Green lentils, buckwheat and pear tartelettes (gluten-free)

Name: Green lentils, buckwheat and pear tartelettes (gluten-free)
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g green lentils; 80 g avocado; 50 g buckwheat; 30 g pear; 1 tbsp olive oil; 3 g cinnamon; 1 piece egg

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

10 min
Prep: 0 min
Cook

Ingredients

60 ggreen lentilsAlternative: quinoa
80 gavocadoAlternative: beet
50 gbuckwheatAlternative: almond flour
30 gpearAlternative: apple
1 tbspolive oilAlternative: rapeseed oil
3 gcinnamonAlternative: sweet paprika
1 pieceeggAlternative: 2 tbsp apple compote

Preparation steps

1. Safe ingredient preparation (tartelettes)

13 min

CHECK that ALL ingredients bear the Gluten-Free label
Rinse the green lentils and cook them in water (20 min)
Peel and dice the avocado into regular 1.5 cm cubes
Cook the buckwheat by steaming or in water (10-15 min)
Wash and finely chop the cinnamon
Take all ingredients out 20 min before (room temperature)
Prepare equipment: bowl, cutting board, knife, tartelette moulds
Set aside cooked ingredients to cool down

Cutting boardParing knifeKitchen scaleMixing bowlTartelette moulds

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

9 min

Put the cooked green lentils in a large bowl
Add the avocado mashed into a smooth purée
Fold in the cooled cooked buckwheat
Add the binder (egg)
Pour in the olive oil and half of the cinnamon
Mix with a wooden spoon
Adjust the texture (buckwheat flour if too sticky)
Press into oiled tartelette moulds
Place on a tray

3. Cooking (baked)

19 min

Preheat the oven to 180°C fan
Lightly oil a baking sheet
Place the moulds leaving 2 cm between each
Bake in the middle of the oven for 17 min
Check cooking halfway through
Remove when tartelettes are golden
Let cool 5-6 min before unmoulding
Test the temp with a finger: warm
Unmould carefully

4. Safe serving

7 min

Prepare an adapted dipping sauce
Arrange the warm tartelettes 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