baby-led weaning - easytots · 2019-05-17 · baby-led weaning is the process of weaning where you...

Baby-Led Weaning Made Easy

Natalie Peall

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About Baby-Led Weaning

Baby-Led Weaning is the process of weaning where you skip past the purée stage of traditional weaning and offer your baby smaller portions of your own food from the age of six months. BLW is focused on your baby experiencing real tastes and textures at the very beginning of their weaning journey. This method also promotes family mealtimes: everyone eating the same delicious food at the same time. This not only cuts down on your preparation time, but also means that you can eat your food at the same time as your little one, without having to help them by spoon-feeding.

My goal is to supply you with recipes that are quick to prepare and nutritionally rich, so that your baby can grow up enjoying healthy, nutritious and, above all, tasty foods!

Important: Before you start baby-led weaning, please consult your doctor to ensure this form of weaning is appropriate and safe for your child.

The Benefits of BLW

• Gives your baby the opportunity to explore the taste, texture, colour and smell of food

• Helps your baby to develop hand-eye coordination• Establishes healthy eating habits as baby is allowed to eat as much as he

needs, in his own time• Saves time not having to cook separate food for baby• Promotes family mealtimes• You are less likely to have a fussy eater

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Cow’s Milk Protein Allergy: Our experience and how we copedAnnabelle’s arrival into the world was wonderful. I was blessed with a great pregnancy and a wonderful natural water-birth in a lovely birthing centre. The first few days were full of joy. I felt so lucky, as I know not everyone has the same experience. Unfortunately, for us, this was the calm before the storm.

I breast-fed Annabelle for the first few weeks and then moved onto formula. It was at this point that it became apparent that something wasn’t right. Things began to take a turn and Annabelle began projectile vomiting after every feed, it was hard for her to sleep and she was just in so much pain.

I began Googling, as many of us new mums do, and was pretty sure that Annabelle was suffering from reflux. As a first-time mum it’s just so hard: you don’t know what is normal and what is not. My mum had also told me how I was very similar, but perhaps on reflection I was the same as Annabelle and had reflux.

We tried everything we could think of to help our little girl: Infacol, Gripe Water, comfort milk and Gaviscon – nothing changed.

One day I was having my hair done at my mum’s house and I gave Annabelle her milk feed and she was immediately sick - everywhere. I broke down. I had finally reached breaking point. My house was a tip, my beautiful baby never slept and I was just exhausted and heart-broken watching her in pain and having no idea what to do.

We went back to the doctor and asked to be referred to a paediatrician, but we were told that this could take several weeks. Several weeks, when you’re in that situation, is such a long time. I couldn’t bear the thought of watching Annabelle in pain for several more weeks. As soon as we got home, I rang every private hospital in the local area. We managed to get an appointment with a paediatrician the following morning.

As soon as the paediatrician saw Annabelle he agreed that the situation wasn’t right. He confirmed that she had reflux and gave us some medication. For a few weeks that helped, but things soon began to deteriorate again.

Luckily, by this point we had had a letter through for the NHS referral. At that appointment, the doctor recommended trying a special formula as he thought it was cow’s milk protein that was affecting Annabelle.

After switching to that formula, everything changed and Annabelle was so much more at ease and more comfortable. It’s heartbreaking to see your little one suffering and it was such a relief to see her improve.

When we started our weaning journey, we avoided cow’s milk completely. We used substitutes and continued to use her special formula. Although it sounds difficult to eliminate cow’s milk out of your diet, we actually found it surprisingly easy. I wasn’t buying packaged and processed foods because I was cooking from scratch to ensure that the food Annabelle ate was as healthy as possible and so I could easily substitute ingredients and make meals that I knew were healthy, tasty and that Annabelle could eat.

Fortunately, Annabelle started drinking cow’s milk successfully at 12 months and was discharged by her paediatrician at 13 months.

