Happy Birthday Baby!

What are you going to do for your little ones first birthday?

When my son turned one I wasn’t sure what to do about a birthday cake.

I didn’t want to make something laden with sugar or wheat or dairy or even egg.  I was pretty strict regarding allergenic foods in his diet for the first year and wheat, cow’s milk and egg whites were definitely verboten, and sugar, well I am just hoping to keep him away from that for as long as possible!  (Don’t worry I am not too restrictive, it’s important for kids to learn about moderation and the Grandparents won’t allow for no sweets anyways!)

The last thing I wanted to do on his birthday was introduce a bunch of food that I didn’t consider healthy just because it was his birthday. I knew we would all be tired enough, I didn’t want to add to the misery with a grumpy baby undergoing sugar withdrawal!  So I ended up doing a little double duty.  I made sugar-laden cupcakes for the family and friends who joined us and experimented to create a very bland vanilla cake with very little sugar, iced with cream cheese and blueberries for my little guy.  He never noticed and we all had a great time!

In an ‘If Only’ Moment; this past week I just received in my e-mail my newest favourite cookbook; Sweet Freedom, by Ricki Heller. Ricki is a fellow Holistic Nutritionist who has mastered the art of cooking sweet treats free from the bad stuff.  From her cookbook I made her ‘Golden Vanilla Cake’ and frosted it with her ‘Fudgy Chocolate Frosting’. If only I had these for the birthday party! These cupcakes

I made Ricki's Golden Vanilla Cupcake with Fudgy Chocolate Frosting. Easy to make and Delish!

would definitely go in the Baby-Mama Meal category, I could have served them to everyone and we all would have been happy!  I tested them again on my willing La Leche League friends and they went over well with kids and moms alike.  The best part about Ricki’s recipes is that they contain absolutely no refined sugar, no wheat, and can be nut or soy free.   And they are easy! I can’t share with you the recipe for her Golden Vanilla Cake because I want you to buy her cookbook & support a local author!
Stay posted to this blog though… on July 5th I am going to launch my first contest and the prize is… a copy of Ricki’s Cookbook!

Here is another one of her recipes posted on her blog.  It is for Vanillla Muffins.  It looks like a tastier version of the cupcakes I made, and they would be great for a party too!  I like that they contain Agave Nectar.  Agave Nectar has a low-glycemic index which means that it doesn’t cause that sugar rush and crush, but it’s sweet! They sound pretty yummy and I might just make them tomorrow.

Vanilla Muffins

If you wanted to put a frosting on these visit Ricki’s blog for her Maple Buttercream Frosting recipe and other delicious treats!

**Note this recipe does contain a small amount of cashew butter (in the ‘sour cream’).  The amount in the final product is miniscule and I don’t think it should be a problem unless you or your spouse have a serious nut allergy.  I believe that nuts are healthy and should be introduced at around one year.  More to come in a follow up post on nuts and babies.  It is wise to wait for 18 months before introducing peanuts.

For the “Sour Cream” (makes enough for one batch of each, muffins and cupcakes):

• 12 oz. (350 g.) firm silken tofu, such as Mori-Nu
• 2 tsp. (10 ml.) agave nectar
• 3 Tbsp. (45 ml.) lemon juice
• 2 Tbsp. (30 ml.) smooth cashew butter (organic)

Blend all ingredients in a food processor or blender, until perfectly smooth.

For the Vanilla Muffins:

• 1/2 cup (125 ml.) “sour cream” (half the batch)
• 3 Tbsp. (45 ml.) coconut butter, melted
• 1 Tbsp. (15 ml.)  pure vanilla extract
• 1/2 cup plus 2 Tbsp. (150 ml.) agave nectar
• 2 tsp. (10 ml.) Salba (ground chia seeds) (if you don’t have Salba use ground flax seeds instead)
• 1 tsp. (5 ml.) apple cider vinegar
• 1-1/2 cups (220 g.) light spelt flour
• 1 tsp. (5 ml.) baking powder
• 1/2 tsp. sea salt
• 1/2 tsp. baking soda

Preheat oven to 350F (180C).  Line 9 muffin cups with paper liners for large muffins, or 12 cups for smaller muffins, or spray with nonstick spray.

In a medium sized bowl, combine the sour cream and melted coconut butter; whisk until well incorporated.  Whisk in the vanilla, agave nectar, salba (or ground flax) and vinegar and set aside.

In a larger bowl, sift the flour, baking powder, baking soda, and salt.  Stir the wet ingredients into the dry until well moistened (don’t worry if there are a few small dry spots here and there).

Using a scoop or large spoon, fill cups 3/4 full for larger muffins or 2/3 full for smaller muffins. Bake in preheated oven 20-25 minutes, rotating pan halfway through, until a tester inserted in center comes out clean.  Cool five minutes in pan before removing to cooling rack.  These freeze well.