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Teff Injera Strips Baby Led Weaning is a nutritious, culturally inspired finger food that’s soft, easy to grip, and packed with iron for your growing baby. Inspired by Ethiopia’s beloved fermented flatbread but simplified for busy parents this easy baby recipe delivers real-food nutrition without the wait.
Unlike store-bought snacks full of fillers, these teff injera strips are naturally gluten-free, vegan, and rich in calcium, fiber, and slow-digesting carbs. Perfect for babies 6 months and up exploring textures through baby-led weaning (BLW), they’re gentle on tiny tummies and designed for little hands to hold. Plus, this easy recipe takes just 25 minutes from pantry to plate!
Why Teff Injera Strips Baby Led Weaning Works So Well
- 🌾 Iron-rich: Teff contains 2–3x more iron than other grains—critical for brain development.
- 👐 BLW-perfect shape: ½-inch strips fit baby’s palmar grasp.
- 🌱 Allergy-friendly: Naturally gluten-free, dairy-free (if made without yogurt), and nut-free.
- 🌍 Global flavor exposure: Introduce your baby to diverse tastes early!
Key Recipe Info
- Difficulty: Easy
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 24 strips (serves 1–2 babies)
- Cost: Affordable
- Diet: Gluten-free, vegan (optional), baby-led weaning approved
Ingredients for Teff Injera Strips Baby Led Weaning
- ½ cup (60g) teff flour (100% whole grain, finely ground)
- ¾ cup (180ml) warm water
- 1 tbsp (15ml) apple cider vinegar or lemon juice
- ¼ tsp (1g) baking soda
- Optional: 1–2 tbsp (15–30ml) plain unsweetened yogurt (for extra softness; omit for vegan version)
💡 No fermentation needed! This quick version mimics traditional injera flavor using vinegar + baking soda.
Equipment You’ll Need
- Small mixing bowl
- Whisk or fork
- 8–10 inch non-stick skillet or crêpe pan
- Spatula
- Pizza cutter or sharp knife
- Measuring spoons and cups
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Buy on AmazonHow to Make Teff Injera Strips Baby Led Weaning
- Make the batter: In a bowl, whisk teff flour, warm water, and apple cider vinegar. Let sit 5 minutes until slightly thickened (should resemble heavy cream). Add a splash of water if too thick.
- Activate the rise: Just before cooking, stir in baking soda (and yogurt, if using). The mixture will bubble slightly this creates a soft, airy texture perfect for baby gums.
- Heat the pan: Warm a non-stick skillet over medium-low heat. Too hot = cracks or burning. A well-seasoned pan works best teff sticks easily.
- Cook the injera: Pour ¼ cup batter into the center. Tilt pan to spread into a 6–7 inch circle. Do not flip. Cook 2–3 minutes until surface is dry and covered in tiny holes (like traditional injera).
- Cool & slice: Transfer to a plate. Let cool 2–3 minutes (until safe to touch but still pliable). Cut into ½-inch wide strips, 3–4 inches long.
- Serve: Offer 2–3 strips at a time. Always serve slightly warm not cold for best texture and safety.
🌟 Pro Tip: The first injera is often a “test.” Adjust heat as needed ideal temp lets the batter spread slowly and cook evenly without browning.
Chef’s Tips, Variations & Storage
Success Tips
- Use finely ground teff flour coarse flour = gritty texture.
- Keep heat low high heat causes cracking.
- Pair with vitamin C foods (e.g., mashed sweet potato) to boost iron absorption.
🌱 Dietary Variations
- Vegan: Skip yogurt; use water + vinegar only.
- Extra nutrients: Add 1 tsp ground flax or chia seeds to batter.
- Mild flavor boost (for babies 8+ months): Pinch of roasted cumin.
🍽️ Serving Ideas
- With mashed avocado
- Dipped in plain yogurt
- Alongside steamed carrot or zucchini sticks
- With red lentil puree (misir wot)
🧊 Storage Instructions
- Fridge: Store in airtight container up to 3 days. Reheat with a damp paper towel in microwave or steam 1–2 minutes.
- Freezer: Freeze strips in a single layer, then transfer to bag for 1 month. Thaw overnight in fridge or steam to reheat.
- Never serve cold always warm slightly for safety and palatability.
Nutrition Info (Per Serving: 6 Strips)
- Calories: 90
- Protein: 3g
- Carbs: 16g
- Fiber: 3g
- Fat: 1g
- Iron: 1.8mg (10% DV)
- Calcium: 40mg
Naturally gluten-free, low-fat, and packed with complex carbs for steady energy
FAQs
Is teff safe for babies?
Yes! Teff is naturally gluten-free, easy to digest, and rich in iron and calcium making it an excellent grain for babies 6+ months.
Can I make this without apple cider vinegar?
You can substitute with lemon juice or plain yogurt. The acid mimics traditional fermentation and helps soften the texture.
Are teff injera strips good for baby-led weaning?
Absolutely! Their soft-yet-firm texture and strip shape make them perfect for baby’s palmar grasp. They dissolve easily and won’t pose a choking hazard when prepared correctly.
Where can I buy teff flour?
Find it at Whole Foods, Trader Joe’s, Walmart (online), or bulk on Amazon. Look for “100% whole grain teff flour.
Is this an easy baby recipe for beginners?
Yes! This easy recipe takes under 25 minutes total, uses pantry staples, and requires no fermentation ideal for new BLW parents.
Final Thoughts
Teff Injera Strips Baby Led Weaning is more than just an easy baby recipe it’s a nutrient-dense, culturally rich introduction to real food that supports your baby’s development and independence. With no sugar, no preservatives, and just 5 simple ingredients, it’s a go-to for conscious parents who want the best for their little ones.
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PrintPerfect Teff Injera Strips Baby Led Weaning Recipe
Gluten-Free • Vegan (optional) • Dairy-Free (if yogurt omitted) • No Added Sugar • Baby-Led Weaning Approved
- Total Time: 25 minutes
Ingredients
- ½ cup (60g) teff flour (100% whole grain, finely ground)
- ¾ cup (180ml) warm water
- 1 tbsp (15ml) apple cider vinegar or lemon juice
- ¼ tsp (1g) baking soda
- Optional: 1–2 tbsp plain unsweetened yogurt (for extra softness)
Instructions
- Mix batter: Whisk teff flour, warm water, and vinegar. Let sit 5 min until thickened (like heavy cream).
- Activate: Stir in baking soda (and yogurt, if using). It will bubble slightly.
- Cook: Heat non-stick skillet over medium-low. Pour ¼ cup batter, tilt to spread into 6–7″ circle. Do not flip. Cook 2–3 min until dry and bubbly.
- Cool & slice: Let cool 2–3 min. Cut into ½-inch wide strips (3–4 inches long).
- Serve: Offer 2–3 strips slightly warm. Store extras in fridge (3 days) or freezer (1 month).
Notes
- Use finely ground teff flour—coarse = gritty!
- Keep heat low to prevent cracking.
- Pair with vitamin C foods (e.g., mashed sweet potato) to boost iron absorption.
- First injera is a “test”—adjust heat as needed!
