White bean and Jerusalem artichoke oven wraps (egg-free)

Name: White bean and Jerusalem artichoke oven wraps (egg-free)
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g white beans; 80 g eggplant; 50 g Jerusalem artichoke; 30 g fig; 1 tbsp olive oil; 3 g dill; 1 piece flax seeds + water (1 tbsp + 3 tbsp)

An egg-free recipe suitable for baby 12-36 months with allergies. Made with white beans and Jerusalem artichoke. SAFETY: all ingredients are guaranteed egg-free.

10 min
Prep: 0 min
Cook

Ingredients

60 gwhite beansAlternative: red beans
80 geggplantAlternative: celery
50 gJerusalem artichokeAlternative: buckwheat
30 gfigAlternative: mango
1 tbspolive oilAlternative: rapeseed oil
3 gdillAlternative: cardamom
1 pieceflax seeds + water (1 tbsp + 3 tbsp)Alternative: 2 tbsp apple compote

Preparation steps

1. Safe ingredient preparation (white bean wraps)

15 min

CHECK that ALL ingredients bear the Egg-Free label
Cook the white beans in water (30 min) until tender
Peel and dice the eggplant into regular 1.5 cm cubes
Cook the Jerusalem artichoke in water (15 min) until tender
Cut the fig into small pieces (very soft)
Mix the flax seeds with water and let gel (10 min)
Wash and finely chop the dill
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 eggplant skin
Do not forget to remove thick fig 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: beans 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 white beans in a large bowl
Add the eggplant mashed into a smooth purée
Fold in the cooked Jerusalem artichoke and diced fig
Add the binder (flax 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 (oven baked)

18 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 16 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 fig slice garnish
Arrange the warm wraps on baby's plate
Add small fig pieces around (peeled)
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