Ever since Baby Caitlyn started her solids, I’ve been really watchful of what she eats.
I go out of my way to ensure that all her meals were homemade and prepared with the freshest ingredients that were free of unecessary toxic chemicals. Yes, i am one of those pesky mothers who insist on organic produce.
I want her food to be healthy, wholesome and nourishing. I don’t want her to grow up mindlessly eating sugar laden cereal for breakfast, fast food burger and fries for lunch and takeaway pizza for dinner.
I want her to respect and enjoy food (and its preparation), the way I’m enjoying myself making meals daily for my family.
Geez, how can all the above sentences start with “I” when it’s all actually about her?
To be fair, I (there I go again…) also dont want her to be the “weird” kid singled out at school with steamed brusselsprout in her lunch box. I want Caitlyn to be the “cool” kid with the sprinkled chocolate bread in her lunch box.
Made of icing sugar and cornstarch, this sprinkle is free of synthetic dyes, wax and whatever unpronounce-able ingredients that plague the storebought variety.
I’m really excited about this. I bet i can make the whole spectrum of colors with other fruit juices and vegetables out there.
So come on, bring out the child in you and sprinkle some fun on your food!
Home made Pink sprinkle:
2 tablespoon of icing sugar
1/4 tsp of cornstarch
1 – 2 tsp of raspberry juice (strained of seeds)
Mix the ingredients together to form a thick batter of pipe-able consistency. The consistency of the batter should “sheeting” (batter should fall in sheets when lifted with spatula).
Fill your pipping bag with the batter. Cut ever so small an opening.
Pipe the batter in straight lines across a pre-greased parchment paper.
Let the piped sugar dry. It will harden as it dry
The sprinkle is ready to use.
Chocolate Bread Recipe:
This is actually a recipe for a doughnut, but instead of frying, i decided to bake it instead.
Recipe taken from Resep donut Ala Jco by Fatmah Bahalwan
225 grams bread flour
7 grams instant yeast
150 ml water
0.25 tsp salt
Mix the ingredients together and set aside to proof for 90 mins.
50 gr bread flour
30 grams sugar
15 grams milk powder
30 grams shortening
1 egg yolk
Mix ingredients B together, then knead it into ingredients A.
Preheat oven to 170 degree
Continue kneading till the dough is no longer sticky and is elastic.
Set aside to rest for 10 minutes.
Shape the dough into balls and let it proof for another 30 mins
Bake at 170 degree for +- 15 mins.
When the bread is cooked and cooled, dip it into the chocolate and sprinkle the sprinkles.