Top 10 Most Delicious Baby Snack Cake Recipes for Babies Over 1 Year Old

Ingredients:

• 1 cup of flour
• 5 teaspoons of butter
• Filling according to your baby’s preference – Suggested sweet fillings: Pureed fruits. For a savory filling, you can use tomatoes and cheese or mashed potatoes.

Instructions:

• Chop the butter into small pieces and mix it with the flour.
• Gradually add water until the dough becomes smooth and pliable.
• Transfer the dough to a tray and knead it until it forms a smooth ball that doesn't stick to your hands.
• Use a zigzag pastry cutter to shape the dough into the desired forms.
• Place the filling in the center and seal the dough tightly.
• Use a toothpick to create a small hole in the center of the tart, then brush butter over the top.
• Bake at 180°C for 20 minutes until golden and fully cooked.

Ingredients:

• 4 egg yolks
• 150g sugar
• 2 tablespoons honey
• 150g flour
• 2 teaspoons baking powder
• 200g chocolate

Instructions:

• Whisk the egg yolks until well beaten.
• Add the sugar, honey, and egg yolks to a bowl and mix them together until smooth.
• Next, combine the flour with the baking powder and slowly add water to the mixture until it thickens.
• Place the batter in the fridge for 30 minutes to set.
• After the resting time, remove the batter and mix in 2 tablespoons of water.
• Heat a pan with a little oil and fry the batter, turning it until both sides are golden and cooked.
• Melt the chocolate with 50g of sugar using a double boiler until fully melted.
• Place the fried cakes on a plate, spread chocolate on the middle of one, then top it with another cake.
• Wrap the cake in aluminum foil and heat it in the microwave for about 3 minutes before serving it to your little one.

Ingredients:

• 250g oats
• 250ml unsweetened milk
• 50g pumpkin
• 1/4 teaspoon cinnamon powder
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 50ml honey
• 1 teaspoon chia seeds
• 1 cup cooking oil

Instructions:

Steam and Mash the Pumpkin:

• Place 50g of pumpkin into a large bowl and steam it for 15 minutes until it softens. Once cooked, mash it while still hot with a spoon.

Prepare the Pancake Batter:

• Grind 250g oats in a blender until finely powdered. Add 250ml unsweetened milk, 1 egg, the mashed pumpkin, and stir until smooth.
• Once the mixture is well-combined, add 1/4 teaspoon cinnamon powder, 1 teaspoon baking powder, 1/2 teaspoon vanilla extract, 50ml honey, and 1 teaspoon chia seeds. Mix well again.

Fry the Pancakes:

• Place a pan over medium heat, and coat it with a thin layer of oil to prevent the pancakes from sticking and to give them a crisp texture.
• Spoon the batter into the pan to form small, round pancakes. Flip them once the edges turn golden, ensuring both sides are evenly cooked.

Result:

• These fluffy and aromatic pancakes are ready to be served to your baby and the whole family!

Ingredients:

• 3 egg yolks
• 2.5ml lemon juice
• 5g powdered sugar
• 10ml red dragon fruit juice
• 25g powdered milk
• 5g cornstarch

Instructions:

Whisk the Egg Yolks:

• Place 3 egg yolks and 2.5ml of lemon juice in a bowl. Use a hand mixer on low speed until small bubbles form. Add 5g powdered sugar, then continue whisking for about 10 minutes until the mixture turns pale yellow. Stop once the desired texture is achieved.

Prepare the Dough Mixture:

• In a bowl, combine 10ml of red dragon fruit juice, 25g powdered milk, and 5g cornstarch. Mix well until the ingredients are fully incorporated.

Combine the Mixture with Whisked Egg Yolks:

• Gradually add the dough mixture to the egg yolks. Use the hand mixer to blend the ingredients until the mixture flows smoothly and forms a thick, continuous ribbon.

Form the Cookies:

• Transfer the batter into a piping bag fitted with a round tip.
• Pipe small, round dollops of dough onto a baking tray lined with parchment paper.

Bake the Cookies:

• Preheat the oven to 110°C for 10 minutes. Place the tray in the oven and bake for 20 minutes at 100°C until the cookies are done.

Finished Product:

• The egg yolk cookies are rich, fragrant, lightly sweet, and soft yet crispy. They are perfect for babies starting solid foods or for adults to enjoy with a cup of hot tea.

Ingredients:

• 1 avocado
• 1 tablespoon diced onion
• 40g parmesan cheese powder
• 1/4 teaspoon garlic
• 1 teaspoon lemon juice

Instructions:

Mash the Avocado:

• First, slice the avocado in half, remove the seed, and scoop out the flesh.
• Use a fork to mash the avocado until smooth.

Prepare the Cookie Dough:

• In a bowl, combine the mashed avocado, 1 tablespoon diced onion, 40g parmesan cheese powder, 1/4 teaspoon garlic, a pinch of black pepper, and 1 teaspoon lemon juice. Mix the ingredients thoroughly using a spatula.

