Tempeh and tapioca mini-pizzas (mustard-free)

Name: Tempeh and tapioca mini-pizzas (mustard-free)
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g tempeh; 80 g fennel; 50 g tapioca; 30 g apricot; 1 tbsp olive oil; 3 g dill; 1 piece silken tofu

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

10 min
Prep: 0 min
Cook: Easy

Ingredients

60 gtempehAlternative: chia
80 gfennelAlternative: peas
50 gtapiocaAlternative: lentil pasta
30 gapricotAlternative: avocado
1 tbspolive oilAlternative: rapeseed oil
3 gdillAlternative: vanilla
1 piecesilken tofuAlternative: 2 tbsp apple compote

Preparation steps

1. Safe ingredient preparation (tempeh mini-pizzas)

14 min

CHECK that ALL ingredients bear the Mustard-Free label
Cut the tempeh into 2-3 cm pieces suitable for baby
Cut the fennel bulb into small cubes (1.5 cm) - remove tough core
Cook the tapioca pearls in water (15 min) until translucent
Pit the apricots and cut into small pieces (very soft)
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 tough fennel core
Do not leave apricot pits in the recipe
Do not add salt: baby's immature kidneys
⚠️ NEVER serve a product that may contain hidden mustard

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 mustard-free
Check LABELS even for 'obvious' products (e.g. tempeh sometimes processed with mustard)
Take out 30 min before for better incorporation

2. Assembly and shaping

9 min

Crumble the cooked tempeh in a large bowl
Add the fennel mashed into a smooth purée
Fold in the cooked tapioca and diced apricots
Add the binder (silken tofu)
Pour in the olive oil and half of the dill
Mix with a wooden spoon
Adjust the texture (tapioca flour if too sticky)
Shape the mini-pizzas with oiled hands
Place on a tray

3. Cooking (baked)

19 min

Preheat the oven to 180°C fan
Lightly oil a baking sheet
Arrange the mini-pizzas leaving 2 cm between each
Bake in the middle of the oven for 17 min
Check cooking halfway through
Remove when mini-pizzas are golden
Let cool 3-4 min
Test the temp with a finger: warm
Serve immediately

4. Safe serving

6 min

Prepare a fresh apricot slice garnish
Arrange the warm mini-pizzas on baby's plate
Add small apricot pieces around (peeled, no pits)
Show how to pick up the pizzas
Serve warm
Watch baby during the meal
Monitor allergy signs (rash, swelling)
Put leftovers in the fridge

Baby plateSmall bowl + suction cup