Baby-led Weaning (BLW): 5 Easy Recipes To Try Out

Baby-led weaning (BLW) has been one of the most trendy and widely discussed topics on parenting forums, books and magazines. It's definitely no surprise, given the wide array of benefits that it can offer to your child. If you're currently thinking of kickstarting your child's BLW journey, here are 5 recipes to start out on, to ease into this brand new journey!

1. Baby Frittatas 


Adapted from: The World of Baby Led Feeding

What you'll need: 

Method: 

  1. Preheat oven to 180ºC. 
  2. Heat the oil in a frying pan over medium heat then gently fry the pepper and onion until they are both soft. Add in the garlic and cook for a further 3 minutes.
  3. Remove the pan from the heat then roughly chop the spinach and basil leaves and add to the pan. Stir well so that the vegetable mixture is well combined. The leaves should wilt slightly with the heat from the onions and peppers.
  4. In a bowl whisk the eggs well then season with a little pepper. Pour over the vegetable mixture then add the cheese and stir well.
  5. Spoon into muffin tin (yields about 24 individual egg frittatas) and bake in the oven for 12 minutes until the egg mixture puffs and is set throughout.
  6. Remove the frittatas from the muffin cups and allow to cool before serving.

2. Chicken Spinach Balls

Adapted from: Baby Led Weaning Ideas 

What you'll need: 

Method: 

  1. Mix all ingredients together and roll into bite-sized balls. (Note: For 6-9.5 month olds, make the balls bigger so that they're easier to pick up for little ones who haven't figured out how to open their fist thus far)
  2. Add oil into frying pan and heat on medium heat. 
  3. Once oil is heated, pan fry balls for 5-10 minutes until fully cooked. 

3. French Toast Fingers 

Adapted from: Mas & Pas 

What you'll need: 

Method: 

  1. Using a knife and cutting board, cut each slice of bread into 3 long strips.
  2. In a bowl, mash the banana and coconut milk together with a fork until you get a thick mixture. Set it next to the plate of bread strips.
  3. Heat a tablespoon coconut oil in a frying pan and wait until it’s warm before starting to cook.
  4. Quickly submerge the bread strips into the banana coconut milk mixture, and lift them straight out. Lay them on the pan with heated coconut oil.
  5. Cook on medium-high heat and flip the French toast strips every 20-30 seconds until they’re golden brown on all sides. Serve the fingers on their own or with fresh fruits.

4. Vegetable Quinoa Biscuits 

Recipe adapted from: A Healthy Slice of Life 

What you'll need: 

Method: 

  1. Preheat oven to 175°C. 
  2. In a large bowl, whisk eggs until fluffy. Add remaining ingredients and mix gently until well combined.
  3. Using a 1/4 cup measuring cup, scoop the mixture onto a tinfoil-lined baking sheet.
  4. Place the baking sheet in the oven for 20 minutes.
  5. Remove from oven and leave to cool before serving

5. Blueberry Muffins 


Adapted from: Thriving Nest
What you'll need: 

  • Oven
  • Measuring spoons
  • Measuring cups 
  • Whisk 
  • Mixing bowl 
  • Muffin tin 
  • Spatula
  • 1 large egg
  • 1/2 cup all purpose flour
  • 1/3 cup oat flour (ground rolled oats)
  • 1/4 cup butter (melted, or oil)
  • 1/2 cup plain yogurt (unsweetened)
  • 1/4 cup maple sugar (or coconut sugar)
  • 1/2 tsp baking soda
  • 1/2 tsp lemon juice (or apple cider vinegar)
  • 1/4 tsp sea salt (optional)

Method: 

  • In a microwave or a small saucepan over the stove, melt the butter and set aside and allow to cool.
  • In a mixing bowl, whisk the egg with maple sugar to get a fluffy mixture (about 4-5 minutes).
  • Mix in the melted butter until incorporated.
  • Combine the fresh blueberries (or frozen) with the flour, to coat them well. Add them to the egg mixture. Mix with a spatula to incorporate.
  • Add the oat flour, salt and the yogurt, gently mix to combine. Be careful not to overmix the mixture. 
  • At the end just before baking add the baking soda and the acid (lemon juice), give the dough a final mix.
  • Either grease the muffin tin or place cupcake liners in them. Transfer the dough immediately to the muffin tin and fill them about 3/4 of the way full.
  • Bake at 175°C for 20-25 minutes, until a toothpick poked in the centre of the cupcakes comes out clean. 
  • Allow to cool completely before serving. 

Note: Store leftovers for 3-5 days at room temperature in an air-tight container

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