Baby Led Weaning- Gluten Free Zucchini Slice

Gluten Free Zucchini Slice

I am doing a mixture or baby led weaning and purees for my baby boy Max. I love the concept of it and the benefits that come from baby led weaning but it does take more time in preparation and eating. I find if I am feeding Max a puree he gobbles it down in five minutes but finger food meals can take well over 30 mins… We usually do baby led weaning for one meal a day at either breakfast or lunch.

I have been wracking my brains for ways to make it easier and have come up with some freezable baby led weaning recipes which have been a big hit with Max. I love that I can have a few options in the freezer to give Max variety but without having to cook everyday.

The other great thing about these recipes is that the whole family can enjoy them so you don’t have to cook separate meals.

I make them all in my Thermomix which really speeds up the process 🙂

 

Gluten Free Zucchini Slice

Ingredients

  • 3-4 cups (600g) grated zucchini (about 3 medium).
  • 8 eggs.
  • 1 1/4 cup (140g) almond meal. You can make your own in the Thermomix (see below)
  • Zest of one lemon
  • Pepper to taste
  • A handful of mint leaves

Optional add in’s- 1 cup grated cheese, 1 teaspoon chilli flakes, salt.

Thermomix Method

  1. Chop zucchini into 5 pieces, add to TM bowl along with the mint leaves and blitz on Speed 5 for 5 seconds
  2. Add the rest of the ingredients (plus optional ones if you wish)and mix on reverse speed 4 for 10 seconds
  3. Pour into a lined 20cm square pan
  4. Bake for 40 minutes of until set
  5. Leave to cool then cut into squares and store in the fridge or freezer

Tip- to make your own almond meal, simple place 140g of natural almonds in the TM bowl and blitz for 8-10 seconds on speed 7

Non Thermomix Method

  1. Grate zucchini, set aside
  2. Chop mint up finely, set aside
  3. Whisk eggs in a large bowl
  4. Add the rest of the ingredeints (plus optional ones if you wish) and mix together with a spoon until smooth.
  5. Pour into a lined 20cm square pan
  6. Bake for 40 minutes of until set
  7. Leave to cool then cut into squares and store in the fridge or freezer