Recipes to start making Baby Led Weaning with which your baby will lick his fingers

If your baby is already six months old, I imagine that you are already quite informed about complementary feeding and have heard of BLW (baby-led-weaning). It is a way of feeding your baby that basically consists of going beyond porridge and directly giving him solid food so that he can pick it up with his hands and put it directly in his mouth.

To begin with, most mothers offer them soft foods (that we can crush with our fingers) cut into sticks so that the piece that they finally put in their mouths sticks out of the hand. As soon as the babies have tried a few foods, we can prepare delicious recipes that will help them experience textures, flavours… and have a great time eating!

Your baby can eat almost anything

You may be surprised to see foods such as nuts, eggs or spices for such small babies. Rigid introduction protocols are a thing of the past , and babies can now eat just about anything from six months .

Likewise, the recommendation to delay the introduction of potentially allergenic foods such as nuts or some fruits has become outdated because it can predispose to developing allergies . There would only be a few foods that are prohibited in the diet of children under one year of age:

  • Salt: Not suitable for your kidneys in the process of maturation.
  • Honey: Due to the risk of botulism before the year.
  • Whole nuts: due to risk of suffocation. This recommendation isn’t just for babies: Children shouldn’t eat whole nuts until they are five or six years old. Yes, they can eat them crushed in a preparation from six months.
  • Low-fat, skim foods: Growing babies need that (healthy) fat to grow.
  • Large fish and shellfish: Due to its mercury content, in children under three years of age, it is necessary to avoid the consumption of swordfish or emperor, dogfish, blue shark and tuna (in children between 3 and 12 years of age, limit it to 50 g/week or 100 g/2 weeks and not consume any more of the same category in the same week). Also, because of the presence of cadmium, children should avoid regular consumption of the heads of prawns, prawns, and Norway lobsters, as well as the body of crab-like crustaceans.
  • Whole milk dairy: Due to excess protein that can be harmful to a baby’s kidneys.
  • Undercooked meat, fish and eggs: Never offer these foods raw or cooked at less than 70º.
  • Game meat: Due to potential risk of lead contamination. This recommendation extends to six years.
  • Spinach, Swiss chard, beets and borage: For their nitrate content. From a year and up to three, it is necessary that these vegetables do not involve more than one serving a day.
  • Algae: Not recommended due to its high iodine content.
  • Sugar: Totally unnecessary. It is cariogenic, it does not provide anything nutritionally, it is addictive and it is also directly associated with childhood obesity.

Begoña Prats, author of the book Baby-led weaning: 70 recipes for your child to eat alone and the BLW recipe apps Happy Recipes Meals and Happy Recipes Repostería proposes 13 savory and sweet recipes to get started in BLW with which your baby will suck your fingers

Turkey Apple Meatballs (Dairy Free/Tree Free)

Ingredients

For 15 units
  • ground turkey meat 250g _
  • Eggs one
  • onion 1/2
  • Apple one
  • Breadcrumbs or whole wheat flour 125g _
  • Thyme (to taste)

How to make turkey and apple meatballs

Difficulty: Easy
  • total time 30m _
  • Elaboration 10m _
  • Cooking 20m _

Preheat the oven to 180º. Finely chop the onion and apple. We booked. In a container we put the meat, the previously beaten egg, the onion, the apple and the thyme. We mix. Add the breadcrumbs/wholemeal flour until you get a compact dough that can be handled with your hands. Form balls with your hands and place on the baking tray covered with non-stick paper. We cook 20 min turning them over halfway through the time and we have it. Delicious!

Zucchini and Carrot Burgers (Dairy-Free/Tree-Free)

Ingredients (for 8 burgers)

  • ½ zucchini
  • 1 carrot
  • 1 egg
  • 5 tablespoons of non-dairy milk
  • 120 gr of breadcrumbs (without salt)
  • ground cumin (to taste)
  • pepper (to taste)

Preparation

  1. We preheat the oven to 200º while we prepare our delicious hamburgers.
  2. First, we grate the zucchini (with or without skin) and the carrot and reserve.
  3. Now we beat the egg in a container and add the seasonings to our liking and the milk. We mix well.
  4. Add the vegetables and move gently with the help of a wooden spoon or a spatula.
  5. Finally we incorporate the breadcrumbs and homogenize the mixture manually until we get a manageable dough. There should be a not very dry dough, so we will rectify breadcrumbs or vegetable milk if necessary.
  6. On the baking tray covered with non-stick paper, we make the hamburgers with a spoon, our hands or with the help of a plater.
  7. We bake between 10 to 15 min and we already have it!

The non-dairy milk in this recipe can be replaced by follow-on, starter or breast milk and if they are for a baby older than 1 year, also by whole milk.

