Need ideas for finger foods for baby? Check out these
original and tasty recipes sent in by other parents!
Please note: The comments that accompany these recipes - including the
suggested age of introduction -
are from the parents who
sent them in. Please discuss the introduction of any new foods with your
child's doctor.
Your Baby Food Ideas - Jacks Turkey Veggie Meatballs
From Dee in the United States
This recipe would make a wonderful finger food for babies from around 12 months of age.
1-1/2 pounds (3 cups) ground turkey (a combination of light and dark is best)
2oz (1/2 cup) dry breadcrumbs or quick oats
2 to 3 oz (2/3 cup) finely shredded fresh Parmesan or Asiago cheese
1 oz (1/8 cup) finely chopped green onions
1 oz (1/4 cup) coarsely shredded carrot
1 oz (1/4 cup) coarsely shredded zucchini (courgette)
1 oz (1/4 cup) coarsely shredded parsnip or sweet potato
1 oz (1/4 cup) chopped fresh spinach
1 Tbsp chopped fresh herbs (thyme, rosemary, oregano, basil, parsley) - your choice
1/4 teaspoon pepper
1 large egg white or 1 whole egg
2 garlic cloves, crushed and minced
1. Preheat oven to 400 F/205 C /6 marks.
2. Combine all ingredients in a bowl; stir or squish well. Toddlers love to help with this step.
3. Shape mixture into 30 (1-1/2-inch) meatballs.
4. Place on a cookie sheet line with a silpat (silicone pad). Bake at 400 F (205 C/6 marks) for 15 minutes
or until done.
1/4 cup (2 oz) softened cream cheese
1 tbsp maple syrup
2 tbsp cooked pumpkin (you can use canned in a pinch)
pinch pumpkin pie spice
pinch cinnamon
drop vanilla extract
Puree all the ingredients in a food processor, then chill in the fridge and serve. This is seriously yummy and me and my daughter eat it on pieces of
pita!
2/3 cup (5 fl oz) milk
4 tbsp butter
1 tbsp brown sugar
1 cup (4 oz) wheat germ
around 1 cup (4 oz) whole wheat flour
1. Mix ingredients together.
2. Knead dough for 8-10 minutes.
3. Shape cookies (I use a 1 1/2 inch round cookie cutter or one shaped like a shooting star).
4. Bake at 325 for 45 minutes.
TIP: To shape cookies either form dough into “logs” or roll out about 1/2” thick & use a cookie cutter to
make “cookies”. Make the cookies just big enough to be safe. The baby will only gnaw on the
cookie as they are very hard, so you'll have to toss the cookie daily & replace with a new one.
1 tube crescent roll
2 egg yolks
1 tbsp milk/formula/breast milk
1/4 cup shredded cheese of choice
pepper and dried herbs for taste
1. Preheat oven to 375 degrees.
2. Open crescent roll tube. Join 2 triangles to make a rectangle and seal the perforations.
3. Place the rectangles on an ungreased cookie sheet and put aside (one gets 4 rectangles to a tube).
4. Beat the eggs along with the milk, pepper and
herbs if using any and cook in the microwave for 2 mts, breaking the eggs up once in between and then after to make scrambled eggs.
5. To assemble: Divide the eggs equally amongst the rectangles. Top with the cheese. Pull together the corners of the rectangles and seal
in the center to make a parcel.
6. Bake at 375 for 11-13 mts or until golden brown.
7. Cool a little,cut into pieces and serve as finger food.
This is one of our favourite breakfasts.
You can put in any kind of filling over the eggs, including vegetables/sausage/bacon to suit one's tastes for adults and grown up kids.
1 small sweet potato, peeled and cut into small chunks
2 large carrots, peeled and cut into sticks
1 small onion (optional - if your baby is too young for onions, just leave them out)
1 parsnip, peeled and cut into sticks
1 red bell pepper, seeds and stem removed, cut into chunks
1 courgette (zucchini), sliced
olive oil
3 tbsp cream cheese
1. Pre heat the oven to 375 deg F (190 deg C).
2. Mix all the prepared veggies in a big bowl with olive oil, so that all the veggies are covered.
3. Tip them into a large roasting tin and put them in the oven.
4. Cook for around 45-50 mins, until all the veggies are soft and just starting to caramelize.
5. Allow to cool, then put all the veggies in your blender to puree them.
6. Stir the cream cheese into the pureed veg and serve. You can add your baby's favourite herbs if you like.
Note: I use this as a sandwich spread and we served little sandwiches filled with my veggie spread at my
daughter's first birthday party. They were a big hit and lots of Mums asked me for the recipe!
