The success of these quinoa-and-zucchini bites depends on removing extra water from the zucchini. Very wet shreds make the mixture fall apart; overdrying produces firm balls that are less suitable for beginner eaters.
Preheat oven to 180°C (350°F). Wash and finely grate zucchini; squeeze only enough to prevent a watery mixture, keeping the result moist.
Use fully cooked tender quinoa; mash some grains into the zucchini with oat flour to form a soft cohesive mixture, adding safe water if needed.
Form thin flattened patties rather than compact round balls; bake on a lined tray until warmed through and the flour is fully cooked, without a hard crust.
Cool, break one piece open and check that its centre is soft, not dry or crumbly; offer strips that squash readily, or spoon-feed a moist mash if the mixture does not hold together.
Offer moist, lightly flattened strips that break apart with gentle pressure, not firm or densely packed round balls. Do not serve a dry crumbly mixture.
This recipe is listed for 7m+, 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 balls baby can grasp.
Cut into halves.
Uses oat flour; check packaged products for relevant allergen cross-contact information.
Cool promptly, refrigerate covered and reheat thoroughly before letting cool to serving temperature.
Cool promptly, refrigerate covered and reheat thoroughly before letting cool to serving temperature.
This guide is informed by current guidelines from leading health organizations:
