Independent little toddlers are the HARDEST to feed! We have entered the “do it myself” stage, which is awesome if you have a spare gazillion hours each day…no, it’s mostly actually okay. But food is definitely a new challenge because he must do it himself. He doesn’t need help, nope, not even when his food is falling from his spoon onto his top, no help needed. Cue a veggie slice for kids! So so simple for their little fingers to hold, and an excellent way to hide a heap of veggies (and keep a little of your sanity).
I’ve shared a few different vegetable slices for kids on here before, like veggie fritters, mini goat feta and zucchini quiche and carrot and zucchini loaf, but this one is for the health-food newbies who maybe don’t have things like coconut flour on hand. Using everyday ingredients and an easy-to-follow recipe, this veggie slice for kids will become a new best friend.
For this recipe I used zucchini and carrot (total 1.5 cups grated), but you can replace with equal amounts of any of the below veggies:
- sweet potato
- beetroot (note: will turn your whole dish pink!)
- leafy greens like spinach, kale, silver beet etc
- parsnip, turnip, swede
Basically, any vegetable will work in place of zucchini and carrot, which leaves only your imagination and personal stock to play.
- 4 free range (organic) eggs
- 1 cup grated zucchini (roughly two medium zucchini's)
- ½ cup grated carrot (roughly one medium carrot)
- 1 spring onion, chopped
- 1 clove garlic, crushed/chopped
- 1 tsp coconut oil
- 2 tbsp milk (use milk alternative for dairy free option)
- 1 tbsp self raising flour (I used gluten free, but any flour with raising agent will work)
- Pinch himalayan salt
- Preheat the oven to 180 degrees and line a medium sized baking dish with baking paper;
- In a fry pan, heat the coconut oil on medium heat;
- Add the grated vegetables, spring onion and garlic and saute until the vegetables have softened (approximately 5 minutes). Remove from heat and set aside;
- In a large mixing bowl, whisk together the eggs, milk and salt. Add the cooked vegetables and flour and stir until combined.
- Pour into the lined baking dish and place in the oven for 25 minutes, or until cooked through;
- Allow to cool and slice to serve.
- Serve warm.
Cooking for children is tough, but it doesn’t need to be challenging every day. I love having quick and simple recipes to come back to on those days when you need something quick and simple. This recipe will store in the fridge for a few days, so it is the perfect dish to bake on a Sunday night for quick dinners at the start of the week.
Would your children eat this veggie slice for kids? What would be your pick of vegetables?