DEHYDRATOR RECIPE

Suitable from 12 Months
Keeps in airtight container 4-5 days
GF/wheat/dairy/egg/nut free
Suitable for lunch
Packed lunch
Picnics

Ingredients:

• 3 cups of frozen sweetcorn, defrosted.
• 1 pinch of smoked paprika. More to taste if feeding to an older toddler or child.
• Sweet paprika. More to taste.
• Teaspoon tamari gluten free soy Sause. More to taste if for older children.
• Juice of a lime .

Method:

• Blend all the ingredients together.
• Spread thinly on a dehydrator sheet lined with Texflex or parchment.
• Score the mix with a palette knife into 4 cm squares then each square in half to make triangles.
• Dehydrate on 145 overnight or for 6 to 8 hours until crispy.
• Turn the chips, breaking them into individual triangles as you go
• Dehydrate for another 2 hours until crunchy

Suitable from 24 Months
Keeps in fridge for 7 days (Freezes well)
GF/wheat free/dairy free/egg free
CONTAINS NUTS

Ingredients:

• 1 cup of cashew nuts, soaked in cold water for at least 2 hours
• 1 tablespoon on nutritional yeast
• Juice of 1 lemon
• ½ teaspoon of garlic powder
• Pepper to taste
• 1 teaspoon of tamari soy sauce, optional
• Fresh or dried chives, optional

Method:

• Place all the ingredients, apart from the chives, into a food processor.
• Process until you have a thick smooth paste and all the ingredients are fully combined.
• You will need to stop the processor and scrape the mixture down a couple of time to allow it to blend smoothly.
• Scoop the mixture into a ball, roll in the chives if you are using, refrigerate for 1 hour before serving

Dehydrator recipe (we used Excalibur)
Suitable from 18 Months
Keeps in an airtight container for 5 days
GF/wheat free/dairy free/nut free

An easy way to add hidden fruit and vegetables to your toddler diet. They do not taste of greens, just savoury and crispy. Dip into hummus or favourite dip.

Ingredients:

• 1 cup of frozen peas
• Handful of raw spinach
• 1 cup of copped kale, fresh or frozen
• 1 apple, skin on. Cored and copped
• 3 to 4 broccoli florets
• Squeeze of lemon
• Tablespoon of chia seeds

Option additional flavourings:

• Chopped chives
• Chopped mint
• Nutritional yeast

Method:

• Blend all the ingredients together in a food processor.
• Spread onto a dehydrator sheet lined with Telex or parchment
• Score into cracker sizes ready break into individual crackers when they are dry and crispy
• Dehydrate at 145 for 6 + hours or over night. turn over and dehydrate for another hour or 2 until the crackers are set and crunchy

Suitable from 7 Months. 
Baby led weaning. 
Great for toddlers. 
Gluten free/wheat free. 
Egg free.
Dairy free & nut free
Freezes
Keeps in the fridge for 3 days

Ingredients:

• 1 to 2 Left over baked potatoes, skin removed
• 1 tablespoon of frozen peas
• 1 tablespoon of frozen sweetcorn
• Or any leftover veg you have chopped small.
• 1 tablespoon of oat flour
• 1 teaspoon of cornflour
• Teaspoon coconut oil, optional

Method:

• Mix the oat and cornflour together and sprinkle into a plate
• Mash the potatoes
• Add the veggies and combine well
• Gather into a large ball.
• Divide the mixture into 6 or 8
• Shape into sausages
• Roll in the flour
• Rub the tray with the oil

Preheat oven to 180 degree Celsius
Line a baking tray with baking parchment

Dehydrator recipe (we used Excalibur)
Suitable from 2 years upwards, and adults
100 % fruit No refined sugar
Keeps in an airtight container for 5 days
Makes 4 to 6 chewies

Ingredients:

• 2 ripe bananas
• Grated rind of 1 orange
• Juice of 1 orange

Method:

