Toddler Finger Food and Snack Recipes

Baby Food Doctor Toddler Finger Food

Toddler Finger Food and Healthy Kid's Snacks
Recipes on this page:
• Nut Berries
• Broccoli Sticks and Sprinkles Snack
• Cherry Tomato Lollipop
• CranApple Mini Pancakes
• Sweet Potato and Broccoli Veggie Nuggets
• GF Zucchini Banana Bread
• Banana Cookies
• GF Fig Newtons
• Pumpkin Flax and Banana Muffins
• Baked Chickpeas
• Coconut Yogurt and Strawberry Popsicles
• Kale Chips

Toddler finger food and kids snacks

Nut Berries

This snack was invented by my 2 year old. It looks simple, but I had never thought of it until today at the pool my daughter started mixing her berries and almonds to make little bite sized flavor combinations that were delicious. Today I learned a great lesson...If you watch how your kids play with their food you may get an idea on how to feed it to them the next time around.

• 10 Raw, unsalted almonds
• 10 Raspberries

• Wash raspberries and pat dry
• Place one almond inside each raspberry
• Serve and enjoy!

Broccoli Sticks and Sprinkles Snack

I have to thank my husband’s cousin Michelle for this simple and healthy kids snack idea. When we were visiting her and her family this past year, the kids could not get enough of these nutrient packed sticks. My daughter was too young at the time, but since then I have tried this healthy kids snack and these sweet and crunchy broccoli sticks are a hit and the perfect toddler finger food!! I add the sprinkles for some extra fun, and as always to increase the green vegetable count for the day.

toddler finger food healthy kids snack

• One broccoli crown with decent size stalk
• Favorite veggie dipping sauce – I like a flavorful hummus

• Completely wash all parts of the broccoli
• Cut off and set aside the crown of the broccoli, leaving you with the thick stalk
• Lie the stalk long-ways, and using a sharp knife, cut and remove the outermost “green” part
• This will leave you with the mostly white core of the stalk – which is crunchy but not tough and has a hint of sweetness.
• Further cut this core into desired thickness sticks
• To make the broccoli sprinkles, take 1 medium sized broccoli floret and remove all stem pieces, leaving you with just the tiny bright green “sprinkles” to add to the dipping sauce. (note: kitchen shears work well for this task, just snip off the outermost tips of the floret)

toddler finger food and snack recipes

Cherry Tomato Lollipops
Dairy and Soy Free, Vegetarian Food

• Handful of Cherry Tomatoes
• Pretzel Sticks

• Wash tomatoes and cut an “X” where the stem attached
• Place tomato on the pretzel stick
• Enjoy a healthy “sugar-free” lollipop

CranApple Mini Pancakes
Dairy and soy free (can be gluten-free if certified gluten-free oats are chosen)
Makes approximately 8-10 mini pancakes

toddler food mini pancakes

• 1 cup oatmeal
• 2 Tbsp Baby Food Doctor cranberry applesauce
• 1 ripe banana - mashed
• 1 egg
• 1 Tbsp agave or honey

• Place oatmeal in food processor and grind to a fine powder
• Combine the remaining ingredients with the oatmeal and mix well
• Grease a hot skillet with coconut oil and leave on medium high
• Place small dollops of the batter on the medium high skillet
• Cook approximately 4-5 min per side , or until golden brown
• Serve warm with syrup or an additional spoonful of Cranberry Applesauce

Sweet Potato and Broccoli Veggie Nuggets
Dairy and soy free
Makes approximately 12-15 nuggets

Baby Finger Foods Ingredients:
• 1 sweet potato
• ½ cup broccoli florets
• 1 egg
• 1 cup bread or cracker crumbs

• Preheat the oven to 400
• Peel and cut sweet potato in to wedges and then bake until soft (can also use leftover sweet potato oven fries or cubes of sweet potato puree)
• Finely chop the broccoli florets
• Smash sweet potato in a bowl and add broccoli and egg and mix well
• Make mixture into balls and roll in crumbs until well coated

• Place on cookie tray greased with coconut oil and flip once so both sides contain some oil (this is how both sides will brown)
• Bake for 15 min and then broil for 5 min to brown and crisp the tops of the nuggets

GF Zucchini Banana Bread
Gluten, Soy and Dairy Free
Makes 2 standard loaf pans

Gluten Free Bread Recipe

• 2 cups of shredded zucchini
• 2 ripe bananas
• ½ cup organic apple sauce
• 1 tsp vanilla
• 2 large eggs
• 2 cups Auntie Pam’s Gluten Free Flour
• 1 cup quick rolled oats (choose gluten free oats)
• ¾ cup flax meal (ground flax seeds)
• ¾ cup sugar
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ tsp cinnamon

• Heat oven to 350 degrees, coat 2 standard loaf pans with cooking spray
• In food processor combine the zucchini, banana, apple sauce, vanilla, and eggs. Process until combined, scraping the sides of the bowl as needed
• Add remaining ingredients and process until thoroughly blended.
• Transfer the batter in the prepared loaf pans
• Bake 35-40 min or until a toothpick inserted at the center comes out clean.
• Let cool before removing from pans or slicing

Banana Cookies
This is a quick and healthy snack as well as a fun activity to involve your children.

