The Brightside: Pumpkin And Almond Slice
This is a delicious recipe for all ages, as a mid-morning coffee break or pick-me-up, and it’s great in lunch boxes or as a first cake for older babies. We prefer to use butternut pumpkin (squash) for its natural sweetness, but it’s fine to use a different variety. This recipe is from our favourite book ‘We Can All Eat That!’ by Pam Brook.
PUMPKIN AND ALMOND SLICE
Ingredients:
- 250 g butter, softened
- 230g (1 firmly packed cup) brown sugar
- 225g (1 1/2 cups) plain (all-purpose) flour (substitute gluten-free flour if family members are gluten-intolerant or coeliac)
- 185 g (2 cups) quick oats
- 4 eggs, beaton
- 80 g (1/2 cup) almonds (skin on), ground or very finely chopped
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger (just a tiny amount for babies)
- 1/2 teaspoon ground nutmeg (just a tiny amount for babies)
- 1/2 teaspoon salt (omit for babies)
Method:
2. Preheat the oven to 180C. Line a 23 x 33 cm shallow baking / slice tin.
3. Whisk the butter and brown sugar using an electric mixer until light and creamy. Stir in the flour and oats. Add the egg to the mixture, along with the mashed pumpkin and remaining ingredients. Mix gently for another 15 seconds or until just combined.
4. Pour the mixture into the tin (the mixture should be about 2cm / 3/4 in deep), then bake for 40 minutes. When cooked it should be lightly browned and a skewer inserted into the slice should come out clean.
5. Allow to cool on a wire rack. Serve cut into squares.
6. Store in an airtight container in the refrigerator for up to 3 days, of freeze for up to 3 months.
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For younger babies - 7 months plus:
Who can chew or gum their food, this is a lovely soft, smooth slice.
For older babies:
Break off small pieces of the slice to serve.
For toddlers:
Serve as for adults.
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