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Iron-Enriched Amaranth and Spinach Mini Cheesecakes
Original recipe: 12 servings · Prep: 15 min · Cook: 30 min · Total: 45 min
By TinyTummyTreats Editorial TeamPublished May 1, 2026 | Updated May 11, 2026
International
45 mins
easy-to-makevegetable-basedwhole-grainssoft-texturequick-prepmake-aheadfinger-food-friendlybalanced-nutritionsuitable-for-2-year-oldslunchbox-friendly
Iron-Enriched Amaranth and Spinach Mini Cheesecakes with measured ingredients, 45-minute timing, 12-serving yield, and step-by-step instructions for toddler meals, snacks, and family cooking guidance.
Prep
15 min
Cook
30 min
Total
45 min
Servings
12
Difficulty
easy
Cuisine
International
Ingredients
Servings
12
- 1/2 cup amaranth grain
- 1 1/4 cups water
- 1 cup fresh spinach
- 1/2 cup firm tofu
- 1/4 cup unsweetened plain oat yogurt
- 2 tablespoons ground flaxseed
- 2 tablespoons nutritional yeast
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon ground turmeric
- 1 teaspoon baking powder
- 1 tablespoon olive oil
- a pinch ground black pepper
Instructions
-
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup mini muffin tin with olive oil.
-
Prepare the flax egg by mixing the ground flaxseed with warm water in a small bowl. Let it thicken for 5 minutes.
-
In a small saucepan, combine the rinsed amaranth and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until the water is absorbed and amaranth is tender. Remove from heat and allow to cool slightly.
-
While the amaranth cooks, steam or blanch the chopped spinach for 2-3 minutes until wilted and bright green. Drain well and gently squeeze out excess moisture.
-
In a food processor or blender, combine the cooked amaranth, drained spinach, crumbled tofu, oat yogurt, prepared flax egg, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, baking powder, olive oil, and black pepper (if using). Blend until smooth with some texture, suitable for toddlers.
-
Spoon the batter evenly into the prepared mini muffin tin cups, filling each about 3/4 full.
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Bake in the preheated oven for 25-30 minutes until tops are set and lightly golden.
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Remove from the oven and cool completely in the tin before gently removing the mini cheesecakes.
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Serve warm or chilled as nutritious finger foods for toddlers. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
Ingredient Replacements
- cup amaranth grain: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- cups water: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- cup fresh spinach: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- cup firm tofu: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- cup unsweetened plain oat yogurt: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
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