Birthday and a Recipe

One year ago today I became a mama, and I am so thankful for my sweet girl who teaches me something new each day.  

The past year went much differently than I imagined it would one year ago.  Things weren’t as carefree as I would have hoped, and there was more sadness than there should have been. But.

There has been so much good, and while it’s true that being a parent stretches you in ways you didn’t think were possible, the good is so good. 

We had a fun party for J yesterday.  She had her first bite of cake, got great gifts, and got to see family from far away, and I think I managed to absorb the actual moments, and be present. 

Last night when I was putting her to bed, I told her how the next morning she would be one year old, and how happy I am to get to be her mama.  I think she understood, because she woke up in the middle of the night and would not go back to sleep anywhere other than lying on my chest.  As if to say, ‘it’s okay mama, don’t worry, I’m still your little baby for a while longer yet.’

Now for a little recipe...

I searched for literally months for the right first birthday cake for Juniper.  I went back and forth about whether to make it from coconut flour, or from soaked flour, and I had a really hard time finding something that didn't have nut flour, sugar, honey, or a bunch of semi-complicated steps.   A few weeks ago she had coconut flour pancakes and loved them.  That sealed the deal.  For her special day I thought including her old standby favorite, banana, would be a good call.  The recipe I used is technically a banana bread recipe, but, really, banana bread is just cake without frosting, so with a cream cheese frosting, sweetened with maple syrup, we had a cake that was enjoyed by all.  This is the lightest, most 'normal' flour tasting recipe I've had using coconut flour.  Sifting is a KEY step!

Paleo First Birthday Banana Cake
Adapted from mygutsy.com
I got one (thin) 6 inch cake and 9 cupcakes

Cake

3/4 c coconut flour, sifted

1/2 tsp baking soda
1/4 tsp sea salt

2 tsp cinnamon

4 pastured eggs

6 T melted butter (or coconut oil)

3 really ripe bananas

5 T grade B maple syrup

1 T vanilla

Preheat the oven to 300.  Line pans with parchment, -or- butter and flour your pans (using regular flour.  Obviously this is not paleo, but I don't think coconut flour would work to release the cake from the pans).  Sift flour. Whisk together dry ingredients.  Beat bananas until smooth, add butter until combined, add eggs, maple syrup, and vanilla and beat until well combined.  Stir in dry ingredients until just evenly moist.  Pour batter into pans.  This batter does not rise or even out during baking, so smooth the top of the batter as best you can.  Bake for about an hour, until edges are brown and coming away from the sides of the pan, and a toothpick inserted comes out clean.  Let cool in pans for at least 15 minutes, then allow to cool completely out of pans on a rack.  Refrigerating before frosting would probably be easiest.  

Frosting
12 oz organic, cultured, cream cheese, room temp
9 T butter, room temp
2 T organic raw sugar (or to taste)1/4- 1/3 grade B maple syrup
1 tsp no alcohol vanilla (I use TJs brand)

Combine all ingredients and beat until well combined and a little fluffy.  Check for sweetness and add more sugar or maple syrup if desired.  I like a tangy cream cheese frosting, but you might like it sweeter. You could probably do the maple syrup on its own, but I was worried about it thinning the frosting too much, and overall there is a very small amount of cane sugar in the recipe.

For this cake, I recommend doing a thin 'crumb layer' of frosting, refrigerating cake until cold, and then adding your final layer of frosting.