I know first-hand how difficult it is to see your little one suffer from this allergy and how worrying it is in terms of how to manage it and what foods they can and can’t eat, but I want to reassure anyone who has a baby with this allergy that it can be done and it’s not as difficult as it seems. You are not alone!

I have listed below some substitutes that are currently on the market at the time of publication. All of these are also soya-free, as often the two allergies come hand-in-hand. If your little one can tolerate soya, there are even more options out there available to you through supermarket ‘Free From’ ranges and the brand Alpro, but for ease for anyone who is also soya-free, this list below is free of both cow’s milk and soya.

• Milk – Oatly or Koko• Cheese – Violife (the range includes normal block cheese, but also cream

cheese, a parmesan style cheese and blue cheese)• Butter – Vitalite • Yoghurt – Koko• Cream – Oatly cream• Crème Fraiche – Oatly crème fraiche

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About Baby-Led Weaning About Baby-Led Weaning

All of my recipes work with substitutes, so please don’t feel you have to limit your child’s diet because of their allergy. They can still enjoy muffins, french toast and many other delicious and exciting meals and you can too – the taste is just as good!

A note on other allergies:Obviously cow’s milk and soya aren’t the only allergies your baby may have, but they are two of the most common. Fruit and vegetables can easily be substituted in the recipes for others that your child can eat.

Another common allergy is eggs. You can buy egg replacers from stores like Holland and Barrett which you could use instead. Alternatively, you can also use the following substitutes to replace one egg, or double for two eggs etc:

• ½ a mashed banana• ¼ cup of apple sauce• 3 tablespoons of peanut butter • 1 tablespoon of ground flaxseed mixed into 2.5 tablespoons of water (most

ideal for savoury dishes)

Nuts are another allergy which can be quite common. Unless there is a family history of nut allergies, then ground or finely chopped nuts can be introduced from 6 months, in accordance with current NHS guidelines. However, if there is a family history of nuts and you are postponing the introduction of these, or you become aware that your child has a nut allergy, then you can purchase the nut-free substitute Wow Butter from online retailers, such as Amazon.

I hope that this reassures you that the doors to the exciting world of food are fully open for your child to explore any foods you wish!

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About Baby-Led Weaning

Gethin enjoying Turkey Pasta

Bake

Since I began sharing my weaning experience and recipes with other mums, it has become clear that many of us have not cooked from scratch for a long time, or perhaps never at all! We all know that it’s better to cook from scratch, so that we can limit salt and sugar and any other unnecessary ingredients, but in the midst of working (or just general life!) it has become something that has fallen by the wayside – along with a well-stocked kitchen stash.

If you are someone who is trying to rekindle (or start!) a relationship with their kitchen, then I have put together a list of recommended ‘essential’ ingredients and items of equipment.

Please note that this is not an exhaustive list; there will be other bits and pieces you may find that you need along the way, particularly ingredients, but this will give you a solid starting point to get you and your little one on your weaning journey.

Store cupboard essentials• Plain flour• Self-raising flour• Oats (not the instant kind)• Baking powder• Baking soda• Vanilla bean paste or extract• Eggs• Olive oil• Vegetable oil• Tomato purée• Maple syrup (or honey once your baby reaches 12 months of age)• Ground allspice • Ground cinnamon• Ground nutmeg• Ground cumin• Paprika• Mild chilli powder• Dried oregano• Dried mixed herbs• Black pepper• Bread – always handy for certain recipes, but also for popping any

leftovers in the food processor to make breadcrumbs! • Tortilla wraps• Pasta – any shapes will work. You don’t need to buy expensive and small

baby pasta, your baby will find bigger pasta easier to hold. • Jar/bottle/carton of passata• Tinned tomatoes• Tinned sweetcorn (preferably in unsalted water)• Tinned chickpeas (preferably in unsalted water)• Smooth peanut butter (for example Meridian, which is 100% nuts)• Garlic – either whole bulbs or pre-minced (for example Lazy Garlic)• Low salt stock: beef, chicken and vegetable• Ground almonds• Desiccated coconut

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Weaning, cooking and your kitchen Weaning, cooking and your kitchen

Fridge essentials• Full fat plain yoghurt• Full fat milk (you can use breast, cow’s, formula etc – whichever you are

currently using for your little one, but rice milk cannot be given to babies or children under 5 years).

