Tuesday, 26 May 2015

Maple, apple and banana bites - dairy free treats for a CMPA baby (and mummy)



This dairy free bake came about from a hormonal 'need' for something sweet but equally the need for it to be healthy enough so that I could kid myself it was good for me. Dairy free bakes are not easy (or affordable) to come by in the shops - I've always baked at home, but since going dairy free for Harry, if I want sweet things then my baking cupboard is my first port of call.

I've read a lot of healthy blogs since Harry and I have gone dairy free - and more still since we started trialling egg free. What strikes me as odd is how people fill bakes or makes up with 400g dates, tablespoons upon tablespoons of maple syrup and declare how healthy it is. Well, yes it's not refined sugar, but surely fructose is still a sugar of sorts? Anyway, who am I to question - the thought just occurred to me as I was planning to buy more dates. I love dates. How did I not know this before now?

These maple, apple and banana bites were my first go at using pureed apple as an egg replacer - they were nowhere near as light as they would have been if I'd used eggs. Chewy and dense, they were more like a sweet bread than a cake. Hence rebranding them as a 'bite'. Harry loved them, and as a side to a strong coffee (the sort you need when the neighbour leaving for work at 4.45am wakes the baby up 6 days a week) they certainly hit the spot.

Maple, apple and banana bites - makes 10 little or 4 little and 4 big



1 dessert apple, peeled, cored and stewed in a little water (no need to add any sugar) - you want this to cook down to a mush
3 tablespoons maple syrup
1 ripe banana
120g ground almonds
1 tablespoon chia seeds
175g plain flour
25g custard powder
1/2 tsp sweet mixed spice
Handful of sultanas
60 - 100ml almond milk (or your dairy substitute)
Oil to grease your tins

Muffin tin/ individual pie tins

Preheat the oven to 180 degrees
Using a stick blender - whizz up the stewed apples, maple syrup and banana (resist the urge to eat this with a spoon)
Sift in the flour and custard powder
Stir in the almonds, chia seeds, mixed spice and sultanas.
You want this to be slightly thicker than a dropping consistency so add almond milk and stir to loosen if necessary
Grease your muffin tin/ pie tins with oil - I used coconut
Add about 2 - 3 tablespoons of mix to each muffin space. This is a dense bite so you don't want them to be too thick

Bake for about 30-40 minutes - the top should be lightly browned and should bounce back gently if you press it, and a skewer/ knife needs to come out clean

I found the little muffin sized portions were ideal for Harry - and as it set nicely it worked well as a baby led weaning pudding. I preferred the ones in the individual pie tins.

 

2 comments:

Christine said...

Penny - could this be made with standard skimmed milk? We're not dairy free but I'm looking for "healthier" options to store bought cakes and loads of refined sugar.

Penny Aylwin said...

Hi Christine, of course you could. You can replace all the dairy subs with butter, milk etc. They'll taste a bit richer, but lovely. Let me know how they go!

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