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Chickpeas Crackers – Gluten and Dairy Free

My kids love crackers (and bread). It’s a super quick, filling and comforting snack. That’s why I’m very picky about the kind of crackers that I buy for them. I always double check the (long) list of ingredients to see what is really inside. Sometimes you can’t really imagine what they can hide under a lovely cheesy flavor 🙁

I have a selected list of brands/products that I trust and that I always keep in the pantry ready to use and, at the same time, I love baking my own crackers. Despite the common idea, homemade crackers are super easy to prepare…and they taste way better, without mentioning that you really know what’s inside 😉

Today I prepared some chickpeas crackers using some chickpeas flour left from another recipe. They came out nutty, crispy outside and soft in your mouth. I really really liked them. To be sincere the kids liked more the batch I did without seeds on top 😉

You can prepare a nice batch, bake it and simply store the crackers in a container on the countertop for weeks…but I’m sure they will be gone in few days!!

The chickpea crackers are a lovely toddler snack idea or (simply skipping the top seeds and skipping or reducing the salt) a baby led weaning one.

TIP: to spread the chickpea mix on the baking sheet I used a silicone mat, way easier than using some parchment paper.

Chickpeas Crackers – Gluten and Dairy Free

Chickpeas Crackers – Gluten and Dairy Free

Ingredients

  • INGREDIENTS:
  • 3 Tbsp ground flaxseed
  • 1 cup chickpea flour (100gr.)
  • 1/2 cup water (115 ml.)
  • 1 egg white
  • 1/2 tsp garlic powder
  • 1 Tbsp minced rosemary
  • pinch of salt
  • 1 Tbsp olive oil
  • 6 Tbsp ground almonds (40gr.)
    Garnish on top:
  • sesame seeds
  • sunflower seeds
  • sea salt

Instructions

  1. Preheat the oven to 350F/175C and line a large baking sheet with a silicone mat.
  2. Stir the flax into the water and let it thicken few minutes.
  3. In a bowl add in sequence and mix: the flour, the almonds, the garlic, the salt, the rosemary, the oil, the egg white and the flaxseed mix.
  4. Scrape the sticky mix onto the pan and spread it as thinly and evenly as you can.
  5. Sprinkle on top with sesame seeds, sunflower seeds and a pinch of sea salt
  6. Bake for 20 minutes.
  7. Remove from the oven and cut the large sheet in small toddler size squares.
  8. Place back in the oven for 6 minutes to get nice and crispy!
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posted on May 12, 2017

Chicken Rice Saffron baby puree

Saffron is such a wonderful baby food ingredient both from a culinary and from a medical point of view.

Few saffron petals can really enhance the flavor of your baby food giving to it such a beautiful vibrant orange color. Saffron can be safely added to your baby food starting from 6 months. In India moms even mix breastmilk with saffron from birth!!

The reason why is also medical. Saffron is not only an ingredient for cooking, but it is used in the preparation of traditional medicines. Its medical properties are simply surprising.

Saffron is well known for its antioxidant properties that help protect the body and boost the immune system.

Saffron helps your baby’s digestion, your baby’s sight and bones (it boosts the absorption of calcium). Saffron is also used in the treatment of asthma in babies.

Today I would love to share with you a very simple and yummy recipe using saffron, perfect for babies +6M or for toddlers, you simply decide which texture is better for your little one!

This video is part of a collaboration with my friend Vincenzo from Vincenzos Plate YouTube Channel. We teamed up to give you an example of how, using the same healthy organic ingredients, you can prepare an amazing meal for the family and a super healthy baby/toddler food for the little ones. Our philosophy is one family = one recipe!!

Also, if you are interested in the baby and eco friendly products featured in the video, here you are where to find them:

  • 100% bamboo dinnerware set by Bobo&Boo. http://amzn.to/2poWcMy
  • 100% silicone baby food tray with lid by Lili-Pop Kids  http://amzn.to/2pBwIfr

Chicken Rice Saffron baby puree

Chicken Rice Saffron baby puree

Ingredients

  • 1/2 cup brown rice
  • 1 1/2 cup water or vegetable/chicken broth (without salt)
  • 5 oz. chicken tenders
  • a pinch of saffron blossoms
  • 1 Tbsp olive oil
  • 1 carrot

Instructions

  1. Preheat the oven to 400F/180°C.
  2. Cut the chicken in small pieces (toddler bites)
  3. Place the chicken in a small baking pan and brush with some olive oil. If you are cooking for toddlers over 1 year you can adjust with a tiny pinch of salt too.
  4. Bake in the oven for 20/25 min
  5. In a sauce pan add the vegetable broth or water and bring to boil
  6. add the rice and the saffron, stir
  7. reduce the heat, cover with a lid and simmer for 20min
  8. turn the heat off, stir the creamy rice and (optional but more tasty) add one tablespoon of grated parmesan cheese
  9. FOR TODDLERS: serve the rice with the chicken bites on top
  10. FOR BABIES: add the chicken/carrot mix to the rice all together with 1/2 cup hot water to thin or any other thinning liquid you like and puree everything to obtain a smooth consistency.
  11. If you would like to know more about thinning your baby food, check this post too
  12. The baby puree can be frozen in air tight containers up until 3 months.
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posted on May 3, 2017

Millet Apple Cake – Gluten and Dairy Free

This is a lovely cake for the whole family: gluten + dairy + refined sugar free.

Super moist and soft for little babies, a nice idea for baby led feeding. It’s also appropriate for an allergy free birthday party or simply to enjoy a super yummy apple cake, no matter how old you are 😉

I would serve the cake starting from 8 months due to the grainy texture of the millet, or, once the millet mix is cooked, you can simply use an immersion blender to obtain a smooth consistency.

If you are serving the cake to a baby, you might want either to remove or to thinly cut the apples on the decoration on top.

If you are interested in the apple sweetener I used, it’s called Dolcedi, by RigoniDiAsiago

Millet Apple Cake – Gluten and Dairy Free

Millet Apple Cake – Gluten and Dairy Free

Ingredients

  • 5.5 oz. millet (150gr.)
  • 2 cups almond or coconut milk (500 ml)
  • 1 Tbsp apple sweetener (or honey after 12 months)
  • 4 Tbsp coconut oil (60gr.)
  • lemon 1 zest
  • 2 eggs
  • 7 Tbsp coconut sugar (50gr.)
  • 2 oz. rice flour (3 Tbsp)
  • 2 apples (1 for decoration)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp vanilla extract

Instructions

  1. In a small pot heat the milk with the grated lemon zest, the apple sweetener and the coconut oil.
  2. When the milk is almost boiling, add the millet and stir.
  3. Simmer for 30/35 min, up until the millet if fully cooked. Turn the heat off and let it cool down.
  4. In a stand mixer add the eggs and the sugar, let it work at minimum for 10 minutes: you want to obtain a light foamy mix.
  5. Slowly add the rice flour + baking soda + baking powder + salt + vanilla and the millet mix.
  6. Slice one apple with a mandolin. Add the apple to the mix.
  7. Fill a cake pan (24cm) with the batter. Use a second apple to decorate on top.
  8. Bake at 375F/175C for 50 min.
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posted on April 23, 2017


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