Allergen note
Almonds are a tree nut, and tree nuts are among the most common food allergens; reactions can be serious. If your child has not had almond yet, offer a small amount of smooth almond butter or finely ground almond at home, then keep offering it regularly if tolerated. Talk to your pediatrician first if your child has severe eczema or another food allergy.
How to serve
From 12 months, stir 1 to 2 teaspoons of finely ground almonds into oatmeal, yogurt or mashed fruit, or spread a thin layer of smooth almond butter on toast strips. Ground almonds also work well in pancakes and muffins. Wait until after age 5 for whole, halved or chopped almonds.
Preparation
Grind unsalted almonds, raw or roasted, in a food processor or spice grinder until powder-fine, or keep blending with a little oil into a smooth butter; skip salted, sugar-coated or flavored almonds. Raw almonds have occasionally carried Salmonella, so buy pasteurized or roasted almonds, or roast raw ones at about 350°F (175°C) for 10 minutes before grinding.
Texture and choking risk
Whole almonds and almond pieces are hard and among the most common choking hazards for children under 5, and soaking does not make them soft enough. Thick spoonfuls of almond butter can also stick in the throat, so spread it thinly or thin it with warm water or yogurt, and always supervise.
Sources: cdc.gov · cdc.gov · healthychildren.org · healthychildren.org · healthychildren.org · nhs.uk · nhs.uk
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Recipes with almonds
Track first tastes and reactions
Log when your child first tries almonds, note any reaction and see it in the allergen tracker.
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