Five simple baby recipes to help keep tolerated allergens in rotation. Pick a bowl, a mash, or a little pancake and make it part of your family’s routine.
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5 min · Small bowl
Peanut & Banana Yogurt
A creamy, no-cook bowl for a familiar peanut-and-dairy meal.
Peanut
Milk
Ingredients
¼ cup plain, pasteurized full-fat yogurt
¼ ripe banana
1 tsp smooth peanut butter, without added salt or sugar
Water to thin, as needed
Let’s make it
Mash the banana until smooth.
Mix the peanut butter with a little yogurt until no sticky lumps remain. Stir in the remaining yogurt and banana.
Add water as needed for a soft texture that slips easily off a spoon. Offer a small portion and follow your baby’s appetite.
A little serving note: Mix the peanut butter completely into the bowl. Never offer a thick spoonful on its own.
Soft little pancakes for bringing tolerated egg and wheat back to the table.
Egg
Wheat
Ingredients
¼ cup cooked, peeled sweet potato, smoothly mashed
1 egg
2 tbsp whole-wheat flour
1–2 tbsp water, as needed
1 tsp olive oil for the pan
Let’s make it
Whisk the sweet potato, egg, and flour together. Add enough water to make a thick, spoonable batter.
Lightly oil a nonstick pan over medium-low heat. Make small, thin pancakes and cook on both sides until fully set, with no wet batter. Check that the center reaches 160°F (71°C).
Cool before serving. Cut into soft strips or mash into a moist texture that suits your baby’s feeding skills.
A little serving note: Timing assumes the sweet potato is already cooked. Pancakes should squash easily between your fingers; remove hard or crisp edges.
Soft pear, warm oats, and smooth almond butter in one spoonable breakfast.
Almond (tree nut)
Ingredients
½ ripe pear, peeled, cored, and finely chopped
2 tbsp instant oats
½ cup water, plus more as needed
1 tsp smooth almond butter, without added salt or sugar
Let’s make it
Simmer the pear in the water until it crushes easily with a fork.
Stir in the oats and cook according to the packet until very soft, adding water if needed.
Mash or blend, then stir in the almond butter until smooth. Thin to a spoonable texture and cool before serving.
A little serving note: Use almond butter without nut pieces. Check the oat label for wheat or other allergens; almond is a separate food from other tree nuts.
A simple savory mash with smooth tahini and naturally soft sweet potato.
Sesame
Ingredients
½ small sweet potato, peeled and diced
½ tsp smooth tahini (sesame paste), without added salt
Warm water to thin
Let’s make it
Steam or boil the sweet potato until it is soft enough to crush easily with a fork, about 12–15 minutes.
Mash thoroughly. Stir the tahini into a little warm water, then mix it evenly through the potato.
Add more water until the mash is soft and moist, with no sticky lumps. Cool to a comfortable temperature before serving.
A little serving note: Tahini contains sesame. This is an idea for keeping already-tolerated sesame in meals, not a first-introduction or allergy-treatment plan.
