These BLW Sugar Free Chickpea Peanut Butter Baby Biscuits are an awesome iron rich finger food recipe for feeding your baby with baby led weaning, your toddler or your young child.
If you’ve been following along on my baby led weaning journey, you probably know that I’ve been really enjoying switching things up and making awesome snacks for Baby E. I’ve shared a number of the greatest hits on my blog already (like these amazing egg frittata fingers and awesome mini muffins) and you keep asking for more. So today I wanted to share a baby biscuit recipe I came up with to sneak some extra iron into Baby E’s meals. These BLW Sugar Free Chickpea Peanut Butter Baby Biscuits are packed with iron, are plant based, and they’re also a great way to maintain peanut allergy tolerance. They’re winning all around.
Why are these BLW Sugar Free Chickpea Peanut Butter Baby Biscuits great for babies and toddlers?
Babies iron needs after 6 months are pretty high – a whopping 11 mg of iron is required per day! When you’re just starting out with solids, I get that it can be frustrating and nerve-wracking worrying that babe isn’t getting enough. I mean, I think Baby E eats pretty damn well now but there are days when he legit still just chucks everything on the floor or eats tomatoes and ONLY tomatoes. Meat is one of the top sources of iron for babies, but I think most parents agree that it’s usually the hardest thing to get our kids to eat. Even when meat goes INTO E’s mouth, a lot of it just kinda falls out LOL
So for days when 99% of the chicken thigh or brisket I’ve cooked for Baby E ends up on the floor, these BLW Sugar Free Chickpea Peanut Butter Baby Biscuits fill the gap.
These biscuits are super easy and really only take a few household ingredients. Chickpeas are a great source of vegan iron and protein, as is peanut butter and oat flour (not protein so much, but iron, yes). I also sweeten these chickpea peanut butter baby biscuits naturally with super ripe bananas so there’s no need for added sugar.
ALSO, they taste surprisingly great. The day we were shooting these baby biscuits and I was trying to take a photo, Baby E immediately shoved two into his mouth at once. While it was tough to get a good shot, I think we got the message loud and clear – these peanut butter baby biscuits rock.
How to Make these BLW Sugar Free Chickpea Peanut Butter Baby Biscuits
These baby biscuits are easiest made in a food processor, but a high speed blender would also work out great. Basically you just throw all of the ingredients in, and process until smooth, then roll them into balls and place on a baking sheet. I like to press them down JUST slightly so they cook a little more evenly, and sprinkle them with a little coconut for extra flavour. You can absolutely add other fruit, spices or another nut butter to the batter – it’s a great simple recipes to make your own.
How much iron is in peanut butter and chickpeas and oats?
Two tablespoons of peanut butter contains 0.6mg of iron, while two tablespoons of chickpeas contains 1.6mg of iron. Oats contains about 5mg of iron per serving. For more information on foods high in iron for babies, toddlers and children check out my post here.
So friends, I would love to know what are some of your favourite BLW friendly recipes for your infants, toddlers and kids?
Have you tried making these BLW Sugar Free Chickpea Peanut Butter Baby Biscuits?
What are some easy iron rich recipes your kids love?
Leave me a message below with your thoughts!
BLW Sugar Free Chickpea Peanut Butter Baby Biscuits
- Pinch cinnamon
- 2 tbsp unsweetened finely shredded coconut
- Preheat oven to 350 F and line two baking sheets with a silpat or parchment paper.
- To a food processor, process the chickpeas, peanut butter, banana, flour, baking powder, soda, vanilla, and cinnamon until very smooth.
- Using wet hands, roll one tablespoon balls in your hand and place on the baking sheet an inch apart. Lightly press down just slightly.
- Sprinkle with a bit extra cinnamon and top with coconut. Bake for 15-17 minutes or until slightly golden brown. Allow to fully cool.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.