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Finger Foods for Baby – Recipes From Our Readers

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.

Avocado Basil Banana Cakes

1 avocado, pitted

1/4 banana

1/2 cup crushed crisped rice or 1/2 C panko

3 to 4 fresh sprigs of basil

pinch of salt if desired (not recommended before 12 months)

olive oil for pan

  1. In a processor or blender blend the avocado, basil and banana. Add a tbsp of water if needed.
  2. Add the panko crumbs or rice crisped rice ( this makes it gluten free!) Consistency should be similar to playdough!
  3. Drizzle oil in pan on stovetop on medium high heat.
  4. Form avocado mixture into patties and brown on each side for about 4 minutes or until golden.
  5. For added pizazz, puree a few partially thawed frozen strawberries and drizzle on top. Enjoy!

We all enjoyed this one..even the adults!!

Easy Eggplant Bread

From Fatima in Pakistan

1 small sized steamed eggplant

2 slices of French or Italian bread, cut into 1-inch thick slices

2 tablespoons pasteurized mozzarella cheese (grated)

1/4 teaspoon dried basil

1 teaspoon chopped garlic

  1. Preheat oven to 350 deg F.
  2. Peel off the skin of the eggplant. Place it in a bowl and mash well with a fork.
  3. Add mozzarella cheese and garlic into the mashed eggplant. Mix well.
  4. Toast the bread slices on a lightly greased skillet or a pan.
  5. Apply the eggplant mixture on one side of each bread slice. Sprinkle basil on top.
  6. Wrap the bread in aluminum foil and heat in oven for 8-12 minutes or until the cheese melts.

Zwieback Toast (egg free)

From Karen in the United States

1 package active dried yeast

1/2 cup warm water (as hot as your tap will get)

2 pinches plus 1/4 cup sugar

1/4 cup butter

pinch salt

1/4 tsp cinnamon

1/4 tsp nutmeg

1 ripe banana

1/2 cup no sugar added applesauce

3-4 cups all-purpose flour

  1. Pour the warm water into a microwave safe bowl and microwave for about 15-30 seconds.
  2. Add two pinches of sugar and the package of yeast. Set aside for 5-10 minutes until yeast is activated and bubbling.
  3. While the yeast is activating melt the butter mix with the sugar, cinnamon, nutmeg, applesauce, and mashed banana in a mixing bowl.
  4. Once yeast is activated, stir in with sugar butter mixture until mixed.
  5. Add the flour 1/2 cup at a time and whisk until it starts to form a ball and pull away from the sides.
  6. Transfer dough to a floured surface and continue adding flour until the dough is no longer sticky.
  7. Roll dough into a ball and put into a greased mixing bowl with room to rise. Cover bowl with plastic wrap or a dish towel.
  8. Once the dough has doubled in size (about an hour), divide it into 3 equal pieces and form rolls. Place rolls on ungreased baking sheet and preheat the oven to 400 degrees.
  9. Allow rolls to rise for an additional 30 minutes and then place them into the oven for 20 minutes. Rolls will turn golden brown on top.
  10. Remove from oven and allow to cool completely. Once rolls are completely cooled slice into 1/2″ toasts and place on ungreased baking sheet.
  11. Place in a 200 degree oven for 30 minutes turning them once in the middle. If more crisp is desired toast the pieces again before serving.

Toast needs to be COMPLETELY cool before serving to your baby. Store leftover toast in an airtight container and freeze extra loaves for later use. Enjoy!

The inspiration for this recipe came from your website!

Grilled Veggie Frittata

From Colleen in the United States

1 1/2 – 2 cups grilled veggies*

6 oz (1 1/2 cups) cheddar cheese, grated

6 whole large eggs

*In the summer I slice and grill a medium eggplant, 2 small yellow squash and 2 small zucchini brushed with olive oil and garlic. After grilling, I dice the veggies and add a pint of grape tomatoes, quartered. Sometimes I add a marinade to them, sometimes just a little more olive oil and diced garlic. You can flavor the veggies with herbs and spices your baby likes. This will result in more than enough veggies for the frittata. I keep the extra in the refrigerator for other things (quesadillas, salads, etc.)

