I receive many messages about tree nuts such as almonds. So I want to repeat here that allergists and pediatricians now recommend introducing these foods early in a baby\u2019s solid-food diet to help reduce the risk of developing allergies. However, if there is a known tree nut allergy in your family, talk to your baby\u2019s pediatrician before introducing them.<\/p>\n\n\n\n
Light also means less sugar! I used 2 tablespoons of sugar (25 g), compared with at least 1\/3 cup (70 g) in a classic galette des rois. That makes a real difference, because our babies do not need to be eating sweet foods all the time. Nature already gives them plenty.<\/p>\n\n\n\n
A good galette des rois also needs a crown and a f\u00e8ve charm; I will let you choose those! But please, if you decide to put a f\u00e8ve charm in your galette, be very careful with your baby. Do not give baby the slice containing it; just pretend! It could be a choking hazard and is extremely dangerous.<\/p>\n\n\n\n
(For babies with cow\u2019s milk protein allergy, some puff pastries exist! 😉 )<\/p>\n\n\n\n
Here is what you need to make this light galette des rois recipe for baby and the whole family (from 10 months):<\/p>\n\n\n\n
Ingredients<\/h2>\n\n\n\n\n- 2 puff pastry sheets (for babies with cow\u2019s milk protein allergy, I used Herta dairy-free puff pastry)<\/strong><\/li>\n\n\n\n
- 1 1\/4 cups almond flour (120 g)<\/strong><\/li>\n\n\n\n
- 2 tablespoons granulated sugar (25 g)<\/strong><\/li>\n\n\n\n
- 1 egg + 1 egg yolk<\/strong><\/li>\n\n\n\n
- 1\/2 banana (50 g)<\/strong><\/li>\n\n\n\n
- 4 drops bitter almond extract (optional)<\/strong><\/li>\n\n\n\n
- 1 f\u00e8ve charm (optional)<\/strong><\/li>\n\n\n\n
- 1 crown (essential)<\/strong><\/li>\n<\/ul>\n\n\n\n
Preparation<\/h2>\n\n\n\n
Start by preheating the oven to 410\u00b0F (210\u00b0C).<\/p>\n\n\n\n![\"Mash](\"https:\/\/www.cookingformybaby.com\/wp-content\/uploads\/2019\/01\/ecraser-banane-pour-galette-rois-bebe.jpg\" "\\"\\"\/")
<\/figure>\n\n\n\n\n<\/figure>\n<\/div>\n\n\n\nMash the half banana into a pur\u00e9e with a fork.<\/p>\n\n\n\n![\"Almond](\"https:\/\/www.cookingformybaby.com\/wp-content\/uploads\/2018\/12\/poudre-amande-pour-cookies-pour-bebe.jpg\" "\\"\\"\/")
<\/figure>\n\n\n\n\n<\/figure>\n<\/div>\n\n\n\n![\"Granulated](\"https:\/\/www.cookingformybaby.com\/wp-content\/uploads\/2019\/01\/sucre-poudre-pour-galette-rois-bebe.jpg\" "\\"\\"\/")
<\/figure>\n\n\n\n\n<\/figure>\n<\/div>\n\n\n\n![\"Whole](\"https:\/\/www.cookingformybaby.com\/wp-content\/uploads\/2019\/01\/oeuf-entier-pour-galette-rois-bebe.jpg\" "\\"\\"\/")
<\/figure>\n\n\n\n\n<\/figure>\n<\/div>\n\n\n\n![\"Banana](\"https:\/\/www.cookingformybaby.com\/wp-content\/uploads\/2019\/01\/puree-banane-pour-galette-rois-bebe.jpg\" "\\"\\"\/")
<\/figure>\n\n\n\n\n<\/figure>\n<\/div>\n\n\n\n![\"Bitter](\"https:\/\/www.cookingformybaby.com\/wp-content\/uploads\/2019\/01\/amande-amere-pour-galette-rois-bebe.jpg\" "\\"\\"\/")
<\/figure>\n\n\n\n\n<\/figure>\n<\/div>\n\n\n\nNow mix all the ingredients in a mixing bowl: the 1 1\/4 cups almond flour (120 g), 2 tablespoons granulated sugar (25 g), the egg, the mashed half banana, and the 4 small drops of bitter almond extract.<\/p>\n\n\n\n![\"Prepare](\"https:\/\/www.cookingformybaby.com\/wp-content\/uploads\/2019\/01\/preparer-frangipane-sur-pate-galette-rois-bebe.jpg\" "\\"\\"\/")
<\/figure>\n\n\n\n\n<\/figure>\n<\/div>\n\n\n\nMix until you have a smooth, even filling. Set aside.<\/p>\n\n\n\n![\"Prick](\"https:\/\/www.cookingformybaby.com\/wp-content\/uploads\/2019\/01\/piquer-pate-pour-galette-rois-bebe.jpg\" "\\"\\"\/")
<\/figure>\n\n\n\n\n<\/figure>\n<\/div>\n\n\n\nPlace the first puff pastry sheet in a tart pan and prick it with a fork. This helps prevent air bubbles from forming during baking and keeps the pastry from puffing up too much. Otherwise, it will not look as pretty once baked!<\/p>\n\n\n\n![\"Spread](\"https:\/\/www.cookingformybaby.com\/wp-content\/uploads\/2019\/01\/etaler-frangipane-sur-pate-galette-rois-bebe.jpg\" "\\"\\"\/")
<\/figure>\n\n\n\n\n<\/figure>\n<\/div>\n\n\n\n![\"Frangipane](\"https:\/\/www.cookingformybaby.com\/wp-content\/uploads\/2019\/01\/frangipane-sur-pate-galette-rois-bebe.jpg\" "\\"\\"\/")
