If either parent has an intolerance for gluten or dairy, there is a chance that your baby may have it too. So when you are looking to first start your baby on solid food gluten and dairy free options can be a good idea.

Baby led weaning is skipping purees and instead offering your baby age appropriate foods that are soft-cooked and can be mashed into manageable pieces that your baby can pick up to eat.

We have compiled some gluten and dairy free recipe ideas to get you started. Homemade baby food can give you peace of mind if you have a baby with intolerances as you know exactly what ingredients are going into the food.

 

Chicken and vegetable casserole

Source: Click here 

For little ones just starting out with baby led weaning you can blitz this up to make it more of a smoother consistency and leave larger pieces as your bub gets older.

Ingredients

  • 1/2 chicken breast
  • 1 tomato
  • 1 small potato
  • 1 slice carrot
  • 1 slice onion
  • 4 broccoli spears

Cooking Instructions

  1. Place the chicken, onion, carrot, and tomato into a saucepan. Cover with water and bring to the boil.
  2. Turn the heat down and simmer for around 45 minutes until the chicken is tender.
  3. Meanwhile, cut the potato in half and place in a steamer, along with the broccoli, over a pan of boiling water. Steam for around 20 minutes.
  4. When the chicken is cooked, strain, reserving the stock. Skin the potato and add, with the broccoli to the other ingredients.
  5. For young babies, blend until you get a smoother consistency.
  6. For older babies you can puree the chicken, but just mash the vegetables, leaving some texture for the baby to explore. Cool and serve.

Polenta Porridge

Source: Click here

Ingredients 

  • 1 cup of milk alternative
  • 1/3 cup quick cook polenta

Cooking Instructions

  1. Heat the milk alternative till it starts to bubble at the edges.
  2. Whisk the polenta through in a steady stream, taking care as mixture will be hot. Keep whisking for a minute then turn off the heat.
  3. The polenta should have combined with the liquid to form a paste.
  4. Allow to cool before serving.

Banana Snack Muffins

 Source: Click here

Ingredients:

  • 2 bananas, mashed
  • 1 egg
  • 1/4 c. coconut flour
  • 1/4 tsp. cinnamon
  • 1/4 tsp. baking soda

Cooking Instructions

  1. Preheat the oven to 180 degrees.
  2. Mix all ingredients together, and bake in a greased muffin tin for 25-30 minutes.
  3. Makes 6 muffins that can be stored in the fridge for up to a week, or the freezer for up to 2 months.

Banana and Blueberry Fritters

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Ingredients

  • 2 ripe bananas
  • 1/4 – 1/2 cup gluten free flour
  • 1/4 cup blueberries
  • sprinkle of cinnamon (optional)
  • coconut oil for frying

Cooking Instructions

  1. Mash bananas and then stir in the flour and cinnamon.
  2. Add the blueberries and stir through.
  3. Heat a non-stick frying pan on high and add a little coconut oil.
  4. Reduce to a medium heat and spoon 1 tbsp of batter into frying pan per fritter.
  5. Fry fritters until brown on both sides
  6. Remove fritters and allow to cool a little before serving.

Apple Cinnamon Pancakes 

Source: Click here

Ingredients

  • 2 bananas, ripe, mashed
  • 2 eggs
  • 1/2 cup apple, grated (1 small apple or 1/2 medium apple)
  • 2 tbsp (30 ml) almond butter, softened (or any other nut/seed butter)
  • 1 tsp (5 ml) cinnamon
  • 1/2 tsp (2.5 ml) nutmeg
  • 1/2 tsp (2.5 ml) vanilla
  • 1-2 tbsp (15-30 ml) cooking fat (coconut oil or unsalted butter)

Cooking Instructions

  1. In a large bowl, mash the bananas. Add all other ingredients and stir until well combined.
  2. Melt the cooking fat in a pan over low-medium heat.
  3. Carefully pour the batter into the pan, using approximately ⅛ cup for each pancake.
  4. Flip the pancake to cook the other side.
  5. Allow to cool before serving to your baby. Pancakes can be kept in the refrigerator for up to 5 days or the freezer for up to 6 months.

Pork sweet potato meatballs

Source: Click here

Ingredients

  • 455 g of lean ground pork
  • 1 small sweet potato
  • 1/ 2 small red onion finely diced
  • handful of fresh coriander finely chopped
  • pinch of salt optional
  • ¼ tsp of ground ginger
  • ¼ tsp of onion powder
  • ¼ tsp of garlic powder
  • olive oil

Cooking Instructions

  1. Pierce the sweet potato with a fork and add to the microwave and cook for 5 mins (test for softness, if still a little hard, add for another minute or so, allow to cool.
  2. Preheat oven to 200 degrees Celsius
  3. Add the olive oil to a frying pan over a medium high heat
  4. Add the red onion and fry till softened and caramelised
  5. Remove and allow to cool slightly.
  6. When the sweet potato is cooled down, cut in half and scoop out all the flesh and add to the ground pork.
  7. Add the onion and all other ingredient and mix well to all combined. You want the sweet potato mashed into the pork with little small pieces.
  8. Form into equal sized meatballs and place on a baking tray lined with parchment paper.
  9. Place in the oven and bake for approx 15-20 mins (pork should be cooked through)

 

Zucchini and Sultana Sponge Cake

Source: Click here

Ingredients

  • 225g of gluten free self-raising flour
  • 200g of melted coconut oil
  • 110g of honey
  • 50g sultanas
  • 75g zucchini -grated
  • 4 eggs

Cooking Instructions

  1. Preheat oven to 200 C
  2. Mix all the ingredients in food processor
  3. Line two baking tins with baking paper
  4. Divide the mixture equally between the two cake tins
  5. Use a spatula to spread the mixture out -the two cakes will be quite thin
  6. Bake for 20 minutes on the same shelf
  7. Leave the cakes to cool
  8. Spread the bottom cake with jam and cream (optional)
  9. Place the second cake on top
  10. Cut into slices and serve- serves 8 adults so probably 16 little people