8oz (1 cup) carrots
1 tablespoon of olive oil
1 tablespoon fresh rosemary, chopped finely
little pinch of freshly ground black pepper
1. Preheat the oven to 425 deg F (220 deg C).
2. Top and tail the carrots, peel them and cut them into sticks (like fries).
3. Put the carrot sticks into a bowl and toss them with the rosemary, oil and pepper until they are well coated.
4. Spread them out in a single layer on a non-stick baking sheet or in a greased baking pan and cook for about
20 mins, until tender.
We don't just save these for dinner time - my little bub likes these when we go out for the day. They make a healthy
snack and don't make a mess!
Your Baby Food Ideas - Broccoli Tofu and Cheese Patties
From Poonam in the United States
1/4 cup grated broccoli florets
1/4 cup drained and mashed firm tofu
1/4 cup cooked and mashed potatoes
1/4 cup bread crumbs
1/4 cup grated mozzrella cheese
1 tbsp tomato ketchup
1/4 tsp oregano
1/4 tsp ground black pepper
3 tbsp butter
1. Mix all the ingredients in a mixing bowl and shape in the form of patties.
2. Cook the patties on a griddle using the butter.
3. Cook on both sides till golden brown.
4. Serve hot.
5. Can also be served between buns as burgers.
1. Rub the butter into the flour until it resembles breadcrumbs.
2. Add the molasses, then gradually add as much milk as you need to give a soft dough.
3. Knead for 2 minutes, then roll out to 1/2 inch thickness.
4. Cut into fingers.
5. Put on a baking tray and cook for around 30 mins at 360 deg F, 180 deg C, until lightly golden.
When my son was diagnosed low in
iron
I used this recipe to give him blackstrap molasses, which helps raise the body's iron levels.
Your Baby Food Ideas - Toddler's Eggy Thyme and Olive Oil Treat (1 year+)
From Abeer in the United Arab Emirates
2 teaspoon olive oil
1 piece of toast, cut into small pieces
1 egg
1 tablespoon Thyme
1 chedder slice or some Mozzarella cheese
1 small tomato, cut into small pieces
1. Put 1 teaspoon olive oil in a small skillet and heat on low setting.
2. Add toast cut into small pieces, leave for 1 minute.
3. Add egg to skillet, don't beat.
4. Cook slowly over low heat, add Thyme and spread all over.
5. Spread 1 teaspoon olive oil all over.
6. Near end of cooking time, spread cheese over all, it will melt with egg and thyme.
7. Remove pan from heat just before all cheese has melted.
8. Serve with tomato cut into small pieces
(wait for 2 minutes until the delicious egg cools before serving to your lovely toddler).
We in the Arab World make thyme in a very nice way, we leave the thyme leaves to dry very well and
then smash them very well. Then we add sesame, olive oil and something we call sumak.
Thyme and olive oil (Zeit o Zaátar) is one of the most important foods and eaten with bread.
Your Baby Food Ideas - Oh-So-Nice Rice Balls for Two
From Nancy in the United States
1 cup (8oz) cooked brown rice
1 cup yogurt cheese made from plain or fruited yogurt
2 teaspoons no-salt herb seasoning (if you used plain yogurt for the cheese)
or 2 teaspoons cinnamon (if you used fruited yogurt for the cheese)
1. Combine brown rice , yogurt cheese, and your choice of one seasoning (either no salt herb seasoning OR cinnamon).
2. Mix well, roll into small balls, cover and refrigerate until ready to serve.
3. Makes one serving each for parent and tot!
Note: We especially like tomato basil no-salt herb seasoning!
Your Baby Food Ideas - Baby Chicken Veggie Quesadilla
From Michelle in the United States
1 flour tortilla (I like to use whole wheat)
1 cube of carrot purree (or any other veggie or choice)
1/2 cube of chicken puree
Freshly grated cheese of your choice - I like Colby Jack
My 8 month old son became very interested in eating with his fingers and would not eat from a spoon any longer. I
had to be creative to use up some of his purees that I had in the freezer.
I took one tortilla shell and spread his veggie puree on 1/2 of it. I topped that with the chicken and
then sprinkled freshly grated cheese. I then folded the tortilla shell over (in half) so that
it would be easier for him to grab the tortilla than the cheese and purees.
I put it in the microwave until warm and cut it into suitable sized pieces. He loved it!
