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!
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
- 1 cup/ 120g of oat flour (blended rolled oats)
- 1 banana (100g peeled)
- 2/3 cup/ 170ml of soy milk (or other plant based milk)
- 1 tsp of baking powder
Toppings we used
- 1 Large strawberry chopped
- 2 dates sliced and 1 Tbsp of almond butter
- 1/4 of a banana sliced & 1 Tbsp of desiccated coconut
- Handful of raspberries and/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.
Notes
Store in the fridge for 3 days or freezer for 3 months.
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 ripe banana (135g peeled weight)
- 1 zucchini (ends chopped off (230g))
- 1 carrot (peeled & chopped (95g pre peeled))
- 1/2 cup/50g of cacao powder (sub with carob for <24 months)
- 2 cups/220g of oats
- 1 cup/250ml of plant milk
- 1/4 cup/60ml of tahini (or any nut or seed butter)
- 1/3 cup/80ml of maple syrup
- 1 Tbsp of apple cider vinegar
- 2 tsp of baking powder
- 1 tsp of baking soda
- OPTIONAL TO TOP: 1 handful of vegan choc chips
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).
Notes
Store in the fridge for 3 days or freezer for 3 months.
Sweet Potato Pizza Pinwheels
Ingredients
- 200 g Cooked sweet potato (1 medium/approx 300g uncooked)
- 180 g Self raising flour
Add ins
- You can use whatever you like for a sauce, we like 4 Tbsp of tomato paste with 1 tsp of olive oil & a sprinkle of italian herbs OR 3 Tbsp of pesto
- Fillings (again, use whatever you like): 2 Tbsp each of grated carrot & diced peppers/capsicum), & a handful of vegan cheese.
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 9 slices).
- Add to a lined tray and cook in the oven at 180c for 15-20mins
- Allow to cool slightly before serving.
Notes
Store in the fridge for 2 days or freezer for 2 months
Easy Vegan Zucchini Slice
Ingredients
- 500 g/ 2 medium zucchini, grated
- roughly 2 medium courgettes
- 120 g/1 cup of chickpea flour
- 2 Tbsp of pesto (or a large handful of chopped basil)
- Salt & pepper
- 1/4 cup/15g of nutritional yeast
- 1/2 cup/40g of grated vegan cheese
- 1/3 cup/80ml of plant milk
- Salt & Pepper to taste
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 and enjoy hot or cold.
Notes
Store in the fridge for 3 days or freezer for 2 months.
Raspberry Bliss Balls
Ingredients
- 1.5 cups/200g of frozen raspberries (can use fresh)
- 2 cups/240g of rolled oats
- 1/3 cup of desiccated coconut
- 4 pitted medjool dates
- TO ROLL: Extra 1/3 cup of desiccated coconut
Instructions
- Add all of the ingredients to a food Processor bowl 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.
Notes
Store in the fridge for 5 days or freezer for 2 months.
Did you make this recipe?
Leave a comment below or tag us on Instagram to let me know what your little one thought!