I know I’ve been a little quiet lately, but I have the most wonderful excuse…
I’ve been busy baking this little cutie pie.
Although I did manage to post a few recipes during my pregnancy, constant morning sickness made cooking, photographing and writing about food pretty unbearable.
Now that I am feeling human once again, I am thrilled to be back in the kitchen alongside my lovely little helper to share more of our favourite baby led weaning recipes and today with our beautiful little man fast asleep Grace and I crept into the kitchen to put together this wonderful raspberry and pistachio loaf cake.
This pistachio flecked and raspberry studded gorgeously golden creation is delicious and thanks to the use of the food processor couldn’t be simpler to prepare. We had the cake nestled in the oven in less than ten minutes. And Grace loved loved loved using the processor, anything with buttons! If you do ever have trouble getting your little ones eating, my top tip is to get them involved in the cooking whenever possible. Now that Grace is that little bit older she really loves spending time in the kitchen baking and preparing dinner most evenings. And seeing her beam with pride when we sit down to eat is just lovely. In fact her new favourite game is to name the ingredients as she quickly devours them and today was no exception. As we sat down to morning tea with two slithers of loaf and a little fresh fruit, Miss G. recalled the ingredients giving her own unique pronunciation to most of them.
To create your own raspberry & pistachio loaf simply…
Begin by preheating your oven to 180 degrees celsius (350F). Next, place the pistachios into the bowl of a food processor and blitz until very finely chopped.
Add the flour, baking powder and brown sugar and pulse until combined.
Add the yoghurt, eggs, oil and vanilla essence and pulse until just combined.
Gently fold through the raspberries.
Pour the raspberry flecked batter into a loaf tin lined with baking paper and bake for 40-45 minutes or until a skewer inserted removes cleanly.
Allow the cake to cool for 10 minutes or so before removing from the tin to cool completely on a wire rack.
Top the loaf with a small handful of finely chopped pistachios (if you wish) and serve alongside a little fruit for a gorgeous and little special baby led weaning morning tea.
raspberry & pistachio loaf cake
INGREDIENTS
120 grams raw pistachio kernels
1 1/2 cups plain flour
2 teaspoons baking powder
3/4 cup brown sugar, firmly packed
2 eggs
1 cup greek yoghurt
3/4 cup lightly flavoured olive oil
1 teaspoon vanilla extract
1 cup raspberries, fresh or frozen
METHOD
Preheat oven to 180 degrees celsius (350F). Place the pistachio kernels into the bowl of a food processor and blitz until very finely chopped. Add the flour, baking powder and sugar and pulse to combine. Add the eggs, yoghurt, oil and vanilla and pulse until just combined. Gently fold through the raspberries. Pour the batter into a loaf tin lined with baking paper and bake for 40-45 minutes or until a skewer inserted removes cleanly. Allow to cool for 10 minutes or so before removing from the tin to cool completely on a wire rack. Top with a small handful of chopped pistachios (if you wish) and serve alongside a little fresh fruit for a lovely baby led weaning morning or afternoon tea treat. Enjoy x
You may also like…
lovely lemon loaf
lime & coconut loaf
Hi is there an alternative you can use instead of brown sugar to make it a bit healthier? Thanks
Of course! Honey (if your child is over the age of one year) or agave syrup are possible substitutes. Happy cooking x
Congratulations to you and Rob on your beautiful addition…I did mention to him that I was wondering why I hadn’t seen any posts from you lately…happy there’s a good excuse!! congrats again 😀 Helen
Thank you Helen xxx
Congratulations on your gorgeous little man! X
Congrats on your little bundle of joy!!! Xxx
Congratulations…what a cute little bub.
Hello. Congratulations on your new arrival! I’ve been enjoying your blog and your recipes for a while and have a question for you. When did you start letting your daughter join you in the kitchen? My son is 17 months and is never still and into everything, so I am very fearful of allowing him in the kitchen when I’m cooking. When did you find you could let your daughter in with you and let her get involved? I’d love to have my son in the kitchen with me but at the moment, I have to keep him out. Thank you.
Hi! Thank you! I started getting Grace involved in cooking at around 15 months. At first I would place a small table (Grace’s height) in the middle of the kitchen and place the cooking bowl on that and do a few easy steps of the recipe together. To make it easier, I would let Grace play whilst I got the kitchen and ingredients prepared, i.e. place all ingredients and utensils required on the bench. Then I would invite her in and get started. She really loves it and I am getting used to a little more mess hehehe. I hope that helps! Happy cooking x
Congratulations!! He is Beautiful! Such an exciting time for you all. I have been eagerly awaiting some recipes! And wondering why it’s been so long since you have posted one! (Didn’t know you were pregnant!) But I am glad you took time for yourself and your new little man! 🙂
This recipe looks quite yummy, although I am not the biggest fan of pistachios. Do you think I could substitute another nut? I just may like the pistachios though…it’s possible. It’s been a long time since I’ve had some.
Thank you!!! It feels wonderful to be back in the kitchen and sharing recipes! Of course! You can change it up and use whatever nuts you like. Almonds would be lovely:-) Happy cooking! X
Congratulations! We were wondering where you were. He is beautiful. Lots of love from some fans of yours in Perth.
Thank you!
Congratulations! Found your blog while searching for lunch recipes for my 9 month old. She refuses a spoon usually and am at a loss what to make her for lunch other than the normal sandwiches, especially when she generally won’t eat much of what I put in front of her (she likes her cheese sandwiches but having that every day probably gets a bit boring!). Found some lovely ideas here, hopefully she’ll actually try eating some rather than just dropping it all on the floor!
Thank you! So happy you’re enjoying my blog x
Mazal tov on the little man! I was wondering if this recipe would also work as muffins instead of a loaf? Also, what could I substitute yogurt with? My little one doesn’t can’t have any yogurt/milk yet..
Muffins would work (I do it all of the time). You can substitute the yoghurt with a soy based yoghurt if your little one is dairy intolerant. Happy cooking x
Aw! Super cute! Congrats on the new little! I’m really enjoying your blog, btw. Everything looks amazing…forget feeding the kiddo, I want to try these! (which is sort of the point, I believe) 🙂
Thank you!!!! X