If you’re stuck for quick-fix ideas on what to rustle up for your newly minted lil’ gourmand, here’s three failsafe finger food options that baby bellies love.
Avocados are a bonafide wonder-food; packed with fibre and healthy fats. In fact, they’re so good, they boast a nutritional profile close to that of breastmilk—so they’re a perfect first food for baby. You can mash ‘em up for little ones to dig into with a spoon, spread on a cracker, or cut into slices and roll in ground flaxseeds to take the slippery edge off.
Cinnamon banana pancakes
Sugar and flour-free, these pancakes are a great protein boost and help to keep lil’ bellies fuller for longer. They’re also a doddle to whip up; mash together one spotty banana with one egg, and a dash of cinnamon. Fry in coconut oil (and be gentle when you flip over!).
Veggie Parmesan Bread
This wholesome homemade bread is just right for taking on-the-go. It’s also a good savoury alternative to mix things up for your bub’s palate. It’s delish for older tastebuds too…
- Nonstick cooking spray
- 1 cup all-purpose flour
- ½ cup cornmeal
- ½ cup grated Parmesan cheese
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 3 eggs
- 1 cup buttermilk
- 1/3 cup rapeseed or olive oil
- 1 cup grated courgette
- 1 cup chopped cooked spinach (start with frozen, defrost, and drain well)
- ½ cup grated carrots
- Preheat the oven to 180°C. Line a 9 x 5-inch loaf pan with unbleached parchment paper.
- In a large bowl, whisk together flour, cornmeal, Parmesan, baking powder, and baking soda.
- In a smaller bowl, whisk together eggs, buttermilk, and rapeseed oil.
- Combine wet ingredients and dry ingredients. Add in veggies. Transfer to the loaf pan.
- Bake for 45 minutes, or until a toothpick inserted into the centre comes out clean. Cool for 15 minutes, slice and serve.
Store in refrigerator and reheat briefly as needed.
(Makes 12 servings)