Finger Food for Toddlers

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Finger Food for Toddlers
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Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
194
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie194 kcal(9 %)
Protein3.77 g(4 %)
Fat5.41 g(5 %)
Carbohydrates31.67 g(21 %)
Sugar added9.7 g(39 %)
Roughage0.2 g(1 %)
Vitamin A71.59 mg(8,949 %)
Vitamin D0.35 μg(2 %)
Vitamin E1.04 mg(9 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.92 mg(16 %)
Vitamin B₆0.02 mg(1 %)
Folate39.23 μg(13 %)
Pantothenic acid0.11 mg(2 %)
Biotin0.25 μg(1 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C1.44 mg(2 %)
Potassium102.23 mg(3 %)
Calcium46.05 mg(5 %)
Magnesium6.1 mg(2 %)
Iron1.14 mg(8 %)
Iodine10 μg(5 %)
Zinc0.16 mg(2 %)
Saturated fatty acids3.07 g
Cholesterol41.21 mg

Ingredients

for
1
For the blueberry bread
¼ cup unsalted butter (melted)
½ cup brown sugar
1 tablespoon lemon juice
1 medium egg
cup all-purpose flour
½ teaspoon Baking powder
salt
¼ cup 2% milk
cup Blueberries (washed)
butter (for serving)
For the malt loaf
cup hot Black tea
½ cup Malt extract
0.333 cup soft brown sugar
½ cup mixed Dried Fruit
1 large egg (beaten)
1 cup all-purpose flour
½ teaspoon Baking powder
¼ teaspoon baking soda
butter (to serve)
How healthy are the main ingredients?
Black teaBlueberryeggsalt

Preparation steps

1.
For the blueberry bread:
2.
Heat the oven to 180°C (160° fan) | 350F | gas 4. Grease and line a 450 g | 1 lb loaf tin with non stick baking parchment. Beat together the butter, sugar, lemon juice, and egg in a mixing bowl. Combine the flour, baking powder and salt separately, and stir into egg mixture along with the milk. Fold through the blueberries. Spoon into the lined tin and bake for 60 - 70 minutes until golden on top and a toothpick inserted near the centre comes out clean. Remove to a wire rack to cool. Slice and serve with butter.
3.
For the malt loaf:
4.
Heat the oven to 160°C (140° fan) | 300F | gas 2. Grease and line a 450 g | 1 lb loaf tin with non stick baking parchment. Combine the tea, malt extract, sugar, and dried fruits in a mixing bowl, stirring well. Add the egg, beat well, and then fold through the flour, baking powder, and bicarbonate of soda until combined. Scrape into the prepared loaf tin and bake for 40 - 50 minutes until firm and risen. Remove to a wire rack to cool. Slice and serve with butter if desired.