  1. Turn on your oven’s broiler or grill. Heat a medium, oven-proof skillet over medium high heat. Spray with cooking spray or coat with melted butter or oil. Be sure to coat the entire inside of the pan, especially any joints or bolts.
  2. Add the veggies to the pan in an even layer. Do NOT stir.
  3. While the veggies are heating through, lightly beat the eggs in a separate bowl. Mix half of the grated cheese into the eggs.
  4. Pour the egg mixture over the veggies and shake the pan a bit to evenly distribute. Sprinkle the rest of the cheese on top of the eggs and veggies.
  5. Cook over medium high heat until the egg sets (is no longer runny.) Place the skillet under the broiler until the cheese becomes brown and bubbly.
  6. Carefully remove the pan from the oven (keep the handle covered with a hot mitt so you remember it is hot!)
  7. Wait 3-5 minutes to allow the cheese to set before slicing. Using a bread knife, cut the frittata into wedges like a pie.

Once cool, I cut a wedge into bite-size pieces and let my daughter (13 months) feed herself.

Easy n Cheesy Eggplant Dinner

From Fatima in Pakistan

8 brown or white bread slices

3 tablespoons grated pasteurized mozarella cheese

1 small sized eggplant, peeled and thinly sliced

1 clove of grated garlic

  1. Preheat oven to 300 degrees F.
  2. Place the bread slices on a greased a baking dish or an oven proof casserole dish.
  3. Spread eggplant slices with garlic on top.
  4. Top with cheese and bake in the preheated oven for 12-20 until the eggplant is cooked and the cheese melts.

Easy N Cheesy Potato Patties

From Fatima in Pakistan

1 medium sized diced boiled potato

1 1/2 tablespoons grated mozzarella cheese

1/4 teaspoon grated garlic

  1. In a mixing bowl, mash the boiled potato with a fork or a masher.
  2. Add cheese and garlic into the bowl. Mix well.
  3. Make patties out of the potato mixture to your desired size.
  4. Heat a non-stick pan or a skillet. Cook the cake for about 5 minutes per side until it gets crisp and golden.
  5. Serve hot with your favourite dipping sauce.

Cheap and Cheerful Salmon Cakes

From Emily in Canada

1 tin of wild salmon (you can use fresh if you bake a fillet)

1/2 a zucchini, cut in coin size pieces

6-7 of those pre-peeled mini carrots, chopped up a little

1/2 an onion – rough chop

1 clove of garlic – rough chop

1/4 cup of goldfish crackers – blitzed to crumbs

2-3 Tbsp of bread crumbs for the filling

1/4 cup of bread crumbs on a plate to coat the patties before frying

1 Tbsp of grated pecorino romano cheese

couple dashes of worcestershire sauce

1 small squirt of ketchup

1 tip of a spoon of dijon mustard

1 egg

  1. I tipped the salmon in to the food processor (I had drained the can before and I leave the bones in, as they dissolve once you process them and it adds calcium) meanwhile…
  2. In a fry pan, with olive oil – fry up the zucchini, carrots, onion, garlic until translucent and softened – let cool a little add the veg to the food processor with the salmon and blitz until it’s finely chopped.
  3. Put in to a bowl and add all of the rest of above ingredients minus the 1/4 cup of bread crumbs to coat the patties.
  4. Roll the patties (about 3 inches in diameter by 1 inch thick) in the bread crumbs.
  5. Put in fridge to set up for 20 minutes – and fry till golden on each side in a little bit of vegetable oil.
  6. Let cool on paper towel to remove excess oil.

Makes about 6 patties. I gave this to my son with a bit of plain yogurt with lemon juice and he loved it.

