As our kids enter toddlerhood, a major pressure or rather confusion befall on us
(parents) - what healthy snacks can I give my child?
My son brings back almost half of the snacks that I send him for school. However, he loves cakes, sweets and biscuits which are quite unhealthy. I thought why not make them at home with healthy ingredients so that we can give them without any guilt or fear. This is one such recipe which uses the goodness of whole wheat, Almond flour, flaxseed and butter. This makes a healthy wholesome delicious snack for kids any day.
This is one of my son's favorite snacks. He says Yummy yummy and eat it. That feeling you get when you know your kid is enjoying what you cook for him is such a state of bliss :)
This recipe is an adaptation of SharmisPassions-WholeWheat Almond Muffins. I have replaced the egg in original recipe with flax egg.
1 egg = 1 tbsp Flaxseed Powder dissolved in 3 tbsp of water
2. Now add all the wet ingredients and mix well using a hand mixer or Blender until the wet ingredients and dry ingredients are combined well.
3. Line a cupcake liner inside silicon moulds. Alternatively, you can use a muffins tray if it would fit inside your oven.
4. Fill each of the mould upto half of the volume as the batter would rise during baking process.
5. Once filled, decorate them with your choice of sugar sprinklers as shown in the pic.
6. Preheat the oven at 180 degrees celsius for 10 mins.
7. Place the cupcake tray inside the oven and bake for 30 mins at 180 degrees Celsius.
8. After 30 mins, remove the cup cake and allow it cool to room temperature.
9. Can be refrigerated in an airtight box for about a week.
10. Keep one daily for your toddler in his/her snack box and see them glee :)
This is one of my son's favorite snacks. He says Yummy yummy and eat it. That feeling you get when you know your kid is enjoying what you cook for him is such a state of bliss :)
This recipe is an adaptation of SharmisPassions-WholeWheat Almond Muffins. I have replaced the egg in original recipe with flax egg.
1 egg = 1 tbsp Flaxseed Powder dissolved in 3 tbsp of water
Yields 9 cup cakes
Ingredients
Dry Ingredients
- Whole Wheat flour - 3/4 cup
- Almond Flour - 1/4 cup
- Baking Soda - 1/4 tsp
- Cane Sugar/Organic Jaggery - 1/2 cup
- Cinnamon Powder - 1/2 tsp (Optional)
Wet Ingredients
- Flax Egg - 1 tbsp Flaxseed Powder dissolved in 3 tbsp of water (rest for 15 mins)
- Boiled Milk - 1/2 cup
- Unsalted Butter - 1/4 cup
- Vanilla Essence - 1 tsp
Method
1. Sift all the dry ingredients in a large mixing bowl and mix well.2. Now add all the wet ingredients and mix well using a hand mixer or Blender until the wet ingredients and dry ingredients are combined well.
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| Cupcake batter ready |
4. Fill each of the mould upto half of the volume as the batter would rise during baking process.
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| Batter filled in the moulds |
7. Place the cupcake tray inside the oven and bake for 30 mins at 180 degrees Celsius.
8. After 30 mins, remove the cup cake and allow it cool to room temperature.
9. Can be refrigerated in an airtight box for about a week.
10. Keep one daily for your toddler in his/her snack box and see them glee :)
Notes,Tips & Add-On's
- Each oven temperature and heating capacity is different. My oven cooks only after 30 mins. However, I request you to keep checking on the cup cakes every 10 mins.
- Gently press the top of the cake to see if it is firm, alternatively you can also use tooth pick to check if the cake is cooked in the center. The tooth pick has to come out clean.
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| Cup cake with icing done |
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