CHICKEN CAKE 🍗
*This is a complement to our meal product offering. You are welcome to browse these recipes on our website (instead of printing them), try them out, and let us know how they go. We will not be sending printed materials.*
Chicken is a meat that can sometimes be a problem for babies who are starting their weaning process, as it's drier and sticks easily to the palate. So I wanted to create a recipe that would allow me to offer chicken, which is often on the family menu at my house. The chicken cake has the perfect texture for BLW babies and is downright delicious! It's great to share with the whole family!
Ingredients :
- 1 cup of mixed vegetables
- 1/3 cup cooked chicken pieces
- 2 eggs
- 3/4 cup wheat flour
- 1/4 cup grated cottage cheese
- 100 ml of milk
- 1 tsp baking powder
- 2 tsp of mixed dried herbs
Preparation :
- Blanch the vegetables, then grind them with the chicken pieces in a food processor.
- Mix the vegetables and chicken with the eggs and milk, then gradually add the flour and baking powder to the mixture to obtain a smooth, doughy texture (cake mix style).
- Finish with cheese and herbs.
- Pour into a baking dish lined with parchment paper.
- Bake for 20 to 25 minutes at 350F, until golden brown.
This recipe can be stored for up to 5 days in the refrigerator and up to 3 months in the freezer.
DME Specifications:
This recipe is available from 6 months old, offered in slices cut lengthwise so that baby can grasp them with a palm grip.
*Beware of egg and dairy allergens which must be introduced beforehand.
ALTERNATIVES 👇🏼
Did you know you can replace eggs with “chia eggs”?
For each egg to be replaced, mix 1 teaspoon of ground chia seeds with 3 tablespoons of room temperature water (water that is too cold slows down the mucilage).
Stir well, and let stand for at least 15 minutes.
You can then use your “chia egg” to replace your egg in a recipe!
Recipe by Laurence M. Guay