AGE APPROPRIATE: when on 2 meals a day
One of the most popular recipes from my book Milk to Meals is the babies first bread – it’s gluten free, egg free, nut free, can be dairy free – but not taste free!
Many babies are being introduced to traditional store bought bread before their gut is developmentally ready to handle the gluten and grains. These breads are usually given to babies as they are quick and easy; however, they are often lacking in nutrients.
We wanted to create a simple, gluten free bread that was not only easy to digest, but also nutritionally dense and delicious for the whole family! It freezes really well which is a bonus too.
Baby's first bread
- Baking Paper
- Loaf Tin
- 1 cup whole uncooked quinoa seeds
- ¾ cup whole uncooked buckwheat groats
- ¼ cup whole chia seeds
- ½ cup kefir or yoghurt
- ¼ cup avocado oil
- 2 soft, pitted medjool dates
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
- Soak the quinoa and buckwheat in water overnight in the fridge.
- Soak the chia seeds for half an hour in ½ cup of cold water until gel-like.
- Preheat the oven to 160°C fan forced, and line a loaf tin with baking paper on the base and all the sides.
- Drain the quinoa and buckwheat, then rinse really well through a sieve and place in a food processor/blender/thermomix.
- Add the chia gel, kefir, avocado oil, dates, baking powder, baking soda and sea salt to the food processor and mix for 3 minutes, until it resembles a batter consistency.
- Spoon into the pre-prepared loaf tin and bake for 1 hour and 15 minutes, until firm to touch.
- Remove the tin from the oven and let it cool for half an hour, before removing the bread from the tin. 8. After half an hour, remove the bread from the tin and allow it to cool completely on a rack or board.
- Once completely cooled, slice and serve with any of our delicious toppings found in Milk to Meals.
- This bread is delicious when served lightly toasted in a frying pan.
- Slice into finger length safe strips when serving to your baby.
- Can be stored wrapped in the fridge for up to a week, or cut it up into slices and freeze for up to 3 months.
- The whole seed must be used—please don't use quinoa flakes or buckwheat flour