I can’t tell you just how great it feels to encourage your kids to eat up all of their cake! They’ll look at you like you’re the most wonderful parent in the world!
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In my continuous (non-negotiable) battle to encourage my kids to eat their veggies, I came up with the idea of baking their favourite fruit cake with a few ingenious hidden ingredients – just as a bit of a boost alongside serving up their veggies.
In my ‘vitamin cake’ invention, I’ve included:
- Dried fruit – which is sugary yes, but it has the benefit of being rich in iron
- Orange juice – packed with vitamin C, which will help to absorb the iron
- Mixed seeds – (sunflower, pumpkin, sesame) – which contain vitamin A, vitamin B, vitamin D, vitamin E, vitamin K, calcium, iron, potassium, phosphorus, zinc, manganese, magnesium, omega-3, omega-6, calcium, folic acid, copper, and selenium
- Lentils – super high in protein for my little fussy meat eaters
- Carrots – which, according to The World’s Healthiest Foods, are…
a very good source of biotin, vitamin K, dietary fiber, molybdenum, potassium, vitamin B6 and vitamin C. They are a good source of manganese, niacin, vitamin B1, panthothenic acid, phosphorus, folate, copper, vitamin E and vitamin B2.
It’s like having Sunday Lunch in your hand – and all you have to do is stir it all in. Here’s the recipe…
Vitamin Cake recipe
300g mixed, dried fruit (or just raisins, if you prefer)
150ml freshly squeezed orange juice – not the carton stuff, mind!
85g brown sugar
2 beaten ‘proper free range’ eggs
300g self raising flour
1/2 can of green lentils (with nothing else added – so, just lentils and water) – drained and rinsed
1 large carrot, finely grated
A large handful of mixed seeds, ground down to form a powder*
* just a quick note about the seeds… Young kids can sensitive to them, so start with just a small portion in your first cake. You’ll know there’s a problem if they ‘skip to the loo’ fairly soon afterwards!
- Soak your dried fruit in the orange juice overnight (or at least for a few hours, if you forget).
- Stir in all the other ingredients. Yep, it’s that easy.
- Bake in a loaf tin at 130 degrees for 50 minutes. (Take care that the loaf doesn’t burn – there’s something about the high water content that can make it burn easily.)
- Skewer the loaf to make sure it’s cooked through and through, and leave it to cool before slicing.
- Serve on it’s own, or with butter or 7-minute home-made jam. Delicious.
You’ll feel super sneaky as they tuck in and ask for a second helping!
How to save more money whilst feeding your family on a budget…
- Weekly 7-day menus for your family that amount to no more than £50 per week.
- All about food – Where it comes from, what they put into it, how it gets from farm to fork, and why it should be organic, fair trade, local and seasonal.
- Eating healthily – My discoveries on what foods are best for us and what portions they should be served in, how best to cook and store foods, myth-busting on foods the media have convinced us are ‘healthy’, and any other health concerns when it comes to cooking and eating healthily.
- Simple recipes – together with a ‘cost per meal’, and cost of cooking.
- Making life easier – problem solving when it comes to fitting healthy food and extra cooking into a busy lifestyle.
- Honest reviews – book reviews, course reviews (from great courses I’ve attended like Love Food Hate Waste, CAPmoney and the Open University) and reviewing time-saving labour-saving gadgets that I’ve invested in from the money I’m saving on not buying processed foods.
- Shopping tips – tactics that help me beat the supermarkets at their own game so I can keep my hard-earned cash in my pocket, not theirs!
- Ebooks – whenever I have enough information on a particular subject, I’ll package it up into an ebook – great for you as you’ll have everything in one place at a super-cheap price of just £2, and great for me as it’ll help me to afford the hosting costs for this blog.
Or you can find out what the very latest posts are here to discover even more food for thought.