• Unsalted butter• Cheese• Tomatoes• Ready-rolled puff pastry sheets – these are always handy to have on hand

and several of my recipes call for these. They’re also great to buy when they’re on sale and store in the freezer!

Recommended equipment• Two saucepans• A frying pan• A colander • Two mixing bowls• A measuring jug• Set of measurement cups or weighing scales – I find cups so much quicker

and easier, but you’ll find both measurements included in this book.• Wooden spoons• A sharp knife• Grater • Two chopping boards (one for meat and one for vegetables)• Slotted turner• Spatula • Baking tray• Ovenproof dish• Roasting tray• 2 x 20cm cake tins• 2lb loaf tin• 12-hole muffin tray• 12-hole mini-muffin tray• 12-hole mini-loaf tin• Electric whisk• Hand-held blender

Luxury items that, for busy mums, I really feel are essential• Food processor or blender• Slow cooker

The reason I have separated these two items is because I know not everyone may have the budget to add these to their list at the very start of their weaning journey. However, I have found that these save me so much preparation time and make things so much easier when you have a little one to attend to!

If you’re buying a food processor, make sure to get one that has a blender and a grater function as then you can grate the vegetables for recipes like fritters and vegetable muffins in seconds!

Slow cookers are a life-changing piece of equipment; being able to ‘dump’ all of the ingredients in and leave it to cook throughout the day saves so much time! Whether you’re spending time with your little one during the day, or are back to work, knowing that there is a hot meal cooking and ready for you at the end of the day makes evenings so much less stressful and gives you extra time to spend with your little one.

In addition to these essentials, I also use a variety of other ingredients that are handy to have on hand:

• Coconut oil• Wholemeal plain flour• Wholemeal spelt flour• Coconut flour• Coconut sugar (or this can be substituted with brown sugar)• Ground flaxseed• Medjool dates• Low salt soya sauce• Low salt tomato ketchup• Worcestershire sauce• Spanish spice• Garlic purée• Ginger purée

Weaning, cooking and your kitchenWeaning, cooking and your kitchen

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Handy tipsMy recipes are created in a conventional oven; if you have a fan-assisted oven then please reduce the timings by 20°C.

Storing leftovers:• Unless my recipes state otherwise, all of them can be stored in an airtight

container in the fridge for up to 3 days.

• Recipes that can be frozen have a freezer symbol next to them. I’d recommend freezing as soon as they have fully cooled in either freezer bags or an airtight container. Always allow frozen food to defrost fully.

• If you wish to reheat items, which you should always do if recipes contain meat, you can use either a microwave, frying pan or oven, whichever you feel will work best for the recipe you have chosen. Recipes such as muffins can be reheated if you wish, although they are just as nice served cool!

Baking tips:• Don’t over-mix ingredients for baked goods - the outcome can be a rather

tough consistency.

• To check if baked goods are fully cooked, insert a knife or skewer into the middle – if it comes out clean then it is cooked, it will need more time if the mixture has clung to the knife or skewer.

To save waste:• Freeze bread and wraps that are leftover.

• Buy frozen vegetables, frozen berries etc so that you can just use the amount you need, or buy in bulk when on offer to prepare and freeze yourself!

• If you have leftover bananas, you can slice and freeze these on a baking tray and then decant into a freezer bag. Freezing in this way means that they won’t stick together and you’ll be able to help yourself to the amount you need.