Rice and Lentil Crackers with Creamy Pumpkin and Raisin Dip

From Fatemah in Pakistan

1 1/2 cups of brown rice powder

1/4 cup of red lentils

1/2 cup of pasteurized cheddar cheese

1/4 teaspoon of grated ginger

2 tablespoons of butter (optional)

250 ml (1 cup) of water

4 tablespoons of steamed pumpkin chunks

3 tablespoons of pasteurized cottage cheese

2 teaspoons of seedless raisins

  1. Preheat oven to 300 F. Rinse and boil the lentils with ginger in 250 ml of water.
  2. Reduce the heat and simmer until fully cooked. Turn off the flame and let it cool.
  3. Blend the boiled lentils in a food processor to form a thick smooth paste.
  4. Mix the boiled lentil puree, rice flour, butter and cheese with water to form a stiff dough.
  5. Roll out your dough into a thin layer with a rolling pin on a floured surface.
  6. With a knife or a cookie cutter, cut out small squares out of your cracker dough and place them on a greased oven tray.
  7. Bake them in the preheated oven for 10 to 20 minutes.
  8. Puree pumpkin chunks, raisins and cottage cheese with water in a blender or a food processor to form a thick paste. Serve your crackers with creamy pumpkin and raisin dip.

Sweet Potato and Melon Sandwich Cookies

From Fatemah in Pakistan

1/2 cup peeled and steamed sweet potato chunks

1/2 cup steamed melon chunks

6 tablespoons of seedless raisins

1 cup uncooked brown rice

1 cup rolled oats

1/2 cup pasteurized cream cheese (unsweetened)

  1. Preheat the oven to 350 deg F.
  2. Grind the rice and oats in a food processor.
  3. Puree the melon, sweet potato chunks and 4 tablespoons of raisins in a blender or a food processor.
  4. In a mixing bowl, mix powdered oats and rice with the sweet potato and melon puree to form a stiff dough.
  5. Roll out the dough on a floured surface with a rolling pin.
  6. Cut out different shapes out of your dough with a cookie cutter. Place the cookies on a greased oven tray and bake for 10 to 18 minutes until the cookies turn crisp.
  7. Once your cookies are baked and cooled, spread a thick layer of cream cheese mixed with 1 tablespoon of raisin puree on the flat side of a cookie. Top with the flat side of another cookie to make a sandwich.

Easy Zucchini Crepe Quesadillas

From Faiza in Pakistan

2 cups brown rice

1 1/2 cup grated zucchini

1/4 cup grated carrot (optional)

1 clove minced garlic

1 tablespoon cream cheese

grated pasteurized mozzarella cheese as required

butter for lightly greasing the pan

  1. Sauté chopped garlic in a greased non-stick pan until golden brown.
  2. Sauté grated zucchini and carrots for about 5-10 minutes until fully cooked. (Remember to not overcook the vegetables).
  3. Mix cooked vegetables with cream cheese.
  4. Add two cups of brown rice in the container of your mixer or a coffee grinder. Grind the brown rice until it turns into the consistency of flour.
  5. Whisk rice flour with enough water (about 6-10 tablespoons) to form a thin crepe batter.
  6. Pour a spoonful of the rice flour batter in the centre, spread evenly with the back of a spoon to a thin round. Make sure to wait until the crepe has almost cooked through before flipping.
  7. Remove from heat when the crepe turns crisp. Repeat with the remaining batter.
  8. Cover one half of the area of each crepe with the vegetable mixture. Sprinkle one teaspoon of grated cheese on top. Fold each tortilla in half.
  9. Preheat oven to 400F. Place assembled quesadillas in a greased oven tray. Bake for about 5-10 minutes until the cheese melts.

