Breakfast carrot cakes
I’ve been looking for new ideas for breakfasts for fussy eaters.
Many have a favourite cereal or toast every morning so making changes is important. If not boredom can set in, and foods are rejected.
Making changes to routines is also supportive of adding new foods.
These carrot cakes are pretty yum! Although they do have a fair bit of carrot in them, they don’t taste of carrot, nor is it visible.
For children who like carrots it could be a great option.
For lovers of muffins or cakes it could be too.
1 cup oat flour (I made mine by grinding wholegrain oats in my spice grinder)
¼ cup milk
¼ cup melted butter
2 dessert sp melted honey or maple syrup (adjust quantity to taste)
1 tsp baking powder
½ tsp salt
2 tsp cinnamon powder (optional)
1 packed cup peeled and grated carrot
1 tsp vanilla
Soak oat flour in the egg, melted butter, honey and milk (if you don’t soak the texture of the cake will be grainy. Ideally soak for a few hours. I made it the night before).
Heat oven to 180˚
Grate carrot and microwave 3 minutes to soften.
Put the soaked oat mixture and carrot into a food processor.
Add the other ingredients and mix well.
Pour into cake cases (mixture makes 6).
Bake 12-15 mins until browning and cooked through.
Judith, MA Cantab, Grad Dip Psychology, is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.
She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child is able to approach food from a place of safety and joy, not fear.
Learn more about Judith here: https://theconfidenteater.com/about/