Hello! I'm writing this at the end of a wonderful weekend. The last two days have been just what I needed and the stunning Auckland weather has had a lot to do with it. I've been madly busy with a couple of writing deadlines looming but having a toddler means writing happens only at night; daylight has to be for play. Bonnie and I have had a gorgeous couple of days together; beach visits, ice cream, catching up with family, twilight walks and picking lots of flowers. Picking flowers is Bonnie's absolute favourite activity. She's a proper little urban forager, who will swipe flowers wherever she sees them. I love that she drags my plan-plan-plan adult brain into the present moment and forces me to see beauty in the simplest and silliest things.
This cake recipe was written especially for my wee girl. Her daycare has recently changed it's food policy and now requires us to send her along with a lunch box instead of providing a meal as previously happened. This is 100% fine with me. I often felt quite tormented about the less than awesome meals she was served at daycare. Having total control of what she's eating makes me much happier. The bonus is she is really in love with her lunchbox and seems to be a little more adventurous with food if it appears in there.
This cake is perfect for every day lunchbox inclusion. The only sweetness comes from really ripe banana and a tablespoon of either maple syrup or honey. The flour component is made up of rice flour, coconut flour and desiccated coconut making it both gluten and nut free. The result is a moist gorgeous cake that is only lightly sweet. Try to use desiccated coconut that is free of preservatives.
It should go without saying that this cake is lovely for big people too! I'm very partial to some around 3pm with a mug of green tea.
I hope you have a wonderful week. Hugs, Kelly xxx
Kids healthy banana & coconut cake (nut, gluten, dairy & sugar free)
1 1/4 cups desiccated coconut (preferably organic or without preservatives)
1/4 cup coconut flour
1/2 cup rice flour (can also use spelt flour - although not gluten free)
1/2 cup coconut cream (can also use yoghurt)
1 heaped Tablespoon honey, maple syrup or rice malt syrup
2 VERY ripe bananas - lightly mashed
4 free range eggs
1 tsp vanilla extract ( I use Heilala vanilla)
3/4 tsp baking soda
1 tsp apple cider vinegar or lemon juice
Preheat your oven to 170 degrees celsius.
Place all ingredients into a food processor and process until the batter is fairly smooth.
Pour into a cake greased or lined cake tin.
Leave batter to sit for 10 minutes. This allows the coconut flour to absorb some of the moisture.
Bake for approximately 50mins until golden and a skewer comes out clean when inserted.
Leave to cool entirely before slicing.
Will last 5-6 days in the fridge.