For this recipe, the most important organic choices are the carrots, courgette, flour and dairy. Root and leafy vegetables can carry higher levels of pesticide residues on their skin and flesh, so choosing organic carrots and courgette reduces that exposure for small children.
Organic flour and dairy come from systems that don’t rely on routine use of synthetic pesticides or fertilisers, and organic milk is produced without routine antibiotic use in cows. For a snack that toddlers might eat several times a week, those small differences in ingredients can add up over time.
