1. Preheat the oven to 180°C (fan 160°C).
2. Wash the apple well. Cut into 6–8 thick wedges (about 1–1.5 cm thick) leaving a bit of core removed so each wedge is easy to grip but still holds together for baby-led weaning.
3. Lightly brush or sprinkle the wedges with a few drops of water so the chia seeds will stick.
4. Evenly sprinkle the chia seed over the apple wedges and gently press so they adhere.
5. Place wedges on a lined baking tray, skin side down if you like, leaving space between pieces.
6. Bake for 12–15 minutes until the apple is soft enough to be mashed between finger and thumb but still holds its wedge shape. Timing depends on apple variety and thickness — check by testing one wedge.
7. Remove from oven and let cool to lukewarm. Ensure wedges are cool enough before offering to the toddler.
8. Serve as finger food for baby-led weaning. Supervise eating at all times; offer one wedge at a time and watch for signs of choking.

Summary

Soft baked apple wedges with a light sprinkle of chia seeds — a simple, baby-led weaning friendly breakfast suitable for 10+ months. The texture after baking is soft but still holds shape, making it easy for toddlers to grasp and bite.

Storing

Store cooled wedges in an airtight container in the refrigerator for up to 24 hours. Reheat briefly in the oven or microwave and cool before serving. Avoid reheating more than once. Freezing is not recommended for best texture.

Allergies & Side effects

Chia seeds are generally well tolerated but can cause reactions in rare cases — introduce any new food (including chia) one at a time and watch for allergic signs (rash, vomiting, swelling). Do not add honey for children under 12 months. Always supervise while the child is eating and ensure wedges are soft enough to mash between the gums to reduce choking risk.