Ever since the “DOW” (Dishes Of the Week) email series started (if you haven’t signed up for our updates, jump on board), I've been getting a lot of emails requesting for one particular category, often – Kids Snacks! It’s not surprising… I've noticed that whenever a group of young mothers gather, everybody tend to discuss about their kids eating habits. The common theme is kids being fussy and refusing to eat any regular food.
Banning Maggie noodles was almost like a whiplash to many, since it is one thing which kids love so much.
Most mums main concern is what to pack for the kids tiffin box. It looks like schools are now slowly making an effort to promote healthy eating habits among kids. Recently a friend of mine, told me their kid’s school banned flavoured drinks altogether, be it milk or juice and allowed only water in school. I've seen some parents applaud it, while others not so happy about it. Since I don’t have yet to worry about the consequences of such decisions, I think I'll leave everybody to their own thoughts ;)
Anyways, I also get requests for ‘make ahead’ snacks/breakfast recipes. This can be a make ahead snack or a breakfast or packed as a tiffin. I will not call this a healthy snack as such, but it's not so bad either. It's very moist and so easy to put together and it uses a little fat and sugar compared to the regular muffins and it has carrots and apples. Not so bad, right? We had it for our evening tea and also as next day's breakfast.
Btw, you can see more Snack recipes here. Some of my fav's are Chicken Croquettes, Oatmeal Cookies, Grilled Cheese Sandwich, Kuzhi Paniyaram
Hope I've done a good job of convincing you to try out this recipe…
Here is the recipe…
In a large bowl, add the the first eight ingredients, from egg – nutmeg, and whisk to combine…
Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix…
Add the carrots, apples, and fold gently to combine…
Turn batter (it's very thick, this is what you want) out into the prepared pan, smoothing the top lightly with a spatula. Bake for about 45 to 52 minutes for loaf and 15-18 mins for cupcakes or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter…
Recipe adapted from here
Ingredients
- 1 large Egg
- 1/2 cup Light brown sugar (packed )
- 1/3 cup Liquid-state coconut oil (canola or vegetable may be substituted)
- 1/4 cup Sugar
- 1/4 cup Sour cream (lite is okay; or Greek yogurt may be substituted, I used regular yogurt)
- 2 tsp Vanilla essence
- 2 tsp Cinnamon
- 1/2 tsp Ground nutmeg
- 1 cup All-purpose / Plain flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- Pinch Salt (optional and to taste)
- 3/4 cup Grated carrots (about 1 large peeled and trimmed carrot)
- 3/4 cup Grated apples (I used one regular eating apple)
Instructions
- Preheat oven to 350F / 175 C, 10 mins before baking. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside ( if baking as cupcakes or muffins, line the cupcake/muffin tin with liners)
- In a large bowl, add the the first eight ingredients, from egg – nutmeg, and whisk to combine.
- Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.
- Add the carrots, apples, and fold gently to combine.
- Turn batter (it's very thick, this is what you want) out into the prepared pan, smoothing the top lightly with a spatula.
- Bake for about 45 to 52 minutes for loaf and 15-18 mins for cupcakes or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip – Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of carrots, apples, climate, and oven variances. Bake until done; watch your bread, not the clock and don't worry if it takes longer to bake than the baking estimates provided.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Notes
can we substitute wheat for alla purpose flour?
Hi Vansha,
Using only whole wheat might make it very dense. May be you can try using half whole wheat and half plain flour. However, I’ve tried this only with plain flour.
Cheers
Maria