5 baby-led weaning recipes the whole family will love

5 baby-led weaning recipes the whole family will love

I adore sitting around the kitchen table with my boys, especially now I’ve got 5 baby-led weaning recipes the whole family will love! Watching my baby son Shay explore new foods and enjoy the same things Kieran and I like to eat makes us feel really connected. I hope you and your family enjoy these 5 recipes as much as we do!

Here’s how I’ve adapted my favourite recipes – scroll down for the full how-to:

BANANA AND CINNAMON LOAF

I’ve reduced the sugar, but this loaf is deliciously sweet thanks to the bananas, cinnamon and a splash of maple syrup.

RASPBERRY MUFFINS

Full of nourishing goodness, this little cake is a treat for tots – and for you!

FROZEN BANANA LOLLIES DIPPED IN YOGURT

These healthy lollies are not only delicious, but also soothing for a teething baby.

VEGETABLE FRITTATA

This dish is so versatile and makes fantastic finger food for your little one – you can try it with whatever veggies you have in the fridge.

BANANA AND APPLE OAT BARS

Baby tummies are small so they need to eat little and often. These fruity treats make a super healthy snack for both of you.

 

 

BANANA AND CINNAMON LOAF

 

Ingredients

·       4 tbsp melted coconut oil or butter

·       1 egg

·       50ml maple syrup

·       6 tbsp natural, soya or coconut yogurt

·       2 tsp vanilla extract

·       3 ripe bananas, mashed

·       325g spelt flour

·       1 tsp baking powder

·       1 tsp cinnamon

·       1/2 pinch salt

Directions

·      Preheat the oven to 175°C.

·      Melt the coconut oil / butter.

·      In a mixing bowl whisk the egg and add the melted coconut oil / butter, maple syrup, yogurt, vanilla extract and mashed bananas. Give it a great big stir.

·      In a second bowl mix the flour, baking powder, cinnamon and salt. Add the dry ingredients to the first mixing bowl, give it one last big stir, then pour into a loaf tin and bake in the oven for 50 minutes. Cut up into inch slices then into fingers. This loaf tastes its absolute best eaten warm from the oven, so enjoy!

 

 

RASPBERRY MUFFINS

 

Ingredients

·      80g coconut sugar or maple syrup

·      70g coconut oil or butter

·      4 eggs or chia eggs

·      300g spelt flour or gluten-free flour

·      1 tsp baking powder

·      1/2 tsp bicarbonate of soda

·      1 tsp cinnamon

·      1 orange

·      1/2 tsp vanilla extract

·      200g fresh raspberries

Directions

·      Preheat the oven to 170°C.

·      Place the sugar/maple syrup and coconut oil/butter in a food processor and cream together. Once fluffy and light, add in the eggs and blitz again.

·      In a separate bowl, mix the flour, baking powder, bicarbonate of soda, and cinnamon together.

·      Zest the orange and mix together with the vanilla extract. Pour the orange and vanilla into the wet mixture, and then pour the whole thing over the dry mixture and stir well, before adding in the raspberries.

·      Pour into large muffin paper moulds, sprinkle with cinnamon and bake in the oven for 25 minutes. Leave to cool then dig in.

 

 

FROZEN BANANA LOLLIES DIPPED IN YOGURT

 

Ingredients

·      2 bananas

·      100g natural yogurt

·      1 tsp vanilla extract

·      1/2 tsp cinnamon

Directions

·      This recipe is super simple! First mix the yogurt with the vanilla and cinnamon.

·      Then halve the bananas, dip them in the yogurt, place in a container and freeze. Your lollies should be ready to eat after about an hour.

 

 

VEGETABLE FRITTATA

 

Ingredients

·       2 tbsp coconut oil or butter

·       1 spring onions, finely chopped

·       1 pinch sea salt

·       100g tenderstem broccoli, finely chopped

·       200g button mushrooms, finely chopped

·       200g cherry tomatoes, quartered

·       10 eggs, beaten

Directions

·      Preheat the grill.

·      Melt the oil in a large, wide pan on the hob and add the onion and a pinch of salt. Cook for 3 minutes until golden. Add the broccoli, mushrooms and cherry tomatoes and cook for another 5 minutes.

·      Pour over the eggs, and stir well. Allow this to cook on a low heat for 8 minutes until the bottom sets, then transfer the pan to the grill for 4-5 minutes until the top is deliciously golden. Serve warm, chopped into the right size for your child.

 

 

BANANA AND APPLE OAT BARS

 

Ingredients

·       6 apples

·       120g melted coconut oil or butter

·       1 orange, zested and juiced

·       1 tsp cinnamon

·       200g porridge oats

·       2 tbsp maple syrup or coconut sugar

·       1 ripe banana, mashed

·       1 tsp baking powder

Directions

·      Preheat the oven to 180°C.

·      Core 5 of your apples and chop into tiny pieces. Throw them into a pot on the hob with 20g of the butter / coconut oil, the juice and zest of your orange, the juice, and ½ tsp of your cinnamon. Cook on a low heat for 15 minutes.

·      Meanwhile, mix the oats, maple syrup / coconut sugar, mashed banana, baking powder, the remaining 100g of coconut oil / butter and the other ½ tsp of cinnamon together. Line a small baking tray with greaseproof paper and pour half the mixture into it, pushing down with your fingers. Bake in the oven for 10 minutes until golden.

·      Allow to cool for 5 minutes then pour over the stewed apples. Top with the rest of the oat mix.

·      Thinly slice up the last apple and place it on top for decoration. Bake in the oven for a further 25 minutes until golden. Leave to cool for 10 minutes then transfer to the freezer for half an hour to set. Once cold, slice into bars and store in the fridge.

·      These are a great afternoon snack and they last for a week in the fridge.

 

How are you and your little one getting on with weaning? What kind of foods do you both like to share? Please do let me know over on Instagram!

Follow me on Instagram @madeleine_shaw_

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