Toddlers, plus baking equals a mess but it’s a mess I’m willing to take on the chin because the fun is really worth it. Fast approaching the ripe old age of two, Otto loves nothing more than mixing (and eating) the ingredients of my weekly bakes. It’s also a great way to encourage him to try new foods and new flavours and learn new skills if he gets involved in the action. Well that’s my theory anyway.
My raspberry and coconut rock cakes are a cross between a cookie, a biscuit and a rock cake, a child hood favourite of mine. There not too sweet and make for a great snack or breakfast alternative served with fruit and yoghurt. Give them a whirl!
1. Pre heat the oven to 180c and grease a baking tray or line with baking paper.
2. In a bowl add two cups of wholegrain flour, 1/2 cup of desiccated coconut, 1 cup of porridge oats and mix all the ingredients together.
3. Next add in two large eggs, a few drops of vanilla essence, 1/2 cup of maple syrup and 2 generous tbsp. of smooth peanut butter. Fold everything together before adding a cup of frozen raspberries into the mix.
4. Using your hands divide the mixture into 10 small ball shapes, place on the baking tray and gently pat down the tops. Make sure you leave a gap between each one.
5. Bake at 180c for 20 minutes.