<\/figure>\n\n\n\n\n<\/figure>\n<\/div>\n\n\n\nPour the mixture from the bowl onto the pricked pastry and spread it out evenly.<\/p>\n\n\n\n
Now is the time to add the f\u00e8ve charm if you would like to include one!<\/p>\n\n\n\n![\"Puff](\"https:\/\/www.cookingformybaby.com\/wp-content\/uploads\/2019\/01\/pate-feuilletee-pour-galette-rois-bebe.jpg\" "\\"\\"\/")
<\/figure>\n\n\n\n\n<\/figure>\n<\/div>\n\n\n\n![\"Puff](\"https:\/\/www.cookingformybaby.com\/wp-content\/uploads\/2019\/01\/contour-pate-feuilletee-pour-galette-rois-bebe.jpg\" "\\"\\"\/")
<\/figure>\n\n\n\n\n<\/figure>\n<\/div>\n\n\n\nNow place the second puff pastry sheet on top, sealing it well with the bottom pastry. To do this, I rolled the edges into a thick border and folded it toward the inside of the tart pan. There should be no gaps at all!<\/p>\n\n\n\n
Now comes the best part: decorating. Let your imagination shine! Use a small knife to make pretty designs with light scoring marks. I also pressed the tines of my fork all around the border to make it look nicer.<\/p>\n\n\n\n![\"Decorate](\"https:\/\/www.cookingformybaby.com\/wp-content\/uploads\/2019\/01\/decorer-pate-feuilletee-pour-galette-rois-bebe.jpg\" "\\"\\"\/")
<\/figure>\n\n\n\n\n<\/figure>\n<\/div>\n\n\n\n![\"Decoration](\"https:\/\/www.cookingformybaby.com\/wp-content\/uploads\/2019\/01\/decoration-pate-feuilletee-pour-galette-rois-bebe.jpg\" "\\"\\"\/")
<\/figure>\n\n\n\n\n<\/figure>\n<\/div>\n\n\n\nUsing a pastry brush, spread the egg yolk over the galette des rois so it comes out beautifully golden and appetizing. For a more natural glaze, use a whole egg. Take a look below: mine is VERY golden!<\/p>\n\n\n\n![\"Egg](\"https:\/\/www.cookingformybaby.com\/wp-content\/uploads\/2019\/01\/dorure-pate-feuilletee-pour-galette-rois-bebe.jpg\" "\\"\\"\/")
<\/figure>\n\n\n\n\n<\/figure>\n<\/div>\n\n\n\nFinish by making small holes in the pastry so the galette does not puff up too much while baking. This allows the air to escape.<\/p>\n\n\n\n
Baking<\/h2>\n\n\n\n
Bake for 20 to 25 minutes! Keep an eye on it, because every oven is different.<\/p>\n\n\n\n
Once it is done baking, let it cool for a few minutes at room temperature.<\/p>\n\n\n\n
Now all that is left to do is enjoy!<\/p>\n\n\n\n![\"Baby-friendly](\"https:\/\/www.cookingformybaby.com\/wp-content\/uploads\/2019\/01\/recette-galette-des-rois-bebe.jpg\" "\\"\\"\/")
<\/figure>\n\n\n\n\n<\/figure>\n<\/div>\n\n\n\nOur galette des rois for baby and the whole family (from 10 months) is now ready. Time to enjoy!<\/p>\n\n\n\n
Happy Epiphany and enjoy!<\/p>\n\n\n\n![\"Light](\"https:\/\/www.cookingformybaby.com\/wp-content\/uploads\/2019\/01\/recette-galette-des-rois-pour-bebe-et-famille-10-mois.jpg\" "\\"\\"\/")
<\/figure>\n\n\n\n\n<\/figure>\n<\/div>\n","protected":false},"excerpt":{"rendered":"Today, because Epiphany is coming up and this is such a classic, we are making a small baby-friendly galette des rois…<\/p>\n","protected":false},"author":1,"featured_media":10130,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","footnotes":""},"categories":[175,261,250,338,293,49,553,51,328,552,330,78,72,79,81,327,326,342,343,329,43,332],"tags":[],"class_list":["post-10129","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-10-months","category-11-months","category-12-months","category-18-months","category-baby-food-recipes","category-age","category-diet","category-ingredient","category-meal-type","category-season","category-almond","category-banana","category-egg","category-fruit","category-proteins","category-snack","category-biscuit-cake","category-dairy-free","category-family-recipes","category-sweet","category-vegetarian","category-winter"],"_links":{"self":[{"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/posts\/10129","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/comments?post=10129"}],"version-history":[{"count":1,"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/posts\/10129\/revisions"}],"predecessor-version":[{"id":10131,"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/posts\/10129\/revisions\/10131"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/media\/10130"}],"wp:attachment":[{"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/media?parent=10129"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/categories?post=10129"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/tags?post=10129"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Preparation<\/h2>\n\n\n\n
