Soft mashed potato binds steamed broccoli into tender little pieces. The goal is a moist centre that stays together in the hand, not the crisp shell of an adult potato tot.
Preheat the oven to 180°C (350°F). Steam the broccoli until its stems are very tender and chop finely.
Mix soft mashed potato, broccoli and oat flour. Shape small, lightly flattened pieces so their centres heat evenly.
Place on a lined tray and bake until warmed through and just holding together; avoid browning into a hard crust. Cool and test whether the pieces squash easily.
Use thoroughly steamed, finely chopped broccoli and offer lightly flattened pieces that squash easily. Avoid dense round shapes, hard crusts and chewy stems.
This recipe is listed for 8m+, so the 6m+ field does not recommend serving it earlier. Within the listed age range and when your baby can manage the texture, serve soft tot shapes baby can grasp.
Serve smaller pieces.
Contains oat flour; check packaging for allergen cross-contact information relevant to your child.
Cool promptly, refrigerate in a covered container and reheat until hot throughout before cooling to serving temperature.
Cool promptly, refrigerate in a covered container and reheat until hot throughout before cooling to serving temperature.
This guide is informed by current guidelines from leading health organizations:
