Broad bean and tapioca triangles with lychees (nut-free)

Name: Broad bean and tapioca triangles with lychees (nut-free)
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g broad beans; 80 g kale; 50 g tapioca; 30 g lychee; 1 tbsp olive oil; 3 g oregano; 1 piece egg

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

10 min
Prep: 0 min
Cook: Easy
Difficulty

Ingredients

60 gbroad beansAlternative: quinoa
80 gkaleAlternative: cherry tomato
50 gtapiocaAlternative: chia
30 glycheeAlternative: strawberries
1 tbspolive oilAlternative: rapeseed oil
3 goreganoAlternative: vanilla
1 pieceeggAlternative: 2 tbsp apple compote

Preparation steps

1. Safe ingredient preparation (broad bean lychee triangles)

14 min

CHECK that ALL ingredients bear the Nut-Free label
Shell the broad beans and peel the outer skin
Remove kale stems and cut leaves into regular 1.5 cm cubes
Cook the tapioca pearls in water (15 min) until translucent
Pit the lychee and cut into small pieces (very soft)
Wash and finely chop the oregano
Take all ingredients out 20 min before (room temperature)

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 peel broad beans
Do not leave lychee pits in the recipe
Do not add salt: baby's immature kidneys
⚠️ NEVER serve a product that may contain hidden nuts

Texture tip

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

2. Assembly and shaping

9 min

Mash the cooked broad beans in a large bowl
Add the kale mashed into a smooth purée
Fold in the cooked tapioca and diced lychee
Add the binder (egg)
Pour in the olive oil and half of the oregano
Mix with a wooden spoon
Adjust the texture (tapioca flour if too sticky)
Shape the triangles 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 triangles leaving 2 cm between each
Bake in the middle of the oven for 15 min
Check cooking halfway through
Remove when triangles are golden
Let cool 3-4 min
Test the temp with a finger: warm
Serve immediately

4. Safe serving

6 min

Prepare a fresh lychee garnish
Arrange the warm triangles on baby's plate
Add small lychee pieces around (pitted)
Show how to pick up the triangles
Serve warm
Watch baby during the meal
Monitor allergy signs (rash, swelling)
Put leftovers in the fridge

Baby plateSmall bowl + suction cup