These crackers are proof that simple can be brilliant: just soaked lentils blended with water and a little paprika, baked until crisp. They're naturally rich in iron and protein — two things babies especially need in the second half of the first year — and make a great finger-food snack for older babies and toddlers.
Ingredients
- 100 g lentils, soaked overnight
- 100 ml water
- A small pinch of salt (optional)
- A little paprika
Makes 1 tray of crackers.
How to make them
- Soak the lentils overnight, then rinse them well.
- Add the lentils and 100 ml water to a blender. Blend until smooth.
- Stir in a little paprika (and a small pinch of salt, if using).
- Spread the batter thinly and evenly onto a lined baking tray.
- Bake for about 30 minutes at 190°C (375°F), until firm and lightly golden.
- Cool, then break or cut into baby-friendly pieces.
Why it's such a good food
Make sure lentils have been introduced on their own first. Bake the crackers so they're firm but not rock-hard, and offer pieces that dissolve or soften easily to reduce choking risk. Keep salt to a minimum for babies, and always supervise your child while they eat.
Keep reading: Iron-rich foods for babies · Starting solids: a complete guide
This recipe is for general information and isn't medical advice. Introduce new foods one at a time, keep added salt to a minimum for babies, be mindful of choking hazards, and talk to your pediatrician about your baby's diet and iron needs — especially on a vegetarian or vegan diet.