13 recipes to start making Baby Led Weaning with which your baby will suck your fingers

If your baby has already reached six months, I imagine that you will already be quite informed about complementary feeding and have heard about the BLW (baby-led-weaning). It is a way of feeding your baby that basically consists of passing from the porridge and giving him solid food directly so that he can take it with his hands and take it directly to his mouth.

For starters, most moms offer soft foods (that we can crush with their fingers) cut into sticks so that the piece that they finally put in their mouths protrudes from their hands. As soon as babies have tried a few foods, we can prepare delicious recipes that will help you to experience textures, flavors ... and have a great time eating!

Your baby can eat almost everything

You may be surprised to see foods such as nuts, eggs or spices for such small babies. The rigid food introduction protocols have gone down in history and, now, babies can eat practically everything since six months. Also, the recommendation to delay the introduction of potentially allergenic foods such as nuts or some fruits has been outdated because it may predispose to develop allergies. There would only be a few prohibited foods in the diet of children under one year:

• Salt: Not suitable for your kidneys in the process of maturation.
• Honey: For botulism risk before the year.
• Whole dried fruits: due to choking hazard. This recommendation is not only for babies: children should not eat whole nuts until they are five or six years old. Yes they can eat them crushed in a preparation from six months.
• Low fat foods, skimmed: Babies in full growth stage need that (healthy) fat to grow.
• Large fish and shellfish: Due to its mercury content, children under three years old should avoid eating swordfish or emperor, dogfish, dry cleaners and tuna (in children aged 3 to 12 years, limit it to 50 g / week or 100 g / 2 weeks and not consume any more of the same category the same week). In addition, because of the presence of cadmium, children should avoid the usual consumption of shrimp heads, prawns and crayfish, as well as the body of crab-like crustaceans.
• Whole milk dairy: For excess protein that can be harmful to a baby's kidneys.
• Meat, Fish and undercooked egg: Never offer these raw or cooked foods at less than 70º.
• Game meat: For potential risk of lead contamination. This recommendation extends to six years.
• Spinach, chard, beets and borage: For its nitrate content. From the year to three, it is necessary that these vegetables do not involve more than one serving per day.
• Algae: Not recommended for its high iodine content.
• Sugar: Totally unnecessary. It is cariogenic, does not contribute anything nutritionally, is addictive and is also directly associated with childhood obesity.

Begoña Prats, author of the book Baby-led weaning: 70 recipes for your child to eat alone and the recipes apps BLW Happy Recipes Meals and Happy Recipes Pastry offers us 13 salty and sweet recipes to start in the BLW with which your baby is will suck your fingers:

Turkey and apple meatballs (dairy free / no nuts)

Ingredients (15 meatballs approximately)

• 250 gr of turkey minced meat
• 1 egg
• 1/2 onion
• 1 apple
• 125 gr of breadcrumbs or whole wheat flour
• Thyme (to taste)

Preparation

1. We preheat the oven to 180º.
2. Finely chop the onion and apple. We reserve
3. In a bowl we put the meat, the previously beaten egg, the onion, the apple and the thyme. Mix.
4. Add the breadcrumbs / whole wheat flour until you get a compact dough that can be handled with your hands.
5. We form balls with our hands and place on the baking sheet covered by non-stick paper.
6. We cook 20 min turning them around half the time and we already have it. Delicious!

Zucchini and carrot burgers (no dairy / no nuts)

Ingredients (for 8 hamburgers)

• ½ zucchini
• 1 carrot
• 1 egg
• 5 tablespoons vegetable milk
• 120 gr of breadcrumbs (without salt)
• Ground cumin (to taste)
• Pepper (to taste)

Preparation

1. We preheat the oven to 200º while preparing our delicious hamburgers.
2. First, we grate the zucchini (with or without skin) and the carrot and reserve.
3. Now we beat the egg in a bowl and add the seasonings to our liking and milk. We mix well.
4. Add the vegetables and move gently with the help of a wooden spoon or spatula.
5. Finally we incorporate the breadcrumbs and homogenize the mixture manually until a manageable dough is achieved. There should be a not very dry dough, so we will rectify breadcrumbs or vegetable milk if necessary.
6. On the baking sheet covered with non-stick paper, we make the burgers with a spoon, hands or with the help of a platter.
7. We bake for 10 to 15 min. And we have it!

The vegetable milk in this recipe can be substituted for continuation, start or breast milk and if they are for a baby older than 1 year, also for whole milk.

