Chia and kale wraps with dill (mustard-free)

Name: Chia and kale wraps with dill (mustard-free)
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g chia; 80 g kale; 50 g rice cake; 30 g watermelon; 1 tbsp olive oil; 3 g dill; 1 piece egg

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

10 min
Prep: 0 min
Cook: Easy
Difficulty

Ingredients

60 gchiaAlternative: ground beef
80 gkaleAlternative: spinach
50 grice cakeAlternative: almond powder
30 gwatermelonAlternative: mandarin
1 tbspolive oilAlternative: rapeseed oil
3 gdillAlternative: oregano
1 pieceeggAlternative: 2 tbsp apple compote

Preparation steps

1. Safe ingredient preparation (chia and kale wraps)

14 min

CHECK that ALL ingredients bear the Mustard-Free label
Soak the chia seeds in water (10 min) until gel forms
Wash the kale and remove the tough stems
Cut the kale into regular 1.5 cm cubes
Soften the rice cake in a little water (3 min)
Cut the watermelon into small cubes (remove seeds)
Wash and finely chop the dill
Take all ingredients out 20 min before (room temperature)

Cutting boardParing knifeKitchen scaleMixing bowlPan

Keep an eye on

Do NOT buy a product without reading the label
Do not cut too large: choking hazard
Do not leave tough kale stems
Do not forget to remove watermelon seeds
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: kale should be melting-tender
KEEP PACKAGING of sensitive products to prove mustard-free
Check LABELS even for 'obvious' products (e.g. kale mixes sometimes contain mustard traces)
Take out 30 min before for better incorporation

2. Assembly and shaping

9 min

Place the soaked chia in a large bowl
Add the cooked kale mashed into a smooth purée
Fold in the softened rice cake and diced watermelon
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 wraps with oiled hands
Place on a tray

3. Cooking (baked)

17 min

Preheat the oven to 180°C fan
Lightly oil a baking sheet
Arrange the wraps leaving 2 cm between each
Bake in the middle of the oven for 15 min
Check cooking halfway through
Remove when wraps are golden
Let cool 3-4 min
Test the temp with a finger: warm
Serve immediately

4. Safe serving

6 min

Prepare a fresh watermelon cube garnish
Arrange the warm wraps on baby's plate
Add small watermelon pieces around (no seeds)
Show how to pick up the wraps
Serve warm
Watch baby during the meal
Monitor allergy signs (rash, swelling)
Put leftovers in the fridge

Baby plateSmall bowl + suction cup