The hubs and kiddos go WAY out of their way to make sure I feel special when my birthday rolls around.
Livy presented me with this fabulous raw carrot cake a couple of days ago. She's all about the desserts. Is there a love language category for desserts? I think that's her love language.
Then, she made these terrific gluten-free, vegan tropical blondies! I'm gonna need to do a cleanse after my birthday. I think I've gained 5 pounds this week, livin' in birthday heaven.
Tonight Wubba is making a gourmet vegan Chinese meal for me and for my "birthday buddy," Bone. (Happy Birthday, Bone!) I'm spoiled and I like it that way! ;-) We're having a movie night. Not sure what the weekend will bring, but I have an inkling it will be filled with fun.
So, before I scoot off to party-land let me share Livy's recipes with you. (She named them. Pretty Cute.)
Crazy Bunny Carrot Cake (RAW, vegan, gluten-free)
- 2 cups sunflower seeds
- 4 Tablespoons coconut oil
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 3 carrots, shredded
- 1 1/2 cups raisins
- 1/2 cup diced pineapple
- 11 oz. coconut water
- shredded dried coconut to coat the whole cake
- 1 can coconut milk
- 3 Tablespoons Chia seeds
Mix together sunflower seeds, coconut oil, vanilla, cinnamon and coconut water in food processor. Process until mixture sticks together with cookie dough type of texture. Stir carrots, raisins, and pineapple into the sunflower seed mixture in a large bowl. Form into cake layers using your hands. Frost layers with "icing" made of 1 can full-fat coconut milk and 3 Tablespoons chia seeds that have been sitting for at least 30 minutes to form a thick gel. Sprinkle each layer with coconut before placing cake layers one on top of the other. Finally, sprinkle coconut over the entire cake.
- 3/4 cup coconut oil
- 3/4 cup agave nectar
- 1/2 cup coconut milk
- 3/4 teaspoon vanilla extract
- 2 1/2 cups gluten-free all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt (not our regular big ol' Himalayan crystals)
- 1/2 cup pineapple chunks
- 1/2 cup shredded dried coconut
Preaheat oven to 350 degrees. Prepare a 9x13 inch pan or cookie sheet by oiling and dusting with flour.
Melt coconut oil. In a large bowl, combine the agave, coconut oil, coconut milk and vanilla. Combine flour, baking powder and salt in a separate bowl. Stir flour mixture into wet mixture. Stir in pineapple chunks and shredded coconut. Transfer batter to baking pan and bake until lightly browned (about 20 minutes). Cool completely before serving.
These blondies are a little cake-like and delicate. Terrific with a cup of hot herbal tea. =)
That's it for this week. We're off to party! Hope you all have a super-wonderful weekend.