birthday cake bender

I’ve been experimenting with ideas for what I’m going to use for Misty and Mopsy’s 1st birthday cake.  I’m probably going to cop flack for it, but I’m sticking to my guns and am going to make a healthy (yet hopefully delicious) birthday treat for the kidlets.   People seem to think I’m weird for usually skipping the usual white sugar, butter, cream based desserts.
  1. I don’t really dig heavy cream, especially whipped cream, I never have… just find it too full on.
  2. White sugar and me ain’t mates.  If I want a break out, or break down (sugar hangover = depressed Lou) a sugar overload will give it to me, toot sweet.
  3. Yes, they may be delicious, but traditional desserts make me feel like crap.  What’s wrong with creating something that is both delicious plus actually nutritionally beneficial?
It always makes me feel uncomfortable saying, ‘no thanks,’ to dessert.  I’m not trying to be rude, I’m sure it’s delicious, but I just don’t want the consequences.  Of course, every now and then I will indulge but a few moments of deliciousness on the tongue doesn’t really make the after effects worth it for me.  I think I just have to get used to people rolling their eyes at me or questioning my eating habits.
How do you deal with people questioning your eating habits?  I would love to hear your thoughts/experiences.
I’m a really sensitive person, and I hate feeling like I’m offending someone… saying ‘no thanks,’ to a food offering always makes me uncomfortable, like I’m doing something wrong.
Back to the job at hand – the cake.
Or rather, some sort of brownie-type thing. Not really sure what I’m going for here.  I know I want something different from the usual dry sponge with sugar-loaded frosting that is some obscene fluro colour, all covered with 10 tonnes of lollies.  Crack for kids?  Most definitely.
The first trial was pretty good, considering I was fumbling around in the dark with the recipe.  I had a heap of brown rice flour on hand, so decided that would be good.  Also, if anyone has a gluten sensitivity, it’s always nice to oblige.   I know I don’t want too much sugar, so bananas are my go-to ingredient for adding sweetness and moisture.  I decided I want to use this as an icing (frosting) amd this folded through for some delicious chunk action:
It’s not chocolate.  Close, but no cigar.  It’s tahini chocolate.
  • 1T tahini
  • 1T agave or brown rice syrup
  • Pinch of salt
  • 1/2t coconut oil
  • 2t cacao powder (or regular cocoa)
  1. Mix everything together, pour into a plastic container or mould lined with glad wrap and freeze.
  2. Easy.
This is more like a truffle than chocolate; it doesn’t go solid – it reminds me of the cookie chunks in cookies and cream ice cream.  Now that’s always a good thing.  It’s really good crumbled over hot oats, or folded through banana soft serve ice cream.
I left it out of trial #2, because I think I’m going to use it as a decoration, rather than in the cake itself.  Trial #1 was good, but not quite there – it was a little too gummy; needed a little more dry in the mix.  I added in some coconut flour and cacao, and something pretty darn yummo was the result.
Woah.  Woah.  I can’t believe this doesn’t have any sugar, butter or anything bad in it.  The texture is amazing (I love coconut flour).  It doesn’t look very pretty as is,  but just you wait until I have gone to town with decorating.  It is fudgy, dense, sweet and really filling.  It’s like a cake, but a bar at the same time, if you get my drift?  With the tahini chocolate folded through it as well would be crazy crazy good.  I’m amazed, I’ve acheived the exact texture of these guys:
I eat these a lot, especially when I’m out and about and need something to tide me over.  They used to make a vegan chocolate version which was incredible… then they took it away from me.  Ha ha! I have recreated it without even trying… the similarity is uncanny.
I’m really really happy with the result of my kitchen play time – Misty approves too.  These bars are excellent for kids – they hold together enough for your little one to grab onto and nosh away at leisure, yet they are still soft enough for a gummy wonder to be included in the feasting.
I promise I will post recipe after the party – I just want to see/hear the reaction from the unknowing party goers first.
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About Lou

I'm a stay at home Mum, recipe book addict who can't stick to a recipe to save my life.

7 responses to “birthday cake bender”

  1. Heather Eats Almond Butter says :

    How about a cinnamon raisin spice cake frosted with butter and Vegemite? 😉

  2. Lou says :

    I like the way you think. I like it a lot 🙂

  3. Vien @ We Dare Food says :

    Same! I never like whipped cream! The taste and texture just doesn’t feel right…
    Please post the recipe up!! 😀 They looks and sounds delish!! I’m sure every one will enjoy ’em at the party!!!

    • Lou says :

      I will totally post the recipe very soon – I just took some along to a picnic with 2 friends and their babies to test out on them…. the little ones were literally fighting over the cake 🙂 Pretty funny to watch them trry to grab it off each other, and smoosh it into their faces 🙂 Thanks for reading!

  4. katie @KatieDid says :

    tahini chocolate frosting?! MAKING THIS!! yummm

    • Lou says :

      Yeah dude, it’s pretty awesome – make it and then freeze it, turns into this crumbly truffley GLORY. I chopped it up, and stirred chunks through one of the cake mixes I was trying out… so hard to believe it’s good for you 🙂 hoooooray for tasty healthy amazing eats!

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