Following on from my recipe for Sugar Free Oaty Apple Breakfast Muffins the other week, I am still on my quest to make some not only new, not only tasty but healthier snack options for my two boys. Now that I have more time on my hands now that they are both at school (*sniff sniff*), it allows me more time to get in the kitchen and experiment with some ideas that I have had for a while, but not had the opportunity to try out.
My two, like me, both have a sweet tooth, so I thought it would make a change to create a snack for after school of their lunch boxes which is savoury but also packed full of goodness. Inspired by a recipe I was sent by the Making Sense Of Sugar team, I adapted one of there recipes for savoury cheese and sundried tomato oat muffins. As I mentioned in my other recipe post, oats are a source of fiber-rich, slow-burn carbohydrates which provide a steady stream of energy that your children’s bodies and brains need.
Now, my two do not like tomatoes so I thought I would make cheese and carrot muffins instead. But then I thought I would add some Marmite because not only is it good for them due to it being a source of Vitamin B, but it does add flavour to food. I chose to make a loaf instead of little muffins, many because I did not have any muffin cases, but also because i thought a bread would look nice and might be more appealing to the boys.
I got Burton to assist me after school one afternoon because I hoped that by seeing what the bread was made from, and by helping me to make it would encourage him to try it and, fingers crossed, like it too!
Here is the recipe
- 1 large carrot, peeled and grated finely
- 65g regular or jumbo rolled oats, plus 1tbsp for sprinkling
- 235g self raising flour
- 100g Cheddar cheese, grated
- 1 tsp marmite
- 1 egg, beaten
- 50g butter, melted
- 225ml semi-skimmed milk
- Pre heat the oven to 180oC / 160oC (fan)
- Grease and line a loaf tin
- Keep 1 tbsp of oats and 1 tbsp of cheese back for later
- In a bowl, mix the oats, flour and cheese together
- Stir in the carrots.
- Separately, mix together the egg, butter , marmite and milk and mix into the flour to form a batter.
- Carefully spoon into the loaf tin and sprinkle with the remaining 1 tbsp of oats and cheese over the top of the loaf
- Bake for 25-30 minutes or until golden on the outside and cooked right through
Aswell as making a great alternative to sandwiches in a lunch box, this bread is also lovely covered in spread or butter for teatime or maybe even for breakfast.
This recipe was inspired by some I was sent from Making Sense of Sugar.