It has been freezing here in Southern California, and since all I want to do is lay around and drink coffee… I figured I could get baking with the kiddo. If you haven’t tried baking with your toddler, it really is a fun activity to do, especially on rainy days. You just have to go into it with the mindset that it is an activity that you are doing with them, such as painting. You can’t become impatient or irritated by the mess. My daughter turns two on Tuesday and she loves cooking with Mama. We usually bake cookies or simple breads such as the one below. If you love Banana Bread try this one!
{With Vegan and Gluten Free Options}
Ingredients:
1/4 C. Coconut Oil
1/4 C. Apple Sauce
1 C. Pureed Pumpkin
1 C. Agave Nectar
1/2 C. plus 2 T. Dried Unsweetened Cherries {you can use raisins or cranberries as well}
1/4 C. Pepitas {inside of pumpkin seeds… you can use whole pumpkin seeds on top if you wanted}
2 Eggs {or egg replacer for Vegan option}
1 1/2 C. Flour {can use GF if need be}
1 t. Salt
1/2 C. Milk {can sub out Coconut Milk for Vegan Option}
1 t. Baking Soda
Get Baking.
Preheat oven to 350. Combine coconut oil, applesauce, pumpkin, agave, milk, and eggs. Mix until combined. Slowly stir in flour, baking soda, and salt. Gently fold in the 1/2 dried cherries. Pour mixture into greased loaf pan. Sprinkle with 2 T. cherries and the 1/4 C. Pepitas. Bake for 45 minutes to one hour, or until golden brown and knife inserted comes out clean. Let cool before slicing {otherwise the bread with fall apart!}. Enjoy! Let me know what you think!!!
