Spelt & Apricot Breakfast Fingers

Soft, golden breakfast fingers made with spelt flour, dried apricot puree, and egg. Spelt is an ancient grain higher in protein and fiber than regular wheat, providing B vitamins, zinc, and iron. Dried apricots are exceptionally iron-rich. These fingers are sturdy enough for baby to hold yet soft enough to gum safely.
Ingredients
- 100 grams Spelt Flour
- 50 grams Dried Apricots
- 1 large Egg
- 1 tablespoon Ghee
- 0.5 teaspoon Ground Cinnamon
- 0.5 teaspoon Baking Powder
Instructions
- Preheat oven to 180°C (350°F). Line a small baking tray with parchment paper.
- Finely chop the dried apricots. Place in a small bowl and cover with 2 tablespoons of warm water. Let soak for 5 minutes to soften.
- In a bowl, whisk the egg. Add the softened apricots (with their soaking liquid), melted ghee, and cinnamon.
- Fold in the spelt flour and baking powder until a thick, sticky batter forms.
- Spread the batter onto the prepared tray in a rectangle about 1.5cm thick.
- Bake for 18–22 minutes until golden and firm to touch.
- Let cool completely, then cut into finger-length strips.
- Serve as-is for baby to grab and gnaw.
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