A healthy snack for your toddler's birthday party.

Carrot and Pineapple Squares

Posted by Fiona Phillips on 23/06/2015

  • Recipe difficulty: Easy
  • Blog post
  • 0 of 5 0
  • Preparation time: 
  • Serves: Up to 10 people

Made with these products:

Ingredients

Ingredients

300g of Flour

2 heaped tsp Ground Cinnamon

1 heaped tsp Baking Powder

1/2 tsp Bicarbonate of Soda

1/4 cup Honey

4 medium Eggs

180ml of Double Cream Yoghurt

60ml of Coconut Oil (softened) or Sunflower Oil

220g of finely grated Carrots

228g tin of Pineapple pieces, in natural juice, drained

Preparation

  1. Pre-heat oven to 150°C.  Lightly grease a baking tin (about 20cm by 20cm) with Spray and Cook or baking paper.
  2. Steam or boil (20 minutes in water) the chicken breast until soft.
  3. Place the cooked chicken breast, egg and salt in the Braun chopper bowl and blend until smooth paste forms.
  4. Sift the flour, cinnamon, baking powder and bicarbonate in a mixing bowl.
  5. In another large bowl, using the whisk apparatus, lightly beat the eggs, then whisk in the yogurt and melted coconut oil.
  6. Pour the egg and yoghurt mix into the flour and stir well with a wooden spoon. Then mix in the carrots and honey.
  7. Cut the pineapple pieces into small chunks and stir these in too.
  8. Scrape the cake mix into the tin.
  9. Bake in the pre-heated oven for 30-40 minutes or until a skewer comes out clean.
  10. Turn out of the tin and allow to cool a little on a cooling rack. 

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Ingredients

Ingredients

300g of Flour

2 heaped tsp Ground Cinnamon

1 heaped tsp Baking Powder

1/2 tsp Bicarbonate of Soda

1/4 cup Honey

4 medium Eggs

180ml of Double Cream Yoghurt

60ml of Coconut Oil (softened) or Sunflower Oil

220g of finely grated Carrots

228g tin of Pineapple pieces, in natural juice, drained

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