Home-breaded tempeh sticks (gluten-free)

Name: Home-breaded tempeh sticks (gluten-free)
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g tempeh; 80 g sweet potato; 50 g jerusalem artichoke; 30 g kiwi; 1 tbsp olive oil; 3 g basil; 1 piece egg

A tender gluten-free recipe suitable for baby 12-36 months with allergies. Made with tempeh and sweet potato. SAFETY: all ingredients are guaranteed wheat-free.

10 min
Prep: 0 min
Cook: Easy
Difficulty

Ingredients

60 gtempehAlternative: chicken
80 gsweet potatoAlternative: button mushrooms
50 gjerusalem artichokeAlternative: rice flakes
30 gkiwiAlternative: lychee
1 tbspolive oilAlternative: rapeseed oil
3 gbasilAlternative: rosemary
1 pieceeggAlternative: 2 tbsp apple compote

Preparation steps

1. Safe ingredient preparation (tartlets)

12 min

CHECK that ALL ingredients bear the Gluten-Free label
Cut the tempeh into 2-3 cm pieces suitable for baby
Peel and dice the sweet potato into regular 1.5 cm cubes
Cook the jerusalem artichoke by steaming or in water (10-15 min)
Wash and finely chop the basil
Take all ingredients out 20 min before (room temperature)
Prepare equipment: bowl, cutting board, knife
Set aside cooked ingredients to cool down

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 forget to remove fish bones (unless no fish)
Do not leave thick skin on vegetables
Do not add salt: baby's immature kidneys
⚠️ NEVER serve a product that may contain hidden wheat

Texture tip

Cut ALL pieces the same size for even cooking
For 12-18 months: thinner pieces (1 cm)
Test cooking with a fork: should be melting-tender
KEEP PACKAGING of sensitive products to prove gluten-free
Check LABELS even for 'obvious' products (e.g. tomato sauce sometimes contains wheat)
Take out 30 min before for better incorporation

2. Assembly and shaping

6 min

Put the cooked tempeh in a large bowl
Add the cooked sweet potato mashed into a smooth purée
Fold in the cooled cooked jerusalem artichoke
Add the binder (egg)
Pour in the olive oil and half of the herbs
Mix with a wooden spoon
Adjust the texture (rice flour if too sticky)
Shape the tartlets with oiled hands
Place on a tray

3. Cooking (moulded-shapes)

17 min

Preheat the oven to 180°C fan
Lightly oil a baking sheet
Arrange the tartlets leaving 2 cm between each
Lightly brush with olive oil
Bake in the middle of the oven for 18 min
Check cooking halfway through
Remove when shapes are golden
Let cool 3-4 min
Test the temp with a finger: warm

4. Safe serving

5 min

Prepare an adapted dipping sauce
Arrange the warm tartlets on baby's plate
Put the sauce bowl next to it
Show how to dip
Serve warm
Watch baby during the meal
Monitor allergy signs (rash, swelling)
Put leftovers in the fridge

Baby plateSmall bowl + suction cup