7. Blueberry scones
You will need:
2 cups flour
½ cup heavy cream
⅓ cup brown sugar
10tbsp cold butter (diced into pea-sized cubes)
6oz. blueberries
1tbsp lemon zest
2tsp baking powder
¾tsp salt
¾tsp vanilla bean paste or extract
1 egg
How to make:
Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and set it aside.
Combine flour, sugar, salt, baking powder, and lemon zest in a bowl. Add butter and mix it with the ingredients using your fingertips until a crumbly mixture forms.
Whisk together cream, egg, and vanilla bean paste or extract in another bowl. Create a well in the center of the mixture and pour flour mixture and blueberries into the well.
Mix all the ingredients using a fork until everything looks well combined. Then, shape the dough into a square with your hands. Cut the dough square into four squares and then cut the squares into triangles.
Next, prepare the egg wash. For that, whisk egg and milk in a small bowl and set the bowl aside.
Place the triangles or scones on the baking sheet and brush them with the egg wash. Put the tray into the freezer for five mins to firm up. Then, bake for 20 to 25 mins until golden brown. Take the scone out of the oven and serve hot.
8. Carrot cake
You will need:
For carrot cake:
2 cups carrots (grated)
1 cups whole wheat pastry flour
½ cup plain, unsweetened Greek yogurt
½ cup raisins
⅓ cup plain, unsweetened almond milk
¼ cup coconut oil (melted)
⅔ cup pure maple syrup
2tsp baking soda
1tsp ground cinnamon
1tsp vanilla bean paste or extract
½tsp ground nutmeg
¼tsp ground ginger
⅛tsp kosher salt
⅛tsp ground cloves
2 large eggs
For frosting:
1 cup plain, unsweetened Greek yogurt
2tbsp pure maple syrup
1tsp vanilla bean paste or extract
How to make:
Preheat the oven to 350°F (177°C). Coat a 9x13in baking pan with coconut oil and set it aside.
Combine the measured flour, baking soda, cinnamon, nutmeg, ginger, and ground cloves in a bowl and set it aside.
Combine them and set them aside.
Whisk together eggs, coconut oil, vanilla extract, pure maple syrup, Greek yogurt, and almond milk in a separate mixing bowl.
Now, add the egg mixture into the flour mixture until everything combines. Fold in carrots and raisins and mix well to form a smooth batter.
Pour the batter into the baking pan and put it into the oven. Bake the cake for around 20 to 25 minutes until the cake’s crust turns brown, and when you insert a toothpick in its center, it comes out clean.
Take the pan out of the oven and place it on the wire rack to cool. Meanwhile, stir Greek yogurt, pure maple syrup, and vanilla extract in a bowl to prepare the frosting.
Spread the frosting on top of the cake and freeze the cake for an hour or so to let the frosting set. Slice and serve.
You can get creative with the frosting and add different toppings as per your child’s preferences to make it more visually appealing.
