I made these baby cakes for my teething 9-month-old son who always seems to have the munchies. Made with whole wheat flour and a jar of strained prunes for sweetness, these little cuties are tasty as well as healthy so I don't need to feel badly about reaching for the treat jar a few times a day. This recipe makes about two dozen scone-like cakes, which can be kept in a sealed container for up to three days or frozen to enjoy another day.
Here's how I made them:
1 128 ml/4.5 fl oz jar of strained prunes baby food (or 1/2 a cup of homemade fruit puree)
2 tbsp canola oil
1 3/4 cups whole wheat flour
1/2 tsp baking soda
1/4 tsp ground cinnamon
While my oven preheated to 375 degrees (F), I emptied the jar of prunes into a large mixing bowl and added the egg and canola oil, mixing well. In a separate small mixing bowl, I mixed the flour, baking soda and cinnamon. The dry ingredients were gradually added to the wet ingredients, mixing well to form a ball of dough.
Using a floured rolling pin, I rolled out the dough on a floured surface to a 1/2-inch thickness. Using a sharp knife, I cut away the edges to leave myself a large rectangle. Then I cut smaller rectangles, about 1-inch by 3-inches, and dotted them with a fork in the centre. The scraps were balled and rolled out again until I had about two dozen baby cakes.
I put the baby cakes on a parchment lined cookie sheet, about an inch apart, and popped them in the oven for 15 minutes until golden and puffy. They cooled on a wire rack.
I have a feeling these baby cakes won't last long with my hungry little kiddo! I'll be making another batch again soon.
What sort of baking have you done for your babies? Got a good baby food recipe to share? Leave a comment and your links!