Whipped Coconut Cream

400g can full-cream coconut cream

Chill the coconut cream in the refrigerator overnight. Scoop out the thick coconut cream from the top of the can. Whisk until it resembles whipped cream. Store in the refrigerator up to 4hrs and ice cake just before serving.

via

Low Sugar Sponge Cake

I used this for Myles' first birthday smash cake as I was trying to do a refined sugar free cake. It tasted great but flattened as it cooled. I ended up making a normal sponge for the bottom layer. His layer actually tasted better! And the jam was super easy and tasty. The whipped coconut cream is also a big tick that I think I'll use more than normal cream from now on! 

I iced it too early as we had to postpone the session because Myles had an unprecedented long nap! So it cracked, but was still soft and yummy. I also toasted coconut on the stove until it was the ideal colour for sprinkles. (I was going to dye them with food dye to make rainbow sprinkles but went with this gold theme instead, much easier and tastes great!)

2 egg yolk 

4 egg whites 

1/4 cup pear concentrate (simmer 3/4 cup of pear juice til reduced to a third)

2 Tbs olive oil

1/2 cup flour 

1 Tbs cornflour 

Boil olive oil with pear concentrate till the mixture steams. Set aside to cool slightly. Meanwhile beat egg whites till soft peaks. Add in egg yolks to the olive oil mixture and slowly stir in the flour and cornflour. Fold egg whites into the flour mixture. Bake at 170C for 15mins in 10cm cake pan. Slice the cake halfway, spread the sugar free pear jam and sandwich it with the top layer. Cover in coconut whipped cream.

Sugar Free Pear Jam

Stir 1/3ml of pear concentrate (made by simmering 1 cup of pear juice till reduced to a third) and 1 tsp arrowroot starch (or cornflour), dissolved in a bit of water, into the pear concentrate. Simmer till thick and bubbly. Set aside to cool.

 via

ABC Muffins

1 medium apple, grated, pureed or diced (1/2 cup pureed) 

1 sml-medium carrot, grated (3/4 cup) 

1 sml banana (1/2 cup mashed) 

2 eggs 

1 tsp vanilla 

3 Tbs melted butter or oil (optional) 

1 ¼ cup flour 

1.5 tsp baking powder

Sultanas (optional)

Mash banana with a fork. Add eggs, vanilla, and butter/oil. Add apple and carrot to the other wet ingredients. Beat together until smooth, yellow and a little frothy. Add the flour and baking powder. Beat for a further 30-60 seconds to make a well-mixed batter. Portion into an oiled muffin tin. Mix makes 12 standard sized muffins or 30 mini muffins. Bake at 180C for 25-30 mins for standard sized muffins (or 15 min for mini muffins). These muffins can be stored in an airtight container for 3 days, or they can be frozen.

Good for baby led weaning to have of hand as a healthy snack.

Use equivalent of any fruit or veg combo. (4 cups)

via My kids lick the bowl