Recipes / 19 February, 2025 / Ellie Thompson
Finger foods are an important part of a baby’s nutrition and development and no. 1 baby & children’s cookery author Annabel Karmel has dedicated her 51st cookbook ‘Finger Foods for Babies and Toddlers‘ to sharing nourishing, tasty recipes to help little ones develop fine motor skills, build independence, expand their palate, and form healthy eating habits – important foundations for lifelong health and wellbeing.
Here are three of our favourite recipes your little ones will love.
Banana, Apple & Sultana Yoghurt Pancakes
I’m a fan of all kinds of pancakes – they are quick, super versatile, and you can add a multitude of nutritious ingredients. Packed with protein thanks to the Greek yoghurt, flip a batch of these to fuel your baby and the whole family!
MAKES: 15 SMALL PANCAKES
SUITABLE FROM: 12 MONTHS
SUITABLE FOR FREEZING
VEGETARIAN
Ingredients
- 1 egg, beaten
- 100g self-raising flour
- 75ml whole milk
- 150g Greek yogurt
- 1 overripe banana, mashed
- 1 small apple, peeled and grated
- 50g sultanas
- Sunflower oil, for cooking
Method
1. Measure the egg, flour, milk, yogurt, banana, and apple into a mixing bowl and whisk until smooth. Add the sultanas.
2. Heat a little oil in a large frying pan. Add tablespoons of the mixture and fry over a medium heat for 2–3 minutes on both sides, until lightly golden and cooked through.
3. Allow the pancakes to cool fully, then freeze any leftover pancakes between sheets of greaseproof paper in a rigid freezer container.
Mac ‘n’ Cheese Veggie Muffins
These mac ’n’ cheese veggie muffins are a savoury medley baked into portable muffin shapes; a tasty twist on a classic comfort food.
MAKES: 24 MUFFINS
SUITABLE FROM: 9 MONTHS
SUITABLE FOR FREEZING
VEGETARIAN
Ingredients
- 75g macaroni
- 50g butternut squash, peeled and finely chopped
- 75g cauliflower, cut into cut into tiny florets
- 20g butter
- 20g plain flour
- 250ml whole milk
- 50g strong mature Cheddar, grated
- 2 tsp freshly chopped thyme
- 1 egg, beaten
Method
1. Preheat the oven to 200°C (180°C fan/400°F/Gas 6). Put a 24-hole silicone mini muffin tray onto a baking sheet.
2. Cook the macaroni in a saucepan of boiling water for 8 minutes. Add the squash and cauliflower and continue to boil for 3–4 minutes. Drain.
3. Melt the butter in another saucepan. Add the flour and stir over the heat for a few seconds. Pour in the milk, continuing to whisk until you have a smooth thick sauce. Remove from the heat, add the cheese, thyme, cooked pasta, and vegetables. Stir in the beaten egg.
4. Spoon the mixture into the muffin tray and bake in the oven for 20 minutes, or until lightly golden and set in the middle. Allow the muffins to cool on a wire rack.
5. Freeze the cooled muffins on a baking sheet lined with baking parchment. Once frozen, transfer to a sealed freezer bag or a plastic freezer container. When needed, thaw overnight in the fridge or at room temperature for several hours.
Sweet Potato & Chicken Croquettes
Little hands won’t wait to pick up and devour my delicious croquettes. Enjoy on their own or serve with colourful veggie batons and a splodge of their favourite dipping sauce.
MAKES: 10 CROQUETTES
SUITABLE FROM: 8 MONTHS
Ingredients
- 1 large sweet potato
- 80g broccoli florets
- 1 tbsp freshly chopped thyme
- 2 spring onions, chopped
- 25g Parmesan, grated
- 25g grated mozzarella
- 75g skinless cooked chicken breast, diced
- 50g panko breadcrumbs
- 1 egg, beaten
- A little olive oil, for frying (optional)
Method
1. Prick the sweet potato with a fork and cook in the microwave for 8 minutes, or until soft. Allow to cool. Scoop out 125g of the potato and mash in a bowl.
2. Cook the broccoli in a steamer for 4 minutes. Refresh under cold running water, then drain and finely chop.
3. Add the broccoli to the sweet potato bowl with the thyme, spring onions, cheeses, chicken, and half of the breadcrumbs Add the broccoli to the sweet potato bowl with the thyme, spring onions, cheeses, chicken, and half of the breadcrumbs and beaten egg. Mix well, then using your hands, shape into 10 sausage shapes.
4. Lightly dip each sausage into the remaining egg and breadcrumbs. Chill in the fridge for 20 minutes, if you have time.
5. Heat the oil in a large frying pan, add the croquettes, and fry for about 5 minutes until golden on all sides. Allow to cool a little before serving.
Packed with over 100 nutritious, delicious recipes and the latest advice on safely serving finger foods to babies and toddlers, Finger Foods for Babies & Toddlers is the perfect cookbook for raising independent little eaters. From Tofu & Veggie Stars to Eggy Raisin Bread, Cottage Pie Bites, and Prawn & Sweetcorn Pops, the whole family will love these recipes.
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