Yum. Snack Cakes.

I keep some “baby cereal” around the house because it’s nice to thicken up a dish with it. The cereal I buy is from a Canadian company – the only cereal I have found so far that I think is worth keeping around – called Baby Gourmet. I was intrigued by the company’s Ancient Grain Blend. Quinoa, millet, amaranth and buckwheat harmonize in a silky smooth cereal that goes super fab with soft veggies. (Or, bananas. Ha.) But, we certainly don’t go through a ton of it – Rad was never on a strict cereal diet and of course he isn’t now. So what to do with the extra? Why, snacks of course.

I first tried out some banana oatmeal biscuits inspired by my friend Diana. (This momma has all the ideas.) The biscuits were so delicious that I actually ate all but the two Rad had. So, I made another batch. I will post that recipe eventually.

Today’s recipe is inspired by some extra roasted sweet potato that I had on hand. And we are talking super simple. These end up nice and soft – they have just enough structure to hold together but easily melt in baby’s mouth. The flavor is quite gentle. The cinnamon itself just a subtle hint and makes these mamma-friendly. (But shouldn’t I stop eating Rad’s treats?!) While any flour will do, the baby cereals are great because they have some added iron in them. So, why not?

Sweet Potato Snack Cakes

1/2 cup sweet potato (about one medium sized sweet potato)
1/2 cup baby cereal (or flour of your choice – try sprouted spelt or ground oats)
2 tablespoons whole rolled oats
A pinch of cinnamon

Preheat oven to 350 F.

In a small bowl, mash up your sweet potato to a smooth consistency.

Stir in baby cereal until thoroughly mixed.

Add in oats and sprinkle cinnamon evenly across the top. Stir to combine.

Drop by baby (!) spoonful onto silpat or parchment-lined baking sheet.

(I did the fork criss cross for fun. You can shape and design however you would like!)

Bake for 15-17 minutes. Will start to feel firm when they are done. (Are quite soft and mushy before that.)

Remove to cooling rack and let cool completely before transferring to a container. I like to store these in the refrigerator, especially in the midst of summer.

Yield: 10-12

Notes: Speaking of summer, keep your cereals/flours in the fridge so that they don’t go rancid. I notice it especially with ground quinoa. It can happen quick.

Tip: When things can get really fun (say, after a year old) try adding maple syrup or chocolate chips. Rad’s going to go wild for that sweetness overload, I am sure of it.


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