Cooked lentils bind with softened carrot and oat flour into gentle finger-food bites. The aim is a soft interior rather than the crispy crust of adult nuggets.
Preheat the oven to 180°C (350°F). Cook finely grated carrot until tender and drain any excess moisture.
Mash fully cooked lentils and mix with carrot and oat flour. Shape small, slightly flattened nuggets; if mixture is wet, rest briefly before shaping.
Bake on a lined tray until heated through and holding together, checking before the stated time for small pieces. Keep the centres moist and edges soft. Cool before serving.
Mash the cooked lentils well, soften the carrot and flatten the pieces slightly so there is no round, firm nugget to manage. Check that each cooled piece squashes or breaks apart easily.
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 nugget shapes baby can grasp.
Cut into halves.
Uses oat flour; check the product label for allergens and cross-contact relevant to your child.
Cool promptly and refrigerate covered. Reheat until thoroughly hot, then cool before serving; discard any pieces already offered to baby.
Cool promptly and refrigerate covered. Reheat until thoroughly hot, then cool before serving; discard any pieces already offered to baby.
This guide is informed by current guidelines from leading health organizations:
