The Allergy-Free Baby and Toddler Cookbook by Fiona Heggie and Ellie Lux - Non Fiction - Hardback

Details. Condition: New. Format: Hardback. ISBN: 9780297608363. Publisher: Orion. Age Range: Baby & Toddler (approx. 6 months - 3 years). Overview. The Allergy-Free Baby and Toddler Cookbook by Fiona Heggie and Ellie Lux is a warm, practical hardback cookbook created for parents navigating weaning alongside food allergies or intolerances. Packed with over 100 recipes, it guides families from first tastes through to toddler mini meals, all built around everyday supermarket ingredients. Written by two mums with first-hand experience of allergy-safe feeding, the book blends nutritional guidance with genuinely tasty, family-friendly cooking, making mealtimes calmer and more enjoyable for parents and little ones alike.. About the Book. Weaning a baby is a joyful milestone, but it can feel daunting when allergies or intolerances are part of the picture. This hardback cookbook was written specifically to remove that anxiety, offering over 100 recipes that are free from all 14 major allergens recognised in UK food labelling, including dairy, eggs, peanuts, tree nuts, soya, gluten and sesame. Authors Fiona Heggie and Ellie Lux draw on their own experiences feeding children with allergies to create dishes that don't compromise on flavour or texture. The book is structured to grow with your child, starting with simple purees and first tastes, moving through finger foods designed to support self-feeding and fine motor skills, and finishing with family meals that everyone at the table can share. Recipes are written with busy, real-life kitchens in mind, using ingredients that are easy to find in any UK supermarket rather than obscure specialist products. Alongside the recipes, the authors include practical nutritional advice, guidance on safe allergen introduction, portion sizing and meal planning, plus troubleshooting tips for common weaning and allergy challenges. Whether a family is following baby-led weaning, purees, or a mixed approach, the recipes are flexible enough to ad