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.

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Nut-Free Recipes

Sweet Potato and Lentil Mini Biscuits with Mild Cinnamon

Name: Sweet Potato and Lentil Mini Biscuits with Mild Cinnamon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: International
Ingredients: 1 medium (about 200g) sweet potato; 1/2 cup (100g) red lentils; 1 cup (120g) gluten-free oat flour; 1 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 cup (60ml) unsweetened applesauce; 1/4 cup (60ml) water or plant-based milk; 1 tablespoon extra virgin olive oil

By TinyTummyTreats Test KitchenReviewed by TinyTummyTreats Editorial TeamPublished Apr 5, 2026 · Updated May 11, 2026

International 40 mins nutritiouseasy-to-makevegetarian toddler mealsdairy-free optionsnut-free recipesvegetable-basedsoft-textureallergy-friendlyquick-prepfinger-food-friendlyno-added-saltbalanced-nutritionsuitable-for-12-monthsbudget-friendlyquick & easylunchbox-friendlyhealthy snackspicky-eatersgluten-freemake-ahead

These soft Sweet Potato and Lentil Mini Biscuits are a nutritious, allergy-friendly snack perfect for toddlers aged 12 months and up. Made with nutrient-rich sweet potatoes, protein-packed red lentils, and gentle cinnamon flavor, they are nut-free, dairy-free, gluten-free, and ideal for picky eaters. Easy to make and lunchbox-friendly, these mini biscuits provide a balanced, wholesome option for healthy snacks or toddler breakfasts.

Sweet Potato and Lentil Mini Biscuits with Mild Cinnamon

Prep 15 min

Cook 25 min

Total 40 min

Servings 12

Difficulty easy

Cuisine International

Ingredients

Servings 12

1 medium (about 200g) sweet potato
1/2 cup (100g) red lentils
1 cup (120g) gluten-free oat flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 cup (60ml) unsweetened applesauce
1/4 cup (60ml) water or plant-based milk
1 tablespoon extra virgin olive oil

Sweet Potato Lentil Mini Biscuits Mild Cinnamon ingredients image for TinyTummyTreats

Instructions

Preheat oven to 180 degrees C (350 degrees F) and line a baking tray with parchment paper.
Simmer the peeled and diced sweet potato in enough water to cover for 10-12 minutes until tender. Drain thoroughly.
Cook the red lentils in double the volume of water for 10 minutes until soft but not mushy. Drain any excess water.
Mash the cooked sweet potatoes and lentils together until mostly smooth, leaving a few small lumps for a toddler-friendly soft texture.
In another bowl, whisk together the gluten-free oat flour, baking powder, and ground cinnamon.
Combine the dry ingredients with the sweet potato and lentil mash. Stir in applesauce, olive oil, and water or plant-based milk until a soft dough forms. Adjust moisture as needed to create a pliable biscuit dough.
Shape the dough into small mini biscuits or balls (approximately 3-4 cm in diameter) using clean hands or a spoon; place them spaced apart on the prepared baking tray.
Bake for 15-18 minutes until cooked through and lightly golden on the bottoms.
Cool completely on a wire rack before serving or packing in lunchboxes to ensure safe eating for toddlers.
Store cooled biscuits in an airtight container in the refrigerator for up to 3 days, or freeze in portions for up to 1 month for make-ahead convenience.

Sweet Potato Lentil Mini Biscuits Mild Cinnamon process image for TinyTummyTreats

Tips

Allergy Safety for Little Tummies

Allergy-Friendly Features: This recipe is naturally nut-free and dairy-free, catering to toddlers with common allergies. Made gluten-free by using certified gluten-free oat flour or alternative gluten-free flours, it minimizes allergy risks—though ingredient labels should always be checked for cross-contamination. Ingredient Substitutions for Allergies: Flour: Swap gluten-free oat flour with rice flour, quinoa flour, or chickpea flour for oat-sensitive toddlers.

Texture and Mouthfeel for Toddlers

These Sweet Potato and Lentil Mini Biscuits are specially designed for toddlers aged 12 months and older . At this developmental stage, toddlers begin exploring finger foods with soft textures that support their growing ability to chew and self-feed. The biscuits maintain a soft yet slightly textured consistency with mild cinnamon flavoring to appeal to sensitive palates without overwhelming taste buds.

Feeding, Portioning, and Sharing Notes

Safe Serving Sizes and Toddler Feeding Advice Offering appropriate portions and mindful textures enhances safety and enjoyment when serving these Sweet Potato and Lentil Mini Biscuits to toddlers. Recommended Servings: 12 to 18 months: Provide 1-2 mini biscuits (3-4 cm diameter) as a snack or alongside meals. 18 to 24 months: Offer 2-3 mini biscuits depending on appetite and food context.

Frequently Asked Questions

Can I make Sweet Potato and Lentil Mini Biscuits with Mild Cinnamon 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

medium (about 200g) sweet potato: 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 (100g) red lentils: 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 (120g) gluten-free oat 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.

Storage

Cool Sweet Potato and Lentil Mini Biscuits with Mild Cinnamon 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.

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Sweet Potato and Lentil Mini Biscuits with Mild Cinnamon

Recipe Details

Ingredients

Instructions