I love having a fridge full of tupperware, and cake tins on the kitchen counter crammed full of healthy bakes and easy snacks for the littlie. It just makes life so much easier. And babies eat a lot. A LOT. Not content with three meals a day, this little lady requires snacks. Pre nap snacks. Post nap snacks. Leaving the house snacks. Car snacks. Supermarket snacks. Snacky snack snacks all day long. So, it’s important to me that her snacks are good, healthy and nutritious. AND EASY.
Step forward lentil & beetroot bake. I once made the cheese & lentil wedges in Gill Rapley’s Baby Led Weaning cook book, and although great grub for a baby new to BLW, I did find it a touch too crumbly for my little one to manhandle. And bland. Baby food shouldn’t be bland! These little humans need you to teach them the ways of the world, and that includes introducing them to yummy, bright, healthy, crunchy, slimy, wobbly, crispy tasty treats with flavour.
So, I made these little beauties. And they are tasty. And healthy. And sugar free.
- 2 cups red lentils (rinsed thoroughly)
- 1 low salt vegetable stock cube (or use bone broth/any stock of your choice)
- 1 cup grated cheddar
- 1 small beetroot (peeled and grated)
- 1/2 cup chopped chives
- 1 tsp smoked paprika
- 1 beaten egg
- 1 tsp chilli flakes
Equipment/prep- Preheat oven to 190C, and line a small baking tray.
- Cook the lentils in the stock for 25 minutes.
- Meanwhile, combine the grated cheddar, chives, paprika, chilli and egg.
- Once the lentils are cooked, set aside and leave to cool.
- When you are happy that the lentils are cooled enough, add the cheese mix, and combine thoroughly.
- Pour the mixture into your baking tray, then scatter the grated beetroot across the top.
- Cook in the oven for 25 minutes, until the lentils are set. Leave in the baking tray to cool for 10 mins, then transfer to a cooling rack whilst the bake is firming up.