Top 5 Snacks for Babies and Toddlers
Updated: Mar 30, 2019
Having a 10-month-old baby has meant the last 4 months have been spent trying to
figure out what to feed the little man. I’ve found snacks one of the most challenging parts… we’re constantly out and about, dashing to playgroups and jumping on buses and the MRT. Having snacks that I can batch cook, freeze and then have ready to go at a moment’s notice has been crucial. And obviously, they’ve got to be a winner for both baby and mummy… a hangry mummy is almost as bad as a hangry baby, right?! These recipes are tried and tested by myself or other NMSG committee members and are loved by little ones and big ones alike.
1. Spinach and pea pancakes
Ingredients
3 cups frozen peas
3 eggs
1 1/2 cups self raising flour
1 spring onion chopped
1 12 handful of baby spinach leaves (or whatever amount you think your child will
tolerate!)
Instructions
Boil peas until cooked, add in spinach to cook for 1 min; drain all.
Put all ingredients in food processor.
Fry tablespoons in a bit of olive oil for approx. 2 mins each side or until golden.
Pancakes can be kept in freezer and heated up in toaster when ready to be eaten.
2. Raspberry coconut bliss balls
Ingredients
1 cup rolled oats
½ cup almond flour
1/3 cup desiccated coconut
½ defrosted and crushed frozen raspberries
¼ cup raisins
1/3 cup desiccated coconut (for rolling)
Instructions
Put all the ingredients (apart from the desiccated coconut for blending) in to a food processor and blend until smooth.
Roll in to balls and coat in coconut- voila!
3. Fruity oaty bites
Ingredients
2 ripe bananas
2 cups rolled oats
1 egg (beaten)
3/4 cup milk of choice
150 g frozen mixed berries
A couple of drops of good quality vanilla extract (optional)
Coconut oil (or butter) for greasing.
Instructions
Pre heat oven to 180c / 350F / Gas 4.
Mash the bananas and then stir in the oats.
Add the milk, egg & vanilla and stir until fully combined.
Add the berries and stir until evenly distributed through the mixture. I like to break up some of the bigger berries through the mixture.
Grease muffin tray using oil or butter (or use a silicon tray) and pour mixture to the top of each section.
Bake until cooked through (a cocktail stick should come out clean) approx. 18 mins if using a mini muffin tray or approx. 25 min if using a standard tray.
4. Mini blender muffins
Ingredients
1 banana
80g (1 cup) oats
125g (1/2 cup) natural yoghurt
1 egg
1 tsp baking powder
20g (approx 3) dates
12 raspberries / blueberries to top (optional)
Instructions
Pre heat oven to 180c / 3350 f and lightly grease a mini muffin tray (this mixture fills 12 of a 24 mini muffin tray).
Add all the ingredients to a blender (in the same order as the ingredient list) and blend until smooth.
Fill each muffin tray insert, to the top, with the mixture.
Top with a raspberry / blueberry or fruit of choice.
Bake for 15 mins. Remove from oven and allow to cool before removing from the muffin tray.
5. Sauteed apple and cinnamon wedges
Ingredients
2 Apples
1 tsp Coconut Oil
1.5 tsp Cinnamon
Instructions
Core and cut apple into wedges. I cut them into 16ths (half apple then half again more times).
Heat coconut oil in frying pan over a medium / low heat.
Add apples and sprinkle with cinnamon.
Lightly fry for 5-10 mins (until desired softness is achieved).
Recipe Notes
You can use any apples you wish. As there is no added sweetener I find using a sweet apple works best. My personal favourite is Pink Lady apples.
I use coconut oil in this recipe. If you would prefer not to use coconut oil then you can substitute with butter.
I use quite a bit of cinnamon as we love the taste. I don't usually measure and just put a good shake of cinnamon into the pan. Obviously, you can adjust the amount you use to suit taste. You can also omit it if you prefer.
What's your favourite on-the-go snack?
Ideas for recipes adapted but original ideas from:
Comments