"Finally you have recipes for babies, toddlers & children" we have often heard now.
Our colourful vegetable & fruit recipes for Etepetete are all prepared with organic products from the Etepetete-Box.
(The box contains seasonal vegetables from regional farmers & rarities,
because the vegetable & fruit specialities were originally intended for the garbage...
I beg your pardon, why? Because they did not comply with the EU standard, or
because simply too much was produced & the orders were already covered. We feel
not only good because the vegetables are organic, regional & healthy, no, we are even vegetable savers!)
 
Why extra children's recipes? 
Because children don't eat everything, they are simply something "etepetete". Now
we made it our business to conjure up finger food, healthy sweets and fast lunch recipes. 
Of course, the dishes are intended for the whole family & contribute to a healthy lifestyle.
Creative, innovative & simply delicious have become our recipes & because 
they taste just as good to our kids & us we wrote them down again for you.
​
Have fun with the cooking & Bon Epi-tit <3

RECIPES

CARROT BUFFER:

Ingredients:
3 carrots
1 pastinake
1/2 white onion
1 clove of garlic
3 eggs
parsley
1/2 cup spelt flour
salt & pepper
Rapeseed or sunflower oil for frying
Dip:
sheep yoghurt & mint
or
avocado with lemon juice

Preparation:
  1. Wash carrots and parsnips thoroughly. Grate finely with a kitchen utensil or grater and place in a bowl. Leave the bowl on the vegetables as it contains important nutrients.
  2. Chop the onion and press the garlic clove. Put both in the bowl with the grated carrots and parsnips.
  3. Beat the eggs and add to the bowl. Add the spelt flour and stir vigorously.
  4. Wash and chop the parsley, add it to the dough and mix again vigorously. Season to taste with salt & pepper.
  5. Heat 4 tablespoons of vegetable oil in a pan. It is best to remove some dough from the bowl with gloves and press it into a small ball. Pour this into the pan and press the ball of dough again with your hand above it, so that it becomes a cutlet. At medium heat, fry the bratlings on both sides for about 3 minutes until golden brown. Remove the cutlets from the pan and put them on a plate covered with kitchen paper so that the paper absorbs the remaining oil and the cutlets remain crispy.
  6. Serve as desired with mint yoghurt (simply mix yoghurt with some chopped mint) or avocado cream (crush avocado meat and mix with a little lemon).
  7. Etepetete & Epi-Food wish you & your kids a good appetite <3 !
PECORINO CARROTS

Ingredients:
8-10 carrots
ca. 250 gr Pecorino
fresh parsley
2 cloves of garlic
4 tbsp rapeseed or sunflower oil
spices: dried rosemary, turmeric powder
​
Preparation:
1. Wash the carrots thoroughly, cut them in half and quarter them lengthwise so that they are "finger food" in size.
Please do not remove the skin, because it contains important vitamins & nutrients..
2. Wash & chop parsley. 
3.  Put the carrots in a bowl, add the oil, press the garlic clove and mix in the parsley. 
4. Place the carrots on a baking tray lined with baking paper and distribute. Now plane the pecorino and spread over it. Sprinkle with salt & pepper and bake for 20 minutes at 200° C in a convection oven.
5.​ Etepetete & Epi-Food wish you & your kids a good appetite <3 !
SWEET POTATO WAFFLES

Ingredients:
1/2 sweet potatoe
1 cup almond milk
1 1/2 Tassen Dinkelmehl
1/2 teaspoon cinnamon
1 very ripe banana 
coconut oil

Preparation:
  1. Peel sweet potato & grate finely with a kitchen utensil or vegetable slicer.
  2. Peel the banana and crush it with a fork on a plate.
  3. Put the grated sweet potatoes in a bowl and mix with almond milk, spelt flour, crushed banana & cinnamon.
  4. Switch on the waffle maker & add some coconut oil to the plates. Take some dough with a large ladle and pour into the iron. Press down the waffle iron carefully & bake for approx. 2 minutes.
  5. The waffles can be made with fresh fruit (fruit can also be cut into small pieces and cooked for about 30 minutes until soft) or hazelnut puree (it can also be almond puree, cashew or another nut puree mixed with some pure honey or agave syrup).
  6. Etepetete & Epi-Food wish you & your kids a good appetite <3 !
PERSIMMON CHIPS

Ingredients:
3 persimmons

Preparation:
  1. Wash the persimmon thoroughly and puree finely in a blender. 
  2. Pour the kaki mixture onto a baking tray lined with baking paper. Bake at 80° C for about 3 hours. In the oven, the kaki chips become lightly leathery and are great for snacking. Alternatively you can prepare the chips in a drying machine. Cut the baking paper into small square "coasters". Pour the kaki mixture onto these coasters and place them on the drying grids. The kaki chips need about 5-6 hours to dry. In the drying machine the chips become crispy & are just as suitable for snacking.
  3. Etepetete & Epi-Food wish you & your kids a lot of fun snacking <3 !​
ORANGE GUMMY BEARS

Ingredients:
1 tbsp Agar-Agar
250 ml fresh pressed orange juice

Preparation:
  1. Put the orange juice in a saucepan. Stir in agar agar & bring to boil. Stir constantly & simmer for 2 minutes. Remove from heat and use a pipette to inject into the silicone moulds.
  2. Allow the silicone moulds to cure overnight or for at least 4 hours.
  3. Etepetete & Epi-Food wish you & your kids a lot of fun snacking <3 !​
AVOCADO-CHOCOLATE-MOUSSE