• Mash the bananas
• Add the juice and rind from the orange
• Spread on a non stick sheet in 4 to 6 circles
• Dehydrate for 3 to 4 hours on medium until they are set enough to turn over
• Dehydrate further until they are chewy
• Alternatively, place oven over tray lined with baking parchment.
• With your oven on low, allow to dry out and set until firm enough to turn over

To encourage your toddler to eat more fruit and vegetables, try making fruit and vegetable mandalas to share. Add something delicious to dip them in like hummus or cucumber and yogurt dip. Place it on the table and just dig in

Ingredients:

• Add any fruit or veg, it needn’t be all raw either.
• Some cooked cold new potatoes or sweet potato slices will be a great addition.
• Just get creative and make it look beautiful

Makes up to 12 toddler sized portions. 
Suitable from 18 months. 
Dairy free. 
Nut & Egg free.
Gluten free/wheat free.
Freezes.
Keeps in an airtight container for 4 – 5 days.

Ingredients:

• 1 cup of pitted dates, soaked in boiling water for 20 mins
• 1 cup of gluten free oat flour. Make by grinding rolled oats in food processor or blender
• 1 medium sweet potato, cooked, peeled and mashed. Or 1 ½ cups of cold leftover sweet potato mash
• Teaspoon vanilla extract
• ½ teaspoon cinnamon, optional
• ¼ teaspoon apple cider vinegar
• 1 tablespoon maple syrup
• 2 tablespoon cocoa powder or raw cacao powder
• 1 teaspoon of baking powder
• 1 ripe banana, peeled.
• Optional, 2 teaspoons of dairy and sugar free chocolate buttons or cocoa nibs

Method:

• Drain the dates, discarding the soaking water.
• Place all ingredients into the food processor and blend to a thick smooth batter.
• Be careful not to over process.
• Pour batter into the lined tin.
• Sprinkle the buttons or nibs on the top.
• Smooth the top of the mixture with a wet spoon.
• Bake in the oven for 20 mins approx.
• Allow to cool in a wire rack.
• Cut into portions.
• Your brownie will be soft in the middle and a little crunchy on the top.

Pre-heat oven to 180 Degrees Celsius

Line a 20cm round cake tin with baking parchment

Suitable from 18 months. 
Dairy free. 
Gluten free/wheat free. 
Freezes. 
Keeps in an airtight container for 5 days.

Ingredients:

• 7 oz dairy-free butter alternative
• 10 oz oat flour – gluten free oats, oats that have been ground to a flour in the blender. Weigh after grinding.
• 1 oz corn flour
• 7 oz caster sugar
• 1 tablespoon of chia seeds mixed with 3 tablespoon of water and set aside for 10 min
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp vanilla extract
• 4 oz dairy free yoghurt
• 3½fl oz dairy free milk, soy works best
• ½ tsp apple cider vinegar

Method:

• Line two 8 inch cake tins with parchment
• With an electric whisk, mix the dairy free spread and sugar until its light and creamy.
• Add all the other ingredients and mix together to a smooth batter.
• Divide between the 2 tins, smooth the top
• Place in the oven and bake for approx. 25 mins
• Cool for 15 mins in the tin, place on a wire wrack to get completely cold.
• Sandwich the cakes together with raspberry jam

Pre-heat oven to 180 Degrees Celsius (170 fan oven)

Suitable from 12 months.
Dairy free.
Gluten free/wheat free.
Makes 2 portions
Keeps in fridge for 2-3 days.

Ingredients:

• 1 cup of plain soy yogurt
• 2 teaspoons of very mild garam masala, add more to taste
• 1 teaspoon of mango chutney or 1 tablespoon of mango puree
• 2 small florets of broccoli
• Leftover cooked sweet potato.

Method:

• Put the yogurt, mango chutney or mango and garam masala in a bowl together and thoroughly combine. Set aside
• Steam the broccoli until tender.
• Place the cooked broccoli, cooked sweet potato into a sauce pan
• Pour the sauce over and heat through.
• Serve with brown rice or rice noodles