Name: Sweet Potato Spelt Sticks: A Gentle Snack for Babies
Total time: 40 min
Yield: 4

These handy baked sticks made from spelt flour and sweet potato puree are wonderfully soft and perfect for early snacking adventures. They are made completely without salt or sugar, offering gentle relief when those first teeth start pressing through. This allows your child to explore new textures comfortably and at their own pace.

Ingredients

100 g sweet potato (peeled and diced)
100 g spelt flour
2 tbsp canola oil (or specific baby weaning oil)
1 pinch Ceylon cinnamon (optional)

Preparation

Boil the sweet potato cubes in a small pot with a little water for about 10 to 12 minutes until very soft.
Drain the water and mash the pieces with a fork or blender into a very smooth, fine puree.
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and line a baking sheet with parchment paper.
Knead the cooled sweet potato puree with the spelt flour, canola oil, and cinnamon until a smooth dough forms.
Shape the dough into small sticks about the thickness of a finger and place them on the baking sheet with some space in between.
Bake the sticks for about 15 minutes until they are lightly golden but still soft on the inside.
Always let them cool completely and test the temperature on the inside of your wrist before offering them to your child.

Variations & Tips

Different vegetables: The sweet potato can easily be swapped out for pumpkin or carrot puree.
Storage: The sticks will keep in an airtight container in the fridge for about two days. They also freeze beautifully and can be thawed individually as needed.
Adjusting texture: For very early eating attempts, you can briefly dip the sticks in a little breast milk or formula to make them even softer.
For the family: Parents and older siblings can enjoy the baked sticks by dipping them into a savory herb cream cheese or hummus.

Allergy & Safety Notes

Spelt flour contains gluten, which is a common allergen. Always introduce new ingredients like gluten individually and in small amounts at first to easily observe any potential reactions.

Always ensure your child is sitting upright while eating and stay nearby to supervise them safely. If you have any uncertainties about introducing solid foods, finger foods, or allergies, please consult your pediatrician.

Nutritional Info

Sweet potatoes provide valuable beta-carotene and natural vitamin C, which wonderfully supports the absorption of iron from the grain. The spelt flour adds filling carbohydrates and dietary fiber that are gentle on the digestion. This combination gives your child a lovely source of energy for their daily explorations.

Preparation

Boil the sweet potato cubes in a small pot with a little water for about 10 to 12 minutes until very soft.

Drain the water and mash the pieces with a fork or blender into a very smooth, fine puree.

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and line a baking sheet with parchment paper.

Knead the cooled sweet potato puree with the spelt flour, canola oil, and cinnamon until a smooth dough forms.

Shape the dough into small sticks about the thickness of a finger and place them on the baking sheet with some space in between.

Bake the sticks for about 15 minutes until they are lightly golden but still soft on the inside.

Always let them cool completely and test the temperature on the inside of your wrist before offering them to your child.

Variations & Tips

Different vegetables: The sweet potato can easily be swapped out for pumpkin or carrot puree.

Storage: The sticks will keep in an airtight container in the fridge for about two days. They also freeze beautifully and can be thawed individually as needed.

Adjusting texture: For very early eating attempts, you can briefly dip the sticks in a little breast milk or formula to make them even softer.

For the family: Parents and older siblings can enjoy the baked sticks by dipping them into a savory herb cream cheese or hummus.

Allergy & Safety Notes

Spelt flour contains gluten, which is a common allergen. Always introduce new ingredients like gluten individually and in small amounts at first to easily observe any potential reactions.

Nutritional Info