Your Baby Food Ideas - Tender Little Rice Cakes for Two
From Nancy in the United States
Note from editor: You may wish to wait until your baby is at least 12 months of age before introducing this
recipe, as it contains whole egg and citrus. It is often recommended that these ingredients are avoided during
baby's first year due to the risk of allergic reaction.
1. In a 4 cup size measuring cup or a large bowl combine: milk, egg, rice, lime juice, lime zest, paprika,
and black pepper. Mix well.
2. Spray a large skillet with non-stick cooking spray; heat skillet on medium heat on stove top.
3. Spoon batter for four 3 inch size rice cakes into the heated skillet.
4. Cook 3-4 minutes on the first side or until rice cakes are firm and lightly golden brown; flip rice
cakes and continue cooking on the other side until lightly golden brown.
5. Repeat with the remaining batter to make ten 3- inch rice cakes.
Makes an entrée for Mom and tot with perhaps a few rice cakes left-over for snack time! If you like,
you can use lemon juice and zest instead of the lime juice and zest.
If you have a 4 cup measuring cup, mixing the batter in it makes this recipe extra easy-peasy!
Note: One of my favorite books from childhood is about a naughty little duck named Ping. In the story,
disobedient Ping eats some tender little rice cake crumbs and has quite an adventure.
At the end of the story, Ping has learned a lesson and reunites with his family.
Whenever I cook these Tender Little Rice Cakes for Two, I remember one of my favorite books from children’s
literature.
3 eggs
1/3 cup (approx 3oz) grated Cheddar cheese
1/4 cup (2 fl oz) milk
1/4 cup (2 oz) cooked broccoli florets, chopped
1/4 cup (2oz) thawed frozen peas
1. Preheat the oven to 350 deg F (180 deg C).
2. Grease a mini muffin pan thoroughly.
3. In a small bowl, whisk the eggs with the milk and grated cheese, then pour into the muffin cups.
4. Add a few thawed peas and pieces of broccoli to each cup.
5. Bake in the oven until set (about 10-15 mins).
6. Remove from the oven and cool.
To get these out of the pan (especially when I haven't oiled it well enough!), I use a spoon after running
a knife around the edge. I serve these cold for lunch - they keep for a couple of days in the fridge but I've
never tried freezing them.
Finger Foods For Baby - “Patty Cake” Potato Patties for Two
From Nancy in the United States
Non-stick cooking spray
1 cup (8oz) left-over mashed potatoes
1/2 teaspoon black pepper
1/2 teaspoon no-salt herb seasoning of your choice
1 cup (8oz) cottage cheese
1. Spray skillet with non-stick cooking spray.
2. In a medium size mixing bowl, combine: mashed potatoes, pepper, herb seasoning, and cottage cheese.
3. Mix well and form into small patties.
4. Place potato patties in skillet.
5. Cook over medium heat until lightly browned.
6. Let patties cool before giving them to your toddler.
If you prefer, you may use your favorite shredded cheese instead of the cottage cheese.
Makes a serving each for mother and toddler!
Note from editor - tomatoes can cause nappy/diaper rash in some babies because of their acidity. Many parents
choose to delay the introduction of tomatoes until at least 8 months of age for this reason.
Simply blended tomato with avocado - and voila, you have 'Tomavo'.
If my baby could speak, she'd say, "Bravo for Tomavo" because she just can't get enough of it!
Talk about a nutritional powerhouse, too! Would have to say, that if you happen to have any left over,
it would make for a great dip for the rest of the family.
Just cut up tomato into small pieces and then put through the blender.
Once blended, add avocado and then blend again.
The remaining 'Tomavo' can be put into fridge in a sealed, tight container.
1. About one hour before you start, soak the dried apricots in warm water to soften them.
2. Preheat the oven to 350°F (180°C).
3. Over a low heat, melt the butter. Then stir in the rice syrup and mix well.
3. Next, stir in the oats, rice flour, and raisins. Mix together thoroughly. The mixture should
be moist enough to 'clump' together, but should not be runny at all. If it is, just add more oats, a little
at a time.
5. Chop the pre-soaked apricots.
6. Press half the oat mixture into a greased baking pan, then top with the chopped apricots.
7. Put the rest of the oats on top and flatten thoroughly with the palms of your hands.
8. Bake for 25 mins, until firm and golden.
9. Slice into fingers when still hot, but don't take the flapjacks out of the pan until they've cooled down.
My son is 14 months and he loves these! I wouldn't recommend them for very young babies because they do need
to be able to bite and chew well. These are nice for the grown-ups, too!