• 1 ripe banana (ripeness is key because you need moisture for the crackers to stick)
• 3 graham cracker squares

• Place the graham cracker squares on a plate, and using the back of a fork smash into crumbs
• Place crumbs in a plastic container with a lid
• Peel and slice the banana and place in the container
• Tightly secure the containers lid and give to your child to shake, shake, shake.
• Continue to shake until all parts of the banana is covered with crumbs, open and enjoy.

Healthy Kid Snacks

Gluten Free Fig Newtons
(Gluten and soy free)
Makes approximately 12 bars

healthy toddler snacks

• 1 lbs fresh figs
• ¼ cup sugar
• ½ cup butter (room temp)
• 1 cup sugar
• 1 egg
• 1 TBSP almond milk
• ½ tsp vanilla
• ½ tsp salt
• 1 tsp baking powder
• 1 ¾ cup Auntie Pam’s Gluten Free Flour

• Wash and remove the stems of the figs. Puree.
• Heat fig puree on the stove and add the honey – heat to combine to a jam consistency. Remove from stove and set aside
• Preheat the oven to 350
• Grease or line a 13x9 glass baking dish
• With a mixer beat sugar, butter, egg, milk and vanilla
• Add salt, baking powder, and gluten free flour
• Combined and mix well, refrigerate for at least 1 hour
• Divide the dough into ½ and place one ½ on a well floured counter top, knead 6-8 times
• Using a rolling pin, roll the dough to ¼ inch thick
• Place the rolled out dough in the baking dish
• Cover with the fig mixture
• Roll out the remaining dough and place on top of the fig mixture
• Cut off any excess dough
• Bake for 30 minutes
• Let cool and cut into squares

Pumpkin Flax and Banana Muffins
(dairy and soy free)

healthy kids snacks

Makes 24 muffins
*15 oz can of organic pumpkin
*2 ripe organic bananas
*1 tsp vanilla
*2 large organic free-range eggs
*2 cups whole wheat or gluten free (multi-purpose) flour
*1 cup quick rolled oats
*¾ cup flax meal (ground flax seeds)
*¾ cup sugar (can also use agave or apple sauce)
*1 ½ tsp baking powder
*½ tsp baking soda
*¼ tsp salt
*¾ tsp cinnamon

Heat oven to 350 degrees, coat 2 standard loaf pans with cooking spray
In food processor combine the pumpkin, banana, vanilla, and eggs. Process until smooth, scraping the sides of the bowl as needed
Add remaining ingredients and process until thoroughly blended.Transfer the batter in the prepared muffin tinsBake 35-40 min or until a toothpick inserted at the center comes out clean.

To change it up you can replace the pumpkin with 2 cups of shredded zucchini and a ½ cup of applesauce.

Baked Chickpeas (Garbanzo Beans)
This is one of the "Baby Food Doctor" recommended super foods!
(dairy, soy and gluten free)

•1 can of organic chickpeas, drained and rinsed
•1 Tbsp olive oil
•Several shakes of the Tastefully Simple All-Natural Seasoned Salt (LOVE this product! And it is one of the only multi-purpose seasonings that does NOT contain MSG)
•Preheat oven to 400 degrees
•In a small bowl, add olive oil and seasoning to chickpeas, let stand for about 10 min.
•Place on a cookie sheet (one with edges because the peas tend to roll, and foil will help you with a quick clean up)
•Occasionally turn with a spatula
•Bake for 10-15 min, until the chickpeas are golden brown.

In the summer when I want to avoid turning on the oven, I have made these on the grill – just put the cookie sheet right on the grill. They are fantastic!

An option for Moms and Dads – sprinkle on a salad for some extra crunch and healthy protein.

 Baked Chickpeas

finger foods and snacks

Coconut Yogurt and Strawberry Popsicles
(dairy and soy free)

• “SO Delicious” coconut milk yogurt – strawberry flavored (1-2 cups depending on the size of the Popsicle mold)
• Diced organic strawberries

• Fill the Popsicle molds ¼ of the way with the yogurt
• Add several diced strawberries
• Fill molds to ¾ full
• Add several more diced strawberries
• Top off with yogurt
• Place Popsicle mold tops and sticks and freeze for at least 3 hours before serving

Kale Chips
(Gluten, dairy and soy free, vegetarian food)

• 1-2 bunches of organic kale(kale is on the Dirty Dozen List and should be bought organic whenever possible)
• Olive oil
• Seasoning salt (I like the Tastefully Simple Variety ) (salt and pepper for a gluten-free option)

• Preheat oven to 400 degrees
• Wash and cut off stems of organic kale and cut into bite-sized pieces
• Place kale pieces in a bowl and drizzle with oil, using a silicone brush, stir the bowl of kale and brush olive oil on to each kale leaf, both sides. Leaves should be glistening, but not soggy.
• Lay leaves in a single layer on a cookie sheet and lightly sprinkle with the seasoning salt.
• Place in oven for 5 - 7 min, watching closely as the chips can easily burn.
• Leaves should be crispy
• Let cool and enjoy and a healthy snack.

Kale Chips