Bread with Chunky Zucchini and Smoked Bell Pepper Spread

From Fatemah in Pakistan

1 cup steamed zuchinni chunks

1 medium sized red bell pepper

1 cup plain yogurt

1/2 teaspoon shredded ginger

  1. Mash the steamed zucchini chunks with a fork to form a chunky paste.
  2. Grill the whole red bell pepper in a grill pan or a non-stick pan until the skin is blackened.
  3. Peel off the skin and de-seed the bell pepper. Puree or coarsely grind the bell pepper in a food processor.
  4. Mix yogurt with mashed zucchini, red bell pepper puree and shredded ginger to have a thick chunky paste.
  5. Serve it with any kind of whole wheat bread. You can even use it with pastas, fritters, salads or rice recipes.

Sweet Potato Cakes

From Aviva in Israel

1 cup (8 oz) mashed sweet potato

1 egg

2-4 Tbs flour (depending on how liquidy the mash is)

Oil for frying (I use olive oil)

  1. Mix first three ingredients together.
  2. Heat the oil in a pan. Once hot, drop the potato mix in to the pan using a table spoon. The “dough” is quite wet.
  3. Fry until golden brown, turning once.
  4. Put on a plate with kitchen paper, cover it with another layer of kitchen paper to absorb any excess oil. Enjoy.

Tip: You can add small chopped veggies if you like to or some cheese. Depends what you like. You could also use normal potatoes, just use less flour.

Baby Beetroot Hummous

From Heidi in Australia

2 fresh large beetroots, peeled and chopped

roughly half 420g can chickpeas (or fresh)

2 cloves garlic (optional)

  1. Place prepared beetroot onto baking tray tossed in small amount of olive oil.
  2. Place in oven at 200 degrees for roughly 20-30 mins, until tender (test by putting knife into a few pieces). {Optional – place cloves of garlic in tray with beetroot – peel later}
  3. Blend (in blender or with stick blender) beetroot with chickpeas and garlic if desired.

Turkey Veggie Burgers

From Jeneen in the United States

1 lb. Ground Turkey

1/2 Yellow Onion

10 White Mushrooms

1 zucchini

6 Baby Carrots

2 cloves Garlic (or to your taste)

1 Tbsp. Ginger Paste

1/4 cup Teriyaki Sauce or Apple Juice

1 raw Egg

1/2 cup or more Unseasoned Breadcrumbs

Olive Oil

This is a great way to get your baby to eat meat & veggies in a very portable, tasty and fun way. My 14 month old son loved these delicious burgers, and so did my husband and I.

  1. Dice the onion into 1/4″ dice and chop the mushrooms and zucchini into very small pieces. Grate the carrots. Mince the garlic. If ginger paste is not available, use a 1 inch piece of ginger and grate very finely.
  2. Beat the egg in a small bowl and set aside. Heat a large saute or non-stick pan on medium-high heat and when hot, add 1 tbsp. olive oil and add the onions to the pan, stirring frequently and adjusting the temperature so they get soft but do not burn. (You may add a pinch of salt to the onions in this step, if you like).
  3. When onions are halfway cooked, add the mushrooms and zucchini into the pan.
  4. Once the veggies are soft, put them into a large mixing bowl. Wipe out (don’t wash) the pan – we’ll use it again in a moment.
  5. Add the turkey, grated carrots, garlic, and ginger to the veggie mixture. Using a fork or clean hands, thoroughly mix together.
  6. Add the Teriyaki Sauce or Apple Juice, the beaten egg and breadcrumbs to the turkey mixture and mix well again. If the mixture is too wet, add more breadcrumbs until a formed ball of the mixture will hold its shape.
  7. Form small patties for kids (and larger ones for adults) by making balls of the mixture, then pressing them to slightly flatten – you want the patties to be at least 1/2 to 3/4 inch thick so the insides stay juicy.
  8. Heat up the saute pan on medium heat and add another tablespoon of olive oil to the pan. Add patties to the pan, taking care not to overcrowd it. A 12″ pan should cook the whole mixture in 2 batches if the patties are approx. 3″ diameter.
  9. Cook the patties on one side for approx. 5-6 minutes, then flip and cook for another 6 minutes or until done. If the pan gets too hot during cooking, lower the heat and add a tablespoon or two of warm water to the pan – the patties should not burn or get a thick crust. Break one of the patties open to ensure the meat has cooked through.
  10. Repeat the cooking process for the remaining patties or freeze the remaining patties for an easy dinner some other time.

