3 Creative Ways to Turn Purees into Finger Foods
Has your little one started turning their nose up at the lovingly prepared purees you’ve been offering? Are they showing signs of independence, preferring to grab and eat with their own hands rather than being spoon-fed?
Fear not! This is a natural phase many parents encounter as their babies grow and become curious about the world around them, including their food. To support you in this journey, we’ve prepared 3 creative ways to turn your purees into finger foods.
Turn those smooth blends into irresistible pancakes, savory patties, or even delightful muffins that your baby can’t wait to explore. These easy-to-make adjustments might be just what your baby is craving, offering them a fresh and engaging way to experience their meals!
Turning Baby Puree into Pancakes
Transforming baby puree into pancakes is incredibly easy! Here’s what you’ll need:
- Egg,
- Flour; you have a wide variety of choices here, including wheat, buckwheat, rice flour, or even oatmeal—the possibilities are extensive!
- Milk; feel free to use your baby’s regular milk, cow’s milk, or any plant-based milk.
- For a fluffier texture, you can optionally add a bit of baking powder.
You’ll need to adjust the proportions depending on the initial texture of your puree. If the puree is more on the liquid side, you might need to add a bit more flour and less milk, and vice versa if it’s thicker.
The Recipe:
Ingredients:
- 5-7 oz puree
- 1 cup flour
- 3-4 fl. oz milk
- 1 egg
- 1 tsp baking powder (optional)
Instructions:
- Mix until smooth: puree, flour, milk, 1 egg, and baking powder (if using).
- Heat a non-stick pan over low to medium heat.
- Pour a tablespoon of pancake batter into the pan (if you have a large pan, you can cook several at a time).
- Cook for about 1 minute on each side.
Turning Puree into Patties
There are countless ways to turn puree into patties, especially with the addition of starches. Flour, cornstarch, oat flakes, semolina, polenta, potatoes… something that will thicken and bind the puree!
For this to work, your puree needs to be quite thick to begin with. The goal is then to add the starch(es) to the puree until the texture is firm enough to form into patties. Once shaped, you can simply cook them in a skillet or bake them in the oven.
The Recipe:
Ingredients:
- 5 oz of thick puree
- 1/2 of flour
- 1 tsp olive oil
Instructions:
- Combine the puree with the flour and olive oil until you achieve a thick consistency.
- In a hot skillet, drop small spoonfuls of the mixture. Cook for about 2-3 minutes on each side (flatten the patties with a spatula when flipping).
- Allow to cool: the patties should be firm enough to hold in your hand but still soft inside.
Notes:
You can also bake the patties in the oven at 350°F for about 20 minutes.
Turning Puree into Muffins
By adding egg to your purees, you can also turn them into muffins or custards! It’s somewhat similar to making pancakes, but these are baked in the oven.
The Recipe:
Ingredients:
- 10 oz vegetable puree
- 1 egg
- 1/2 cup flour (or starch)
Instructions:
- Preheat the oven to 350°F
- Combine the puree with the egg and flour.
- Divide the batter into muffin cups.
- Bake for 20 to 30 minutes.
Notes:
The amount of flour added will affect the texture: more tender (with less flour) or softer (with more flour).
transforming baby purees into finger foods like pancakes, patties, and muffins is not only a creative way to diversify your baby’s diet but also an effective strategy to encourage self-feeding and explore new textures and flavors. These simple adjustments to your usual puree recipes can make mealtime more exciting for both you and your little one. Remember, the journey to solid foods is an adventure, filled with experiments and discoveries. Don’t hesitate to tweak the recipes to suit your baby’s taste preferences and dietary needs. Happy cooking, and here’s to enjoying these delightful, nutritious finger foods with your baby!
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