Weaning, cooking and your kitchenWeaning, cooking and your kitchen

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Banana Loaf

Ingredients• 3 small bananas• 180ml vegetable oil• 2 medium eggs, whisked• 1 cup (250ml) full fat plain yoghurt• 3/4 cup (150g) coconut sugar/brown sugar

(optional)• 2 cups (250g) self-raising flour• 2 tablespoons ground flaxseed• 1 teaspoon ground cinnamon• 1/2 teaspoon ground nutmeg• 1 cup (122g) granola, plus extra to sprinkle on top (may not be suitable if

baby is under 12months if it contains honey – alternatively you could make your own from the recipe at the start of the Sweet Treats section)

Method1. Preheat the oven to 180°C and grease or line a loaf tin2. In a bowl, mash the banana and then add the oil, eggs, yoghurt and sugar

- whisk to combine3. Pour the flour, flaxseed, spices and granola into the mixture – stir until

just combined4. Pour the mixture into the loaf tin and sprinkle with the extra granola, if desired 5. Bake your loaf in the oven for 45-55 minutes, or until golden brown and a

knife comes out clean from the centre to show that it is cooked through6. Serve once cooled.

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Prep Time: 15 mins Cook Time: 55 mins Yields: 1

This delicious banana loaf is delectably moist and the hint of nutmeg is to die for! I hope your baby loves this as much as Annabelle does.

Two Ingredient Banana Pancakes


This recipe is a lifesaver when you’re short of time and it makes a nice change from your bog-standard toast, cereal or porridge breakfast. These pancakes are very healthy and packed with protein. To create a thicker batter you could add 1-2 tablespoons of oats.

Ingredients• 2 medium eggs, whisked• 1 banana, mashed well• Coconut oil, for frying• Fruit topping/s of your choice (optional)• Natural yoghurt (optional)

Method1. In a bowl, mix together the eggs and the

mashed banana 2. In a frying pan, heat the oil over a medium

heat and then fry 11/2 tablespoons of the mixture at a time, cooking each pancake for 2 minutes on each side

3. Serve once cooled. These pancakes are delicious served with a topping of fruit and some natural yoghurt.

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Ingredients• 1 cup (125g) self-raising flour• 1 medium egg• 150ml full fat milk (any will work — cow’s,

soya, oat, coconut, breast or formula)• 1 cup (175g) blueberries• 1 tablespoon coconut oil, for frying

Method1. Sift the flour into a large bowl, make a well in the middle and break the egg

into it2. Slowly add the milk, whisking until there are no lumps and you have a

smooth, thick batter3. Gently fold the blueberries into the mixture4. In a frying pan, heat the oil over a medium heat and add 2 tablespoons of

batter per scone — fry each one for 2 minutes on each side (you will need to do this in batches)

5. Serve once cooled. These are particularly delicious served with a generous dollop of yoghurt!

Blueberry Drop Scones


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Coconut Scones

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This recipe is perfect for busy mums like me (and probably you too!). These scones bake in just 10 minutes – perfect for a healthy sweet-tooth fix!

Ingredients:• 2 cups (250g) self-raising flour• 2 tablespoons desiccated coconut • 1/4 cup (62ml) coconut oil (solid, not melted)

- cut into small chunks• 3/4 cup (187ml) coconut milk (from a carton,

or you can substitute for full fat cow, soya, oat, breast or formula)

• 1/2 cup (75g) diced fruit (optional)

Method:1. Preheat the oven to 200°C and grease or line a baking tray with baking paper2. In a bowl, mix together the flour, desiccated coconut and coconut oil by

rubbing the mixture between your fingers until you have created fine crumbs, with no lumps

3. Pour the milk into the bowl and knead the mixture together to create a soft dough, fold through the fruit, if using

4. Place your dough onto a floured surface and roll to ½ inch thickness5. Use a scone cutter (approximately 2 inches wide) to cut out your scones and

place them on the baking tray as you go, until all of the dough has been used6. Bake your scones in the oven for 8 minutes 7. Serve once cooled. These are particularly delicious served with butter and jam.