Alternative cooking method: put entire mixture into a greased loaf pan and bake as a meatloaf at 375 degrees for an hour. Serve with your choice of kid-friendly side, such as macaroni and cheese or mashed potatoes.

Terrific Tuna Patties

From Virginia in the United States

2 x 5 oz cans tuna, drained

heaping spoonful mayonnaise (about 1-2 Tbps)

squirt of mustard (about 1-2 tsp)

egg (yolk only for little ones)

1/2 c (around 1 to 2 oz) bread crumbs, plus more for coating patties

1 bunch fresh parsley, chopped

This recipe is ideal for older babies, but can be adjusted to suit younger babies. If you are concerned about letting your child eat tuna, chopped cooked chicken or turkey can be substituted for the tuna

  1. Beat the egg with the mustard and mayonnaise until blended. It should be bright yellow.
  2. Add the parsley, tuna, and bread crumbs and mix until you have a good thick consistency.
  3. Form into patties (this will make about 6 good sized patties).
  4. Coat each patty in more bread crumbs.
  5. Spray a skillet with cooking spray and heat on medium.
  6. Add the patties and spray the tops with more cooking spray.
  7. Heat on each side for about 5 minutes or until golden brown.
  8. Remove from heat and let cool.

I tear my son’s into bite sized pieces and top each piece with a pickle. This is one of Landon’s favorite lunches!

Tommy’s Pizza

From Shelly in Canada

whole wheat pizza crust

whole milk mozzarella cheese

parmesan cheese

cooked spinach shredded chicken

homemade pizza sauce:

can of crushed tomatoes

two cans of tomato paste

2 cloves finely minced garlic

1 finely chopped onion

1 each finely chopped red and green peppers

2 large grated carrots

1 grated parsnip

1/2 tsp oregano

1 tsp basil

1/2 tsp thyme

1/2 tsp pepper

  1. I buy the pizza crust in the deli section of the grocery store that is not cooked but ready to roll out.
  2. Start with your pizza sauce – in a large pot add a few tablespoons of olive oil add garlic, onion and cook until translucent, add the red and green pepper and the grated carrot and parsnip stir for a few minutes.
  3. Add the crushed tomatoes, tomato paste and the herbs.
  4. Simmer on low for 45 mins with the lid off so that the sauce thickens. This is nice because you are getting all of those veggies into the baby with out even trying!
  5. Prepare your pizza by rolling out the dough. 
  6. Add as much sauce as you like, then place a layer of cooked spinach.*
  7. Once you have a layer of spinach on the pizza add your mozzarella cheese and parmesan cheese and finally top with some nice shredded chicken.
  8. Cook in the oven (at 375 deg f) for 20 – 30 min.

*This can be prepared by bringing a little water in a large put to a boil, adding a bag of washed baby spinach and covering. I run my spinach through a food processor for a few seconds with a little water until it is a paste.

Tommy LOVES this pizza and look at all of the veggies I am getting into him. Enjoy!

Landon’s Favorite Chicken Nuggets

From Virginia in the US

chicken breast, chopped into 1 inch cubes

1/2 cup (4 fl oz) breast milk or formula, or milk for older babies

1 egg yolk

1/2 cup (approx 2 oz) almond flour (almond meal)

2 tbsp ground flax seed

2 tbsp wheat germ

dash of parsley

dash of garlic powder

dash of oregano

dash of basil

any other seasonings your baby enjoys

  1. Preheat oven to 350 degrees F.
  2. Beat the egg yolk with the milk.
  3. Mix all the dry ingredients in a plastic bag and shake them around to thoroughly mix.
  4. Coat the chicken cubes in the egg and milk mixture, then add to the bag and shake like shake and bake.
  5. Arrange in a greased baking dish and bake for about 10-15 minutes, or until chicken is thoroughly cooked.
  6. Allow to cool to a temperature suitable for your baby.

