Sugar free baking?

For the last year, I have not had a huge amount of time for baking, partly because of actual lack of time, partly also because since moving temporarily to a much smaller home, even my trusted KMix has been in a cupboard, unused, due to lack of space.

Yet, since little O’s weaning efforts, I have been trying to cook some decent food for him, to educate him to different flavours despite the ‘no salt, no refined sugars’ rule.

Searching for cake recipes that I could use to make him something nice to munch on, I remembered that I used to love making the British Bake Off book (1st edition) version of Welsh classic fruit cake Bara Brith, which was a virtually fat free cake (as well as egg and dairy free). The only ingredient I needed to replace was the actual sugar!

I also changed the fruit types, so rather than just using vine fruits, I used a mix of large and small dried fruit to include orange, cranberries as well as apricots and dates. Indeed, the sugar was not missed at all!

I used maple syrup to sweeten a little bit and to moisten the dough which is otherwise quite dry (takes ages to actually mix everything up). I did use real tea to infuse the fruit rather than caffeine free, as I figured once cooked it would not affect the little one too much, but I am not sure (bad mum alert!)

This loaf is delicious with a cup of tea, toasted with a layer of jam (for adults only of course) or a layer of butter too. So easy to make!

Does anyone have any baby friendly recipes to share? Would love to hear more

Recipe

• 255gr mixed fruit (raising, cranberries, prunes etc), chopped into small bits if needed
• 90gr date syrup or maple syrup
• 215ml apple and cinnamon or similar fruity tea, strong
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 free range egg, beaten
• 260gr selft raising flour

Steep the dried fruit in the tea, covered, in a large bowl for at least 6 hours (even overnight). When ready to make the bara brith, heat the oven to 160c. Drain the majority of the liquid from the fruit and then add the spices and the beaten egg and combine well. Add and mix the flour then pour the mix in a prepared, greased and lined, loaf tin (19 x 12.5 x 7cm or thereabout). Bake in the oven for about an hour, or until a wooden skewer comes out dry from the centre of the loaf. Stand on a wire rack to cool for about 20m and wait until completely cool to slice.

It keeps well for a few days in an air tight container and itʼs delicious lightly toasted and buttered!