Yesterday was Scarlett’s first day back at kindergarten. Not what most of us know as kindergarten, it is German kindergarten, which is like what we call Preschool in the States.
So she is turning 3 this month and she is going to this ‘kindergarten’, where she requires a packed lunch every day.
This is my time to step up. My time to stop sending her to school with processed crackers, the same sandwich, raisins, and fruit- EVERY single day.
For the next month or two I am going to start taking this very seriously and put my mind to work coming up with some interesting. healthy alternatives for her lunch. But my #1 change is going to be including a vegetable in her lunch box each day. She still hates vegetables and I fully expect her NOT to eat them for a very serious length of time. BUT! If they are there, then she will eventually start to accept them as an option. Hopefully. As soon as I come up with some I will be sharing them : )
I will tell you what won’t be in her lunch though- this cake, haha.
I made this cake as a follow-up to my Carrot Cake Smoothie. Carrot cake is one of my all time favorite cakes and I’ve been pretty worried about how cakes were going to translate without any butter or eggs on this diet. So I decided to come up with a all-natural option for my favorite cake.
Here are some of the nutritional highlights to this dessert:
Spelt flour, which is very similar to whole-wheat flour but I find that it creates less dense baked goods.
Non-dairy milk, no butter, or eggs, makes this cake 100% VEGAN.
Instead of making a frosting with soy cream cheese substitute, this one is made creamy using cashews.
To sweeten the frosting you can use dates! The color will be a bit off, but then all the sugars in the frosting will be naturally derived. You can also use stevia for a low-cal, low-sugar option.
IT MAKES A SMALL BATCH. This is my favorite part of this recipe. It solves my biggest problem- overeating. You can split this recipe between 2 people or you can have one Laura-sized serving, hehe.
- TO DECREASE CALORIES- use 3 tablespoons applesauce in place of oil and milk in cake OR substitute out some sugar for some stevia or xylitol in cake.
- You can substitute out the spelt flour for all-purpose or whole-wheat flour.
- You can add a tablespoon each of walnuts and raisins if you’d like!
Do any of you have creative ways to include healthy options in your child’s lunches?? We could all use some help with ideas!
- ¼ cup spelt flour
- ½ tsp cinnamon
- ¼ tsp baking powder
- pinch of salt
- 3 tablespoons sugar
- ¼ cup freshly shredded carrots (on small holes of grater box)
- 2 tablespoons non-dairy milk
- 1 tablespoon oil
- ¼ teaspoon pure vanilla extract
- ½ cup cashews, soaked at least 4 hours and drained
- 3 tablespoons nondairy milk of choice (I used almond)
- ½ teaspoon pure vanilla extract
- 2 tablespoons confectionary sugar (or ¼ cup dates or 10 drops liquid stevia)
- Pinch of sea salt
- FOR THE CAKE: In a small bowl, mix flour, cinnamon, baking powder, salt, and sugar.
- In separate a small bowl, mix together carrots, milk, oil, and vanilla.
- Pour wet ingredients into dry; stir with a rubber spatula until no flour bits remain.
- Pour into two greased 4-ounce ramekins, two mugs, OR 2 cupcake cups.
- TO BAKE: At 350°F for 18 minutes. Check for doneness with a toothpick. Let cool 10 minutes before removing.
- TO MICROWAVE: Cook 1 minute 30 seconds, depending on the strength of your microwave. Check for doneness with a toothpick. Let cool 10 minutes before removing.
- FOR THE FROSTING: Combine all ingredients in the bowl of a food processor fitted with a metal blade. Process for 2 to 3 minutes or until completely combined and smooth. Spread onto cake (you may not need all the frosting).
You can substitute out the spelt flour for all-purpose or whole-wheat flour.
You can add a tablespoon each of walnuts and raisins if you'd like!
Microwaving the cake, although convenient, will result in a less desirable texture...