Welcome to my very first finger food recipe idea blog post! Like I mentioned in my first weaning post, I love to cook!
And every now and again I like to come up with some fun recipes for you and your baby, based on my observations to meet and support their developmental needs as well as their nutritional needs!
My goal is to come up with as many recipes as I can and share just how we can use these to support their development in a fun and delicious way!
Picture this: There I was… staring into my fridge thinking about all of the different baby food items I could make (without going to the grocery store). I wanted to get creative with the things I had! I knew I wanted to start with some sort of fun finger food that was simple, and yet delicious. Something that incorporated some flavor, yet was still very healthy. And then it dawned on me… I had made some plant-based taquitos a couple weeks prior that were loaded with veggies, and yet still were loved by the meat lovers in my family! But, I wanted to make them baby friendly.
**In Spanish, we add “ito” to the end of words to make it smaller. For example, Taquito is just a small version of a Taco. Or “Hermanito” (meaning little brother) is “Hermano” (brother) but smaller.
That’s how I came up with Taquitito! I knew taquito was already the small version of a taco, but I wanted to make it known that they will be EVEN SMALLER! Perfect for babies and their tiny grasps!
Anyway, that’s how Taquititos were created….
Here’s the recipe! I hope you all have as much fun with it as I did!
Finger Food Recipe: Taquititos
For Infants who have been introduced to broccoli, sweet potato, carrots, cinnamon, corn, and olives!
**Pairs nicely with a small Montessori Glass of water or milk. 🙂 **
Finger Food Recipe Ingredients:
– 2 Organic Sweet Potatoes
– 2 Organic Large Carrots
-10 Broccolinis
-Corn Tortillas (of your choice)
-2 Tablespoons Extra Virgin Olive Oil
-1/4 cup water or coconut milk
-1 Tablespoon of Cinnamon
Instructions:
-First, preheat the oven to 325 Degrees Fahrenheit.
-Now let’s start by washing the veggies! Gotta make sure they’re clean!
-Next, peel the sweet potatoes and cut the ends off of the carrots.
– Chop potatoes, carrots, and broccolini’s into small chunks.
-Now let’s get a pot, fill it with water, and bring to a boil.
-Once it is boiling, add the chopped veggies into the water. Let the veggies cook in the water for 12 minutes. Then turn the stove flame off and let the veggies sit in the hot water for another 3-4 minutes.
-Because I have experience draining, I drain the water out of the pot using the lid, but if you don’t feel comfortable use a strainer to drain the water. Be careful! The water and steam are very hot!
-Now you can throw your cooked veggies into a food processor and add your 1/4 cup of water or coconut milk. Process veggies until pureed with texture.
-Warm 10 corn tortillas. (I use the comal to warm them but you can use either a dry skillet or the microwave for 15 seconds) Make sure the tortillas are soft and not crispy!
-Grab either a nonstick cookie sheet or nonstick baking pan and have it next to you, ready to go.
-On a cutting board next to the pan, use a spreader to spread the veggie paste onto the cooked tortilla. Make sure it is a very thin layer of paste!
-Next, roll the tortilla up as tightly as possible!
– Now place the two taquititos into the pan.
-Now you can repeat the last three steps and fill your pan up with taquititos!
-Finally, place two tablespoons of Extra Virgin Olive Oil into a tiny cup or bowl and grab a cooking brush. Then lightly spread the oil over the taquititos.
-Lastly, sprinkle a tiny bit of cinnamon over the top of the taquititos.
-Place the pan into the preheated oven. And let the taquititos bake for 25-30 minutes, depending on the strength of your oven.
-You will know when they are done if the ends are starting to harden a little and the taquititos turn a golden color.
-Once they are done, remove from oven and let cool.
-Before serving, check to see if any of the edges got too crispy and use a sharp knife to cut them off.
**The ends make a great adult snack for you to dip in salsa, sprinkle over some soup, or just eat plain!
(You can store these in the fridge to prep for the week: great cold, heat for 8 seconds in the microwave, or put in a glass container in the crockpot for 8 minutes)
I hope you enjoy making this Finger Food Recipe as much as I did!
Xoxo,
Bianca, Your Baby Tour Guide