Coconut sponge cake (dairy free)

Ingredients

• 100 gr of wheat flour
• 2 eggs
• 50 ml sunflower oil
• 125 ml coconut milk
• 10 tablespoons date paste *
• 75 gr of grated coconut
• 1/2 envelope of yeast

Preparation

1. We preheat the oven to 165º.
2. We separate the whites from the yolks. We assemble the egg whites until stiff. We reserve
3. We mix the yolks, the pasta of dates, the oil and the coconut milk.
4. We add wheat flour, yeast and grated coconut.
5. We incorporate the whites with enveloping movements until they are integrated.
6. Finally we add the grated coconut with smooth movements.
7. We pour the dough into a mold suitable for previously greased and floured oven.
8. Bake 25 min, let cool before unmolding and go!

* Date paste: A handful of dates (boneless) are covered with water, allowing them to hydrate overnight. The next day, everything is processed (including water) and you get a sweet and nutritious paste with which you can brighten your desserts in a healthy way.

Another faster version consists of heating water without boiling and covering dates (without bone) leaving them to hydrate for 30 min. Then everything is crushed and ready. It is kept in the fridge for a couple of weeks.

Lemon sponge cake (without dairy / without nuts)

Ingredients

• 1 and 1/2 cups pastry flour
• 1 egg
• 5 tablespoons sunflower oil
• 1 cup of vegetable milk *
• 1 lemon
• 10 dates
• 1 tablespoon yeast

Preparation

1. We preheat the oven to 180º.
2. Grate the lemon rind (only the yellow part) and squeeze it.
3. Mix the egg, oil, lemon juice, vegetable milk, zest and dates with the help of a processor.
4. We incorporate the flour and the yeast. We homogenize.
5. We pour the dough into a previously greased and floured mold.
6. We bake 30 min. Let cool before unmolding. Delicious!

* For children under one year, the vegetable milk of this recipe can be replaced by starter, continuation or breast milk. For over a year also, for whole milk.

Cereal and nuts cookies (dairy free)

Ingredients (for 12 units)

• 75 gr whole wheat flour
• 100 gr of wheat or oat bran
• 100 gr of oat flakes
• 120 gr of mixed nuts
• 8 dates or prunes
• 2 eggs
• 75 ml sunflower oil
• 1 teaspoon yeast

Preparation

1. We preheat the oven to 200º.
2. Grind the nuts and mix them with the flour, bran, oat flakes and yeast. We reserve
3. Add the eggs, sunflower oil and chopped dates / plums.
4. We make balls with the dough and crush them lightly with the help of a spoon or a cookie stamp on the baking sheet covered with non-stick paper. Cook 15 min until lightly browned and ready!
5. They keep 3 or 4 days in an airtight canister, preferably out of the fridge. In addition, we can freeze them to enjoy when we most want.

Almond cookies (dairy free)

Ingredients (for 25 cookies)

• 100 gr whole wheat flour
• 65 gr ground almonds
• 1 eggs
• 50 ml of soft olive oil
• 4 tablespoons date paste
• 1 teaspoon of chemical yeast

Preparation

1. Mix the flour, yeast and ground almonds, make a hole in the center in the form of a volcano and add the rest of the ingredients: date paste, oil and eggs. Mix everything to form a homogeneous paste.
2. We make a compact ball, wrap it with plastic wrap and let it rest for 1 hour in the fridge.
3. After time, we stretch on a floured surface with the help of a roller.
4. We preheat the oven to 200º.
5. Cut the cookies with a cookie cutter and place on the baking sheet covered with baking paper.
6. We cook about 10 minutes, until they are lightly browned. Let cool and ready.

We can keep them in a can or a tightly closed tupper at room temperature in a kitchen cabinet or freeze them in manageable portions to always have on hand.

Banana and coconut cookies (gluten free / egg free / dairy free / nut free)

Ingredients (for 10 large cookies)

• 100 gr of grated coconut
• 1 ripe banana

Preparation

1. We preheat the oven to 180º.
2. We crush the banana well with a fork and add the coconut.
3. Mix with your hands, take portions of dough and compact in the form of a cookie or balls.
4. Bake 15 min approximately.
5. We take out when they start to brown and ... ready !.

Carrot and nut crackers (no egg / dairy free)

Ingredients (For 10-12 cookies)

• 2 cups flaked oatmeal
• 1/4 cup wheat flour
• 1/2 cup vegetable milk
• 1/2 cup soft olive oil
• 1 cup grated carrots
• 1/2 cup chopped walnuts
• 6 tablespoons date paste

Preparation

1. Mix the carrot, vegetable milk, date paste and oil in the processor.
2. Add the flour and oats and homogenize.
3. Finally, the nuts that we mix with the dough manually with the help of a wooden spoon or spatula.
4. Cover with plastic wrap and let stand in the fridge for about 15 min.
5. Remove and preheat the oven to 180º.
6. With the help of a spoon we place small piles on the baking sheet previously covered by non-stick paper.
7. Cook 20 min, let cool and go!

