This loaf is perfect for baby led weaning and weaning. It is delicious served as a lunch alongside some salad or served on its own as a savoury snack. Also, it freezes well, so can be made ahead of time by busy mums and dads. If you’re looking for a sweet snack, have a look at my sugar free flapjacks.
OB has recently learnt the word ‘cook’ and will tell anyone who is listening, and even those who aren’t, ‘mummy cook’. So I asked him today if he would like to cook with mummy and he was very excited.
I love cooking with OB, I get to share something I enjoy and channel my inner T.V chef.
I love cooking with OB, it’s a chance for me to share something I enjoy with him, but it also gives me the chance to channel my inner T.V. chef. I know it’s sad, but since I was a kid I always wanted to have all my ingredients weighed out and in separate bowls ready to get mixing. Fortunately, I find this the easiest way to cook with a small person who isn’t the most patient.
To make the loaf you will need:
165g of sweetcorn, with no added salt or sugar (this is a small tin you can buy in any supermarket)
125g cheddar cheese, grated
100g of grated courgette, approximately 1 medium courgette
Pinch of fresh thyme, you could replace the thyme with other herbs if you prefer, e.g. oregano, sage, rosemary. For this recipe I would use fresh herbs, but you could use dried.
330g self raising flour
1 tsp of baking powder
125ml of oil, any is fine, I used vegetable oil
125ml of milk, I used whole milk
2 medium free range eggs
To make the loaf simply stir all the dry ingredients together. This is the part of the recipe I let OB do as he can mix and lets face it, eat, the ingredients without any worry about him coming into contact with raw eggs.
In a separate jug mix together the wet ingredients.
Pour the wet ingredients into the dry and stir.
Pour the mix into a lined loaf tin and bake for 45 minutes to an hour at 180 degrees. You can tell it is cooked by inserting a skewer and when you take it out there shouldn’t be any mixture stuck to it, although it may look a little wet still.
If you want to freeze it, I find the best way is to cut it into slices, wrap each slice in cling film and pop in a sandwich bag. Then stash in the deep freeze for up to 3 months. You can defrost it naturally, or sometimes if I forget to get it out, I pop it in the toaster.
I hope you like the recipe, if you do, please share it and let me know if you make it
I love cooking for my little boy, but as a full time teacher, my recipes need to be quick, healthy and easy to make.