Pumpkin bake for your little one (with allergy friendly alternatives)
Ingredients
4 cup chopped pumpkin —> roughly 1kg pumpkin (cook and mash well, set aside)
2x zucchini diced/shredded/stewed
2x carrots shredded/pureed or mashed down
2 cups of corn kernels or peas or mixed (frozen are fine) (can choose to remove this if baby is less than 1 year)
garlic - can always use garlic infused oil
1 small onion diced
2 tsp. cumin
1/2 tsp. chilli powder
2x eggs or for an allergen friendly and still nutrient dense alternative use 120g silken tofu*
1 cup yoghurt or alternative (i.e., soy yoghurt)*
1 cup cheese or alternative (i.e., Sheese Shredded Mozzarella (this is calcium fortified!)*
200g cooked long grain rice
Method
Preheat oven to 180 degrees celsius
In a large shallow fry pan, add oil, garlic and onion. Cook until onion is opaque.
Add zucchini and carrots to the pan for a further 3-4-minutes and then transfer to a large bowl on the side
In the bowl add corn, rice mashed pumpkin, eggs (or tofu), 1/2 cup of the cheese (or Sheese brand) and yoghurt (or soy yoghurt). Mix well.
Add to a large oven proof dish and sprinkle the rest of the cheese (or Sheese) on top
Bake for about 15-20-minutes until golden on top
This dish is great as the whole family can enjoy it. Just add some greens to the plate for yourself and serve the pumpkin bake as it is to your child or with extra broccoli florets on the side to colour it further!
Nutritional Benefits
Provides your child with a diversity of vegetables beneficial for growth and immune and gut health
Source of protein
Source of fibre
Rich in a variety of vitamins and minerals particularly those important for growing bodies and for a strong, healthy immune system - calcium, iron, zinc, Vitamin C, Vitamin A
This recipe is appropriate for children aged 8+months, depending on your child’s stage of solid introduction.
*If you need to replace soy, please reach out and I can provide individualised alternate suggestions.
