The Daily Telegraph
SUGAR-FREE TREATS THAT CHILDREN WILL STILL LOVE ( SUITABLE FROM NINE MONTHS)
Butterbean brownies (makes 16) IngredIents
400g tin butter beans, rinsed and drained 250g sugar-free apple sauce 200g self-raising flour 2 tsp baking powder 3 tbsp cocoa powder 3 eggs 6 dates, finely chopped Few drops vanilla essence
Preheat the oven to 180C/ Gas 4 and lightly grease a 26x18cm baking tray.
Place the butter beans and 1-2 tbsp of water in a food processor and whizz until smooth – you are looking for the consistency of mashed potato. Add more water if the mixture looks too dry. Add the apple sauce and whizz again for a minute or two, until smooth and well combined.
Sift the flour, baking powder and cocoa powder into a large bowl. In a separate bowl, beat the eggs. Add one-third of the bean mixture to the egg mixture, together with one-third of the flour mixture and fold in carefully. Repeat twice more until all the ingredients are gently incorporated.
Add the vanilla essence and dates and gently fold through. Pour the mixture into the baking tray and spread over evenly. Bake in the oven for 40-45 minutes – check to see if the brownie is done by inserting a skewer into the middle – it should come out clean. Allow to cool before cutting into squares.
Carrot and cinnamon cupcakes (makes 12) IngredIents
150g spelt flour 100g ground almonds 75g raisins 2 tsp cinnamon 1 tsp mixed spice 1 tsp baking powder 1 tsp bicarbonate of soda 3 large eggs 100ml sunflower oil 3 tbsp milk 300g carrots, coarsely grated 150g white soft cheese Zest of an orange
Preheat the oven to 180C/Gas 4.
Line a 12-hole muffin tin with paper cases.
Put the flour, almonds, raisins, cinnamon, mixed spice, baking powder and bicarbonate of soda in a large bowl and mix thoroughly. Make a well in the centre.
In a separate bowl, whisk the eggs, oil and milk together and stir in the grated carrot. Add the egg mixture to the dry ingredients, stirring to form a thick batter. Spoon the mixture into the paper cases until they are two-thirds full.
Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer comes out clean. Cool for 10 minutes, then remove from the tin and cool on a wire rack. Stir the cheese and orange zest together and spread evenly over the cakes.
My Sugar-Free Baby and Me by Dr Sarah Schenker is published by Bloomsbury (£16.99). To order a copy for £14.99 plus p&p, call 0844 871 1514 or visit books. telegraph.co.uk