Ricotta, Pear & Almond Mini Loaves

📝 RECIPE 🍐 👶🏼 Recommended age: 8-9 months+ (if all ingredients are already introduced) 1️⃣ In a bowl, whisk the egg until light. 2️⃣ Add ricotta and mix until smooth. 3️⃣ Stir in tapioca starch and baking powder. 4️⃣ Gently fold in diced pear and almonds. 5️⃣ Divide into small loaf or muffin molds. 6️⃣ Bake at 180°C (350°F) for about 25–30 minutes, until set and lightly golden. 7️⃣ Let cool before serving. 🍽 How to serve: • As breakfast or snack • With fruit or yogurt • Easy to hold and soft inside ❄️ Storage: Fridge: up to 2 days, airtight container Freezer: up to 1 month 📊 Approximate nutrition per mini loaf: Energy ~114 kcal | Protein ~4.5 g | Carbs ~10 g | Fat ~5.6 g 1️⃣ 🍽 How to serve: • As breakfast or snack • With fruit or yogurt • Easy to hold and soft inside ❄️ Storage: Fridge: up to 2 days, airtight container Freezer: up to 1 month 📊 Approximate nutrition per mini loaf: Energy ~114 kcal | Protein ~4.5 g | Carbs ~10 g | Fat ~5.6 g Enjoy👶🏼💛 #blw #babyledweaning #babyrecipes #babyfoodideas #fingerfood #homemadebabyfood #healthybabyfood #easybabyfood #glutenfree #nosugaradded #babymealideas #toddlerfood #toddlersnacks #healthysnacksforkids #blwrecipes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, whisk the egg until light. 2️⃣ Add ricotta and mix until smooth. 3️⃣ Stir in tapioca starch and baking powder. 4️⃣ Gently fold in diced pear and almonds. 5️⃣ Divide into small loaf or muffin molds. 6️⃣ Bake at 180°C (350°F) for about 25–30 minutes, until set and lightly golden. 7️⃣ Let cool before serving.