61–72 months
Oat and cheese flatbread
BreakfastPrep 25 minCook 8 minPortions: 4
Ingredients
- 1 cup wholemeal flour
- 3 tablespoons rolled oats
- 4 tablespoons grated pasteurised cheese
- 1 tablespoon olive oil
- half a cup of warm water
Method
- Knead the flour, oats, olive oil and water together and rest for 15 minutes.
- Roll the dough thin, spread the cheese over one half and fold it over.
- Cook 4 minutes each side in a hot dry pan, until cooked through.
- Cool slightly, cut into strips and serve.
Texture
Soft strips that hold together in the hand.
Serving
Serve in strips.
Preparing for choking safety
The strips are cut narrow. The centre of the dough is never left raw.
Key nutrients
CalciumProteinCarbohydrateFibre
Storage
Serve as soon as it is made. If you want to keep what is left over, refrigerate it and use it within 2 days. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your child should be sitting upright and someone should stay with them while they eat — never while walking, running or in a moving car. No salt or sugar is added to these recipes. Round foods such as grapes, cherry tomatoes and olives are still always cut into quarters at this age. Egg, meat and fish must be cooked all the way through, and unpasteurised dairy is not used. Check fish carefully for bones, and do not serve shark, swordfish or marlin. Children of the same age do not eat the same amount and appetite varies from day to day — follow your child's lead rather than pushing. If your child has an allergy, eczema, or a family history of allergy, talk to your family doctor or paediatrician before introducing new foods. Introduce foods that can trigger an allergic reaction one at a time and in small amounts, so you can spot any reaction.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.