Small green lentils and hokkaido squash cupcakes

Name: Small green lentils and hokkaido squash cupcakes
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g green lentils; 80 g hokkaido squash; 50 g rice pasta; 30 g avocado; 1 tbsp olive oil; 3 g thyme; 50 piece egg

A tender gluten-free recipe suitable for baby 12-36 months, made with green lentils and hokkaido squash. Ideal for babies with intolerance or allergies.

10 min
Prep: 0 min
Cook

Ingredients

60 ggreen lentilsAlternative: mackerel
80 ghokkaido squashAlternative: peas
50 grice pastaAlternative: cornstarch
30 gavocadoAlternative: mandarin
1 tbspolive oilAlternative: rapeseed oil
3 gthymeAlternative: chervil
50 pieceeggAlternative: 2 tbsp apple compote

Preparation steps

1. Ingredient preparation (cupcakes)

10 min

Cut the green lentils into 2-3 cm pieces suitable for baby
Peel and dice the hokkaido squash into regular 1.5 cm cubes
Cook the rice pasta by steaming or in water according to type (10-15 min)
Wash and finely chop the thyme
Take all ingredients out 20 min before (room temperature)
Prepare equipment: bowl, cutting board, knife, scale
Weigh each ingredient precisely
Set aside cooked ingredients to cool down

Cutting boardParing knifeKitchen scaleMixing bowlSteamer pot

Keep an eye on

Do not cut too large: choking hazard for 12-18 months
Do not forget to remove bones from the fish
Do not leave thick skin on vegetables
Do not add salt: baby's kidneys are not mature before age 3
Do NOT use any dairy/gluten product: check each ingredient
Do not forget to wash all vegetables thoroughly

Texture tip

Cut ALL pieces the same size for even cooking
For 12-18 months: thinner pieces (1 cm) for easier chewing
Test the rice pasta cooking with a fork: should be melting-tender
Cook the day before to save time
Check that all ingredients are gluten-free by reading labels
Take the egg out 30 min before so it incorporates better

2. Assembly and shaping

10 min

Put the cooked green lentils in a large bowl and mash with a fork
Add the cooked hokkaido squash mashed into a smooth purée
Fold in the cooled cooked rice pasta
Add the beaten egg or blended silken tofu
Pour in the olive oil and half of the herbs
Mix with a wooden spoon
Taste and adjust the texture
Shape the cupcakes with slightly oiled hands
Place on a tray

3. Cooking (roasted)

20 min

Preheat the oven to 180°C fan
Lightly oil a baking sheet
Arrange the cupcakes leaving 2 cm between each
Lightly brush with olive oil
Bake in the middle of the oven for 12 min
Check cooking halfway through
Remove when the shapes are golden and firm
Let cool 3-4 min on the tray
Test the temp with a finger: should be warm

4. Serving and storage

3 min

Prepare an adapted dipping sauce
Arrange the warm cupcakes on baby's plate
Put the sauce bowl next to it
Show how to dip
Serve warm (not burning hot)
Watch baby during the meal
Put leftovers in the fridge immediately
Check the absence of contaminants (dairy/gluten)

Baby plateSmall bowl + suction cup