Stir in Thermomix, speed 3 until combined:
300-350 g cream from can of two coconut milk (put in fridge overnight and scrape the cream from top!)
3-4 tsp or orange juice
1 tsp of vanilla paste, I used this one.
60 grams local, raw honey
Click here for original recipe.
We tried another cake last week with sweet potato frosting. This is a baby-friendly Birthday cake. Our Baby still not ready for it though. So he had a roasted and stuffed squash with pears.
This cake is from this Nutrition/Cookbook. We drizzled some maple syrup on top for some added sweetness. The texture turned out dense, and a bit more like a scone. Here is the recipe:
What you need:
4 cups all purpose gluten-free flour, I used King Arthur
2 tbs baking powder
2 tsp xanthan gum
1 tsp cinnamon
1/2 tsp sea salt
1/2 tsp cardamom
1/ tsp nutmeg
1 cup vanilla milk. I used coconut milk
1 cup apple juice or pear juice
1/2 sunflower oil. I used coconut oil instead
1/2 cup maple syrup
1 tbsp vanilla
2 cups grated carrots
1/2 cup raisins (soaked in hot water and drained)
1/2 cup walnuts or sunflower seeds, chopped. I left these out!
What to do:
Combine dry ingredients in large bowl
Combine wet ingredients in a medium bowl
Add dry to wet, then stir in raisins
Pour batter into two coconut oil-greased 9-inch baking pans. Bake at 350 degrres for 30 minutes, or unitl toothpick comes out dry. Cool on rack and then frost with sweet potato icing below.
Sweet Potato Icing:
4 medium sweet potatoes. baked cooled and smoothed out in food processor or Thermomix
1/2 tsp cinnamon
2 tbsp maple syrup