3 allergy-friendly recipes for your toddler

Living with allergies is challenging, but these three delicious recipes will make it a little easier for your tot. By Margie Els-Burger and Nomvuselelo Mncube

All three these allergy-friendly recipes are Gluten, Wheat, Dairy, Nut and Soy free!

ALSO SEE: Food allergies and weaning – everything you need to know

Cauliflower wraps with loaded meatballs

*Serves 6


For the wraps

  • 1 head cauliflower, cut into florets
  • 2 eggs
  • ½ tsp turmeric powder

For the loaded meatballs

  • 500g beef mince
  • 1 carrot, finely grated
  • ½ cup mushrooms, finely grated
  • Olive oil, for frying
  • ½ onion, finely chopped
  • 410g tin chopped tomatoes
  • ½ tsp oregano
  • 1 avocado, chopped


  1. For the wraps, preheat oven to 180°C. Line three baking trays with baking paper.
  2. Blitz the cauliflower until it forms fine crumbs. Place in an airtight container and cover with plastic wrap. Steam for about 6 minutes until tender. Place on a clean kitchen towel and squeeze any excess liquid out.
  3. Stir together the cauliflower, eggs and turmeric. Season with salt. Shape into 6 x 19cm circles on the prepared trays and flatten evenly. Bake for about 15 minutes until pliable.
  4. For the meatballs, combine the mince, carrot and mushrooms. Season with salt. Shape into 15ml balls.
  5. Heat a splash of oil on medium high and fry for about 15 minutes until cooked. Set aside.
  6. Fry the onions in the same pan for about 5 minutes until softened. Add the tomatoes and oregano, and simmer for 3 minutes. Season with salt. Return the meatballs and cook until the sauce has thickened. Spoon into the wraps and serve with avocado.

Note: Always check labels to ensure there aren’t any traces of what you’re allergic to in the product.

Allergy-friendly recipes - Cauliflower wraps with loaded meatballs

Tuna melt baked potato kittens

*Serves 4


  • 4 medium potatoes
  • Olive oil, for rubbing
  • 170g tin tuna, drained
  • ½ cup mayonnaise
  • 2 hard-boiled eggs, halved
  • 4 chives, halved (for whiskers)
  • 8 cooked peas (for eyes)
  • 4 small cherry tomato triangles (for noses)


  1. Preheat oven to 220°C. Prick the potatoes with a fork and place on a baking tray. Rub with oil and sprinkle with salt. Bake for about 45 minutes until soft. Allow to cool.
  2. Scoop the flesh out of the tops of the potatoes, leaving a 1cm lining. Mash the potato flesh with the tuna, mayo and egg yolks. Season with salt. Spoon back into the potato shells. Bake for about 5 minutes until heated through.
  3. Cut the egg whites into 8 triangles for ears and place on the potatoes with the remaining ingredients to create faces.

Variation: Replace the tuna with shredded chicken if your child is allergic to fish.

Allergy-friendly recipes - Tuna melt baked potato kittens

Flapjacks with fruity ice cream

*Makes 12


For the fruity ice cream

  • 2 mangos, cubed
  • 1 banana, sliced
  • 3 tbsp coconut milk
  • Honey, to serve (optional)

For the flapjacks

  • 3 eggs, beaten
  • 1¼ cups coconut milk
  • 3 tbsp castor sugar
  • Pinch salt
  • 1 tbsp gluten-free baking powder
  • 1¼ cups gluten-free flour
  • Olive oil, for frying


  1. For the ice cream, freeze the mango and banana overnight in a Ziplock bag. When ready to serve, blitz the fruit with the milk until smooth.
  2. For the flapjacks, beat together the eggs, milk and sugar and whisk until smooth. Add salt, baking powder and flour and stir until smooth.
  3. Heat a splash of oil in a mini frying pan (look out for star- or heart-shaped options for a fun touch) on medium heat. Add ¼ cup batter and cook for 1-2 minutes each side until cooked. Repeat with the rest. Serve with scoops of ice cream and honey drizzled over, if you like.

Allergy-friendly recipes - Flapjacks with fruity ice cream

scroll to top
Send this to a friend