Baby-led weaning is the perfect opportunity for you and your baby to try new things! Feeding your family is hard work, especially when your baby is learning how to be an adventurous eater. Here are a few of our favorite recipes that are full of important nutrients, ideal for baby-led weaning, and full of a variety of savory flavors and textures. Give them a try, and let us know what you think!
Veggie chili (without the spice!)
1 can ea of kidney beans, black beans, rinsed
1 can crushed tomatoes (no salt added)
1 cup sweetcorn (we use frozen as that is the lowest salt, easiest option!)
2 bell peppers, any color, chopped into ~1cm sized pieces
Olive oil (or oil of choice)
Smoked paprika to taste (mild but smoky flavor)
⅓ cup chopped sundried tomatoes
1 cup rice (or grain of choice)
- Put rice or grain of choice on to cook as per directions (varies depending on type of rice/grain)
- Cook peppers in a large pan in olive oil until slightly tender
- Add sweetcorn, beans, sundried tomatoes, canned tomatoes and smoked paprika
- Cook together on low heat for about 10min
- Additional toppings can be added like avocado, grated cheese and sour cream! You can also add chili pepper to taste
Scrambled egg fingers
Splash of milk
Tab of butter
Optional: your favorite sauteed veggies such as decided pepper, shredded carrot, or shopped spinach. Get creative!
Whisk egg together with milk. Heat butter in a nonstick skillet. If you are including veggies, saute until soft.
Add the egg mixture to the pan and swirl around the pan to cover the base.
Wait 20 – 30 seconds, then use a rubber spatula to lift up the edge, tilt the pan to make the egg run off the surface under the omelette. Repeat 4-5 times around the edges of the omelette.
Cover with a lid and cook for around 45 seconds or until the underside is lightly golden and the top is just set.
Fold omelette in half
Transfer to a chopping board and cut fingers.
Yummy banana almond muffins (once you’ve already introduced your baby to egg, almond and coconut!)
3–4 (380g) medium bananas, 1⅔ cups mashed
3 eggs, room temperature
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
⅓ cup (85g) creamy almond butter
⅓ cup (50g) coconut flour
⅓ cup almond flour
¾ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
Line a 12 pan muffin tin with paper liners and preheat the oven to 350ºF.
In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and almond butter until fully combined.
Add the coconut flour, almond flour, baking soda, baking powder, and salt to the wet ingredients and mix well.
Divide the muffin batter between the 12 muffin liners, filling each about 2/3 of the way full.
Bake in the preheated oven for about 20 minutes. A toothpick inserted into the center should come out clean, and the muffins should spring back when poked with a finger (not stay indented).
Remove from the oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling.