Tag Archives: egg free

Princess Cakes

My mission was to orchestrate a fun day for my 2yo and her cousin (nearly 4yo) – a princess day. I wanted memorable activities, yummy fun food & a good chance for them to bond.

The activites included princess story books, playing outside and designing their own t-shirt. I helped the girls select pictures to print onto iron-on transfer paper and then we ironed them onto pre-purchased t-shirts.

What I was most excited about was using my daughter’s enthusiasm to help me in the kitchen. She helped grate the carrot (by holding her hand within mine.)  She put ingredients that I measured out into the blender and she poured the batter into the awaiting party cake holders.

Toddler snacks should be appropriately sized. I like to bake in smaller portion sizes for a few reasons:
1) less tendency for my daughter to over stuff her mouth.
2) you can serve with other food groups for a more balanced snack or meal.
3) less wastage if they don’t eat it all.
4) extras can be frozen for snacks on the go – wrap in cling film individually before freezing.


Princess Cakes

3/4 cup rice flour
1tbsp chia seeds, soaked in 2tbsp cold water for at least 10min
1 medium sized carrot, finely grated
1/3 cup cooked sweet potato
1/3 cup brown sugar
1 cup milk
1tbsp butter
1/2 cup shredded coconut
1tsp vanilla extract
1tsp ground cinnamon

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 18 mini-cakes.

To decorate these cakes I made a tiny batch of pink butter cream icing & store-bought sprinkles. The girls used knives that come with toddler cuttlery sets to apply the icing.

All toddler cooking should be supervised.

Happy Eating!
ūüôā Simone

Guava & Grape Slushy

  • ¬†Point One: This week is Allergy Awareness week
  • Point Two: May is also the “G & H” challenge for the Eat A to Z Healthy Recipe Challenge. ¬†Something I recently stumbled upon & thought I’d try to participate in. Here is a link to the Eat A to Z Healthy Recipe Challenge pinterest board (for more inspiration).
  • Point Three: Winter is on our door step here in Australia and it’s time to boost your Vitamin C intake. ¬†This claim is made despite the beautiful t-shirt weather we experienced¬†here in Sydney today.

So, to acknowledge all three points above, I came up with a fun, new (allergy free) drink for our afternoon tea today Рa Guava & Grape Slushy.  I loved that this drink (with a small pepita & cranberry bar) was enough for us to be sustained during the witching 2-hours before dinner.  (Please see my post about afternoon snacks for more ideas about how to cure 3:30-itis without spoiling dinner).

Why Guava?  
In 100g of guava there is 228.3mg of Vitamin C which is about 4 times the amount found in Oranges!  
Guava also contains a relatively high antioxidant value compared to other plant foods.

Grape & Guava Slushy by Play with Food


  • 1 cup frozen green grapes
  • 6 tinned guava halves with seeds removed
  • 1/2 cup of water or ice cubes (depending how icy you like your slushy)
  • 1 sprig of mint (optional)


Blend all ingredients.  Serve in 2 medium sized cups.


Happy Eating!



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