A recipe – baby friendly Bara Brith
Sugar free baking?
For the last year, I have not had a huge amount of time for baking, partly because of actual lack of time, partly also because since moving temporarily to a much smaller home, even my trusted KMix has been in a cupboard, unused, due to lack of space.
Yet, since little O’s weaning efforts, I have been trying to cook some decent food for him, to educate him to different flavours despite the ‘no salt, no refined sugars’ rule.
Searching for cake recipes that I could use to make him something nice to munch on, I remembered that I used to love making the British Bake Off book (1st edition) version of Welsh classic fruit cake Bara Brith, which was a virtually fat free cake (as well as egg and dairy free). The only ingredient I needed to replace was the actual sugar!
I also changed the fruit types, so rather than just using vine fruits, I used a mix of large and small dried fruit to include orange, cranberries as well as apricots and dates. Indeed, the sugar was not missed at all!
I used maple syrup to sweeten a little bit and to moisten the dough which is otherwise quite dry (takes ages to actually mix everything up). I did use real tea to infuse the fruit rather than caffeine free, as I figured once cooked it would not affect the little one too much, but I am not sure (bad mum alert!)
This loaf is delicious with a cup of tea, toasted with a layer of jam (for adults only of course) or a layer of butter too. So easy to make!
Does anyone have any baby friendly recipes to share? Would love to hear more
- Mixed dried fruit 250gr
- Maple syrup 3 table spoons
- Strong hot tea 225ml
- Ground cinnammon 1/4 tea spoon
- 1 large free range egg (beaten)
- Self raising white flour 250gr
- Put the dried fruit into a large bowl and pour over the hot tea, stirring well. Cover and leave for a few hours or even over night.
- When ready to bake, heat the oven to 160c (gas 3). Add the cinnamon, the egg into the beaten fruit and mix well with a wooden spoon. Add the flour and then the maple syrup. It will be a dry mixture at first, but keep going as it will mix in the end (patience!). Add a little maple syrup if needed.
- Pour in a 450gr load tin, greased with butter and lined with a strip of greaseproof paper or a silicon mould, and bake in the heated oven for about an hour, or until a skewer inserted in the middle comes out dry. Stand on a wire rack to cool and leave for about 15 minutes before slicing.
- Enjoy with butter, or with jam or your favourite spread or even on its own. Keeps well for a few days.