Finger Foods for Baby - Applesauce and Yogurt Dippers for Two
From Nancy in the United States
1 cup (8oz) cinnamon applesauce, either home-made or purchased
1 cup (8oz) plain or vanilla yogurt, either
home-made or purchased
2 sheets of cinnamon or regular graham crackers, cut into thin sticks
1. Combine applesauce and yogurt in a 3 cup size bowl and mix well.
2. Put portions for you and your
toddler in two small bowls.
3. Serve graham crackers cut into thin sticks along with the applesauce.
Enjoy this treat with your toddler by dipping the graham cracker into the applesauce yogurt mixture and
then eating it. Cover and refrigerate any extra portions. You'll enjoy this slightly sweet and nutritious
snack along with your toddler. The cinnamon yogurt dip would also be delicious with other breads of
your choice used as dippers.
1 flour tortilla
ground meat (chicken, beef, etc.)
green pepper
red pepper
yellow or orange pepper
mushrooms
pizza sauce
shredded mozzarella cheese
1. Pre-cook ground meat either by frying, slow cooker or baking (this recipe is great for leftover
ground meat). Ensure that the meat is in small pieces.
2. Chop peppers
and mushrooms into small pieces and lightly fry in butter until tender but not burnt.
If the ground meat was previously cooked and is cool you can add it to the pan to heat it up.
3. Spread a thin layer of pizza sauce on the tortilla and add the ground meat and pepper/mushroom
mixture. Don't add too much or the pizza will be difficult to cut.
4. Top with shredded cheese.
5. Place in the oven under the broiler (grill) and broil until the cheese melts.
6. Take out of oven and let cool either on the counter or in the freezer for a few minutes.
7. Slice into bite size pieces with a pizza cutter. Great finger food - be prepared for the mess!
NOTE: Other vegetables can be added as per their availability and your baby's preferences.
1. Pour all the vegetables into boiling water and let them boil for 5-10 minutes.
2. Remove the pan from the hob, remove all the vegetables to a processor and blend them to form a
fine puree.
3. Once this is done, take a bowl and add the semolina, mashed/pureed vegetables and the curd/yogurt and mix all the ingredients firmly to form a thick paste (it is important that the paste remain thick).
4. Now heat a pan on high flame and put the butter into the pan followed by the mixture.
Reduce the heat to medium and cover.
5. After 1 minute, remove the lid and turn the burger.
Cook it until it turns light golden brown in colour.
6. Once done, remove the burger from the pan and cool to a safe serving temperature.
It can be served plain or with yogurt.
NOTE: Do try this recipe as I am 100% sure that your baby will love it!
It looks good and it tastes excellent. Above all, it provides all the nutritious things that your
baby requires!
1. Preheat your oven to 360 deg F, 180 deg C.
2. Grease a muffin pan (this recipe makes 12 vegetable muffins).
3. Mix the flour, baking powder and grated vegetables with 6oz of the cheese.
4. In a separate bowl, mix together the oil, applesauce and milk.
5. Pour the liquid mixture into the flour mixture and stir until it is mixed together.
6. Using a spoon, drop the mixture into the muffin pan and top each muffin with a little of the
remaining cheese.
7. Bake for 20-25 mins.
Our daughter will happily eat these with her fingers - but she doesn't like eating vegetables when
she can see them. So I recommend this recipe to parents
struggling to get their kids to eat veggies!
1 medium size potato
3/4 cup (around 6oz) green peas
1 cup (around 4oz) rice flour
1 tbsp cheese
1/4 cup (2oz) raisins
salt as per taste
1. Pressure cook the green peas and potato.
2. Now make a green peas and potato paste in a grinder with the raisins (do not add water).
3. Add cheese and salt and mix well.
4. For making rice balls, mix the rice flour with a pinch of salt.
5. Take hot water and mix the dough into a thick form to make balls.
6. Add water slowly and stop adding water when it reaches the desired consistency.
7. Allow the rice flour to cool.
8. Now take small balls of rice flour and flatten them using the hands.
Add the potato/peas mixture in the middle and shape into balls.
9. Steam for about 7 minutes.
10. The tasty and healthy peas 'n potato balls are ready to be served.
No one cooks better than Mom - and that's why we
love receiving recipes from other parents. As a 'thank you', the sender of
our favourite recipe each month wins a prize!
Would you like to send in YOUR recipe and be in with a chance of winning a $20 Amazon voucher
(or local equivalent)? Then please visit our
competition page
and complete the simple entry form.
We know that our readers love to discover new baby food recipes from around the world -
so this is a great way to share ideas and try new flavour combinations!
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