Dinosaur Cakes

So, I felt bad that my princess cakes may have excluded the boys. Today I asked my daughter what kind of cake would be green & she roared back at me “saurus cake”,  (ie. Dinosaur cake in Ellie speak).

We set about a little ingredient experiment to change up our princess cake recipe to make them green instead of orange.  We exchanged the finely grated carrot with a cup of loosely packed baby spinach and omitted the cinnamon.

Pouring the batter from the blender into the waiting mini-muffin & patty cake tins is a great job for toddlers. You can also do some counting practice at the same time & we had some fun roaring like dinosaurs as we worked. The result is a moist & dense coconut flavoured mini cake that is egg free, gluten free, low in fat and packing some great vegie nutrients.

We decorated ours with a thin spread of nutella (like dino mud) and some shredded coconut. Have your child use a toddler knife to spread the nutella for motor planning practice. They will feel a great sense of achievement with their decorating.

We used our the busy mums store plate as a work surface for the decorating. The plate provides learning opportunities from colour recognition (toddler), number recognition (preschooler) to equation practice (primary schoolers). The plates are great quality & likely to last us that long! They are designed & sold by a local mum. Supporting local business is important to me- hence the little plug here! :p

Dinosaur Cakes

3/4 cup rice flour
1tbsp chia seeds, soaked in 2tbsp cold water for at least 10min
1 cup of loosely packed baby spinach
1/3 cup cooked sweet potato
1/3 cup brown sugar
1 cup milk
1tbsp butter
1/2 cup shredded coconut
1tsp vanilla extract

Preheat your oven to 180oC and grease your patty cake tin (or you can use mini cup cake holders). I used spray on coconut oil.

Put all ingredients into the blender. Whizz until all ingredients are well combined.

Pour batter into cake tin & bake for about 20mins (until cooked through). Tip: the mixture does not rise so fill the tins to the brim. Gently shake to level out the batter in the tin. This mix should make approx 24 mini-cakes.

To decorate these cakes we used nutella & shredded coconut.

All toddler cooking should be supervised.

Happy Eating!

Dinosaur Cakes

So, I felt bad that my princess cakes may have excluded the boys. Today I asked my daughter what kind of cake would be green & she roared back at me “saurus cake”,  (ie. Dinosaur cake in Ellie speak).

We set about a little ingredient experiment to change up our princess cake recipe to make them green instead of orange.  We exchanged the finely grated carrot with a cup of loosely packed baby spinach and omitted the cinnamon.

Pouring the batter from the blender into the waiting mini-muffin & patty cake tins is a great job for toddlers. You can also do some counting practice at the same time & we had some fun roaring like dinosaurs as we worked. The result is a moist & dense coconut flavoured mini cake that is egg free, gluten free, low in fat and packing some great vegie nutrients.

We decorated ours with a thin spread of nutella (like dino mud) and some shredded coconut. Have your child use a toddler knife to spread the nutella for motor planning practice. They will feel a great sense of achievement with their decorating.

We used our the busy mums store plate as a work surface for the decorating. The plate provides learning opportunities from colour recognition (toddler), number recognition (preschooler) to equation practice (primary schoolers). The plates are great quality & likely to last us that long! They are designed & sold by a local mum. Supporting local business is important to me- hence the little plug here! :p

Dinosaur Cakes

3/4 cup rice flour
1tbsp chia seeds, soaked in 2tbsp cold water for at least 10min
1 cup of loosely packed baby spinach
1/3 cup cooked sweet potato
1/3 cup brown sugar
1 cup milk
1tbsp butter
1/2 cup shredded coconut
1tsp vanilla extract

Preheat your oven to 180oC and grease your patty cake tin (or you can use mini cup cake holders). I used spray on coconut oil.

Put all ingredients into the blender. Whizz until all ingredients are well combined.

Pour batter into cake tin & bake for about 20mins (until cooked through). Tip: the mixture does not rise so fill the tins to the brim. Gently shake to level out the batter in the tin. This mix should make approx 24 mini-cakes.

To decorate these cakes we used nutella & shredded coconut.

All toddler cooking should be supervised.

Happy Eating!