Baby breadsticks using sweet potato dough (Vegan)
This easy baby breadsticks recipe is one of my favourites for baby led weaning. It is a vegan recipe, making it a great option for babies and kids with dairy and egg allergies.
Equipment
- Rolling Pin
- Baking tray
- Large mixing bowl
Ingredients
- 150 g sweet potato, cooked and mashed
- 150 g self raising flour (use gluten free if required)
- 70 g plant based unsalted block butter alternative (I use unsalted flora plant block butter) slightly softened
Instructions
Roasting the sweet potato:
- Your sweet potato can be cooked in advance and kept in the fridge until you are ready to make the breadsticks. I find the easiest way to do this is to put a large sweet potato (skin on) in the oven for 45 minutes at 200°C / 180°C fan.
- Once the potato is cooked you can scoop out the flesh and mash it up. You can also peel and steam, but I find the roasted sweet potato is tastier, and requires very little effort!
To make the breadsticks:
- Preheat the oven to 190°C / 170°C fan, then line a large baking tray with baking paper.
- Measure out the flour and mashed sweet potato into a large mixing bowl. Chop the softened (room temperature) block butter alternative into small pieces and add to the mixing bowl.
- Then, combine it all really well using your fingers, until there are no lumps and you have a ball of dough. If it is too sticky you can add some extra flour to make it easier to handle.
- Roll out the dough onto a well floured surface, also adding some flour to the rolling pin. You want to end up with a rectangle (ish) shape which is about 1cm thick. Slice your dough into strips about 2cm wide. I tend to go for a ‘rustic’ look (by which I mean, don’t spend too long trying to make them straight and smooth. I very much doubt your kids will appreciate your efforts haha).
- Place the strips on your baking tray, and then bake for 20 minutes, until they are risen and golden brown on top.
Notes
- If you or your child has an allergy, always double check that the recipe and all of the components are suitable. This includes checking 'may contain' statements on each ingredient and making your own assessment of risk based on personal circumstances.
- If you find the dough is very sticky, it's absolutely fine to add a bit more flour.
- These are best eaten on the day of baking or the next day. Any which are not eaten can be frozen - they are really handy to have as part of the freezer stash for an emergency lunch box filler!
- Always check the ingredients in vegan butter alternatives. I have come across some which contain other allergens such as nuts.