10 delectable baby-led weaning recipes for your little connoisseur
Mums and dads – forget about mushy gloop for your baby when you decide he’s ready for solids. Baby-led weaning is in when it comes to introducing your baby to real food – and that’s exactly what it is… real food.
We scoured the Internet and just loved the 10 recipes in this gallery. These food ideas are healthy, delicious and easy to make and will be loved by your adventurous little eaters.
Some tips to keep in mind: don’t give honey to little ones under the age of 1 due to the risk of botulism; be cautious when introducing nuts if allergies to them run in the family; never give whole grapes or similarly sized food/fruit and they pose a very real choking hazard - always cut food into appropriate sizes to avoid this risk.
If you have any concerns about introducing solids for the first time to your little one or the baby-led weaning method, please speak to your child’s doctor.
And for more on baby-led weaning, please read this article. Now, grab your apron and be prepared to cook up a storm for your little gourmands!
1. Maple French toast
What you need:
- 6 eggs
- 1 ½ cups of milk
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 2 tablespoons maple syrup, plus more to serve
- 6 slices bread
- Butter, for frying
- Fresh yoghurt and berries
How to make:
Place the milk, eggs, cinnamon, vanilla and maple syrup in a dish a whisk to combine. Put the break in this mixtures and soak each side for 2-3 minutes.
Heat the butter in a non-stick frying pan, and on medium heat, fry the bread until golden brown (a couple of minutes each side).
Remove the bread from the pan and cut up into squares, so it’s easier for your little one to self-feed. Serve up this delicious meal with a dollop of yoghurt and some fresh berries. YUM!
Recipe inspiration and image from My Lovely Little Lunch Box.
2. Broccoli and cheese muffins
What you need:
- 200g broccoli
- 1 ½ cups plain yoghurt (360ml)
- ¼ cup olive oil
- 1 large egg
- 50g cheese
- 2 cups self-raising flour (225g)
- ½ teaspoon salt
- ¼ cup milk
3. Chicken fried rice
What you need:
- 2 cups of cold, cooked rice
- 200g cooked chicken, diced
- 1 small onion, chopped finely
- 1 carrot finely chopped
- Small red pepper, chopped
- ¼ cup frozen peas
- 2 cloves garlic, finely chopped
- 1 teaspoon fresh grated ginger
- 3 tablespoons reduced salt soy sauce
- 2 eggs, beaten
- 1 teaspoon sesame oil
- 2 spring onions, chopped
- Some oil of choice (e.g. olive, peanut).
How to make:
Place some oil in a wok and heat over medium flame. Add the onion, garlic and ginger and cook until soft. Add the carrot and red pepper and fry for a few more minutes.
Next add soy sauce and chicken and cook for a few more minutes, making sure the chicken is well heated through. Stir in the rice and peas and mix well.
Make a hole in the middle of the rice mixture and pour in the beaten eggs, stirring until it’s cooked. Then mix it all into the rice.
Finally, add the sesame oil and spring onions.
This meal can be enjoyed by the whole family, not just the kiddos!
Recipe inspiration and image from Little Grazers.
4. Sweetcorn and pasta salad
What you need:
- 500g orecchiette or other short pasta like penne (makes it easier for little ones to hold)
- 1/3 cup extra virgin olive oil
- Zest and juice of 1 lemon
- Half a Lebanese cucumber (diced if little one is using a spoon or cut into long strips for little ones eating by hand)
- 1 punnet of cherry tomatoes (quartered for little ones self feeding using a spoon OR cut in half for little ones still using hands)
- 1 ½ cups sweet corn kernels
- ½ cup ricotta
How to make:
Bring a large pot of water to the boil. Add pasta and cook according to packet instructions.
Drain and rinse under cool water. Place the cooked pasta in a large mixing bowl along with the olive oil, lemon juice and zest and mix to combine.
Add the cherry tomatoes, cucumber, and corn kernels and mix to combine. To serve, place a small blob of ricotta on each portion and watch your little one enjoy this yummy meal!
Recipe inspiration and image from My Lovely Little Lunchbox.
5. Semolina halwa
What you need:
- 100 grams (3 1/2 oz or 1/2 cup) semolina (suji)
- 1 cup (8 fl oz) milk
- 1 cup (8 fl oz) water
- 1 tsp ghee
- 3 tbsp sugar
- 2 crushed green cardamoms
- A few strands of saffron
How to make:
Heat the ghee in a wok. Fry the semolina on a low flame till it is light brown in color.
In another saucepan add water and boil. Once the water starts to boil, add sugar, crushed cardamoms, saffron and milk. Stir till the sugar is dissolved and the mixture boils.
Put the other pan containing semolina on the stove and pour the syrupy mixture into it and stir till the water evaporates on low flame. Garnish it with almonds and cashew flakes. Serve it deliciously warm!
Recipe inspiration from Homemade Baby Food Recipes.
