Mushroom and spinach egg cups
Perfect finger food for weaning or a great easy breakfast for babies and older kids. Make ahead for the days when you are super busy!
Prep time: 20min
- 6 eggs
- ¼ cup milk
- 2 cups grated cheddar cheese
- ¾ cup spinach cooked and drained
- ¾ cup mushrooms cooked and chopped.
- Preheat oven to 170C.
- Grease muffin pan (or use non-stick pan).
- In a large bowl beat eggs until smooth. Add milk and cheese and mix. Add spinach and mushrooms.
- Ladle mixture into muffin tins ¾ full.
- Bake for 25min. Remove from oven and let cool for 30min before removing from pan.
Tip: You can switch up the vegetables – try tomato, asparagus or even sweet potato. Avoid adding salty meats such as bacon.
Tip: Use full-fat milk to provide your baby with extra fat to support a growing brain.
Carrot and couscous soldiers
A hearty finger food for your toddler.
Makes: 12 soldiers
Prep time: 15min
- ½ leek, finely sliced
- 1 tbsp butter
- ¼ cup reduced-salt vegetable stock
- 1 cup couscous (uncooked)
- 1 cup grated cheese
- 500g carrot, chopped.
- Preheat oven to 180C. Line square baking tin with parchment paper.
- Heat butter in a saucepan on medium-low. Add leek and sauté until soft.
- Add carrots and stir to combine. Add vegetable stock until it just covers the mixture. Simmer until carrots are soft.
- Remove from heat and let cool. Once cool use a hand blender to blend into puree (note: at this point you can leave as a puree if you would rather).
- Return saucepan to the hob and heat puree until boiling. Add couscous; turn off heat and cover. Let stand 3-5 minutes until liquid absorbed and couscous is soft.
- Stir in half the cheese. Push mixture into baking tin and top with the other half of cheese. Bake for 25-35 minutes until cheese is golden.
- Leave to cool completely. Cut into ‘soldiers’ to serve.
Parsnip and carrot rostis
A quick and naturally sweet-tasting finger food for your toddler.
Prep time: 10min
- 1 cup grated parsnip
- 1 cup grated carrot
- 1 egg
- 2 tbsp flour
- ¼ cup group cumin
- ½ tbsp. chopped coriander
- Oil for frying.
- Mix together carrots and parsnips. Squeeze out liquid.
- Mix eggs, milk, and cumin. Combine with carrots and parsnips.
- Add coriander and mix through.
- Add a spoonful of mixture to a hot, oiled frying pan. Flatten with the back of the spoon.
- Heat for 3-6 minutes on each side and remove.
- Allow to cool before serving.
Tip: Introducing your baby to a variety of different spices will encourage them to enjoy lots of different foods and develop their tastebuds – just remember to avoid salt.
This super easy puree is great for a quick breakfast or snack and only takes minutes to make!
- ½ banana peeled
- 1-2 tbsps full-fat coconut milk
- ¼ tsp cinnamon.
- Mash the banana with a fork until almost smooth.
- Microwave banana for 10 seconds, stir, and repeat until smooth.
- Stir in coconut milk and cinnamon.
TIP: If you don’t have coconut milk, full fat milk will work, it just won’t be as tropical!
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