My youngest baby can’t have eggs, so I have been incorporating lots of beans and lentils into her diet. This little baby “mug cake” may seem strange, but it’s easy to make and gets gobbled up every time.
It contains an iron-rich protein source, whole grains, and plenty of fiber, all super important for growing kids and babies. Consider serving with a vitamin c-rich fruit or veggie to help your baby absorb the type of iron found in beans and lentils. Make sure the beans/lentils are fully cooked and soft for baby.
Note: As always, I am not a nutritionist, so if you have specific concerns please check with your pediatrician.
Click here to learn more about my favorite baby-led weaning hack!
Ingredients
3 tbsp cooked beans or lentils, mashed
2 tbsp greek yogurt
3 tbsp whole wheat flour (or whole grain flour of choice)
⅓ banana, mashed
Sprinkle of cinnamon (optional)
Directions
Mix all ingredients thoroughly until a thick dough is formed. Place in greased ramekin and cook in oven or air fryer for about 20 minutes at 400 F. (This is also microwave-friendly.)
Remove from ramekin and place on plate. Cut into baby-appropriate strips and place in freezer for about 3 minutes or until completely cool. Serve.