Ingredients:
1 small avocado
2 tbsp cocoa
1 tbsp lemon juice (fresh pressed organic lemon)
200 g dates, approx. soaked in warm water for 2 hours
1 teaspoon pure honey or 1 banana
besides:
hand blender

Preparation:
  1. Halve the avocado and remove the core. Using a tablespoon, remove the flesh from the fruit and place in a tall container.
  2. Add cocoa, lemon juice and soaked dates to the avocado.
  3. Add some honey or a banana and mash carefully with a hand blender. (The softer the dates are, the creamier your chocolate mousse will be.)
  4. If you like, you can also serve the chocolate mousse with fresh fruit or with pancakes or waffles.
  5. Etepetete & Epi-Food wish you & your kids a good appetite <3 !​
RAINBOW FRITTERS

Ingredients:
1 carrot
1 parsnip
3-4 Broccoli florets
1/2 courgette
1/2 white onion
1 clove of garlic
3 eggs
1/2 cup spelt flour
salt & pepper
fresh parsley
4 tbsp vegetable oil (rapeseed-, sunflower- or coconut oil)

Preparation:
  1. Wash carrot, parsnip, broccoli and courgette thoroughly & grate in a kitchen utensil or with a vegetable slicer. Put the grated vegetables in a bowl.
  2. Peel the onion, chop finely and add to the vegetables. Crush the garlic clove and add.
  3. Beat the eggs in the bowl, add the flour and mix well.
  4. Wash, chop and add fresh parsley to the dough. Add some salt & pepper.
  5. Heat 4 tablespoons of vegetable oil in a pan. It is best to remove some dough from the bowl with gloves and press it into a small ball. Pour this into the pan and press the ball of dough again with your hand above it, so that it becomes a cutlet. At medium heat, fry the buffers on both sides for about 3 minutes until golden brown. Remove the cutlets from the pan and put them on a plate covered with kitchen paper so that the paper absorbs the remaining oil and the cutlets remain crispy.
  6. The Rainbow Fritters can be served with mint yoghurt (sheep yoghurt with fresh mint or parsley) or avocado cream (avocado with a little lemon juice).
  7. Etepetete & Epi-Food wish you & your kids a good appetite <3 !​
ZUCCHINI CRISPS

Ingredients:
2 courgettes 
2 eggs
4 tbsp spelt breadcrumbs
salt
4 tbsp rapeseed oil/ sunflower oil / coconut oil
sheep yoghurt
fresh mint

Preparation:
  1. Wash the courgettes thoroughly and cut them into slices about 1 cm thick.
  2. Beat the eggs in a deep plate. Mix with a little salt.
  3. Pour the spelt breadcrumbs into a second plate.
  4. Heat vegetable oil in a pan.
  5. Roll the zucchini slices individually in flour first, then place in the plate with the egg. Immediately add to the pan and fry briefly on both sides until golden brown.
  6. If you want a little more breading, you can put the zucchini slices into the egg after rolling the flour and roll it through the spelt flour again.
  7. For mint yoghurt, put sheep yoghurt in a bowl and mix with freshly chopped mint. Serve with the zucchini crisps..
  8. Etepetete & Epi-Food wish you & your kids a good appetite <3 !​
DIY BABY PORRIDGE

The ingredients for baby porridge are divided into the following groups: Vegetables, carbohydrates, liquids, oil. Here I have listed some examples from which you can combine freely. 

100 g vegetables 
(carrots / pumpkin / fennel / courgettes / red beetroot ... just everything from your peachy box)
50 g carbohydrates 
(potatoes/rice flakes/ millet flakes/ polenta/spelt / semolina/ polenta)
something liquid
(Plant drink varieties (almond drink, coconut milk etc.) (unsweetened please!), water, vegetable stock or orange juice (the vitamin C contained helps with the absorption of iron))
1 tsp oil 
(coconut oil, sunflower oil, rapeseed oil)

Preparation:
  1. Wash vegetables thoroughly, peel if necessary and cut into small cubes. Now cook in a steam cooker or in a steam cooker net over steaming water until it is soft.
  2. Carbohydrates such as potatoes must also be cooked. Grain flakes can be prepared with water or vegetable milk according to the package instructions. Spelt, semolina and polenta can be swollen and cooked with fresh vegetable stock according to the package instructions.
  3. Now the soft vegetable pieces are put into a tall container and processed with a blender to a pulp. If you like, you can add some water, stock or plant drink.
  4. The finished porridge can be placed in small jars or in ice cube containers for portioning. 1 teaspoon of oil is only added to the porridge after thawing and heating.
  5. Etepetete & Epi-Food wish you & your kids a good appetite <3 !​
CHOCOLATE SEMOLINA PORRIDGE WITH SEASONAL FRUITS

Ingredients:
1 cup almond drink unsweetened 
4 tbsp spelt semolina
1 teaspoon raw cocoa
1/2 teaspoon coconut oil
2 teaspoons coconut sugar
fresh seasonal fruits

Preparation:
  1. Bring the almond drink to the boil in a saucepan. Add cocoa & coconut sugar. Add the spelt semolina while stirring constantly & stir for about half a minute until the semolina semolina thickens. Remove from the heat and fill into a bowl. Immediately add coconut oil and stir.
  2. Wash fresh fruit thoroughly and cut into small cubes. If desired, the fruit can be cooked to a compote. Simply place the cubes in a pot and boil for 10 minutes with a little water. Pour the compote or the fresh fruits directly onto the semolina and serve.
  3. Etepetete & Epi-Food wish you & your kids a good appetite <3 !​