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Mini Polenta and Carrot Biscuits
Original recipe: 12 servings · Prep: 10 min · Cook: 18 min · Total: 28 min
By TinyTummyTreats Editorial TeamPublished Apr 25, 2026 | Updated May 11, 2026
International
28 mins
easy-to-makegluten-freevegetable-basedsoft-texturequick-prepfinger-food-friendlybalanced-nutritionsuitable-for-12-monthslunchbox-friendlyquick & easybudget-friendly
Mini Polenta and Carrot Biscuits with measured ingredients, 28-minute timing, 12-serving yield, and step-by-step instructions for toddler meals, snacks, and family cooking guidance.
Prep
10 min
Cook
18 min
Total
28 min
Servings
12
Difficulty
easy
Cuisine
International
Ingredients
Servings
12
- 3/4 cup fine yellow polenta
- 1/2 cup grated carrot
- 1/4 cup gluten-free plain flour
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/3 cup unsweetened applesauce
- 2 tablespoons olive oil or mild vegetable oil
- 2 to 3 tablespoons water
Instructions
-
Preheat your oven to 350 degrees F (175 degrees C) and line a baking tray with parchment paper for easy cleanup and even baking.
-
In a medium bowl, combine the fine yellow polenta, gluten-free plain flour, baking powder, and ground cinnamon. Stir well to evenly distribute all dry ingredients.
-
Add the freshly grated carrot and gently toss to mix evenly within the dry base, ensuring vegetable nutrition throughout each biscuit.
-
In a separate small bowl, whisk together the unsweetened applesauce and olive oil until smooth to create the wet binder mixture.
-
Pour the wet ingredients into the dry mix and stir thoroughly until the dough begins to form a soft, pliable consistency.
-
Add water gradually, one tablespoon at a time, as needed to achieve a dough that holds together without stickiness — perfect for shaping bite-sized biscuits.
-
With damp hands, shape the dough into small, approximately 1 inch (2.5 cm) diameter mini biscuits. Arrange them spaced apart on the prepared baking tray.
-
Bake in the preheated oven for 15 to 18 minutes, or until the biscuits are set with lightly golden bottoms but remain soft and tender inside — ideal for toddlers.
-
Remove the biscuits from the oven and let them cool completely on a wire rack before serving. These are safe and gentle finger foods suitable for toddlers’ self-feeding development.
-
Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage. Reheat gently before serving.
Ingredient Replacements
- cup fine yellow polenta: 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 grated carrot: 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 gluten-free plain flour: 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.
- teaspoon baking powder: 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.
- teaspoon ground cinnamon: 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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