Soft Moroccan-style muffins with green lentils, turnip and kA tender gluten-free recipe suitable for baby 12-36 months, made with green lentils and turnip. Ideal for babies with intolerance or allergies.
- Finger food
- 12-36 mois
- Sans gluten
Little dishes, big smiles!
- 🍽️60 ggreen lentilsAlternative: fava beans
- 🍽️80 gturnipAlternative: green beans
- 🍽️50 gJerusalem artichokeAlternative: tapioca
- 🥝30 gkiwiAlternative: pomegranate
- 🫒1 tbspolive oilAlternative: rapeseed oil
- 🍽️3 gcuminAlternative: vanilla
- 🍽️1 gsilken tofuAlternative: 2 tbsp apple compote
2 servings
1
- Cut the green lentils into 2-3 cm pieces suitable for baby
- Peel and dice the turnip into regular 1.5 cm cubes
- Cook the Jerusalem artichoke by steaming or in water according to type (10-15 min)
- Wash and finely chop the cumin
- Take all ingredients out 20 min before so they reach room temperature
Prepare equipment: bowl, cutting board, knife, scale
Weigh each ingredient precisely for babySet aside cooked ingredients to cool downCutting boardParing knifeKitchen scaleMixing bowlSteamer potKitchen scissors - Do not cut too large: choking hazard for 12-18 months
- Do not add salt: baby's kidneys are not mature before age 3
- Do not use honey before 12 months (botulism risk)
- Do not use whole nuts (choking risk)
- Do not forget to wash all vegetables thoroughly
- For gluten-free: check all labels carefully
- Cut ALL pieces the same size for even cooking
- For 12-18 months: thinner pieces (1 cm) for easier chewing
- Pieces should be melting-tender: test with a fork
- You can cook the day before and assemble the next day to save time
- For more flavor: marinate the protein 30 min with herbs + lemon
- Take the silken tofu out 30 min before so it incorporates better
2
- Put the cooked green lentils in a large bowl and mash with a fork
- Add the cooked turnip mashed into a smooth purée
- Fold in the cooled cooked Jerusalem artichoke while mixing
- Add the silken tofu depending on the binder
- Pour in the olive oil and half of the chopped herbs
- Mix with a wooden spoon until the dough is homogeneous
- Taste and adjust the texture (add flour if too soft)
- Shape the muffins with slightly oiled hands
- Place on a tray or plate
Large bowlWooden spoonForkClean handsCookie cutters (optional) - Do not overmix: the dough becomes elastic
- Do not add too much flour: muffins become too dense
- Do not forget to shape tightly: otherwise it crumbles during cooking
- Do not make muffins too big: max 3-5 cm
- Do not leave air in the dough
- Do not forget the oil: it provides the good fats
- If the dough is too sticky: add 1 tsp flour gradually
- If the dough is too dry: add 1 tsp warm milk
- Shape with damp hands: the muffins won't stick
- For fun shapes: use baby cookie cutters
- Vary the sizes to spark baby's curiosity
- For 24-36 months: make bigger, more original shapes
3
- Preheat the oven to 180°C fan (or 200°C conventional)
- Lightly oil a baking sheet with a brush
- Arrange the muffins leaving 2 cm between each
- Lightly brush with olive oil
- Bake in the middle of the oven for 18 min
- Check cooking halfway through: flip if needed
- Remove when the muffins are golden and firm to the touch
- Let cool 3-4 min on the tray
- Test the inside temp with a clean finger: should be warm
Baking sheetPastry brushForkKitchen tongsTimer - Do not forget to preheat: thermal shock = failed muffins
- Do not overcrowd the tray: temperature drops and cooking is uneven
- Do not open the oven in the first 8 min: it falls
- Do not overcook: becomes hard and dry
- Do not use too high heat if pan-frying: outside burns
- Do not forget to brush with oil: otherwise it dries out
- To check cooking: pierce with a fork, it should come out clean
- For 12-18 months: slightly more moist cooking (only 10 min)
- For 24-36 months: more golden cooking for crispness
- If browning too fast: lower oven to 160°C
- You can cook in an air fryer: 8 min at 170°C
- Remove the tray when the muffins come off easily
4
- Prepare the Moroccan spice sauce in a small baby-friendly bowl
- Arrange the warm muffins on baby's plate
- Put the sauce bowl next to it (within baby's reach)
- Show how to dip the muffins in the sauce
- Serve warm (not burning hot)
- Watch baby during the meal
- Put leftovers in the fridge as soon as baby is done
- Offer with a seasonal fruit for dessert
Baby plateSmall bowl + suction cupSpoonNon-slip cloth - Do not serve burning hot: oral burn risk
- Do not cut too large for 12-18 months: choking
- Do not leave baby alone with the sauce
- Do not put too much sauce: baby could choke
- Do not reheat several times: bacterial risk
- Do not serve fridge leftovers without reheating
- Serve warm: flavors are more developed
- Warm sauce: more appetizing and digestible
- For 12-18 months: cut the muffins in half lengthwise
- Silicone bowl with suction cup: doesn't tip when baby hits it
- Offer 2-3 different sauces to develop the palate
- Put a cloth under the plate: it slides less
