Finger Food for Toddlers
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Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Ingredients
for
1
- For the blueberry bread
- ¼ cup unsalted butter (melted)
- ½ cup brown sugar
- 1 Tbsp lemon juice
- 1 medium egg
- ⅔ cup all-purpose flour
- ½ tsp Baking powder
- salt
- ¼ cup 2% milk
- ⅔ cup Blueberries (washed)
- butter (for serving)
- For the malt loaf
- ⅜ 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 tsp Baking powder
- ¼ tsp baking soda
- butter (to serve)
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.
