Some of our fondest memories are forged as a small child with the combined sensory experience and anticipation of cooking and eating. When children help prepare food you are at once educating them about food, safe use of equipment, diet, and combinations of food. By introducing your child to a wide ranging taste pallet you are broadening their formative experiences.
Baking is fun. All small children get lost in the fantasy of combining and mixing raw ingredients. Licking the spoon or eating the end product is a bonus. If you are short on ideas we recommend the below simple cake for a healthy start.
Simple gluten free and sugar free carrot cake
- 1 cup almond meal
- 3/4 cup walnuts, chopped
- 3/4 cup butter melted
- 1/4 cup coconut milk
- 2 carrots peeled and grated
- 2 eggs
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- Pinch of salt
- 1 1/2 cups unsweetened shredded coconut
- 1/2 cup butter cubed
- 1 lemon juice and rind
- 1 tsp. 100% vanilla extract
- Preheat oven to 160°C (320°F) and line 2 x 10 cm (4 inch) spring form cake tins. Or you can use 1 larger cake tin.
- In a large bowl combine the almond meal, walnuts, cinnamon, nutmeg and salt.
- Add the eggs, melted butter, coconut milk, carrots and stir really well.
- Fill the cake tins with the cake batter and place in to the oven for 35 minutes.
- Allow to sit for 10 minutes before turning out and allowing to cool completely on a wire rack.
- Meanwhile, let's make the frosting!
- In your blender or food processor whiz the coconut until super fine.
- Add the butter cubes and continue to whiz, it should be getting smooth.
- Add the lemon juice, rind as well as the vanilla and continue to whiz.
- Once the cakes have cooled, spread frosting on top of both cakes evenly, the carefully place one cake on top of the other.
- Sprinkle with a few extra walnuts!