Coconut cake (dairy free)

Ingredients

  • 100 g of wheat flour
  • 2 eggs
  • 50ml sunflower oil
  • 125ml coconut milk
  • 10 tablespoons of date paste*
  • 75 g grated coconut
  • 1/2 sachet of yeast

Preparation

  1. Preheat the oven to 165º.
  2. Separate the whites from the yolks. We assemble the egg whites until stiff. We booked.
  3. Mix the yolks, date paste, oil and coconut milk.
  4. Add the wheat flour, yeast and grated coconut.
  5. We incorporate the egg whites with enveloping movements until they are integrated.
  6. Finally add the grated coconut with gentle movements.
  7. Pour the batter into a previously greased and floured baking pan.
  8. Bake for 25 min, let cool before unmolding and done!

*Date paste: Cover a handful of dates (pitted) with water, leaving them to hydrate overnight. The next day, everything is processed (including the water) and a sweet and nutritious paste is obtained with which you can brighten up your desserts in a healthy way.

Another faster version consists of heating water without bringing it to a boil and covering the dates (without stones) leaving them to hydrate for 30 minutes. Then everything is crushed and that’s it. It keeps in the fridge for a couple of weeks.

Lemon cake (dairy free / nut free)

Ingredients

  • 1 and 1/2 cups of cake flour
  • 1 egg
  • 5 tablespoons of sunflower oil
  • 1 cup non-dairy milk*
  • 1 lemon
  • 10 dates
  • 1 tablespoon of yeast

Preparation

  1. Preheat the oven to 180º.
  2. Grate the lemon rind (only the yellow part) and squeeze it.
  3. We mix the egg, the oil, the lemon juice, the vegetable milk, the zest and the dates with the help of a food processor.
  4. Add the flour and yeast. We homogenize.
  5. Pour the dough into a previously greased and floured mold.
  6. We bake 30 min. Let cool before unmolding. That’s lovely!

*For children under one year of age, the non-dairy milk in this recipe can be substituted for starter milk, follow-on milk, or breast milk. For older than one year also, for whole milk.

Cereal and nut cookies (dairy free)

Ingredients (For 12 units)

  • 75 g of whole wheat flour
  • 100 gr of wheat or oat bran
  • 100 gr of oat flakes
  • 120 gr of mixed nuts
  • 8 dates or prunes
  • 2 eggs
  • 75ml sunflower oil
  • 1 teaspoon of yeast

Preparation

  1. Preheat the oven to 200º.
  2. We grind the nuts and mix them with the flour, the bran, the oat flakes and the yeast. We booked.
  3. Add the eggs, sunflower oil and dates / chopped plums.
  4. Make balls with the dough and flatten them lightly with the help of a spoon or a cookie stamp on the baking tray covered with non-stick paper. Cook for 15 minutes until lightly browned, and that’s it!
  5. They are kept 3 or 4 days in an airtight container, preferably out of the fridge. In addition, we can freeze them to enjoy when we most want.

Almond cookies (dairy free)

Ingredients (for 25 cookies)

  • 100 g of wholemeal flour
  • 65 g of ground almonds
  • 1 eggs
  • 50 ml light olive oil
  • 4 tablespoons of date paste
  • 1 teaspoon chemical yeast

Preparation

  1. We mix the flour, the yeast and the ground almonds, we make a hole in the center in the shape of a volcano and we add the rest of the ingredients: the date paste, the oil and the eggs. Mix everything to form a homogeneous paste.
  2. We make a compact ball, wrap it with plastic wrap and let it rest for 1 hour in the fridge.
  3. After the time, we stretch on a floured surface with the help of a rolling pin.
  4. Preheat the oven to 200º.
  5. Cut the cookies with a cookie cutter and place them on a baking tray covered with parchment paper.
  6. Cook for about 10 minutes, until lightly golden. Let cool and ready.

We can keep them in a well-closed can or tupperware at room temperature in a kitchen cabinet or freeze them in manageable portions to always have on hand.

Banana and coconut cookies (gluten free / egg free / dairy free / nut free)

Ingredients (for 10 large cookies)

  • 100 g grated coconut
  • 1 ripe banana

Preparation

  1. Preheat the oven to 180º.
  2. Mash the banana well with a fork and add the coconut.
  3. Mix with your hands, take portions of dough and compact in the shape of a cookie or balls.
  4. Bake for approximately 15 min.
  5. We take out when they start to brown and… that’s it!

Carrot Walnut Cookies (Egg-Free/Dairy-Free)

Ingredients (For 10-12 cookies)

  • 2 cups of rolled oats
  • 1/4 cup of wheat flour
  • 1/2 cup non-dairy milk
  • 1/2 cup light olive oil
  • 1 cup grated carrots
  • 1/2 cup chopped walnuts
  • 6 tablespoons of date paste

Preparation

  1. We mix the carrot, the vegetable milk, the date paste and the oil in the processor.
  2. Add the flour and oatmeal and mix.
  3. Finally, the nuts that we will mix with the dough manually with the help of a wooden spoon or spatula.
  4. Cover with plastic wrap and leave to rest in the fridge for about 15 minutes.
  5. Remove and preheat the oven to 180º.
  6. With the help of a spoon, place small mounds on the baking tray previously covered with non-stick paper.
  7. We cook 20 min, let cool and ready!.

