Sweet and Savoury Quinoa Bakes

Quinoa is one of my favourite super food ingredients. It’s gluten free, gentle on little tummies and is a vegetarian source of complete protein. These soft bites hold together well in little hands, then break up easily in the mouth, so they are perfect for babies who are just getting the hang of eating finger foods. Full of nutritious autumn ingredients like apples, butternut squash, and sage, they make a well-balanced lunch or a handy on-the-go snack. They’re also a perfect as a quick bite for busy moms- so feel free to dig in too!

Makes 24.


1 ½ cups cooked quinoa

1 cup grated butternut squash

1 medium size apple, peeled and grated

¼ small onion, finely minced

2/3 cup grated cheddar cheese

2 tablespoons raisins, minced

1/2 teaspoon dried powdered sage

1 Egg

Optional: Pinch of sea salt for babies over 1 year


Preheat your oven to 400°F and line a baking tray with parchment paper.

Gather the grated apple in your hands and give it a good squeeze over the sink to drain it. Put it in a large bowl along with all the other ingredients.

Mix until fully combined.

Using a tablespoon size measuring spoon, scoop out portions of the quinoa mixture and carefully place on the covered baking tray in neat little half- sphere mounds.

Unbaked quinoa bakes

(These bites don’t thaw well in the microwave once cooked, so if you would like to freeze them, this is the time to do it. Freeze right on the baking tray, then transfer to a freezer bag once fully frozen. To bake from frozen, add 5 minutes onto the cooking time.)

Bake in the oven for approximately 15 minutes until the bakes look golden and the edges are just starting to darken.

Allow to cool before serving. These will keep in the fridge for several days. They are best served at room temperature or lightly warmed.

With LOVE,



If you enjoyed this recipe, why not check out our chocolate and berry pavlova!