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3 Baby-Led Weaning Recipes for Finger Food New 2020

3 Baby-Led Weaning Recipes for Finger Food

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3 Baby-Led Weaning Recipes for Finger Food

Tote this savory snack to daycare or on the road. It also makes a satisfying breakfast. If you’re making this bread for toddlers, big kids, and/or grown-ups (and you should!) add 1 teaspoon of salt to the batter.

Ingredients

  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • ½ cup cornmeal
  • ½ cup grated Parmesan cheese
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 3 eggs
  • 1 cup buttermilk
  • 1/3 cup canola or olive oil
  • 1 cup grated zucchini
  • 1 cup chopped cooked spinach (start with frozen, defrost, and drain well)
  • ½ cup grated carrots

Instructions

1. Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with cooking spray.

2. In a large bowl, whisk together the flour, cornmeal, Parmesan, baking powder, and baking soda.

3. In a small bowl, whisk together the eggs, buttermilk, and canola oil.

4. Add the wet ingredients to the dry ingredients, and stir to combine. Stir in the zucchini, spinach, and carrots. Transfer to the prepared loaf pan.

5. Bake the bread for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool on a wire rack for 15 minutes. Remove the bread from the pan and cool completely on the rack. To serve, slice and cube. Store in the fridge.

Makes 12 servings

Source: Parent
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3 Baby-Led Weaning Recipes for Finger Food

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