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    Broad beans and cream cheese

    This recipe for broad beans and cream cheese on toast makes a great and delicious lunch that has a good mix of vitamins, some fibre, protein and carbs for energy and can be made for different stages of weaning.

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    Ingredients

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    1 Large bagful Broad beans In their pods from the greengrocer, podded, or a bag of frozen beans.
    1 Soya cream cheese Such as Tofutti Creamy Smooth
    1 Loaf Wholemeal Bread Or you could try sourdough or white.

    Directions

    1.

    Steam

    Take the beans and steam for a few minutes. If you can be bothered, slip the skins off the beans. This gives a smoother purée.
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    2.

    Stir

    Mash the beans well, then stir in a teaspoon or two of the cream cheese until well mixed.
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    3.

    Serve

    Toast a slice of bread, then cut off the crusts and cut it into sticks. Spread the purée on the bread or toast sticks.
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    Notes

    This recipe is from Plant Based Baby by Sally Hall. Find out more on Instagram @PlantBasedBaby_uk You can pre-order her book here Disclaimer: The views and advice given in this article are those of the guest writer and do not necessarily reflect the opinions of Weaning Week or any other organisations represented on this platform

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