My son loves dipping his in applesauce, pureed mangos, or pureed squash! He also loves them plain!

Baby Carrot Pineapple Muffins

From Shelly in Canada

1/2 cup grated carrots

1/4 cup grated pineapple

1/4 cup unsweetened applesauce

1/2 cup prepared oatmeal

1/2 tsp baking powder

1/4 tsp baking soda

1 egg yolk

splash of vanilla

1/4 tsp nutmeg

1/2 tsp cinammon

1 cup flour

  1. Preheat oven 350 deg F.
  2. Pour 1/2 cup boiling water over oatmeal and set aside.
  3. In bowl add flour, baking soda, baking powder, cinnamon, nutmeg and blend.
  4. In separate bowl add egg yolk, pineapple, carrot, oatmeal and applesauce and mix to combine.
  5. Add dry ingredients.
  6. Spray 12 muffin tins with cooking spray and divide among muffin tins.
  7. Bake 25-30 min. You will need to check, they are very moist and dense.

I created this muffin so that my baby could have a treat – they smell fantastic and have no egg whites so they are appropriate for a child under one year old… and they also have no sugar.

Baby French Toast

From Shelly in Canada

1 slice of whole wheat Bread

1 egg yolk splash of vanilla dash of cinammon dash of nutmeg unsalted butter for cooking whole milk

  1. Heat some unsalted butter in a frying pan.
  2. Mix milk, egg yolk, vanilla, cinnamon, nutmeg together.
  3. Dip bread and cook well in the butter.
  4. Cut into small finger size pieces.

Sweet Potato Waffles (12 months+)

From Jacqueline Lloyd in the United States

2 to 3 oz (1/3 cup) sweet potato, peeled and cubed

3 oz (3/4 cup) all-purpose flour (plain flour)

1 oz (1/4 cup) whole-wheat flour

1 oz (1/4 cup) cornmeal

1 tbsp baking powder

pinch cinnamon

pinch ground ginger

1 tbsp maple syrup

8 fl oz (1 cup) rice milk

2 tbsp olive oil

1 egg white

  1. Cook the sweet potato by simmering in a little water until soft. Mash well.
  2. Combine the flours, cornmeal, baking powder and spices in a bowl.
  3. Whisk the milk with the sweet potato, olive oil and Maple syrup.
  4. Mix the wet ingredients with the dry ingredients.
  5. Beat the egg white until it stiffens.
  6. Gently fold the whipped egg white into the ingredients in the bowl.
  7. Spoon the batter into your preheated waffle iron (the amount you use for each waffle depends on the size of your iron) and cook as directed by the instructions with your iron.
  8. Repeat until all the batter has been used up.

These are a Sunday morning treat at our house and we serve them with applesauce.

Baby Hummus

From Sara in the United States

15 oz can chick peas, drained and rinsed

1/2 of one ripe avocado

1/4-1/2 cup (2-4 oz) plain whole milk yogurt

2 tbsp cream cheese

Optional: pinch garlic powder, pinch smoked paprika, pinch cumin, squeeze of fresh lemon juice, olive oil or more yogurt may be added for creamier texture

  1. Blend all ingredients in a blender or food processor until desired texture is reached. Ideal for older babies/toddlers.

This can be spread on toast, crackers, or pitas. It can be used as a quesadilla spread, or for baby to dip with veggies! Quesadilla: Spread between pita or whole-grain tortilla of your choice. Add cooked shrimp or shredded chicken, and baby’s favorite cheese. Toast in a very lightly oiled pan over medium heat until cheese is melted. Yum!

