A Method Of Cookery If carrot and prune are not high on your kids favourite food list, take a look at this great recipe from A Method Of Cookery Founder, Penni Lamprey: “My children, thanks to my having spent huge amount of time developing their pincher grips as babies, now have the extraction skills to remove the teeny tiniest piece of vegetable from any food source. Until mummy purchased a blender, then the game changed. I know my baked goods taste great and now that the flecks of ‘stuff’ are no longer present, there’s less arguments and mess too. Deliciously hearty, this baked snack is full of fiber and whole food goodness to keep everyone going.” Try this carrot and prune slice for your next playdate or pop it into the kids lunch box. Serves: 12, Cooking time: 50-60mins
- 150g carrot (pumpkin or sweet potato would be delicious too)
- 150g prunes
- 125g of room temperature butter
- 1 ½ cup of whole meal flour
- 4 tsp of baking powder
- 1/3 cup of raw sugar
- 1/3 cup rolled oats
- 2 medium eggs
1) Grease and line with baking paper a 120cm x 220cm loaf tin. 2) Roughly chop the carrots and simmer the carrots till tender in enough water to cover, around 10-15 minutes. 3) Check the prunes have no pips and place into a blender with the butter, cooled carrots and cooking water. 4) Blend till smooth. 5) Sift the flour and baking powder, adding the husks back in that won’t pass. 6) Add the sugar and oats to the flour mix and combine well. 7) Add the blended carrot mix and the two eggs to the flour. 8) Mix well to combine, but not over beaten. 9) Place into the heated oven and bake for 25-30 minutes, or till a skewer comes out clean. 10) Allow to cool before removing from the tray. 11) Slice and layer between grease proof paper if wanting to freeze individual pieces, or store in an air tight container for 2-3 days.
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