Carrot soda bread egg and cress sandwiches
A recipe kids love to help make almost as much as they like to eat. Egg and cress sandwiches with healthy carrot soda bread.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
For the carrot soda bread:
- 250 g self-raising wholemeal flour
- 100 g shredded carrot
- 1 tsp bicarbonate of soda
- 400 ml buttermilk
- 1 medium free range egg
For the filling:
- 4 medium free range eggs
- 2 tbsp mayonnaise
- 1 pot of cress
Make the bread:
Pre-heat the oven to 200C/390F fan (220C/430F). Wash and peel the carrots. A safety peeler allows children to get involved with supervised peeling, just make sure they hold the carrots by the green part and peel away from their hands.
Grate your carrots. You can use a standard grater, just be cautious of catching little knuckles. We love to use a child-friendly rotary grating tool as it puts the kids in charge.
Grab two bowls, and tip all of the wet ingredients (carrot, buttermilk, egg) into one, and all of the dry ingredients (flour, bicarbonate of soda) into the other.
Mix each bowl well and form a well in the middle of the dry ingredients.
Pour the wet ingredients into the dry ingredients.
Mix until well combined - kids can take it in turns to stir - but try not to overwork the dough once it's nicely combined.
Tip the dough onto a well floured surface.
Knead very briefly to form into a rough loaf shape. If it's too sticky, you can add a touch more flour to your board.
Lift the dough in a loaf tin lined with baking paper (this will help to make sure it doesn't stick).
Score some 1cm deep lines in the top of the loaf. Children can do this by snipping with a pair of safety scissors.
Place in the tin into the oven for around 50 minutes to an hour. This is a job for a grown up as the oven will be hot.
To test if the loaf is baked through, take the loaf out of the tin and tap on the bottom to see if it sounds hollow. (This is a job for a grown up while the loaf is still warm, but children can take it in turns to tap on the base and listen for the hollow sound once it has cooled)
Leave the loaf to cool inside the tin with a clean kitchen towel over the top (this helps to soften the crust a little.
Make the egg mayonnaise:
To start, you'll need to cook the eggs.
Place the eggs in a pan and pour cold water into it until it's 3-5cm above the eggs.
Now a grownup should put the pan over a high heat, bring to the boil, then turn off the heat, put the lid on the pan and leave to cook for 10 minutes. Drain the water and plunge the eggs into cold water to cool completely.
Now that the eggs are completely cool, it’s time for the kids to retake control. Roll the eggs on a tea towel to crack the shells all over, then peel until all the shell is removed.
Put the peeled eggs into a clean bowl.
Dollop in the mayo and mash with a fork until well combined.
Putting it all together:
Carefully turn the bread out onto a board and cut into 1.5cm thick slices. This is best done by a grown up with a sharp bread knife.
Spread a slice of bread generously with the egg mixture.
Using safety scissors, snip some cress from your pot.
Sprinkle it on top of the egg.
Sandwich with another piece of bread, cut in half and enjoy! Or wrap well in foil and pack for lunch.
This is such a tasty sandwich, made all the more yummy for kids when they know they grew the ingredients and made the bread and filling themselves.