porridge Fingers

These little fingers are a very easy way for a baby just starting out to manage oats – although adults will probably want to stick to ‘real’ porridge. This recipe takes just a couple of minutes in the microwave, so it’s great if you’re in a hurry.

Serves 1 adult and 1 baby

3 level tbsp porridge oats (not ‘instant’ oat cereal)

3 tbsp milk

Method

In a bowl, soak oats in the milk until you have a mushy mixture.

Press the mixture into a small, flat-bottomed dish or bowl using the back of a spoon.

Cook in the microwave for 2 minutes on High.

Cut into fingers while still hot and serve when cool.

Options

  • Try pressing some ready-to-eat raisins or sultanas into the top of the oat mixture before you cook it.
  • If you don’t have a microwave, you can also make porridge fingers in the oven. Simply cook for about 15 minutes at 190°C/375°F/Gas Mark 5.

Credits: ‘The Baby-led Weaning – COOKBOOK Full of delicious recipes for the whole family to enjoy’ written by Gill Rapley & Tracey Murkett, published by Vermilion, an imprint of Ebury Publishing in 2010.

 

Little-Pizza

Lunch: Mini Puff Pizzas

“I made mini’s but you can go with whatever size you like. Perfect for The Travelling Lunchbox, you can make whatever flavour your heart desires.

Don’t let the dough-making part put you off. If you haven’t tried it before it is very therapeutic, and the kids (or kitchen aid/Thermomix) can help by kneading and rolling, or just throwing flour around and making a huge mess.

Ingredients

  • 1 tbsp dry yeast
  • 1 tsp caster sugar
  • 1 cup lukewarm water*
  • 2 1/2 cups 00 flour
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 cup grated cheese
  • 1/2 cup finely diced tomato
  • 2 tbsp salt reduced tomato paste
  • Note: you can top your pizza’s with any ingredients you like.

*To get correct temperature, dip your finger in the water, if you can´t ‘feel’ the water it is the right temperature

Method

Step 1

Place the yeast, sugar and water in a bowl and mix to combine. Set aside in a warm place* or until bubbles appear on the surface (if bubbles don’t appear the yeast has not been activated and you might need to start again)

Step 2

Place the flour, salt and olive oil in a bowl. Add the yeast mixture, and mix together to form a dough. Use your hands, and continue flouring them as needed. Knead dough on a floured surface for a few minutes or until smooth and elastic.

Step 3

Divide the dough into two balls. Place on a floured tray and cover with a damp cloth. Set aside once again in a warm spot for around 30 minutes or until the balls have risen to around double their size.

Step 4

Roll the dough on a lightly floured surface until around 1/2 cm thick. Cut out mini pizza rounds to whatever size and shape you wish (I used a scone cutter).

Step 5

Preheat the oven to 180°C and line a baking tray with baking paper. Top each mini pizza with tomato paste, cheese and tomato (or whatever ingredients you like). Bake in the oven for around 10 minutes or until the cheese is golden.

Step 6

Serve, freeze, or store in an airtight container. I froze leftover dough cut outs and they worked really well when I needed a quick snack.

Step 7

*If it isn’t a warm day I turn my oven on really low, open the door and place the bowl on the door.

Published on http://onehandedcooks.com.au/recipe/mini-puff-pizzas/

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Afternoon Snack: Peanut Butter Balls

These are so much more than just peanut butter balls, but I just thought that peanut butter, coconut, date, chia, quinoa and cacao didn’t have the same ring to it? They really are packed full of the good stuff, and make for a healthy little treat that you can feel good about.

Store them in the fridge or freeze separately to enjoy when you need them.

Nutrition Note: Peanut Butter ‘Power’ Balls also has a nice ring to it – high in protein, carbohydrate, fiber and vitamin C all rolled into one. Plus, the 100% cacao gives these balls an antioxidant boost and a slight hint of the lovely bitterness of chocolate.

Ingredients

  • ¾ cup dried coconut
  • ¾ cup dried pitted dates
  • 2 tbsp of peanut butter (no additives, try and use natural 100% peanut butter)
  • 1 tbsp chia seeds
  • 1/4 cup rice bubbles (salt and sugar reduced) or quinoa puffs*
  • 1 tbsp 100% cacao or chocolate chips (optional for older kids)
  • *Choose gluten free option if required for allergies
  • Recipe update: if you find the mixture too dry you can add more peanut butter, pure maple syrup or a squeeze of honey depending on the age.

Method

Step 1

Place dried coconut and dates in a food processor. Process until finely chopped. Add the remaining ingredients and process to a fine crumb consistency. Transfer mixture to a clean bowl.

Step 2

Use your hands to form a tablespoon sized ball (or roll to your desired size). Continue with remaining mixture. Store in the fridge for 3 – 4 days or freeze individually.

Published on http://onehandedcooks.com.au/recipe/peanut-butter-balls/

 

baby led weaning

Dinner: Mild Lentil and Vegetable Curry

This is a lovely gentle curry, which will introduce your baby to a range of flavours and textures – and there are plenty of shapes that he´ll be able to get hold of easily if he´s just starting out. If you can´t find okras, you can use fine/dwarf green beans instead.

Serves 2 adults and 1 baby

1-2 tbsp oil

2 medium red onions, finely chopped

2 cardamom pods

1cm (1/2in) piece of fresh ginger, peeled and finely chopped

approx. 2 tbsp low-salt curry paste

1 bay leaf

2 new potatoes, skins on and halved or quartered, depending on size

3 broccoli florets, cut to suit your baby

3 cauliflower florets, cut to suit your baby

1 medium carrot, cut to suit your baby

3 okras, topped and tailed, and cut into pieces to suit your baby

2-3 tbsp frozen peas

1 small courgette, cut to suit your baby

100g (3 1/2oz) red lentils, rinsed in cold water and drained

300ml (11fl oz) coconut milk

Method

Step 1

Heat the oil in a large pan, add the onions and fry gently for 10 minutes until they are golden. Meanwhile, split open the cardamom pods and remove the seeds (discard the pods).

Step 2

Add the seeds to the pan, with the ginger, curry paste and bay leaf, and fry for a few minutes, stirring occasionally to prevent everything from sticking.

Step 3

Add the potatoes, broccoli, cauliflower, carrot and okra. Cook for a few minutes, stirring occasionally, to coat the vegetables in the spices.

Step 4

Add the rest of the vegetables, together with the lentils and coconut milk.

Step 5

Bring to a boil, cover, and simmer for 20 minutes until the lentils are tender and the vegetables are cooked, stirring occasionally to prevent food sticking and burning. The liquid should now have reduced by half – simmer for a little longer with the lid off if you want a drier curry.

Step 6

Serve warm, with rice, natural yogurt, salad and naan bread.

Credits: ‘The Baby-led Weaning – COOKBOOK Full of delicious recipes for the whole family to enjoy’ written by Gill Rapley & Tracey Murkett, published by Vermilion, an imprint of Ebury Publishing in 2010.

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