Tag: cooking with kids

carrot cake with dark agave nectar

IMG_8451IMG_8446 IMG_8415 IMG_8388 IMG_8387 IMG_8383 IMG_8454 IMG_8453 IMG_8464 IMG_8468 IMG_8462

Carrot Cake

ingredients: 2cups SR flour, 1/2cup brown sugar, 1/4cup dark agave nectar, 3 freerange eggs, 1/4cup vegetable oil, 2 carrots grated, 1cup soy milk

method: combine all the ingredients in a large mixing bowl and mix well until all combined. Pour mixture into a lined and greased cake tin. Bake in preheated oven at 180°C for 45 minutes or until cooked through. Serve while still warm with a little butter and a drizzle of agave nectar.

butter cookies and words

IMG_0716

cooking with toddlers is always going to be anything but methodical. Before pursuit it is absolutely necessary to let go of any concept that the process is going to run smoothly and without fuss or mess for that matter. It almost needs to be seen as organised chaos with the idea that anything could happen and that there may not even be any consumable produce from the event. What is important to remember is, that all of the learning lies within the experience. For us it’s all about the sensory play, our boo thrives on the touch and taste of soft dough and at the moment any activity that encourages his participation, cooperation and patients is welcomed.

IMG_0740 IMG_0731 IMG_0732 IMG_0722 IMG_0734 IMG_0723 IMG_0710

BUTTER COOKIES

ingredients:125g softened butter,100g caster sugar,1 free-range egg,200 g plain flour,1tsp vanilla extract,1/4tsp baking powder,sprinkles,extra flour for dusting

method: Beat butter and sugar in a kitchen mixer until light and fluffy. Add the egg and vanilla extract and beat well, then add the flour and baking powder and mix until a ball of dough forms. At this stage is good to roll dough into a ball and wrap in cling film and put into the fridge to chill for an hour, however this step is completely unacceptable to my toddlers so we always skip it and go straight to here, on a lightly floured surface roll out the dough to 1/2cm thick with cookie cutters cut out shapes and   gently press into the sprinkles and lay onto baking tray lined with baking paper. If dough is extra soft from skipping the chilling step, you can, with lightly floured hands roll teaspoons of the mixture and then press them into the sprinkles. Bake for 10 to 12 minutes at 180°C or until the edges are slightly browned.

recipe adapted from JamieOliver.com Lemon Butter Biscuits