This is a great recipe, lovely and gentle for little tummies and suitable for the whole family. (i.e. Scott likes them too!)
I make a huge batch and freeze them in lots of about 4 – I then give these bags to extended family members to keep in their freezers. This is a win-win as no one has to guess what food to give my son and we never get that anxious feeling of what the Grandparents might be giving to him!!
Here’s a simple recipe which is free from gluten, wheat, dairy, soy, nuts, eggs, nightshades, sugar and worry!! Suitable for vegan, vegetarian and those following AIP/Auto Immune Protocol Diets.
- One cup uncooked quinoa
- One bunch kale, stems removed and chopped finely
- Two – Three cups mashed pumpkin (or about two-three cups of other mashed vegetables such as kumara and carrot)
- Brown rice flour (sub for regular rice flour/coconut flour) – 6 HEAPED dessert spoonfuls then a little more for rolling the patties
- OPTIONAL – One bunch finely chopped coriander for a fresh flavor OR
- OPTIONAL – Cinnamon/nutmeg for a sweeter flavor
- Olive oil or coconut oil for frying
These have the option of being baked or fried. The baked option is a little less “mushy” and it is easier to just put them in the oven, set the timer and walk away. I do however, find the fried option more tasty.
- If baking, preheat oven to 180C/350F and use baking paper on a tray, drizzle with a little oil (as there is not egg, the mixture may stick a little without oil).
- Cook quinoa with finely chopped kale in two cups of water, boil until water has absorbed and quinoa has flaked. I like to cook kale in the quinoa so the kale juices are absorbed into the quinoa.
- Stir quinoa/kale into the mash until combined
- Add coriander
- Stir in two heaped spoonfuls of flour until combined, repeat this step three times
- Dust a bench area with additional rice flour, and coat your hands
- Form the mixture into wee fritter shapes, they should be small enough for little hands to hold
- Coat both sides in rice flour and repeat until all the mixture has been made into fritters
- Shallow fry on medium heat for around 2-3 minutes each side, or until golden
- Alternatively, bake for 20-30 minutes
- Allow to cool before serving.
- Please Note: These might appear cool on the outside but they stay hot on the inside. Break one in half to check the temperature before giving to your little one / husbands!!
Why Quinoa? Quinoa is easy for babies to chew, swallow and digest and is low in allergens, making it an ideal baby food.
Nutritionally, Quinoa is packed full of protein. It contains ALL 9 essential amino acids.
Quinoa has almost twice the fiber of other grains.
Quinoa also contains iron, lysine, magnesium, manganese and Riboflavin (B2).
For more info and quinoa recipe ideas, check out my previous post: https://dearlovehealth.wordpress.com/2014/12/02/quinoa-as-baby-food-especially-for-allergy-babies/