It has been a really, really long time since my last blog post. Since my last entry, I was pregnant, have had a baby and have almost finished my maternity leave. My son Truman is almost 2 ½ months old but self-employment means I start back to work in a touch over a month. It has gone fast, but I am grateful to still have a month, with my daughter Evora, I had started back to work by this point.
New additions have brought new food parameters to work around. Our little guy is sensitive to dairy and if I want to keep his spit up and fussiness to a minimum that means no dairy for me while nursing. Even though we have dairy issues already in the house with my daughter, I am generally fine with dairy. I hadn’t actually realized until cutting it out again that I had been eating a fair bit of cheese in the past couple of years and miss it. Thank goodness for occasional sheep cheese to satisfy cheese cravings. The hardest change at this point is chocolate! I am always a dark chocolate eater so being off milk chocolate is easy but trying to avoid cocoa and dark chocolate is more of a challenge. I keep going to grab a square of dark chocolate as a treat but then remember all the fussing and crying that it seems to lead to and then I think better of it.
I started writing this post on my birthday while I was feeling glum in search of a non-chocolate, non-dairy, gluten free birthday cake. For the first time we braved a nice restaurant to celebrate with the two little kids and wanted to keep it short and do dessert at home. This was partially to avoid kid meltdowns and partially out of necessity since finding a restaurant non-dairy, gluten free dessert is a challenge.
I ended up feeling very successful when I not only managed to bake a lovely cake with both kids awake but it was great too! The winner was a grain free berry cake – so delicious and quite healthy! This cake is delicious warm with some vanilla non-dairy coconut ice cream. It is also delicious the next day with a cup of herbal tea.
Recipe: Vanilla Berry Nut Cake
(original recipe found on http://cleaneatsinthezoo.com)
1.5-2 cups almond flour
1/2 cup tapioca starch/flour
1 tsp baking soda
1/2 tsp salt
1/2 cup coconut oil, butter or Earth Balance, melted
1 TBSP vanilla
3/4 cup honey
2 cups raspberries or mixed berries
1/4 cup honey
dash of salt
Preheat oven to 325 degrees. Grease an 11×7 or 9×13 pan with coconut oil/butter. Combine dry ingredients in large bowl. In a separate bowl, whisk together melted coconut oil/butter, eggs, vanilla and honey. Add to dry ingredients and thoroughly combine. Pour into greased pan. Meanwhile, add raspberries, honey and salt to a medium saucepan. Heat over medium heat and mash with a potato masher (or a fork) until heated through and nicely mashed. Place spoonfuls of berry mixture onto cake batter. Swirl in an “S” motion with butter knife.
Bake in oven for 25-35 minutes, until toothpick inserted in middle comes out clean. Watch carefully the last 5 minutes or so to make sure it doesn’t burn. If it’s getting too brown, turn down the heat a bit. Remove from oven and enjoy while warm with vanilla ice cream or non-dairy ice cream (or cooled, it is yummy both ways).