Looking for a yummy baby finger food?

We created these Veggie Slice Fingers for The Party Issue of The 4 Blades magazine. They were featured in the section for Baby Finger Foods… nutritious, easy to hold and low in salt. In their simplest form (as pictured) these are simply eggs and vegetables. Of course, you can also add in ham / bacon / cheese and season with salt and pepper if you are serving them to adults.

Thermomix Veggie Slice Fingers

You’ll be impressed how perfectly the vegetables cook in your thermo mixer! Just tender, not mushy at all. This is one of those simple recipes that you’ll be grateful for your thermo mixer!

Polly loves these Veggie Slice Fingers, and we featured them in the podcast all about her 1st birthday foods. We have done Baby Led Weaning with Polly, so she’s had finger foods from the beginning (actually, her first food was actually a lamb cutlet… when she didn’t have any teeth!)… but these are great in that they are firm enough not to be squished apart in little hands, but soft enough that they are easily broken apart.

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Veggie-Slice-Fingers-1

Veggie Slice Fingers


  • Author: The 4 Blades
  • Total Time: 50 minutes
  • Yield: 32 fingers

Description

As cute and colourful as these Veggie Slice Fingers look, they are just made of veggies and eggs. Nothing else. Perfect for little people. To adjust to an adult palate, consider seasoning with some salt and pepper, adding in some bacon or sprinkling with some feta cheese. They come highly recommended by Bec and Joe’s baby Polly, who is 10 months.

This recipe was also featured in Episode 89 of The 4 Blades podcast: Favourite 1st Birthday Foods.

No: Gluten / Dairy / Nuts
Contains: Egg


Ingredients

  • pumpkin – 350g, thinly sliced
  • zucchinis – 250g, sliced thinly on the diagonal
  • capsicum – 150g, red, cut in strips
  • water – 500g
  • eggs – 8
  • bacon – options for adults
  • feta cheese – options for adults
  • salt – options for adults
  • pepper – options for adults

Instructions

  1. Add the sliced pumpkin (350g) to the steaming attachment lower dish.
  2. Add the sliced zucchini (250g) and capsicum strips (150g) to the steaming attachment upper tray.
  3. Fill the bowl with water (500g) and lock the lid before setting the steaming attachment in place. Program 15 minutes / Steaming Temperature / Speed 2.
  4. Preheat the oven to 180C. Line tin(s) with baking paper.
  5. Once finished, remove the steaming attachment and drain the water out of the bowl.
  6. Spread the pumpkin slices over the base of the tin(s) and top with half of the capsicum strips.
  7. Add eggs (8) to the bowl and mix Speed 5 / 30 seconds.
  8. Pour half the egg mixture over the pumpkin base.
  9. Add a layer of zucchini next, and top with the remaining capsicum.
  10. Pour the remaining egg mixture over the vegetables.
  11. Transfer your tin(s) to the oven and bake 25-30 minutes, until lightly browned and cooked through.
  12. Allow to cool in the tin, and cut into fingers when ready. Store in the refrigerator until you are ready to serve.

Notes

Keep refrigerated, best not frozen

Keywords: Thermomix Breakfasts, Free Thermomix Recipes, LCHF, Lower Carb, Lunch & Dinner Thermomix Recipes, Savoury Thermomix Snacks, Thermomix Side Dishes, Vegetarian

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