One of my big dreams about living in a bus and being on the road was to be able to offer my Reflexology skills and Infant Massage Instructor skills to some of the smaller communities around New Zealand. It seems that often these communities get the short end of the straw as courses are prominently offered in larger centres. Thankfully with the help of Kaikoura Community Hub I can!!
Starting tomorrow I will be teaching a 5 week Infant Massage course here in Kaikoura and I am so, so excited! 🙂 The benefits of the course and the enjoyment factor are huge, with a focus on nurturing touch, respecting babies and supporting families. Luckily for everyone reading this the International Association of Infant Massage (which is the course I’m trained in and teach) is offered in many countries around the world.
If you have an infant who is pre-crawling or know someone who does then check out your local courses …… or come to the Kaikoura one tomorrow 😉 I’ll have my yummy GF, DF and sugar free crochet cake on offer for morning tea too.
This cake got its name after I continually made it for a series of crochet ‘catch-ups’ we were having as a safe option for the GF amongst the group. It is in fact a very simple and delicious gluten free, diary free and sugar free cake which, if served warm, can also be used as a yummy dessert. After having to prepare some shared food for a course the kids were attending I realised that I was yet to share this recipe on here (well I think so anyway). So here goes!
1 tsp GF baking powder (2 parts cream of tartar, 1 part baking soda, 1 part arrowroot)
1 Cup rice flour
1/2 Cup desiccated coconut
Soak dates in the boiling water for 10-15 mins before mashing into a smooth thick paste. If this is still a bit watery you can heat it slightly.
Mix in olive oil to the date paste and stir until blended.
Add eggs and bananas to date/olive oil mixture and mix until blended fully.
Add all the remaining dry ingredients and mix until everything is blended.
Line a cake tin with baking paper and pour in the mixture.
Bake at 180C for 50-60 mins or until a cake tester comes out clean. Near the end of baking you may want to cover the cake with tin foil to allow it to keep cooking without the top getting too dark. It does take a while to get it fully baked.
Enjoy warm with yogurt/whipped cream or allow to cool on a rack to enjoy later.
Hope this finds you enjoying lots of natural sweetness in your life.