Shape the Cookies:

• Line a baking tray with parchment paper. Scoop small amounts of dough and use a spoon to flatten each portion into a round shape, about 1mm thick.

Bake the Cookies:

• Preheat the oven to 160°C for 5 minutes.
• Place the cookies on the tray and bake for 10 minutes. After 10 minutes, flip the cookies and bake for another 3 minutes until golden brown.

Finished Product:

• The cookies are crispy, fragrant, and incredibly easy to enjoy, thanks to the rich butter flavor combined with the creamy cheese taste.

Ingredients:

• 100g all-purpose flour (Type 11)
• 10g baking powder
• 100g carrots
• 15g dates
• 1 egg
• 30g vegetable oil
• 30g milk

Instructions:

Prepare the Carrots:

• Wash the carrots thoroughly, peel the skin, and cut them into small pieces.

Cook the Carrots:

• Place the carrots in a pot and cover them with water. Boil for about 10-15 minutes until tender. Drain and mash the carrots while they are still hot.

Prepare the Dates:

• Slice the dates in half, remove the pit, and chop them finely.

Mix the Egg Mixture:

• In a bowl, whisk together 30g milk, 30g vegetable oil, and 1 egg.
• Add the mashed carrots to the egg mixture and mix well.

Combine the Dry Ingredients:

• Sift 100g all-purpose flour and 1.5g baking powder into the egg mixture. Gently fold the ingredients together until combined.
• Use a folding motion to combine the mixture, stirring gently to avoid deflating the batter and ensuring the air pockets remain intact for a fluffy muffin.
• Add the chopped dates and mix to incorporate evenly.

Pour into Muffin Pan and Bake:

• Brush the muffin pan with a little oil to prevent sticking. Fill the muffin cups with the batter.
• Preheat the oven to 190°C and let it stabilize for 15 minutes.
• Bake the muffins at 180°C for about 15-20 minutes. Remove them from the oven and allow to cool.

Finished Product:

• The muffins are soft, fluffy, and moist, with the sweet, aromatic flavor of carrots blending perfectly with the natural sweetness of dates. These muffins are not only delicious but also healthy, making them an ideal choice for those on a diet.
• For an extra treat, pair the muffins with a hot cup of tea.

Ingredients:

• 50 ml of mango puree
• 1 teaspoon of organic gelatin (agar powder)

Directions:

Melting the gelatin:

• Place 1 teaspoon of gelatin into a bowl and add 20 ml of hot water. Stir it well until the gelatin completely dissolves.
• Then, steam the gelatin for about 5 minutes to ensure it fully melts.

Prepare the mango mixture:

• Heat the mango puree and mix in half of the melted gelatin, stirring thoroughly.

Prepare the milk pudding mixture:

• Next, heat 50 ml of milk and add the remaining gelatin, stirring to combine.

Pour into molds:

• Pour the mango mixture with gelatin into a container and close the lid. If you want to create a slanted effect, tilt the container slightly.
• Refrigerate for 1-2 hours to allow the mango layer to set.
• Once the mango layer is set, pour the milk pudding mixture on top. Return it to the refrigerator for another 1-2 hours. Your delicious mango pudding will be ready for your little one!

Result:

• The mango pudding will be soft, fragrant, and incredibly easy to eat. It will definitely excite the taste buds and delight your child!

Ingredients:

• 30g all-purpose flour
• 2g chia seeds
• 1 piece of pumpkin
• 1 egg yolk
• 1 piece of salmon
• 1 piece of butter
• canola oil

Directions:

• Peel and clean the pumpkin, then steam it until soft and mash it well.
• Steam the salmon and mash it into a fine texture.
• Mix the flour, egg yolk, chia seeds, and mashed pumpkin and salmon together in a bowl until well combined.
• Heat a pan with a little butter or canola oil. Spoon the batter into the pan and fry until golden brown on both sides. Alternatively, you can steam the mixture in a mold or shape the cakes as you like.

Ingredients:

• 1 ripe banana
• 5 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1g chia seeds
• 1g baking powder

Directions:

• Peel and mash the ripe banana until smooth.
• Combine all the ingredients in a bowl with the mashed banana and mix thoroughly.
• Add a little water or coconut milk and continue to mix until the batter is smooth.
• Place the batter in a steaming pot and steam for about 30 minutes until fully cooked.
• To check if the cake is ready, insert a toothpick into the cake; if it comes out clean, the cake is done.

Ingredients:

• 1/2 avocado
• 1 hard-boiled egg
• 1 slice of sandwich bread
• 1 tablespoon of cooked, mashed salmon

Instructions:

• Steam the salmon until fully cooked, then mash it well.
• Peel and mash the avocado until smooth.
• Crush the hard-boiled egg into small pieces.
• Combine all the ingredients in a bowl and mix well.
• Cut the bread into small pieces, perfect for your little one, then spread the avocado and salmon mixture on top to create a healthy, delicious sandwich.