6. Pizza rounds
What you need:
- 4 slices good quality cooked turkey (or ham)
- ½ sweet potato, peeled
- 1 potato, peeled
- 1 zucchini
- 3 tbs ricotta cheese
- ½ cup grated cheese
- 4 cheese slices, cut into quarters
- Tomato/onion sauce
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 1 clove garlic
- 410g can tomatoes
- 1 tablespoon chopped fresh basil
How to make:
Preheat your oven to 180°C. To make tomato sauce, heat oil in a small saucepan, add onion and garlic and sauté for a minute, add tomatoes and simmer for around 10 - 15 minutes or until sauce has reduced. Stir through basil (optional) and set aside.
Using a sharp knife, cut 8 circles out of the pita bread (you could use an egg ring as your guide). Then slice each of the vegetables as thin as you can, cut the cheese and trim to roughly match the pita circles.
Depending on the vegetables you are using, you could briefly steam the slices to ensure they are cooked through. Next, layer the pizzas - pita round, tomato sauce, sweet potato, ricotta, turkey, zucchini, potato, and cheese.
Place in the oven for around 8-10 minutes or until the cheese is golden and the pita is just crispy. Watch your little one enjoy these yummy and nutritious treats!
Recipe inspiration and image from One Handed Cooks.
7. Popcorn chicken
What you need:
- 1 tsp sweet paprika
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 cup multigrain breadcrumbs
- 1 tbsp unsalted butter
- 500g chicken breast, diced into small nuggets.
How to make:
Preheat your oven to 180°C, and line a baking tray with baking paper. Next, melt the butter, pour over the chicken pieces and toss to coat.
Combine the herbs and breadcrumbs in a large zip-lock bag. Place the chicken pieces in the bag, shut the bag and shake to completely coat the chicken.
Place the crumbed chicken pieces evenly spaced on the baking tray and place in the oven. Bake for around 20 - 30 minutes or until they are golden and the chicken is cooked through.
No more takeaway chicken nuggets for your child with this delicious meal!
Recipe inspiration and image from One Handed Cooks.
8. Vietnamese rice paper rolls
What you need:
- 50 g vermicelli noodles
- 1 cooked chicken breast, sliced
- 2 tbsp sweet chilli sauce
- 1 tsp rice wine vinegar
- ½ clove garlic, crushed
- 1 carrot , grated
- 1 bunch spring onions, sliced
- 5 cm piece of cucumber, sliced into batons
- 8 rice paper wraps
How to make:
Put the noodles into a bowl. Cover with boiling water and stand for five minutes. Drain and roughly chop.
Mix the sweet chilli sauce, vinegar and garlic together in a bowl. Add the chicken and season.
Soak the wraps for 30 seconds in a bowl of hot water. Put one wrap on a dry plate. Top with some of the noodles, sliced chicken and vegetables. Roll up to make a cigar shape and repeat with the remaining ingredients.
Slice each one in half and serve up to your hungry tot!
Recipe inspiration and image from Annabel Karmel.
9. Beetroot and cheese scones
What you need:
- 1 1/2 cup / 250gr of plain all purpose flour
- 2 tsp baking powder
- 1 to 1 1/2 cup of grated cheddar cheese
- 70g butter at room temperature
- 1/4 cup full fat milk or buttermilk
- 1 egg lightly beaten
- 1 medium beetroot
- A little milk to glaze
How to make:
Preheat your oven the 200C. Cut beetroot in half and steam for 15-20 minutes until the beetroot is al dente (slightly hard in middle). Grate and set aside.
Sift the flour and baking powder into a large bowl. Add the butter and rub it in well with your fingertips until you have a mixture that looks like bread crumbs.
Add cheese, milk, egg and beetroot. Mix well until a dough forms, then bring it all together on a floured surface until you have a ball.
Cover the bowl with cling film and leave it in the fridge for 30 minutes. Flatten out your dough until it is about 2.5cm in height and cut shapes with a cookie cutter.
Line them up on a baking tray lined with baking paper and brush with milk. Bake for 15-20 minutes and serve warm with butter. YUMMY!
Recipe inspiration and image from Her View From Home.
10. Blueberry and pear yoghurt cake
What you need:
- ½ cup caster sugar, plus 1 tablespoon to sprinkle over top of cake
- ¾ cup (180ml) vegetable oil
- 2 eggs
- 1 tablespoon vanilla bean paste
- 1 cup thick natural yoghurt
- 2 cups plain flour
- 1 ½ teaspoons baking powder
- pinch of salt
- 2 pears, cored and chopped
- 1 punnet of blueberries
- 1 tablespoon cinnamon
How to make:
Preheat oven to 180°C (350°F) and line a 24cm cake tin with baking paper. Place the sugar, oil, eggs, vanilla and yoghurt in a large bowl and whisk to combine.
Sift over flour, baking powder and pinch of salt. Mix to combine. Pour the mixture into the lined cake tin.
Adorn the top of the cake with the chopped pear and blueberries and sprinkle with cinnamon and caster sugar.
Bake for 35-40 minutes or until cooked when tested with a skewer.
Recipe inspiration and image from My Lovely Little Lunch Box.