Cheese and Potato Pasties

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Ingredients:• 250g potatoes, peeled and diced into very small cubes• 1 tablespoon olive oil• 1 onion, diced• 1/2 leek, sliced• 4 ready-rolled puff pastry sheets• 2 cups (250g) grated mild cheddar cheese• 1 medium egg, whisked• Flour (for rolling)

Method1. Preheat the oven to 220°C and grease or line a baking tray

with baking paper2. Half-fill a saucepan of water and bring it to the boil3. Add the potatoes to the boiling water and cook for 7

minutes before draining - set aside to cool4. In a frying pan, heat the oil over a medium heat and fry the

onion and leek for 4 minutes until soft - set aside to cool5. Unroll the pastry sheets and use a saucer or small plate to

be your guide as you cut out 8 circles 6. Once the potato, onion and leek are cooled, add them to a

bowl, along with the cheese - stir well to combine7. Brush the edge of each pastry circle with the whisked

egg wash8. Place the cheese and potato mixture in the middle of each

pastry circle and bring the edges together to enclose the filling and form a semi-circle. Crimp the edges, where they meet, with your fingers to secure

9. Brush the pasties with the remaining whisked egg 10. Bake your pasties in the oven for 20 minutes, or until

golden brown11. Serve once cooled. Please make sure that you check the

centre before serving as this can retain heat even if the pastry on the outside feels cool.

Ingredients• 2 medium eggs, whisked• 150ml Greek yoghurt • 75ml vegetable oil • 50g mild cheddar cheese, grated• 1/4 cup (56g) goats cheese• 1 cup (100g) kale, chopped finely• 1 yellow pepper, de-seeded and diced • 2 cups (250g) self-raising flour• 2 teaspoons minced garlic


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Method1. Preheat the oven to 180°C and line a 12-hole muffin tray with cases2. In a large bowl, mix together all of the ingredients until combined 3. Divide the mixture evenly between the muffin cases (sprinkle with extra

cheese if desired)4. Bake your muffins in the oven for 25 minutes, or until golden brown and a

knife comes out clean from the centre to show that they are cooked through5. Serve once cooled.

Goats Cheese, Kale and Yellow Pepper Muffins

Cauliflower and Pea Nibbles

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Method1. Preheat the oven to 190°C and grease or

line a baking tray with baking paper2. In a large bowl, mix together all of the

ingredients to form a wet dough3. Shape heaped tablespoons of the mixture

into bite-sized balls and place onto the baking tray

4. Bake your nibbles in the oven for 25 minutes, or until golden brown and cooked through

5. Serve once cooled.


Ingredients:• 1 cup (108g) cooked

cauliflower, cooled and roughly chopped

• 1 cup (108g) peas• 1 cup (125g) grated mild

cheddar cheese• 1/4 cup (31g) grated

parmesan cheese• 3 medium eggs, whisked• 1 cup (125g) plain flour• 1 teaspoon dried oregano • 1 teaspoon minced garlic

Veggie Packed Pizza

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This delicious veggie tortilla pizza is a life-saver when you need a healthy meal in record time.

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Ingredients• 1 tablespoon vegetable oil• 1/2 onion, diced• 6 mushrooms, sliced• 4 slices of cooked beef cut into strips

(optional)• 4 cooked cauliflower florets, roughly chopped• 4 cooked broccoli florets, roughly chopped• 1 tablespoon dried oregano• 10 tablespoons passata, leftovers can be

used to make a simple pasta sauce*• 2 tortilla wraps • 1/2 cup (62g) grated cheddar cheese

Method1. Preheat the oven to 180°C and line two baking trays with baking paper2. In a large frying pan, heat the oil over a medium heat and then add the

diced onion - cook until soft (approximately 5 minutes) and then add the sliced mushrooms to the pan - fry for a further 2 minutes

3. After 2 minutes, turn off the heat and add the cooked beef, cauliflower, broccoli and oregano — stir to combine

4. Spoon the passata over both tortillas, spreading evenly like pizza sauce*5. Spoon half of the onion mix evenly onto each tortilla6. Top with a generous sprinkling of grated cheese 7. Cook your pizzas in the oven for 10-15 minutes, or until the cheese has

melted and turned golden8. Serve once cooled.

