Tempeh and corn tortilla cupcakes (egg-free)

Name: Tempeh and corn tortilla cupcakes (egg-free)
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g tempeh; 80 g green bell pepper; 50 g corn tortilla; 30 g apple; 1 tbsp olive oil; 3 g sweet paprika; 1 piece flax seeds + water (1 tbsp + 3 tbsp)

An egg-free recipe suitable for baby 12-36 months with allergies. Made with tempeh and corn tortilla. SAFETY: all ingredients are guaranteed egg-free.

10 min
Prep: 0 min
Cook: Easy

Ingredients

60 gtempehAlternative: ground steak
80 ggreen bell pepperAlternative: celery
50 gcorn tortillaAlternative: rice pasta
30 gappleAlternative: raspberries
1 tbspolive oilAlternative: rapeseed oil
3 gsweet paprikaAlternative: mint
1 pieceflax seeds + water (1 tbsp + 3 tbsp)Alternative: 2 tbsp apple compote

Preparation steps

1. Safe ingredient preparation (tempeh cupcakes)

15 min

CHECK that ALL ingredients bear the Egg-Free label
Cut the tempeh into 2-3 cm pieces suitable for baby
Peel and dice the green bell pepper into regular 1.5 cm cubes
Soften the corn tortilla in a little water (3 min)
Peel and dice the apple into small cubes
Mix the flax seeds with water and let gel (10 min)
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 green bell pepper skin
Do not forget to remove apple skin
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: bell pepper should be melting-tender
KEEP PACKAGING of sensitive products to prove egg-free
Check LABELS even for 'obvious' products (e.g. tempeh mixes sometimes contain eggs)
Take out 30 min before for better incorporation

2. Assembly and shaping

10 min

Crumble the cooked tempeh in a large bowl
Add the green bell pepper mashed into a smooth purée
Fold in the softened corn tortilla and diced apple
Add the binder (flax egg)
Pour in the olive oil and half of the sweet paprika
Mix with a wooden spoon
Adjust the texture (rice flour if too sticky)
Shape the cupcakes with oiled hands
Place in cupcake molds

3. Cooking (baked)

17 min

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

4. Safe serving

6 min

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

Baby plateSmall bowl + suction cup