Cheese Crispies

From Virginia in the United States

1 stick (4 oz) butter (softened)

1 1/2 cups (6 oz) all purpose flour

2 cups (8 oz) shredded cheese (different combinations produce different results. Sharp cheddar produces a cheez-it type cracker, while a mild cheddar mix has a softer flavor.)

1 teaspoon salt (note from editor – we think you could skip this without affecting the result)

1/2 teaspoon nutmeg

  1. Preheat oven to 300 F and line a baking sheet with parchment paper (or foil if you don’t have it). 
  2. Throw everything in your processor or stand mixer and mix until dough begins to form a ball. 
  3. Take dough out and knead dough into a workable ball. If dough is soft and sticky cover and refrigerate for 10 minutes. 
  4. If dough is workable, roll out on a floured surface, being sure to get it very thin. I use my pasta machine to roll out super thin strips of dough, but a rolling pin will do the trick fine. 
  5. Cut into preferred cracker shapes: squares, rectangles, even fancy cutter shapes. 
  6. Place close together on prepared sheet and bake 10-12 minutes, or until golden on top. 
  7. Remove to cooling rack. 8. Enjoy your delicious Cheese crackers, or “Cheese Crispies” as we like to call them!

Veggie Cakes

From Jannah in the United States

1 cup (4 oz) flour

1 egg yolk

3 tsp baking powder

2 tbsp oil

3/4 cup (6 fl oz) milk (or formula)

2 jars of your choice of veggie baby food (note from editor – you could substitute an equivalent amount of homemade veggie puree here)

  1. Just mix all the ingredients together and then pour onto a hot griddle (medium), turning them when ready just like you would a regular pancake!

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.

These can be frozen and microwaved as needed.

Nicey Spicy Pumpkin Spread

From Caralee in Texas, US

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

  1. 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!

Easy Brown Bread

From Tara in the United Kingdom

12 oz (3 cups) whole wheat bread flour

4 oz (1 cup) unbleached white bread flour

pinch of salt

1 tsp baking soda

14 fl oz (1 3/4 cups) buttermilk

2 ounces butter, melted

1 egg

  1. Beat together the egg, buttermilk and melted butter.
  2. Mix the dry ingredients in a bowl, then stir in the wet ingredients. 
  3. If the mixture seems too dry, add a little extra buttermilk – it should be a thick, moist mixture. 
  4. Put in a loaf tin and bake for about 45 mins at 400 deg F (200 deg C). The tin will sound hollow when you rap on the bottom when the bread is ready.

Baby Teething Cookies

From Jen in the United States

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.

Scrummy Omelet

From Grace in the Netherlands

Ideal for babies 12 months+

1 egg

1/2 boiled potato, mashed with fork

1 tbsp grated carrot

1 tsp grated onion

a pinch of dried basil or oregano

pinch of pepper (optional)

1 tbsp olive oil

  1. Beat 1 egg in a bowl.
  2. Stir in the carrot, onion, then the potato, herb and pepper if using.
  3. Add olive oil to a heated pan, then spread the mixture to desired size.
  4. Flip onto the other side after 1-2 mins.
  5. Cut into small pieces for fingerfood.

My 13 month old son LOVES this meal, his plate is clean in 1 min!

Yummy Cheesy Egg Parcels

From Namrata in the United States

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.

Roasted Veggie Spread

From Isobel in the United Kingdom

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!

Healthy Carrot Sticks

From Yvonne in Malaysia

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!

You can find more homemade carrot baby food recipes here

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.

High Iron Teethers

From Nadine in the United Kingdom

4oz (1 cup) whole wheat flour

1 tbsp butter

2-3 fl oz (1/4 – 1/3 cup) milk

1/2 tsp blackstrap molasses

  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.

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.

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!

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.

  1. I took one tortilla shell and spread his veggie puree on 1/2 of it. 
  2. I topped that with the chicken and then sprinkled freshly grated cheese. 
  3. 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. 
  4. I put it in the microwave until warm and cut it into suitable sized pieces. He loved it!

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.

