Category Archives: Sweets

A Healthier Birthday Cake

There are certain events that help the early stages of motherhood transcend from surreal to real. Some more glamorous than others and some better left to the imagination. Turning one is one of the more obvious events. But what’s not so obvious is just how spectacular the feeling is, seeing your little one celebrate their first year of life. Again, there are certain things that solidify that feeling. For me, it was baking our little one’s first birthday cake.

Even after a long day of pre party decorating, it was still worth the effort. After all, isn’t late night birthday cake baking almost a rite of passage? I figured as much. So, until the cake was baked, cooled, iced and decorated I was staying up (and so was my husband). In my late night madness, I turned to Martha Stewart for a fail safe Carrot Cake Recipe, reinterpreting it to make a healthier version xx





A Healthier Carrot Cake
Inspired by Martha Stewart
Ingredients

2 1/2 cups wholemeal flour, plus more for pans
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup desiccated coconut
1 teaspoon ground cinnamon
3/4 teaspoon sea salt
1/4 teaspoon ground nutmeg
6 tablespoons coconut oil melted
1/2 cup brown sugar
3 eggs
2 teaspoons pure vanilla extract
1/2 cup water
4 large carrots grated (approx 2 3/4 cups)
8 pitted dates chopped (not too sticky)
Frosting
250g low fat creme cheese
2 tablespoons maple syrup
juice of half a lime

Directions
Preheat oven to 200 degrees. Butter 2 square baking pans and line with baking paper, then butter the paper. Dust with flour and tap out excess.

In a medium size mixing bowl whisk together flour, baking powder, baking soda, coconut, cinnamon, salt, and nutmeg.

In a small saucepan melt coconut oil, then transfer to a blender along with the sugar and beat together well, adding one egg at a time to the mixture. Then, add vanilla, water, carrots and dates and continue to beat until well combined, about 2 minutes. Reduce speed to low and add flour mixture.

Dividing mixture evenly, transfer into the two baking pans. Bake, until golden brown and a toothpick inserted into centers comes out clean, approx 30 minutes. Allow to cool in pans for 15 minutes. Then turn out cakes onto a rack and allow to cool.

In the meantime prepare the frosting by blending the creme cheese, maple syrup and lime juice for approx 1 minute. Place one cake on a serving platter and spread with frosting, then top with the other cake. Spread the remaining frosting over the top and sides of cake and decorate to liking. In keep with the Birthday theme, I used green and white coconut MnMs to decorate, but you could get as creative as you like xx

 

Booba’s Biscuits – White Chocolate and Cranberry Cookies

As our little one’s first birthday fast approaches, our nights are filling up with talk of decorations and late night baking. It’s amazing how the smell of baking can take you back to a place far clearer then that of memories alone. My late grandma was famous for her home baked cut out cookies, and it’s times like these I feel her presence almost as much as I feel her absence. So, I figured, what could be more fitting than to bake them for our little one’s first birthday party? Of course, in accordance with the birthday theme, cut in the shape of bunny rabbits.

I know how happy it would have made my grandma to see her biscuits devoured by our little one and her little friends. I also know it would have come as no surprise that I adjusted her recipe to a healthier version. I substituted white flour with wholemeal, butter with coconut oil and white sugar with brown sugar, reducing the quantity. Admittedly the white chocolate was my own (not so healthy) addition, and they’re even easier to make if you leave out the cranberries and instead sprinkle coconut sugar on top.

As I heeded my mother’s advice and packed the cookies away somewhere cool, layered in air tight containers, I mindlessly hid them away. Moments later, it occurred to me I had placed them in the exact spot my grandma kept hers, under the sink, two cupboards to the left. I guess she was with me all along xx







A healthier Version of White chocolate and Cranberry Cookies
Recipe by Mummy Knows
Ingredients
4 tablespoons coconut oil melted
1/4 cup brown sugar
1 egg
zest of 1 lemon
1 teaspoon vanilla essence
2 cups wholemeal flour
2 teaspoons baking powder
1/4 cup coconut
2/3 cup cranberries

Directions

Preheat the oven to 200c. In a large mixing bowl combine the flour, baking powder and coconut, mix together. In a small saucepan melt the coconut oil. Then, in a small mixing bowl combine the melted coconut oil, vanilla essence, lemon zest and sugar, whisk together well. Add the egg and beat together until a sugary paste forms. Add the flour then the cranberries and continue to mix together.

