The week after I had just cooked up a big batch of vegetable purees, Olivia decided she wouldn’t eat purees anymore. Every time I tried to feed her she would clamp her mouth shut, screw up her little nose and turn her face away. I felt like I had wasted so much time and food making the purees for them only to go to waste. So I’ve been trying to think of  baby finger food recipes, using the purees, that Olivia will eat. Here is one I came up with last week.

Vegetable puree pizza

Ingredients

1/4 sheet frozen ready made puff pastry (cut 1 sheet into quarters when you get home from the shop, put the other three in a zip lock bag and they will be ready to go next time you make the recipe)
1 ice cube frozen vegetable puree (I use sweet potato but you could try different vegetables as well – potato, carrot, spinach…)
1 tablespoon grated cheese

Method

Preheat the oven to 200C.

Defrost the puree.

Line a baking tray with baking paper and place the puff pastry on top.

Spread the defrosted vegetable puree over the top of the puff pastry and sprinkle with the cheese.

Before you place the tray into the oven, cut the pastry into smaller fingers. I cut it into 8 pieces. You don’t need to separate them on the tray, leave them to cook next to each other.

Bake in the oven for 12-15 minutes, or until the cheese is melted and the pastry has started to puff and turn golden. If you leave it in the oven for too long, the pastry will go hard.

Take out of the oven and separate the pizza fingers. You might need to cut through the cheese again to separate. Allow to cool and serve to baby.

This was such an easy recipe to make. The puree is a healthier alternative to commercial tomato pastes I would usually use on pizza. Depending on your baby, or for older children, you could also add some finely chopped vegetables such as capsicum, mushrooms or even olives.

How have you made use of vegetable purees your baby will no longer eat? What is your favourite baby finger food recipe?

 

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