My daughter took these to Kindy today. Every week a child has a turn to bake for the whole class. They wear a little ‘chef’ hat and ‘chef’ apron and serve the other children with ‘chef’ tongs. The whole thing is just very sweet and adorable. (And I have it on good authority – most children came back for seconds! No IDEA these little beauties are healthy 😉 )
This is an easy little lunchbox snack that can be whipped up really quickly (in around 30 seconds if you have a thermomix) and kept in the freezer to be added to lunchboxes as an extra treat.
I used Quirky Jo’s recipe for GF Buttercake with a few adjustments along the way. The original recipe can be found here….. Just look further down the page at the Butter Cake variation.
- 300g spelt flour
- 1/2 tsp fine sea salt
- 2 tsp baking powder (aluminium free)
- 100g rapadura
- 140g coconut oil
- 260g milk (of choice – I use organic, non-homogenised, full cream, you could use almond milk etc if you are dairy free)
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 eggs
Mix together on Sp 5 for 20sec. Scrape down and mix for a further 5 sec, Sp 5.
Spoon into mini-muffin tray and bake for approx 12 minutes in 160 degree oven. Test cakes are ready by touching the centre. If it bounces back, they are cooked.
Cool slightly and remove from pan.
Makes approximately 48 little cakes.
When cooled completely, top with either freshly whipped cream and fruit of choice or coconut cream ganache and additive free sprinkles (like Hoppers).
100g raw, organic dark chocolate
1/2 cup organic, pure coconut cream
Cook, 50 degrees, Sp 1, 5 minutes.
More lunchbox ideas coming soon! Enjoy!