I looked around on the internet and the recipe I liked the look of here was far too full of sugar and syrup. Whole nuts too aren't the best idea for young kids so I needed to start from scratch.
Here's what I came up with. Not sugar free but bearing in mind you can cut this into 20-24 squares, you're looking at less than two tsp added sugar per serving. Not bad and certainly better than most commercial baking and even some products aimed at babies. Not that I'd count any cake as part of your five a day but this has a good boost of fibre too.
Parsnip Cake - makes 20 - 24 squares
Ingredients
200g, 7oz Sultanas (Golden Raisins)
125ml, 4.25fl oz Apple juice
150g, 5.25oz Soft brown unrefined sugar (I used molasses sugar)
300g, 10.5oz Self Raising flour (I used half and half white and wholemeal)
2 tsp Cinnamon
4 eggs
250g 9oz Grated parsnip
1 tsp vanilla extract
125ml, 4.25fl oz Mild flavourless oil (I used sunflower oil)
1/2 tsp Baking powder
Method
Preheat the oven to 180oC / 350F.
I made this a bit like a muffin recipe, so with a dry mix and a wet mix. Still did the job.
So pour the apple juice over the sultanas and add the eggs, vanilla and oil.
Line a baking dish with baking paper. Mine was 23cm by 33cm (9 inch by 13 inch). If you don't have one the same size I'd go slighly smaller rather than bigger.
Add the sugar to the flours and break up any lumps. Molasses sugar especially can be quite lumpy. Add the baking powder and cinnamon.
Add the parsnip to the wet mix then mix it all into the dry mix. Pour into the prepared dish, spread it out and bake for approx 35 minutes or until it springs back when pressed and a knife comes out pretty clean.
Leave to cool in the baking dish then cut into squares. Eat either on the same day or the next day. If you're keeping it for longer, it freezes brilliantly and a piece defrosts in only a couple of hours.
VERY enthusiastically enjoyed by my toddler.
I've entered this into the Bangers and Mash spice trail on cinnamon:
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