toddlers and tea cakes
It’s funny how our natural instincts can be so strong, however we try to pull away from them – especially ones that tug at the maternal core of all women.
This weekend was a blast – we had the infamous Mopsy and her parents stay with us (for those who are not familiar, Mopsy is Misty’s closest partner in crime – cousins born on exactly the same day) – and the dynamic of 2 toddlers under one roof is a big change from a lone Misty. More chaos, mess and screaming, yes – but also WAY more fun, giggles and games. I must admit, I felt the old ovaries doing a series of flip-flops and felt the urge to cluck around at one point (and yes the below photo is VERY old, but too cute to resist).
These feelings are so strong, even though I know there is no way I am having another baby any time soon – Mother Nature’s way to keep the population cranking I think? Hormones?
Anyway, with friends and family all around us going for “Round 2″ in the sense of baby-making…. it’s hard not to get caught up in the excitement of impending new life. (Don’t worry Viper, I’m not getting too worked up here!) I just think the whole process is rather magical, and although I’m a tad clucky, Misty isn’t going to be sharing his toys with a sibling any time in the near future – I will live vicariously through the babies of others (and hand them back with a small sigh of relief after a long cuddle).
Women-folk: Are you a “clucker”? Or do newborn babies scare you? Men: Do clucky females freak you out?
The following recipe is one I have been making consistently for WEEKS now – both Viper and Misty love these little cakes, and they are so quick and easy to chuck together. You can add any type of “add-ins” – I usually go for dried fruit and cinnamon, but Viper’s favourite is of course, chocolate chips (pictured at the end of this post).
Egg Free Tea Cakes
(Nut/seed/refined sugar/corn free)
- 1/4C soft butter
- 3T rapadura
- 1/3C raisins (or any dried fruit OR chocolate chips)
- pinch salt
- 3/4C milk
- zest of one lemon
- 3T lemon juice (around half a lemon’s worth)
- 3/4C organic plain flour
- 1/2t ground cinnamon
- 3/4t baking powder
- 1/4t baking soda
- Pre heat oven to 170 degrees on fan bake setting.
- Combine milk and lemon juice/zest in a small bowl, and set aside to curdle (about 5 minutes)
- Meanwhile combine all ohter ingredients in a mixing bowl.
- Make a well in the centre of the dry ingredients and pour in the milk mix.
- Fold through gently until well combined (like you were mixing muffins – don’t go crazy on it!)
- The mix will seem very light and almost airy – this is the way it should be.
- Spoon into silicone cupcake (or paper) moulds – filling to about 3/4 full – and place on a large baking tray.
- Bake for 15 minutes – the cakes will rise up while cooking, but “deflate” slightly on cooling.
- Best enjoyed on the day they were made – super light and fluffy – otherwise store in an airtight container.
The icing in the picture above was some of the filling left over for this tart (coconut butter, tofu, lemon juice/zest and agave) – my take on a “cream cheese” style topping.
Viper’s chocolate-chip-ahoy cakes.