Pumpkin Quinoa Crunchies
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Baby Food Recipe
Pumpkin Quinoa Crunchies A delightful and crunchy homemade baby food recipe packed with the goodness of quinoa and pumpkin. Perfect for little ones exploring new textures!
Ingredients:
- •1/4 cup cooked quinoa
- •1/4 cup pumpkin puree
- •1 tbsp coconut oil
- •1/2 tsp cinnamon
- •Optional: 1 tbsp maple syrup for added sweetness
Instructions:
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a bowl, mix cooked quinoa, pumpkin puree, coconut oil, and cinnamon. Add maple syrup if desired.
- Using a spoon, scoop small portions of the mixture onto the baking sheet, shaping them into small crunchies.
- Bake for 15-20 minutes until the edges are golden brown and crunchy.
- Allow to cool before serving. Store in an airtight container in the refrigerator.
Nutritional Benefits:
Pumpkin is rich in beta-carotene and fiber, supporting immune health and digestion in babies. Quinoa provides essential amino acids and iron, crucial for growth and development. This recipe offers a balance of nutrients for your little one's overall well-being.
Cooking Tips:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze portions in ice cube trays for easy single servings.
- Always test the temperature before serving to your baby.
- Introduce one ingredient at a time to watch for allergies.
Age Recommendation:
This recipe is suitable for babies 6+ months who have started solid foods. Always consult with your pediatrician before introducing new foods to your baby's diet.