Mini orange and cranberry snack loaf

Finding snack ideas for school is a major headache for parents. No nuts and peanuts, not too much fat, too much sugar or chocolate, not enough fiber... Need help? This mini snack loaf recipe is a nutritious solution for your little hungry and growing tummies! Plus, the rectangular shape is fun and suitable for children's small hands.

Preparation

  1. In a bowl, soak the dried cranberries in milk for 30 minutes or overnight in the refrigerator.
  2. Place a rack in the centre of the oven. Preheat oven to 350 °F.
  3. In a bowl, mix the flour, baby cereal, baking powder, baking soda and salt. Set aside.
  4. In a large bowl, cream the butter, sugar and orange zest with an electric mixer. Add the eggs, one at a time, and beat until the mixture is smooth. At low speed, add the dry ingredients alternately with the milk mixture and cranberries.
  5. Pour the batter into mini loaf or sponge cake pans. Bake for 20 minutes or until the mini loaves are golden brown.
  6. Cool completely. Mini loaves will keep for five days at room temperature or two months in the freezer.

Science et Fourchette

Quebec, Quebec

Nutrition expert Annie Ferland takes to her blog, Science et Fourchette, to share recipes that are as delicious as they are nutritious.

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