Tempeh, turnip and dill cubes (gluten-free)

Name: Tempeh, turnip and dill cubes (gluten-free)
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g tempeh; 80 g turnip; 50 g rice cake; 30 g pomegranate; 1 tbsp olive oil; 3 g dill; 1 piece egg

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

10 min
Prep: 0 min
Cook: Easy
Difficulty

Ingredients

60 gtempehAlternative: green lentils
80 gturnipAlternative: tomato
50 grice cakeAlternative: corn starch
30 gpomegranateAlternative: grape
1 tbspolive oilAlternative: rapeseed oil
3 gdillAlternative: chives
1 pieceeggAlternative: 2 tbsp apple compote

Preparation steps

1. Safe ingredient preparation (cubes)

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 turnip into regular 1.5 cm cubes
Soften the rice cake in a little warm water (5 min)
Remove the pomegranate seeds and set aside
Wash and finely chop the dill
Take all ingredients out 20 min before (room temperature)
Prepare equipment: bowl, cutting board, knife

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 pomegranate seeds whole: choking hazard
Do not leave thick skin on turnip
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. soy sauce often contains wheat)
Take out 30 min before for better incorporation

2. Assembly and shaping

8 min

Put the cooked tempeh in a large bowl
Add the cooked turnip mashed into a smooth purée
Fold in the softened rice cake
Add the binder (egg)
Pour in the olive oil and half of the dill
Mix with a wooden spoon
Adjust the texture (rice flour if too sticky)
Shape the cubes with oiled hands
Place on a tray

3. Cooking (steamed)

15 min

Bring water to a boil in the steamer
Arrange the cubes in the steamer basket
Leave 2 cm between each shape
Cover and steam for 13 min
Check cooking halfway through
Remove when shapes are firm and hot
Let cool 3-4 min
Test the temp with a finger: warm
Serve immediately

4. Safe serving

6 min

Prepare a fresh pomegranate seed garnish
Arrange the warm cubes on baby's plate
Sprinkle a few pomegranate seeds around
Show how to pick up the cubes
Serve warm
Watch baby during the meal
Monitor allergy signs (rash, swelling)
Put leftovers in the fridge

Baby plateSmall bowl + suction cup