Additional Info:* Leftover passata: 1. In a jug, mix together the leftover passata and 3 heaped tablespoons of

tomato purée 2. Add 1 teaspoon of oregano and half a teaspoon of brown sugar into the

mixture and you have an easy-peasy pasta sauce!3. Leftovers can be frozen in ice cube trays.

Mighty Meatballs

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Prep Time: 10 minsCook Time: 50 minsYields: 8

Annabelle loves meatballs so I cook these very often! This recipe uses 24 meatballs so it’s the perfect recipe to make and then batch-freeze. I love having a plentiful stash in the freezer ready for days when I’m out all day with no time to cook, or just simply too tired (but hey, when aren’t us mums tired!)

Ingredients• 1 tablespoon vegetable oil• 24 meatballs• 1 onion, diced• 4 teaspoons minced garlic• 600ml passata or 2 x 400g tins of chopped tomatoes• 3 tablespoons tomato purée• 1 teaspoon white sugar (optional)• 1/2 teaspoon mild chilli powder (optional — Annabelle

is OK with this, but some babies may object)• 150ml water• 4 tomatoes, quartered• 400g tin of chickpeas, drained and rinsed (optional)• 1 teaspoon fresh basil, chopped

Method1. In a large frying pan, heat the oil and fry the

meatballs over a medium heat for 10 minutes until the meatballs are brown all over — reserve

2. In the same pan, fry the onion and garlic over a very, very low heat for 20 minutes

3. After 20 minutes have passed, stir the passata, tomato purée, sugar, chilli powder (if using) and water into the pan and continue to cook the sauce uncovered for 10 minutes

4. Add the cooked meatballs, quartered tomatoes, chickpeas (if using) and basil - cook covered for a final 10 minutes

5. Serve once cooled with pasta or spaghetti.

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Bubble and Squeak Potato Cakes

Method1. In a saucepan of boiling water, cook the

potatoes and carrots for 20 minutes2. In the meantime, cook the shredded

cabbage and Brussel sprouts in another pan of boiling water for 6 minutes, before draining and rinsing through in cold water to cool - use your hands to drain any excess moisture once the cabbage has cooled

3. Once the potatoes and carrots are cooked, mash them with the butter and stir the cabbage, cheese and mustard through the mash

4. When cool enough to handle, shape the mash into 8 evenly-sized cakes and then coat fully in plain flour

5. In a large frying pan, heat the oil over a medium heat and then turn the heat up to fry each cake over a high heat for 3 minutes on each side

6. Place your cooked cakes onto a plate lined with kitchen paper to absorb any excess oil



Ingredients• 1kg baking potatoes• 2 carrots, finely diced• 1/2 Savoy cabbage,

shredded• 6 Brussel sprouts, sliced• 25g unsalted butter• 50g mild cheddar

cheese, grated• 1 tablespoon

Dijon mustard• 50g plain flour• 1 tablespoon

vegetable oil

Additional Info: adding diced cooked ham would also work well in this dish.

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Avocado Fries Ingredients• 2 large avocados, peeled, de-seeded and

sliced• 1/4 cup (31g) plain flour• 1 medium egg, whisked• 1 cup (120g) panko breadcrumbs• 2 tablespoons vegetable oil


Method1. Preheat the oven to 200°C and line a baking tray with baking paper2. Set up three dishes: one with flour, one with the whisked egg and another

with the breadcrumbs3. Dip the avocado slices into the flour to coat and then dip into the egg and

finally coat in the breadcrumbs – ensure that they are coated fully and place onto the baking tray as you go

4. Drizzle the avocado fries with the oil 5. Bake your fries for 15 minutes, or until they are golden and crispy6. Serve once cooled.

