Recipe for lentil fingers:
Ingredients:
1 cup soaked red split lentils soaked for 5-6 hours or overnight in water
1 cup finely chopped baby spinach
1 cup grated sweet potato
1/2 tsp garlic powder
¼ tsp cumin
1/4 tsp paprika
1 flax egg (1 tbsp ground flax with 2 tbsp water)
1/2 cup oats
2 tbsp extra virgin olive oil
Instructions:
To a food processor, add the lentils, garlic, spinach, sweet potato, cumin, paprika, and flax egg. Pulse for 3-5 minutes until fully combined, scrapping down the sides if needed.
Transfer mixture to a bowl and stir in the oats. If you find the mixture is too wet to shape, add more oats 1 tbsp at a time.
Shape into finger shapes and place on a baking sheet lined with parchment paper.
Heat the oil in a large nonstick skillet, and pan-fry on all sides until golden brown. Use a spatula to carefully flip them.
Serve at room temperature.
This recipe is by @abbeyskitchen I just subbed in spinach for the kale ☺️
#blw #6monthsold #weaningbaby #weaningjourney #babyledweaningideas #lunchideas # #blwideas #weaninginspiration #whatifeedmybaby #weaningideas #startingsolidscanada #canadianmom #toddlerfood #whatmytoddlereats #mealsfortoddlers