Ginger Baby Cakes -- An old favourite updated

A number of years ago I came up with a ginger cake recipe. It was one of my first wholly invented recipes, and was well received by ginger lovers and non-lovers alike. The cake is amazingly moist, and deliciously flavoured.

Although my first recipe was using whole grain flour, it also used cane sugar.

So, I have updated the recipe to use a bit of clear agave and a bit of coconut sugar, and almond flour in addition to a little bit of kamut flour.

I hope you like it as much as we do!

ingredients:

3/4 cup water

2 tbsp clear agave

2 tbsp coconut sugar

6 pitted honey dates (smallish ones)

6 pitted prunes (small ones)

2 tbsp extra virgin coconut oil

2 inches or more of fresh ginger root

1 egg

1 tbsp lemon juice

1/8 tsp sesame oil

1/2 tsp sea salt

1/2 tsp ceylon cinnamon

dash black pepper

1 tsp ground vanilla (or 1/2 tbsp vanilla extract)

1 cup almond flour

1/4 tsp baking soda

1/2 cup kamut flour

coconut sugar and sesame seeds for sprinkling on top

directions:

preheat oven to 345

1. pour warm water over the prunes and dates and allow to soak for about 10 minutes

2. add the ginger, coconut oil, and sesame oil, agave, and coconut sugar, and puree all together until smooth

3. add the lemon juice, and then beat in the egg (after ensuring the mixture is not too hot)

4. mix in the sea salt and vanilla

5. add the almond flour

6. add the baking soda

7. stir in the kamut flour gently

8. scoop the batter into 12 prepared muffin cups

9. sprinkle a little coconut sugar and some sesame seeds on top of each one (optional)

8. bake at 345 for 30 minutes

Fried Rice -- rice with egg, cashew, almond, broccoli, and carrot (eggs for dinner ... Again.

I bet you wish you were me right now ... 

I don't know about you, but sometimes my imagination sags, lags, and flags, and I have no idea what to make for dinner. Okay, I'll have to admit it happens on a pretty regular basis, especially as the day wanes and the meal approaches, and I've given it no thought, and we've been busy all day, and out ... And suddenly, I have to make something out of 'nothing', something that will be palatable to a 2 1/2 year old as well as two adults (one of whom I swear has the taste buds of a twelve year old).

It can be very helpful to keep some basics on hand at all times if you are like me: nuts, uncooked rice, dry lentils (or canned -- canned beans in general are handy, but choose labels that eschew Bpa in their can linings) fresh carrots (they keep very well for months at a time), organic eggs, organic frozen vegetables such as broccoli and spinach etc. If you are not remotely like me and you manage not only to plan a fancy gourmet meal for every night of the week as well as execute it, keep the house tidy, go to work, and keep your temper with your husband and child, then I am in awe of you and I will only say keep up the good work.

Last night was one of those 'I don't know what to make' nights after a fun family afternoon. We went over to Allan Gardens (and found the Christmas flower show opening -- what a great job they do all year  round, but their festive decorations and dozens of kinds of Poinsettias are lovely too).

So, this is what I came up with. Ready in a hurry, delicious, belly filling, and healthful.

ingredients:

2 tbsp extra virgin coconut oil

1 medium carrot (approx 1/2 cup), thinly sliced

1 small onion (approx 1/4 cup), finely chopped

1 cup steamed broccoli, cut into bite sized pieces (in this case, toddler bite sized)

1/4 cup raw cashews

1/4 cup raw almonds

2 cups cooked brown rice

organic soy sauce (1 or 2 tsp, or to taste)

2 drops of sesame oil

(some fresh ginger, finely minced would be nice, too)

2 eggs

directions:

1. saute the onion, carrot, almonds, and cashews in the coconut oil with a little soy sauce. You can cover to hurry along the cooking process. You'll want to soften the carrots, fully cook the onions, and cook the nuts (a little)

2. once they have been fully cooked, add the rice with a little more soy sauce, (and fresh ginger if you're using) and fully heat.

3. once the rice has been fully heated, add the cooked broccoli and fully heat

4. add the eggs to the pan. Gently mix these into the hot rice mixture on low heat, slowly cooking until the egg is fully cooked.

5. enjoy with a side of steamed broccoli and baby tomatoes (do you sense a theme? my son's faves right now)