1. Preheat the oven to 180°C (fan 160°C). Line a baking sheet with baking paper.
2. Prepare the pumpkin: peel and remove seeds, then cut into small 2 cm cubes. Toss the cubes with 3 g of the olive oil (about 1/2 tsp) and roast on the baking sheet for 18–22 minutes until very tender. Allow to cool slightly.
3. While the pumpkin roasts, cook the brown rice pasta in a pan of boiling water following the package instructions but stop 1–2 minutes earlier so it is al dente (firm enough for baby-led grasping). Drain and run under cold water briefly to stop cooking and cool.
4. Place the roasted pumpkin in a bowl and mash gently with a fork, leaving some small soft lumps to keep texture appropriate for baby-led weaning. Add the cooked pasta to the bowl.
5. Beat the egg lightly in a small bowl and stir into the pumpkin–pasta mix to help bind. Add the remaining 2 g olive oil and the ground cinnamon (optional) and mix until combined.
6. Shape the mixture into small, flat finger-sized bites or patties (roughly 3–4 cm long and 1 cm thick) that are easy for a toddler to pick up. If the mixture is very wet, let it sit a few minutes to firm up or add a little extra cooked pasta to dry it.
7. Place the bites on the lined tray and bake 10–12 minutes until set and lightly golden. Alternatively, cook in a non-stick pan over low–medium heat with a thin film of olive oil for 3–4 minutes each side until cooked through. Ensure the egg is fully cooked.
8. Remove from oven or pan and allow to cool to lukewarm. Test the temperature and texture: pieces should be soft enough to squish between your fingers but hold together so the toddler can pick them up. Cut larger bites into appropriate sizes for your child if needed.
9. Serve plain or with a little mashed avocado or unsweetened full‑fat yogurt for dipping if you like (not included in ingredients list).

Summary

Soft, textured breakfast bites made from roasted pumpkin and brown rice pasta, shaped for baby-led weaning (10+ months). Mildly seasoned with a touch of cinnamon and a little olive oil; no added salt or sugar.

Storing

Keep in an airtight container in the fridge for up to 48 hours. Freeze on a tray then transfer to a freezer bag for up to 1 month. Reheat thoroughly and cool to a safe temperature before serving; do not refreeze after defrosting.

Allergies and side effects

Contains egg. Introduce new ingredients one at a time and watch for allergic reactions. Always supervise your toddler while eating and ensure pieces are an appropriate size and soft to reduce choking risk. Do not give honey to infants under 12 months. Check labels on the brown rice pasta for potential cross-contamination with gluten if your child has coeliac disease or gluten sensitivity.