Can I make Soft Baked Vegetable and Amaranth Empanadas ahead?

Yes. Prepare the recipe ahead, cool it completely, and store portions airtight so they are ready for quick toddler snacks or meals.

How do I keep the texture toddler-friendly?

Keep pieces or spoonfuls small, avoid overcooking, and serve with a soft side if the texture feels dry or sticky for your child's chewing stage.

Can ingredients be swapped for allergies?

Yes. Use safe substitutes for your child's needs and check labels for common cross-contact risks before serving.

What should I serve with it?

Pair it with a protein, soft fruit, or cooked vegetable to make the snack or meal more balanced for little appetites.

Back to Recipes

Lunchbox Ideas

Soft Baked Vegetable and Amaranth Empanadas

Name: Soft Baked Vegetable and Amaranth Empanadas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Latin American-Inspired
Ingredients: 1/2 cup amaranth; 1 1/2 cups water; 1 medium carrot; 1/2 medium zucchini; 1/2 small red bell pepper; 1/4 small yellow onion; 1 tablespoon olive oil; 1/2 teaspoon ground cumin; 1/4 teaspoon smoked paprika; a pinch salt; 1 1/4 cups whole wheat flour; 1 teaspoon baking powder; 1/4 cup unsweetened applesauce; 1/4 cup unsweetened almond milk

By TinyTummyTreats Test KitchenReviewed by TinyTummyTreats Editorial TeamPublished May 3, 2026 · Updated May 11, 2026

Latin American-Inspired 45 mins nutritiouseasy-to-makevegetarian toddler mealsdairy-free optionsnut-free recipesvegetable-basedsoft-textureallergy-friendlyquick-preplunchbox-friendlyfinger-food-friendlybalanced-nutritionsuitable-for-12-monthsmake-aheadbudget-friendly

Nutritious, allergy-friendly soft baked empanadas filled with a colorful vegetable and protein-packed amaranth mixture. These finger-food-friendly treats are perfect for toddler lunchboxes, easy to prepare, dairy-free, nut-free, vegetarian, and designed with a soft texture ideal for little mouths and picky eaters.

Soft Baked Vegetable and Amaranth Empanadas

Prep 20 min

Cook 25 min

Total 45 min

Servings 6

Difficulty easy

Cuisine Latin American-Inspired

Ingredients

Servings 6

1/2 cup amaranth
1 1/2 cups water
1 medium carrot
1/2 medium zucchini
1/2 small red bell pepper
1/4 small yellow onion
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
a pinch salt
1 1/4 cups whole wheat flour
1 teaspoon baking powder
1/4 cup unsweetened applesauce
1/4 cup unsweetened almond milk

Soft Baked Vegetable Amaranth Empanadas ingredients image for TinyTummyTreats

Instructions

Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
Rinse amaranth under cold water. Combine with 1 1/2 cups water in a saucepan. Bring to boil, reduce heat, cover, and simmer 20 minutes until water is absorbed and grains are tender. Fluff with a fork and set aside to cool.
Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped onion for 2–3 minutes until translucent and soft.
Add grated carrot, zucchini, and diced red bell pepper to the skillet. Cook 5 minutes, stirring occasionally, until vegetables are soft and excess moisture evaporates.
Stir in cooked amaranth, ground cumin, smoked paprika, and optional salt. Mix well and cook 2 minutes more to integrate flavors. Remove from heat and allow filling to cool completely.
In a medium bowl, whisk whole wheat flour and baking powder.
Add unsweetened applesauce and dairy-free milk. Stir until dough begins to form. Knead gently until soft, pliable dough forms; adjust with small amounts of flour or milk as needed.
Divide dough into 12 equal pieces. Roll each ball into a 3–4 inch circle on a lightly floured surface.
Place about 1 tablespoon of the cooled vegetable and amaranth filling in the center of each dough circle.
Fold dough over filling, forming a half-moon. Press edges firmly, then crimp with a fork to seal.
Place empanadas on the baking sheet. Lightly brush tops with olive oil to enhance golden color and soft texture.
Bake 20–22 minutes until empanadas are lightly golden but remain soft.
Remove from oven and cool to a safe, lukewarm temperature before serving toddlers.
Store leftovers in an airtight container in the refrigerator up to 3 days or freeze for up to 1 month. Reheat gently before serving.

Soft Baked Vegetable Amaranth Empanadas process image for TinyTummyTreats

Tips

Allergy Safety for Little Tummies

Allergy Considerations: This recipe is dairy-free, nut-free, and vegetarian, making it suitable for toddlers with many common allergies. However, note it contains whole wheat flour (gluten) and unsweetened almond milk (tree nuts). Substitutions for Allergy Needs: Gluten-Free: Use a gluten-free all-purpose flour blend instead of whole wheat flour to cater to gluten-sensitive or celiac toddlers.

Texture and Mouthfeel for Toddlers

This Soft Baked Vegetable and Amaranth Empanadas recipe is perfectly suitable for toddlers aged 12 months and older. The soft texture makes it ideal finger food for developing fine motor skills and oral motor development. Toddlers from 12 to 18 months should be served smaller, manageable portions with careful supervision to prevent choking.

Feeding, Portioning, and Sharing Notes

Serving Size and Safety for Toddlers For toddlers aged 12 months to 2 years, serve 1 to 2 small soft baked vegetable and amaranth empanadas per meal. Adjust portions based on your child’s appetite and cues. Preventing Choking Hazards Soft Texture: Empanadas are baked to be tender and pliable, suitable for toddlers.

Frequently Asked Questions

Can I make Soft Baked Vegetable and Amaranth Empanadas ahead?: Yes. Prepare the recipe ahead, cool it completely, and store portions airtight so they are ready for quick toddler snacks or meals.
How do I keep the texture toddler-friendly?: Keep pieces or spoonfuls small, avoid overcooking, and serve with a soft side if the texture feels dry or sticky for your child's chewing stage.
Can ingredients be swapped for allergies?: Yes. Use safe substitutes for your child's needs and check labels for common cross-contact risks before serving.
What should I serve with it?: Pair it with a protein, soft fruit, or cooked vegetable to make the snack or meal more balanced for little appetites.

Ingredient Replacements

cup amaranth: 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.
medium 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.
medium zucchini: 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.
small red bell pepper: 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.

Storage

Cool Soft Baked Vegetable and Amaranth Empanadas completely, then store portions in an airtight container in the refrigerator for up to 3 days. Freeze extras when practical, thaw before serving, and reheat gently only when a warmer, softer bite is helpful.

Read related air fryer guides and cooking tips.

More Recipes

Explore more recipes you may like.

Reviews

Rate this recipe and share a photo of your result.

No reviews yet.

Soft Baked Vegetable and Amaranth Empanadas

Recipe Details

Ingredients

Instructions