Ground beef, sweet corn and Jerusalem artichoke mini-pizzasA tender lactose-free recipe suitable for baby 12-36 months, made with ground beef and sweet corn. Ideal for babies with intolerance or allergies.
- Finger food
- 12-36 mois
- Sans lactose
Little dishes, big smiles!
- 🍽️60 gground beefAlternative: egg yolk
- 🍽️80 gsweet cornAlternative: red bell pepper
- 🍽️50 gJerusalem artichokeAlternative: buckwheat
- 🍽️30 ggrapesAlternative: lychee
- 🫒1 tbspolive oilAlternative: rapeseed oil
- 🍽️3 gcardamomAlternative: cumin
- 🍽️50 pieceeggAlternative: 2 tbsp apple compote
2 servings
1
- Cut the ground beef into 2-3 cm pieces suitable for baby
- Peel and dice the sweet corn into regular 1.5 cm cubes
- Cook the Jerusalem artichoke by steaming or in water according to type (10-15 min)
- Wash and finely chop the cardamom
- Take all ingredients out 20 min before (room temperature)
Prepare equipment: bowl, cutting board, knife, scale
Weigh each ingredient preciselySet aside cooked ingredients to cool downCutting boardParing knifeKitchen scaleMixing bowlSteamer pot - Do not cut too large: choking hazard for 12-18 months
- Do not forget to remove bones from the fish
- Do not leave thick skin on vegetables
- Do not add salt: baby's kidneys are not mature before age 3
- Do NOT use any dairy/gluten product: check each ingredient
- Do not forget to wash all vegetables thoroughly
- Cut ALL pieces the same size for even cooking
- For 12-18 months: thinner pieces (1 cm) for easier chewing
- Test the Jerusalem artichoke cooking with a fork: should be melting-tender
- Cook the day before to save time
- Check that all ingredients are lactose-free by reading labels
- Take the egg out 30 min before so it incorporates better
2
- Put the cooked ground beef in a large bowl and mash with a fork
- Add the cooked sweet corn mashed into a smooth purée
- Fold in the cooled cooked Jerusalem artichoke
- Add the beaten egg or blended silken tofu
- Pour in the olive oil and half of the herbs
- Mix with a wooden spoon
- Taste and adjust the texture
- Shape the mini-pizzas with slightly oiled hands
- Place on a tray
Large bowlWooden spoonForkClean handsCookie cutters - Do not overmix: elastic dough
- Do not add too much flour: shapes become too dense
- Do not forget to shape tightly: otherwise it crumbles
- Do not make shapes too big: max 3-5 cm
- Do not leave air in the dough
- Do not forget the oil: source of good fats
- If the dough is too sticky: add 1 tsp rice flour gradually
- If too dry: add 1 tsp warm almond milk
- Shape with damp hands: the shapes won't stick
- Use cookie cutters for fun shapes
- Vary the sizes according to baby's age
- For 24-36 months: bigger, more original shapes
3
- Preheat the oven to 180°C fan
- Lightly oil a baking sheet
- Arrange the mini-pizzas leaving 2 cm between each
- Lightly brush with olive oil
- Bake in the middle of the oven for 11 min
- Check cooking halfway through
- Remove when the shapes are golden and firm
- Let cool 3-4 min on the tray
- Test the temp with a finger: should be warm
Baking sheetPastry brushForkKitchen tongsTimer - Do not forget to preheat: thermal shock = failure
- Do not overcrowd the tray: temperature drops and cooking is uneven
- Do not open the oven in the first 8 min: it falls
- Do not overcook: becomes hard and dry
- Do not use too high heat if pan-frying
- Do not forget to brush with oil: otherwise it dries out
- Check cooking: fork comes out clean
- For 12-18 months: slightly more moist cooking
- For 24-36 months: more golden cooking for crispness
- If browning too fast: lower to 160°C
- You can cook in an air fryer: 8 min at 170°C
- Remove the tray when the shapes come off easily
4
- Prepare an adapted dipping sauce
- Arrange the warm mini-pizzas on baby's plate
- Put the sauce bowl next to it
- Show how to dip
- Serve warm (not burning hot)
- Watch baby during the meal
- Put leftovers in the fridge immediately
- Check the absence of contaminants (dairy/gluten)
Baby plateSmall bowl + suction cupSpoonNon-slip cloth - Do not serve burning hot: oral burn risk
- Do not cut too large for 12-18 months
- Do not leave baby alone with the sauce
- Do not put too much sauce: drowning risk
- Do not reheat several times: bacterial risk
- NEVER add an ingredient with hidden dairy
- Serve warm: flavors are more developed
- Warm sauce: more appetizing and digestible
- For 12-18 months: cut in half lengthwise
- Silicone bowl with suction cup: doesn't tip
- Offer 2-3 different sauces to develop the palate
- Put a non-slip cloth under the plate
