Sweet and savory quinoa and pineapple muffins (soy-free)

Name: Sweet and savory quinoa and pineapple muffins (soy-free)
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g palm heart; 80 g green beans; 50 g rice flakes; 30 g pineapple; 1 tbsp olive oil; 3 g sweet paprika; 1 piece apple compote (50g)

A soy-free recipe suitable for baby 12-36 months with allergies. Made with quinoa and pineapple, mildly spiced. SAFETY: all ingredients are guaranteed soy-free.

10 min
Prep: 0 min
Cook

Ingredients

60 gpalm heartAlternative: lamb
80 ggreen beansAlternative: leek
50 grice flakesAlternative: gluten-free bread
30 gpineappleAlternative: mandarin
1 tbspolive oilAlternative: rapeseed oil
3 gsweet paprikaAlternative: parsley
1 pieceapple compote (50g)Alternative: 2 tbsp apple compote

Preparation steps

1. Safe ingredient preparation (quinoa pineapple sweet-savory muffins)

14 min

CHECK that ALL ingredients bear the Soy-Free label
Cut the palm heart into regular 1.5 cm pieces (remove tough parts)
Cut the green beans into 1.5 cm pieces (remove strings)
Cook the rice flakes in a little water (3 min)
Cut the pineapple into small cubes (remove any hard core)
Take all ingredients out 20 min before (room temperature)

Cutting boardParing knifeKitchen scaleMixing bowlSteamer pot

Keep an eye on

Do NOT buy a product without reading the label
Do not cut too large: choking hazard
Do not leave tough green bean strings
Do not give pineapple chunks to under 24 months
Do not add salt: baby's immature kidneys
NEVER serve a product that may contain hidden soy

Texture tip

Cut ALL pieces the same size for even cooking
For 12-18 months: thinner pieces (1 cm)
Test cooking with a fork: green beans should be melting-tender
KEEP PACKAGING of sensitive products to prove soy-free
Check LABELS even for 'obvious' products (e.g. rice flake mixes sometimes contain soy lecithin)
Take out 30 min before for better incorporation

2. Assembly and shaping

9 min

Cut the palm heart into small pieces in a large bowl
Add the green beans mashed into a smooth purée
Fold in the cooked rice flakes and diced pineapple
Add the binder (apple compote)
Pour in the olive oil and sweet paprika
Mix with a wooden spoon
Adjust the texture (rice flakes if too sticky)
Shape the muffins with oiled hands
Place in muffin molds

3. Cooking (baked)

18 min

Preheat the oven to 180°C fan
Lightly oil the muffin molds
Arrange the muffins leaving 2 cm between each
Bake in the middle of the oven for 16 min
Check cooking halfway through
Remove when muffins are golden
Let cool 3-4 min
Test the temp with a finger: warm
Serve immediately

4. Safe serving

6 min

Prepare a fresh pineapple cube garnish
Arrange the warm muffins on baby's plate
Add small pineapple pieces around
Show how to pick up the muffins
Serve warm
Watch baby during the meal
Monitor allergy signs (rash, swelling)
Put leftovers in the fridge

Baby plateSmall bowl + suction cup