Fully cooked red lentils, ripe banana and softened oat flour should form tender flattened fingers.
Preheat oven to 180C and line a baking tray with parchment paper.
Mash the banana until smooth with no lumps.
Stir in the cooked lentils and mash together into a soft mixture.
Add oat flour, liquid, and cinnamon if using, and mix until a thick batter forms.
Spoon small mounds onto the tray and gently flatten into soft mini bites.
Bake for 12–15 minutes until set but still soft, not browned.
Cool to lukewarm before serving.
Offer squashable flattened strips, not small firm round bites.
Serve as soft, small bite-sized pieces or gently mashed if needed. Ensure texture is moist and easy to squish between fingers.
Oats may have gluten-grain cross-contact; check oat flour packaging.
Cool untouched cooked portions promptly, refrigerate covered and use within 24 hours or freeze where suitable; reheat thoroughly until steaming hot and cool before feeding. Discard bowl leftovers.
Cool untouched cooked portions promptly, refrigerate covered and use within 24 hours or freeze where suitable; reheat thoroughly until steaming hot and cool before feeding. Discard bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
