Gluten Free Vanilla Baby Cakes --The School Version

My son thought it would be fun to share a treat with his classmates on Wednesday when he officially turns five. His suggestion was cupcakes, because apparently that is what is done. He then changed his mind and said he'd like to share some cantaloupe and honeydew melon with everyone. But on the off-chance he chnages his mind again, this is what I came up with. The no-nuts, no-nonsense, sweet-enough but still good for you school-appropriate gluten-free vanilla babycake. Enjoy!

ingredients:

3/4 cup agave

1/2 cup organic virgin coconut oil

1 cup boiling water

1 tbsp organic vanilla extract

 2 tbsp ground chia seeds

1 tbsp ground vanilla bean

3/4 tsp sea salt

1 tsp ceylon cinnamon

1/2 cup finely ground hemp seeds

1/2 tsp baking soda

4 eggs

1 cup finely ground sunflower seeds
2 cup finely ground shredded coconut

directions:

preheat the oven to 345

1. add the coconut oil to the boiling water and let it sit until it melts

2. when it is melted, add the agave and vanilla extract

3. add the chia seeds, vanilla, sea salt, cinnamon, and let it sit for 10 minutes

4. add the baking soda

5. add the eggs and mix well

6. add the finely ground sunflower seeds and finely ground shredded coconut, and combine fully

7. add the finely ground hemp seeds

8. scoop the batter into prepared muffin cups

9. bake for approx 35-40 minutes, until the cakes feel firm and springy to the touch

remove the cakes from the oven and allow to cool before removing from the pan

This recipe makes 24 babycakes, or a couple of small layers. Double for a 3 L cake, although you might have a bit of batter left for a baby cake or two.

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