1/4 cup (2 fl oz) milk

1 egg, beaten

2 cups cooked rice

1/2 teaspoon fresh lime juice

1/2 teaspoon fresh lime zest

1/4 teaspoon smoked paprika

1/2 teaspoon freshly ground black pepper

Non-stick cooking spray

  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.

Easy Eggy Bites (1 year+)

From Tiffany in New Zealand

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.

“Patty Cake” Potato Patties for Two

From Nancy in the United States

Non-stick cooking spray

1 cup (8 oz) left-over mashed potatoes

1/2 teaspoon black pepper

1/2 teaspoon no-salt herb seasoning of your choice

1 cup (8 oz) 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!


From Jacqui in Australia

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.

  1. 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.

Avocado Houmous

From Maria in UAE

1 can of chickpeas (garbanzo beans)

1 avocado

1 clove of garlic

juice of half a lemon (optional)

  1. Easy peasy – just blend all the ingredients together in a food processor. My baby loves this with pieces of warm pita (so do I!).

Apricot and Raisin Flapjacks

From Carmen in the Republic of Ireland

8oz (1 cup) porridge oats (oatmeal)

4oz (1/2 cup) butter

2oz (1/4 cup) rice flour

2 fl oz (1/4 cup) rice syrup

10oz (1 1/4 cups) dried apricots

2oz (1/4 cup) raisins

  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.
  4. 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!

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.

Baby Pizza

From Rosann in Canada

1 flour tortilla

ground meat (chicken, beef, etc.)

green pepper

red pepper

yellow or orange pepper


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!

Zucchini Sweet Potato Omelet

From Taren in the United States

1 frozen cube pureed zucchini

1 frozen cube pureed sweet potatoes

1 egg yolk

formula or breast milk

  1. In a small skillet over medium heat, place one cube pureed zucchini and one cube pureed sweet potatoes.
  2. Stir occasionally until melted.
  3. Add egg yolk. Stir constantly until egg is cooked through and scrambled. Add formula or breast milk until it reaches desired consistency.

Pureed zucchini: 1 small zucchini

Wash zucchini and cut into small pieces. Steam until tender. Puree with hand blender. Add water if necessary until you reach your desired consistency (should be thin). Freeze in ice cube trays.

Pureed Sweet Potatoes: 2-3 sweet potatoes

2-3 tablespoons water

1/4-1/2 teaspoon


Peel sweet potatoes. Cut into small cubes. Place in a small slow cooker. Add water and cinnamon. Cover and heat on high for 2-3 hours or until soft.

Veggie Burger

From Rachita in the United Kingdom

10-15 leaves of spinach

1 carrot (finely chopped)

2 florets cauliflower/broccoli (finely chopped)

1 tbsp cabbage (finely chopped)

1/2 potato (boiled and mashed)

4 tsps semolina

2-3 tsps curd/yogurt

1/2 tsp butter

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!

Baby’s Vegetable Muffins

8oz (1 cup) zucchini (courgette), grated

8oz (1 cup) carrot, peeled and grated

6oz (3/4 cup) whole wheat flour

3tsp baking powder

8oz (1 cup) Cheddar cheese, grated

4oz (1/2 cup) applesauce

2fl oz (1/4 cup) olive oil

4 fl oz (1/2 cup) milk

  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!

Finger Fritters

From Liz in South Africa

1 cup fresh corn, chopped cucumber & peas (mixed)

1/2 cup whole wheat infant cereal (depending on the age)

3 tablespoons powdered milk for babies (I use nestle Nido +1, also depends on the age)

2 eggs

oil to fry

  1. Mix together the veggies, cereal, eggs and powdered milk in a small bowl.
  2. Heat a little oil in a pan & fry tablespoons full until golden brown on both sides (about 3 minutes on each side)
  3. Place on paper towels to remove excess oil, then serve chilled.

I normally make one big fritter (like an omelet) then cut it into strips to resemble fish fingers.

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