Start by preheating the oven to 410\u00b0F (210\u00b0C).<\/p>\n\n\n\n Mash the half banana into a pur\u00e9e with a fork.<\/p>\n\n\n\n Now mix all the ingredients in a mixing bowl: the 1 1\/4 cups almond flour (120 g), 2 tablespoons granulated sugar (25 g), the egg, the mashed half banana, and the 4 small drops of bitter almond extract.<\/p>\n\n\n\n Mix until you have a smooth, even filling. Set aside.<\/p>\n\n\n\n Place the first puff pastry sheet in a tart pan and prick it with a fork. This helps prevent air bubbles from forming during baking and keeps the pastry from puffing up too much. Otherwise, it will not look as pretty once baked!<\/p>\n\n\n\n Pour the mixture from the bowl onto the pricked pastry and spread it out evenly.<\/p>\n\n\n\n Now is the time to add the f\u00e8ve charm if you would like to include one!<\/p>\n\n\n\n Now place the second puff pastry sheet on top, sealing it well with the bottom pastry. To do this, I rolled the edges into a thick border and folded it toward the inside of the tart pan. There should be no gaps at all!<\/p>\n\n\n\n Now comes the best part: decorating. Let your imagination shine! Use a small knife to make pretty designs with light scoring marks. I also pressed the tines of my fork all around the border to make it look nicer.<\/p>\n\n\n\n Using a pastry brush, spread the egg yolk over the galette des rois so it comes out beautifully golden and appetizing. For a more natural glaze, use a whole egg. Take a look below: mine is VERY golden!<\/p>\n\n\n\n Finish by making small holes in the pastry so the galette does not puff up too much while baking. This allows the air to escape.<\/p>\n\n\n\n Bake for 20 to 25 minutes! Keep an eye on it, because every oven is different.<\/p>\n\n\n\n Once it is done baking, let it cool for a few minutes at room temperature.<\/p>\n\n\n\n Now all that is left to do is enjoy!<\/p>\n\n\n\n Our galette des rois for baby and the whole family (from 10 months) is now ready. Time to enjoy!<\/p>\n\n\n\n Happy Epiphany and enjoy!<\/p>\n\n\n\n Today, because Epiphany is coming up and this is such a classic, we are making a small baby-friendly galette des rois…<\/p>\n","protected":false},"author":1,"featured_media":10130,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","footnotes":""},"categories":[175,261,250,338,293,49,553,51,328,552,330,78,72,79,81,327,326,342,343,329,43,332],"tags":[],"class_list":["post-10129","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-10-months","category-11-months","category-12-months","category-18-months","category-baby-food-recipes","category-age","category-diet","category-ingredient","category-meal-type","category-season","category-almond","category-banana","category-egg","category-fruit","category-proteins","category-snack","category-biscuit-cake","category-dairy-free","category-family-recipes","category-sweet","category-vegetarian","category-winter"],"_links":{"self":[{"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/posts\/10129","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/comments?post=10129"}],"version-history":[{"count":1,"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/posts\/10129\/revisions"}],"predecessor-version":[{"id":10131,"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/posts\/10129\/revisions\/10131"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/media\/10130"}],"wp:attachment":[{"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/media?parent=10129"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/categories?post=10129"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cookingformybaby.com\/en\/wp-json\/wp\/v2\/tags?post=10129"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nBaking<\/h2>\n\n\n\n
<\/figure>\n\n\n\n<\/figure>\n\n\n\n