Spelt & Apricot Breakfast Fingers

30 min 8 serving(s) From 6m
Spelt & Apricot Breakfast Fingers

Soft, golden breakfast fingers made with spelt flour, dried apricot puree, and egg. Spelt is an ancient grain higher in protein and fiber than regular wheat, providing B vitamins, zinc, and iron. Dried apricots are exceptionally iron-rich. These fingers are sturdy enough for baby to hold yet soft enough to gum safely.

Ingredients

  • 100 grams Spelt Flour
  • 50 grams Dried Apricots
  • 1 large Egg
  • 1 tablespoon Ghee
  • 0.5 teaspoon Ground Cinnamon
  • 0.5 teaspoon Baking Powder

Instructions

  1. Preheat oven to 180°C (350°F). Line a small baking tray with parchment paper.
  2. Finely chop the dried apricots. Place in a small bowl and cover with 2 tablespoons of warm water. Let soak for 5 minutes to soften.
  3. In a bowl, whisk the egg. Add the softened apricots (with their soaking liquid), melted ghee, and cinnamon.
  4. Fold in the spelt flour and baking powder until a thick, sticky batter forms.
  5. Spread the batter onto the prepared tray in a rectangle about 1.5cm thick.
  6. Bake for 18–22 minutes until golden and firm to touch.
  7. Let cool completely, then cut into finger-length strips.
  8. Serve as-is for baby to grab and gnaw.

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