The cups are equivalent to a volume of 250 ml.

Rice burgers (dairy free / no nuts)

Ingredients (for 8 hamburgers)

• 4 cups cooked rice (cold)
• 2 eggs
• 1/2 onion
• 6 tablespoons wheat flour
• Spices (to taste)

Preparation

1. Mix the cooked rice with the beaten eggs in a bowl.
2. Add the chopped onion, spices and flour. We rectify flour if necessary until a manageable dough is achieved.
3. We make the hamburgers and put them in a pan with a little oil. We brown on both sides and we already have it.

We can substitute the onion for another chopped vegetable in the same proportions, try other types of flour or even ground almonds.

Chicken burgers dry tomato and avocado (gluten-free / dairy-free / egg-free / nut-free)

Ingredients (For about 8-10 burgers)

• 2 chicken breasts (about 450 gr)
• 1 avocado
• 1/2 cup dried tomatoes
• Pepper (to taste)

Preparation

1. The first thing we will do is hydrate the tomatoes a little by soaking them in water for about 3 hours. Then we reserve.
2. Crush the breasts in a processor. We can also use minced meat.
3. We split the dried tomatoes and the avocado into small pieces. We reserve
4. Mix the breasts, tomatoes and pepper gently in a bowl with a wooden spoon or similar. Carefully add the avocado until you get a uniform dough.
5. Now cover with plastic wrap and let stand in the fridge 30 min.
6. To finish, we make balls with the dough and lightly crush them to make hamburgers. We put them in a pan with a little oil, brown on both sides over medium heat and serve.

Avocado Cheesecake Cake (gluten free / egg free / dairy free)

Ingredients

For the base

• 1 cup almonds
• 1 cup dates

For the cream:

• 4 medium avocados
• 4 tablespoons lemon juice
• 1 cup coconut oil
• 4 tablespoons date paste

Preparation

1. Mix all the ingredients in the base with a processor until you get a sticky dough.
2. We form a low mold with nonstick paper and spread the pasta with a spoon or spatula. It must be compacted.
3. Now we mix the ingredients of the cream.
4. We help each other again with the processor. We pour over the mold and spread evenly. We take to the freezer about 2 hours, unmold and ready.

Store in the fridge.

Dried tomato, almond and chickpea pate (gluten free / egg free / dairy free)

Ingredients

• 10 halves of dried tomatoes without salt
• 30 gr of almonds
• 120 gr cooked chickpeas
• 1 clove garlic
• 2 tablespoons olive oil
• Oregano (to taste)
• Sweet paprika (to taste)

Preparation

1. We hydrate the dried tomatoes by soaking them in hot water for half an hour.
2. We reserve the tomatoes and the water that we have used in the process, since it will be very useful to soften the mixture in case the texture is excessively dense.
3. We crush tomatoes, almonds, garlic, oil and spices in a processor. Do not worry if the mixture is not homogeneous, for kids it is much more interesting as well.
4. Finally, we add the chickpeas and the water where we have slowly hydrated the tomatoes until we find the texture that we like the most.

We keep covered in the fridge (in a glass jar, for example). It is preserved for about a week Oh, and it can be frozen!

Chicken and vegetable sausages (gluten free / dairy free / nut free)

Ingredients (for 10-12 sausages)

• 350 gr of uncooked chicken breast
• 1 egg
• 50 gr zucchini
• 50 gr onion
• 50 gr of carrot
• Spices to taste (optional)

Preparation

1. We crush the breast in a processor. We reserve
2. Chop the vegetables. We reserve
3. Beat the egg and pour it into a large bowl. Add the meat and vegetables, season and mix with the help of a wooden spoon or spatula.
4. Cut pieces of foil or foil and place about 40-50 gr of meat. We shape sausage and squeeze well. We close the corners with a knot or a thread in the case of the film and with some folds in the case of aluminum foil. Repeat until the mixture is finished.
5. In a saucepan with boiling water, we let them cook for about 3 min. Remove and let cool.
6. Remove the wrap and cook in a pan with a little oil.

Sausages that we are not going to use can be frozen once they have cooled. You can also try other types of meat, veal, turkey, pork ...

With these 13 recipes to start in the BLW not only your baby will suck his fingers, but will take its first steps in eating in a healthy way.

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