My mission was to orchestrate a fun day for my 2yo and her cousin (nearly 4yo) – a princess day. I wanted memorable activities, yummy fun food & a good chance for them to bond.
The activites included princess story books, playing outside and designing their own t-shirt. I helped the girls select pictures to print onto iron-on transfer paper and then we ironed them onto pre-purchased t-shirts.
What I was most excited about was using my daughter’s enthusiasm to help me in the kitchen. She helped grate the carrot (by holding her hand within mine.) She put ingredients that I measured out into the blender and she poured the batter into the awaiting party cake holders.
Toddler snacks should be appropriately sized. I like to bake in smaller portion sizes for a few reasons:
1) less tendency for my daughter to over stuff her mouth.
2) you can serve with other food groups for a more balanced snack or meal.
3) less wastage if they don’t eat it all.
4) extras can be frozen for snacks on the go – wrap in cling film individually before freezing.
3/4 cup rice flour
1tbsp chia seeds, soaked in 2tbsp cold water for at least 10min
1 medium sized carrot, finely grated
1/3 cup cooked sweet potato
1/3 cup brown sugar
1 cup milk
1/2 cup shredded coconut
1tsp vanilla extract
1tsp ground cinnamon
Preheat your oven to 180oC and grease your patty cake tin (or you can use mini cup cake holders). I used spray on coconut oil.
Put all ingredients into the blender. Whizz until all ingredients are well combined.
Pour batter into cake tin & bake for about 20mins (until cooked through). Tip: the mixture does not rise so fill the tins to the brim. Gently shake to level out the batter in the tin. This mix should make approx 18 mini-cakes.
To decorate these cakes I made a tiny batch of pink butter cream icing & store-bought sprinkles. The girls used knives that come with toddler cuttlery sets to apply the icing.
All toddler cooking should be supervised.