The cups equal a volume of 250 ml.

Rice Burgers (Dairy Free/Tree Free)

Ingredients (for 8 burgers)

  • 4 cups of cooked rice (cold)
  • 2 eggs
  • 1/2 onion
  • 6 tablespoons of wheat flour
  • Spices (to taste)

Preparation

  1. Mix the cooked rice with the beaten eggs in a bowl.
  2. Add the chopped onion, spices and flour. Rectify the flour if necessary until you get a manageable dough.
  3. We make the hamburgers and put them in a pan with a little oil. We gild on both sides and we already have it.

We can replace the onion with another chopped vegetable in the same proportions, try other types of flour or even ground almonds.

Sun-dried tomato and avocado chicken burgers (gluten-free/dairy-free/egg-free/nut-free)

Ingredients (For about 8-10 burgers)

  • 2 chicken breasts (about 450 gr)
  • 1 avocado
  • 1/2 cup dried tomatoes
  • pepper (to taste)

Preparation

  1. The first thing we will do is hydrate the tomatoes a little by submerging them in water for about 3 hours. Then we book.
  2. We crush the breasts in a food processor. We can also use minced meat.
  3. Cut the dried tomatoes and avocado into small pieces. We booked.
  4. Mix the breasts, tomatoes and pepper gently in a bowl with a wooden spoon or similar. Carefully add the avocado until you get a uniform dough.
  5. Now we will cover with plastic wrap and let it rest in the fridge for 30 min.
  6. To finish, we make balls with the dough and flatten them slightly to make hamburgers. Put them in a pan with a little oil, brown on both sides over medium heat and serve.

Avocado Cheesecake (gluten free / egg free / dairy free)

Ingredients

For the base

  • 1 cup of almonds
  • 1 cup of dates

For the cream:

  • 4 medium avocados
  • 4 tablespoons lemon juice
  • 1 cup of coconut oil
  • 4 tablespoons of date paste

Preparation

  1. Mix all the ingredients of the base with a food processor until you get a sticky dough.
  2. We line a low mold with non-stick paper and spread the pasta with a spoon or spatula. It should be compacted.
  3. Now we mix the ingredients of the cream.
  4. We help each other again with the processor. Pour over the mold and spread evenly. We take it to the freezer for about 2 hours, unmold and that’s it.

Store in the fridge.

Dried tomato, almond and chickpea pate (gluten free / egg free / dairy free)

Ingredients

  • 10 dried tomato halves without salt
  • 30 g of almonds
  • 120 gr of cooked chickpeas
  • 1 clove garlic
  • 2 tablespoons olive oil
  • oregano (to taste)
  • sweet paprika (to taste)

Preparation

  1. Hydrate the dried tomatoes by submerging them in hot water for half an hour.
  2. We reserve the tomatoes and the water that we have used in the process, since it will be very useful to soften the mixture in case the texture is excessively dense.
  3. We crush tomatoes, almonds, garlic, oil and spices in a food processor. Do not worry if the mixture is not homogeneous, for the little ones it is much more interesting that way.
  4. Finally, we add the chickpeas and the water where we have hydrated the tomatoes little by little until we find the texture that we like the most.

We keep covered in the fridge (in a glass jar, for example). It keeps for about a week. Oh, and it can be frozen!

Chicken and Vegetable Sausages (Gluten Free/ Dairy Free/ Nut Free)

Ingredients (for 10-12 sausages)

  • 350 g uncooked chicken breast
  • 1 egg
  • 50 g of courgette
  • 50 grams of onion
  • 50 grams of carrot
  • Spices to taste (optional)

Preparation

  1. We crush the breast in a food processor. We booked.
  2. We chop the vegetables. We booked.
  3. Beat the egg and pour it into a large bowl. Add the meat and vegetables, season and mix with the help of a wooden spoon or a spatula.
  4. We cut pieces of plastic wrap or aluminum foil and place about 40-50 gr of meat. Shape into a sausage and squeeze well. We close the corners with a knot or a thread in the case of the film and with a few folds in the case of the aluminum foil. Repeat until the mixture is finished.
  5. In a saucepan with boiling water, let them cook for about 3 min. Remove and let cool.
  6. Remove the wrapper and cook in a pan with a little oil.

The sausages that we are not going to use can be frozen once they have cooled down. You can also try other types of meat, beef, turkey, pork…

With these 13 recipes to get started in BLW, not only will your baby suck his fingers , but he will take his first steps in eating in a healthy way.

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