Toddler coconut flour birthday cake with yoghurt frosting

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For our little guy’s second birthday, I wanted to make him another healthy birthday cake, but this time, since he was older, I could go with one that was a little sweeter than the nearly unsweetened version I had made last year by Betty at Oh Everything Handmade. (Great first birthday smash cake recipe, by the way. Highly recommend.)

In my quest for a new recipe, I stumbled across the fantastic Honey Oat Cake recipe by Amy at Yummy Toddler Food.

Sadly, I wasn’t able to find oat flour and also didn’t have time to grind some up in time for all the festivities, so I changed things up and used coconut flour with a bit of rice flour (to help stabilize the coconut flour) instead. Below is my modified recipe based on Amy’s original recipe. Note that the portions in my cake recipe are a bit more than in her recipe, as I needed to make a larger cake for daycare.

Ingredients (serves about 8-10 people): 

  • Cake:
    • 1-1/4 cup of coconut flour
    • 3/4 cup of rice flour
    • 1 tablespoons of coconut palm sugar
    • 1/3 teaspoon of salt
    • 1-1/3 teaspoon of baking soda
    • 6 eggs
    • 2 cups of milk
    • 1/2 cup melted butter, slightly cooled
    • 3/4 cup honey
    • 1 teaspoon vanilla
  • Frosting:
    • 1 500g tub of plain Liberté Greek Yoghurt
    • (Optional) 1 block of plain cream cheese
    • (Optional) Food colouring

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A chilled reprieve: Zaru Soba

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It’s been a hot week. Sticky hot. The kind of hot where a walk down the block leaves your skin glistening, heart working a little overtime, and feet feeling a couple beats heavier. But it’s also been the last week of August and where we are, that may signal (possibly) the last of our summer. I really hope not. Some may call it denial, I like thinking of it as a hopeful optimism. So in anticipation of a little more summer spilling over into the September we kick off today, I’m posting on Zaru Soba: chilled buckwheat noodles. The perfect meal to satiate the lesser appetite that often comes with a stifling heat that also offers a little reprieve. Best part, it’s very fast and easy to make.

Ingredients: (serves 4)

  • 200 to 250g of dried soba noodles (1/2 of a larger 500g package)
  • 1/2 cup of mentsuyu (you can purchase this in a ready-made bottle, or make your own homemade version – I’ll be posting the recipe up tomorrow.)
  • 1/3 cup of seaweed, shredded (about one sheet of nori sliced up)
  • 1-2 green onions, finely chopped (also called scallions)
  • wasabi
  • 2 teaspoons of white or black sesame seeds (optional)

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