Broccoli & Chickpea Iron Tots
Allergen lists cover the priority allergens in the recipe as written. Always check your own ingredient labels, and introduce each new allergen on its own first.
Ingredients
- 1 cup steamed broccoli florets
- 1 cup cooked/drained chickpeas
- 1/3 cup oat flour
- 1 tbsp olive oil
- 1/4 tsp cumin
Method
- Pulse steamed broccoli and chickpeas in a food processor until coarsely ground.
- Transfer to a bowl and mix in oat flour, cumin, and olive oil.
- Shape into finger-length logs.
- Bake at 190°C (375°F) for 20 minutes, turning once.
How to serve by age
6–8 months
Form into thick cylinder/log shapes before baking. Hold-size check: it should stick out above a closed fist, which is what the palmar (whole-hand) grasp needs at this stage.
9–12 months
Break into bite-sized chunks to encourage picking up with thumb and forefinger. These smaller pieces are sized for the pincer grasp (thumb and forefinger) that develops around 9 months.
Paediatric note
Vitamin C in broccoli significantly increases the absorption of non-heme (plant) iron from chickpeas.
Source guidance: https://www.who.int/health-topics/complementary-feeding
Save this recipe in the app
Add it to your child's recipe box, log it when you serve it and keep the allergen tracker up to date.