Dairy free Pregnancy & Breastfeeding Sweet

Carrot & coconut loaf

April 25, 2016

This is our first post in awhile… we have been somewhat preoccupied with other non-blogging adventures as we now have a 10 week old baby boy at home! Since becoming parents, we realised that there are lots of busy mamas and papas out there who don’t have much time for sleep and for preparing nourishing food. We hear that a lot of mamas snack on chocolate and other quick fixes during this extremely busy time with a newborn baby, thereby creating a less healthy and nourishing basis for mama to cope with the stresses of sleep deprivation and the physical demands of feeding a newborn with. Also, with Nicola at home full time right now to look after our little man, she realised it is nice to stay connected to the adult world and get blogging again. Kind of like a non-mummy related side project.

We’re also picking up where we left off with a fresh new look – let us know what you think of the blog layout. It will take us some time to fully optimise the look and feel of our new reinvigorated blog, so all suggestions and ideas welcome! Please just be patient though, baby brain is rife in this household at the moment.

So for our first post, we decided to share a recipe that is is super friendly for breast feeding mamas who need high energy and often low allergen (this one is dairy free) foods as well as getting a bit of nutrition in with one hand whilst running out the door with babe in tow. We’ve found it super helpful to make 1-2 of these over the weekend (when Dad is home to lend a hand or when babe is asleep) and then keep them in the fridge on hand for afternoon tea and other quick snacks in between meals. This cake has been enjoyed at every given hour of the day in fact, particularly around 3am when mama is starved after yet another feed.
carrot_breastfeeding2

3 eggs

1/2 cup coconut oil

1/2 cup rapadura sugar

1 cup almond meal

1 cup kamut flour

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/2 tsp ground ginger

3/4 cup coconut flakes or chips

roughly 2 cups grated carrot (equates to around 3 medium sized carrots)

1/2 cup of either walnuts or pecans

2 tsp baking soda

 

Whisk the eggs until light and fluffy and set aside.

Combine all dry ingredients, blend well and then stir through the grated carrot. Add to the eggs and whisk until combined. Bake in a fan forced oven at 180C for 55 min or until a toothpick comes out clean.

carrot_Cake

 

©2013-2016 Celery Meets Beetroot. All rights reserved.

 

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