Homemade GranolaIngredients• 2 tablespoons vegetable oil• 1/2 cup (125ml) maple syrup• 1 teaspoon vanilla bean paste or extract• 3 cups (270g) oats• 11/4 cups (187g) dried berries, diced• 1/2 cup (50g) desiccated coconut

Method1. Preheat the oven to 150°C2. Scatter all of the ingredients onto a large

roasting tray and stir well, until the oats are coated evenly in the syrup

3. Bake your granola in the oven for 15 - 20 minutes and then allow to cool before using. You can store in an airtight container for up to one month.


This granola recipe is just delicious and so easy to make! So many packets of granola in supermarkets contain honey, which isn’t suitable for children under 12 months, so for any of the recipes in this section that call for granola, you can use this recipe.

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Mixed Berry Muffins

Method1. Preheat the oven to 180°C and grease or

line a 12-hole muffin tray with cases2. In a large bowl, mix together the eggs,

yoghurt and oil 3. Sift the flour, baking powder and

brown sugar into the mixture — whisk to combine

4. Gently fold the mixed berries into the mixture

5. Divide the mixture evenly between the muffin cases and sprinkle with the granola, if desired

6. Bake your muffins in the oven for 15-20 minutes, or until golden brown and a knife comes out clean from the centre to show that they are cooked through



Ingredients• 2 medium eggs, whisked• 3/4 cup (187ml) full fat

vanilla yoghurt• 3/4 cup (187ml) vegetable oil• 21/2 cups (312g) plain flour• 21/2 teaspoons baking

powder• 3/4 cup (150g) brown sugar

(optional)• 1 cup (149g) frozen mixed

berries• 1/2 cup (61g) granola to

sprinkle on top (optional, but may not be suitable if baby is under 12 months if it contains honey – alternatively you could make your own from the recipe at the start of this section)

Raspberry and Lemon Muffins


Ingredients• 3/4 cup (187ml) vegetable oil• 2 medium eggs, whisked• 1 cup (250ml) full fat vanilla yoghurt• 1 teaspoon vanilla bean paste or extract• 1/3 cup (83ml) maple syrup, or fruit purée• 1 cup (125g) wholemeal plain flour• 1 cup (125g) self-raising flour• 1 teaspoon baking powder• 1 cup (175g) raspberries• 1/4 cup (62ml) lemon curd• 3/4 cup (67g) oats• ¼ cup (30g) granola to sprinkle on top (optional,

but may not be suitable if baby is under 12 months if it contains honey – alternatively you could make your own from the recipe at the start of this section)

Method1. Preheat the oven to 180°C and grease or line a

12-hole muffin tray with cases2. In a large bowl, mix together the oil, eggs,

yoghurt, vanilla and maple syrup 3. Sift the flour and baking powder into the mixture

- whisk to combine4. Gently fold the raspberries, lemon curd and oats

into the mixture5. Divide the mixture evenly between the muffin

cases and sprinkle with the granola, if desired6. Bake your muffins in the oven for 15-25 minutes,

or until golden brown and a knife comes out clean from the centre to show that they are cooked through


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Spiced Carrot CakePrep Time: 20 mins Cook Time: 25 mins Yields: 1

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Ingredients• 3/4 cup (187ml) orange juice• 1/2 cup (125ml) vegetable oil• 1/2 cup (100g) coconut sugar/brown sugar

(optional)• 1 medium egg, whisked• 2 cups (250g) self-raising flour• 1 teaspoon ground cinnamon• 1 teaspoon ground allspice• 1 teaspoon baking powder• 1 teaspoon baking soda• 1 cup (108g) grated carrot• Edible carrot decorations

