It is wonderful being back in our old stomping ground for the past week and we are looking forward to more of the same over the next 4 weeks. We immediately noticed just how much warmer winter was up here though I have to say it doesn’t take long to acclimatize. One of the best things about being here is catching up with friends. I love watching the kids happily playing with their friends and over the past weekend we even managed to combine that with an overnight stay at the beach front … life can be hard! 😉
Our overnight stop by the beach.
The real reason we are here though is for me to do some more teaching of Infant Massage (Yay!!) and with that comes lots of baking. I always find it interesting the mix of people I have in each group and the dietary needs of each group. As I like to make something yummy for our morning tea breaks I try to cater to those needs and so all the old GF and DF favourites come out to be baked like my all time favourite ….. carrot cake.
Yummy with or without icing.
I got this recipe from a book a purchased many years ago in Ireland called ‘Eat with Joy on a Wheat-free Gluten-free diet’ By Ann O’ Dowd Fogary. I have adapted it to be dairy free since then so below is what I have adapted the recipe to and I have put the original ingredients in brackets. If you are keen on GF and DF recipes though I would definitely recommend her book as it is packed with great recipes for all kinds of meals and treats.
GF, DF Carrot Cake
100 gm rice flour
25 gm cornflour
1.5 tsp GF baking powder
75 gm Runny honey (sugar)
100 gm Coconut oil (Butter)
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground clove
1 medium carrot, peeled and grated
Melt the coconut oil (butter) and honey (sugar) together
Add the dry ingredients
Add the eggs and mix until light and fluffy
Pour into a lined loaf tin and bake at 190 C for 30-45 mins or until a cake tester comes out clean.
Hope this finds you enjoying the wonderful flavours of life!
Well we made it! … Through Easter and the chocolate feasting that seems to come with it I mean. It is almost unavoidable these days and even though during the rest of the year themselves eat more consciously (reading labels together and avoiding palm oil products where possible and things with heaps of sugar in it) at Easter this all goes out the window! The bright wrappers, cheap and cheerful chocolate along with offered eggs from all manner of sources (shops, family, friends, guide group and businesses) win out every time …. it is irresistible it seems even for the grown ups in the family 😉
Some of the Easter stash.
What is Easter after all without a chocolate gorge and feeling sick?!! Well of course there are other things but when you’re little I’m pretty sure the chocolate aspect of Easter takes precedence. As parents we have turned and blind eye and vowed to start a fresh after the feeding frenzy has finished. It is funny though watching their eating habits, and sometimes not so funny when you see your own habits mimicked, watching the saver and the scoffer, the giver and the taker. Chocolate can surely bring out the best and the worse in people and sometimes both! To be fair though there has been a lot of sharing with others, thankfully, as they have been playing with new made friends over Easter.
I confess I haven’t helped much either as I have been preparing morning tea snacks for my Infant Massage Course. This week I decided to make chocolate chips cookies and not that much is left over for themselves to sample it will mark the beginning of weening off chocolate for a while for everyone in this here bus! These cookies are from a recipe herself found while researching the inventor of chocolate chips (Ruth Wakefield) and we have been using it as a special treat ever since. Hardly becoming healthy I know … but I’ll share anyway 🙂
Herself’s poster from 2 years ago about the invention of chocolate cookies
Chocolate Chip Cookies
This is half the original recipe and makes around 45 biscuits.
1 1/8 Cup Flour
1/2 tsp baking soda
125 gm softened butter (1/2 Cup)
3/8 Cup raw sugar
3/8 Cup brown sugar
1/2 tsp vanilla essence
1 large egg
1 Cup of broken up dark chocolate (the darker the better and the less sugar). One block is more than enough.
Pre-heat oven to 190 C
Melt the butter and beat with the sugar until blended
Add the egg and vanilla essence, mixing well.
Mix in the flour and baking soda.
Add chocolate in and stir well into the dough
Drop teaspoon sized balls of dough onto a lined tray (baking paper is good)
Bake for 9-11 minutes or until the cookies begin to flatten a little and brown.
Cool on a wire rack.
Hope this finds you healthier than we are at the moment, enjoying life and family.
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.