If you have a spare hour, you can get the freezer stocked! We just whipped up 5 different baby-led weaning recipes in just one hour that are all nut-free and freezer-friendly, so they’re perfect for stocking up the freezer for easy and healthy ready-to-go snacks that you can send to nursery or as back-to-school lunchbox fillers!
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The order we went with is as follows below, starting with one recipe, then creating the rest while others were made and placed in the oven (finishing with bliss balls while waiting on the zucchini slice to finish). Let me know how you go!
Vegan Sheet Pancakes
Ingredients
- 120 g oat flour (blended oats)
- 1 medium banana (100g peeled)
- 170 ml soy milk
- 1 tsp baking powder
Topping Suggestions
- 20 g strawberries (slice or diced)
- 2 dates (finely sliced)
- 1 tbsp almond butter
- 1/4 medium banana (sliced)
- 1 tbsp desiccated coconut
- 30 g raspberries (or blueberries)
Instructions
- Preheat the oven to 180c/350f.
- Add the oat flour, banana, soy milk & baking powder to a blender and mix until smooth (~ 10 seconds), or mash the banana and stir all the ingredients together.
- Pour out into a lined baking tray/sheet & evenly spread (ours is 20x30cm).
- Add toppings of choice.
- Cook for 20 minutes or until lightly brown, then cut and serve.
Storage
Store in the fridge for 3 days or freezer for 3 months.Notes
You can double this to make the pancakes thicker and fluffier if you prefer too (cook for 25-30mins).
Double Choc Vegan Blender Muffins
Gluten free blw muffins
Ingredients
- 1 large banana (120g peeled weight)
- 1 zucchini (230g, ends chopped off)
- 1 carrot (peeled & chopped, 95g pre peeled)
- 50 g cacao powder (sub with carob for <24 months)
- 220 g rolled oats
- 250 ml soy milk
- 60 ml tahini (sub any nut or seed butter)
- 80 ml maple syrup
- 1 tbsp apple cider vinegar
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 30 g vegan choc chips (Optional to top)
Instructions
- Preheat the oven to 180c/350f.
- Add all of the ingredients to a Blender jug and blend until smooth (~ 30-60 seconds).
- Pour into muffin liners, top with optional choc chips then bake for 25-27mins until a skewer comes out clean.
- Remove from the oven and allow to cool in the tin for 5 minutes, then leave to cool on an airing rack (if you are using silicone removable liners, remove from the liners to avoid them becoming stodgy as the moisture gets trapped in).
Storage
Store in the fridge for 5 days or freezer for 2 months
Sweet Potato Pizza Pinwheels
Ingredients
- 200 g sweet potato (mashed, from 1 medium/approx 300g uncooked weight)
- 180 g self raising flour
Add ins - use whatever you like
- 4 tbsp tomato paste
- 1 tsp olive oil
- 1 tsp Italian herbs
- 1/4 small carrot (grated)
- 1/4 small capsicum (finely diced)
- 30 g vegan cheese (grated)
Instructions
- Add the cooked sweet potato to a bowl and mash with a fork (or use a food processor to mash the use the dough blade and create the dough this way)
- Add the flour and combine in to a dough (get in there with your hands too).
- Flour a surface and roll the dough out to about 1/2cm in thickness, aiming for a rectangle shape (you can pinch pieces of the dough from the sides to shape it).
- Top with the sauce & fillings, then gently roll, and slice in to 1-2cm disks (makes around 10-12 slices).
- Add to a lined tray and cook in the oven at 180c for 15-20mins
- Allow to cool slightly before serving.
Storage
Store in the fridge for 3 days or freezer for 2 months
Easy Vegan Zucchini Slice
Ingredients
- 2 large zucchini (grated - approx 500g)
- 120 g chickpea flour
- 2 tbsp basil pesto (we use our nut-free recipe; or a large handful of chopped basil)
- 15 g nutritional yeast
- 50 g vegan cheese (grated)
- 80 ml soy milk
- Pinch salt and pepper (to taste; omit for under 12 months)
Instructions
- Preheat the oven to 180c/350f.
- Add all of the ingredients to a bowl and stir to combine.
- Add the mix to a lined baking dish (ours is 20x20cm), smooth the top with the back of a spoon then bake for 25-30 minutes until golden around the edges.
- Allow to cool in the dish (this firms up as it cools).
- Slice into 20 pieces and enjoy hot or cold.
Storage
Store in the fridge for 3 days or freezer for 2 months.
Raspberry Bliss Balls
Ingredients
- 200 g raspberries (fresh or frozen)
- 220 g rolled oats
- 30 g desiccated coconut (unsweetened)
- 4 medjool dates (pitted)
To Coat
- 30 g desiccated coconut (unsweetened)
Instructions
- Add all of the ingredients to a food processor and blend until smooth, scraping the sides once or twice (you may need 1 Tbsp of water to help move things along depending on how dry your raspberries are).
- Add the extra coconut to a bowl and then form balls using approx. 1 Tbsp of the mixture in your hand and then rolling in the coconut.
Storage
Store in the fridge for 5 days or freezer for 2 monthsDid you make this recipe?
Leave a comment below or tag us on Instagram to let me know what your little one thought!
4 Comments
Thank you for putting together this fantastic meal prep plan! I have made both the sheet pan for a cakes and the pizza scrolls for my family and they have been a hit!
I’m so happy to hear you’ve liked this and made some of them so far!x
I made all the recipes in order on Monday night, and I am really impressed with the results AND all was made in an hour!
The sheet pancake is a great idea and has been a hit, the chocolate muffins are enjoyed by my husband, I struggled with the pinwheels, but the potato was still hot …so I think that might be where I went wrong…but I just made it into a pizza instead, which still worked…the fritta is delicious and I am very impressed with the bliss balls….all (expect the muffins as I don’t give my son maple syrup yet) has been a big hit with my 18 month old.
Now I have done it once, I feel I can add my own touch to the recipes.
Thank you for this, it must have been a lot of work and do let me know if you create an future power hours!! It’s perfect for an ADHD brain!
YES!!!! I am so happy to hear this. A power hour changes the week so much. We have a few meal prep style things on our website like this, and theres a fair few on my instagram page also (the most recent is 3 recipes, which you can find here
Thank you again for letting me know how you got on!x