Frosting:• 600ml double cream• 200g full fat cream cheese• 2 tablespoons maple syrup

Method1. Preheat the oven to 180°C and grease or line two shallow 9“ cake tins2. In a large bowl, stir together the orange juice, oil and sugar before adding

the whisked egg 3. Sift the flour, spices, baking powder and baking soda into the bowl - whisk

to create a thick batter4. Stir the grated carrot into the mixture5. Divide the mixture evenly between the two cake tins 6. Bake your cakes in the oven for 20-25 minutes, or until golden brown

and a knife comes out clean from the centre to show that they are cooked through

7. Whilst the cakes are baking, make the frosting by whipping the double cream, cream cheese and maple syrup with a hand whisk until it will no longer run off a spoon (you are looking to create stiff peaks)

8. Once the cakes are baked, remove them from the tins and allow to cool fully before starting Step 9

9. Spread 2 heaped tablespoons of frosting onto one of the cakes and then sandwich the two cakes together so that the filling is inside the two cakes

10. Frost the rest of the cake using the remaining frosting 11. Add the carrot decorations just before serving and not in advance,

otherwise they can start to bleed into the frosting.

Banana, Cinnamon and Pear Loaf

Ingredients• 3/4 cup (187ml) vegetable oil• 2 medium eggs, whisked• 1 cup (250ml) full fat vanilla yoghurt• 3/4 cup (150g) brown sugar (optional)• 2 cups (250g) wholemeal plain flour• 2 teaspoons ground cinnamon• 2 teaspoons baking powder• 2 pears, peeled, cored and grated• 1 banana, mashed or blended until smooth• 2 tablespoons ground flaxseed• 1/2 cup (45g) oats• 1/4 cup (30g) granola to sprinkle on top

(optional, but may not be suitable if baby is under 12 months if it contains honey – alternatively you could make your own from the recipe at the start of this section)


This beautifully moist loaf is secretly packed with banana and pears. It’s ideal for very fussy eaters!

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Method1. Preheat the oven to 180°C and grease or line a loaf tin2. In a large bowl, mix together the oil, eggs, yoghurt and sugar 3. Sift the flour, cinnamon and baking powder into the mixture – whisk to combine4. Gently fold the grated pear, banana, flaxseed and oats into the mixture5. Pour the mixture into the loaf tin and sprinkle with the granola, if desired6. Bake your loaf for 45-55 minutes, checking often. You will know that it is

cooked when it is golden brown and a knife comes out clean from the centre 7. Serve once cooled.

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Easy Peasy Mixed Berry Ice CreamIngredients• 400g mixed berries• 2 bananas, sliced and frozen• 100ml full fat Greek yoghurt • 2 tablespoons strawberry and apple fruit

purée (a pouch will work perfectly)


Method1. In a food processor, blend together all of the ingredients until smooth2. Serve immediately.

Strawberry and Lemon Lollipops

Ingredients• 200g strawberries • Juice of 1 lemon• 11/2 cups (375ml) full fat plain yoghurt • 1 teaspoon maple syrup, or fruit purée

(optional)

Prep Time: 3 hours Cook Time: 0 mins Yields: 6

.

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Method1. In a food processor, blend the strawberries until smooth and then

transfer to a bowl 2. Stir the lemon juice, yoghurt and maple syrup (if using) into the

strawberry purée3. Pour the mixture into 6 lolly moulds and freeze for at least 3 hours

prior to serving.

I couldn't ask for better followers, you motivate and inspire me every day with your photographs, kind

words and success stories.

Need more Baby-Led Weaning inspiration?The BLW app has over 200 quick and easy recipes and is regularly updated with new ideas for free!Simply search 'baby led weaning recipes' on the Apple app store or Google Play

You can also follow my BLW Journey on social media: /babyledweaningcookbook the_baby_led_life /babyledweaning1

baby-led weaning - easytots · 2019-05-17 · baby-led weaning is the process of weaning where you...

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