In the same small saucepan, melt the white chocolate. Add the melted white chocolate (ensure it’s cool enough to touch), transfer to a floured surface and knead the mixture together until it forms a ball. (You may need to add a dash of water to hold the consistency or flour if it’s too sticky). When the dough no longer sticks to your hands it’s ready to role.

On a floured surface split the dough in two and roll out one section at a time. Then using your preferred cookie cutter stamp out each cookie. Transfer the cookies to baking paper lined trays, ensuring there is space between each cookie. Bake for approx 20 minutes or until cookies turn golden around the edges.

Mothers Club afternoon tea – Double Coconut and Banana Muffins


Healthy Double Coconut and Banana Muffins

I’d be lying if I told you the healthy Double Coconut Muffins I made for our mothers group afternoon tea were a hit. A while ago, after our first round of lavish lunch spreads, we collectively decided an afternoon tea would suffice. Let’s just say the muffins I made didn’t quite stack up. Determined to amend my faux pas, later that evening I scoured through my healthiest Cookbooks. Considering Canyon Ranch is one of the world’s number one health spas, I figured their formula for healthy muffins would serve as the perfect basis for my revised version. Now I can honestly tell you, these Double Coconut and Banana Muffins are as delicious as they are healthy. Tried and tested. xx

Ingredients
3/4 cup wholemeal flour
3/4 cup all purpose flour
1/4 cup brown granulated sugar
1/2 shredded coconut (plus 12 teaspoons for sprinkling)
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
2/3 cup almond milk / non fat milk
2 tablespoons melted coconut oil (allow to cool after melting)
1 banana chopped
1/2 teaspoon lime zest

Directions
Preheat the oven to 180c. Spray muffin tray with coconut spray / olive oil spray. In a large bowl mix flours, sugar, baking powder, coconut and salt together thoroughly. In a small bowl beat the egg, then add milk and oil, whisk together. Combine the wet ingredients with the dry, add banana and lime zest and stir until mixed together. Transfer mixture into muffin tray and fill each cup 3/4 way full. Sprinkle each one with 1 teaspoon of shredded coconut and bake for approx 20 minutes or until lightly browned and cooked through. Allow to cool before removing from tray.

Banana and Coconut Quinoa Pudding

Banana and Coconut Quinoa Pudding

The other night our little one had her first taste of Quinoa and wasn’t too impressed. Perhaps the combination was too sophisticated for her pallet or the texture too grainy. Tonight I’ve made a Banana and Quinoa Pudding for dessert and I’m hoping it will excite her a little more. Myself, I’m already excited. But admittedly, I know how delicious it is as I’ve been sampling it all day. I’ve set aside a small portion for my little sugar plum pureed and minus the honey. A sweet and super healthy treat for little ones and big ones to enjoy xx

Ingredients

1.5 cups white Quinoa
1 x 270ml can Light Coconut Milk
1.5 Cups Brown Rice Milk
2 Ripe bananas mashed
1/2 teaspoon cinnamon
1 heaped teaspoon honey

Directions
Firstly strain the Quinoa under cold water. Then, in a large saucepan combine the Quinoa, coconut milk and 1 cup of rice milk, cover and simmer over a low heat for approx 15 minutes. Once cooked, add cinnamon, mashed banana and remaining rice milk and stir for a further 4 minutes. Remove a portion for any little ones under 1, or any just not quite ready for honey yet. Add honey to remaining mixture and stir for 1 minute and serve. Or allow to set in the fridge for half hour and serve cool xx

Recipe inspired by Weelicious