Quinoa Veggie Biscuits – BLW

This has been one of my many go-to recipes in our Baby Led Weaning journey. I like to make these in bulk and freeze some, so I have quick, easy meals for our little guy. Because, let’s get real, baby food prep can be daunting and time consuming!! Anything to cut the process down so I can spend more time doing other things… *blogging…cough cough…sewing…cough cough*

Quinoa Veggie Biscuits

Makes 12 biscuits

  • 1/2 c flour
  • 1/2 c quinoa, rinsed and uncooked
  • 2 eggs
  • 1 zucchini, grated and squeezed
  • 1 potato, grated and squeezed
  • 1 carrot, grated and squeezed
  • 1 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/2 tsp basil
  • 1/4 tsp thyme
  • 1/4 c full fat coconut milk
  • 1/4 c shredded cheese
  1. Toast 1/2 a cup of your favorite quinoa blend in the skillet for a few minutes to release extra flavor. add 1 cup of water, cover and cook for 12-15 minutes or until all the water has evaporated and the quinoa is fluffy. let it sit covered for 10 minutes to cool.
  2. Grate all the veggies and squeeze them in a cheesecloth or other towel you don’t mind staining to get rid of excess water. Set aside.
  3. Combine the flour, baking powder, and spices in a large bowl.
  4. Combine the eggs, cheese, and coconut milk in a small bowl, then add them to the dry ingredients.
  5. Fold in the quinoa and veggies.
  6. Using an ice cream scoop or 1/4 cup, form patties and place on a greased cookie sheet or baking stone.
  7. Bake at 350F for 20-25 minutes, or until the tops start to brown.
  8. OPTIONAL: After they cool, I like to brown each biscuit on both sides in a skillet with a little olive oil so they stay together easier.

They will keep in the fridge for up to a week, so I freeze whatever he won’t eat. My guy prefers them cold (feels good on those teething gums!), so I give them to him right out of the fridge.

Happy cooking!

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