Small red lentil and radish sticks (egg-free)

Name: Small red lentil and radish sticks (egg-free)
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g red lentils; 80 g radish; 50 g chickpea flour; 30 g raspberries; 1 tbsp olive oil; 3 g mint; 1 piece flax seeds + water (1 tbsp + 3 tbsp)

An egg-free recipe suitable for baby 12-36 months with allergies. Made with red lentils and radish. SAFETY: all ingredients are guaranteed egg-free.

10 min
Prep: 0 min
Cook: Easy

Ingredients

60 gred lentilsAlternative: quinoa
80 gradishAlternative: peas
50 gchickpea flourAlternative: sweet potato
30 graspberriesAlternative: orange
1 tbspolive oilAlternative: rapeseed oil
3 gmintAlternative: turmeric
1 pieceflax seeds + water (1 tbsp + 3 tbsp)Alternative: 2 tbsp apple compote

Preparation steps

1. Safe ingredient preparation (red lentil sticks)

15 min

CHECK that ALL ingredients bear the Egg-Free label
Cook the red lentils in water (15 min) until tender
Cut the radish into regular 1.5 cm cubes (peel if thick skin)
Mix the chickpea flour with water to make a smooth batter
Wash the raspberries carefully (cut in half if large)
Mix the flax seeds with water and let gel (10 min)
Wash and finely chop the mint
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 leave tough radish skin
Do not give whole raspberries to under 24 months
Do not add salt: baby's immature kidneys
⚠️ NEVER serve a product that may contain hidden eggs

Texture tip

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

2. Assembly and shaping

10 min

Mash the cooked red lentils in a large bowl
Add the radish mashed into a smooth purée
Fold in the chickpea flour batter and halved raspberries
Add the binder (flax egg)
Pour in the olive oil and half of the mint
Mix with a wooden spoon
Adjust the texture (chickpea flour if too sticky)
Shape the sticks 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 sticks leaving 2 cm between each
Bake in the middle of the oven for 15 min
Check cooking halfway through
Remove when sticks are golden
Let cool 3-4 min
Test the temp with a finger: warm
Serve immediately

4. Safe serving

6 min

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

Baby plateSmall bowl + suction cup