ONE-DERLAND … The Menu

The Mad Hatter’s PB & J Special

Singing Garden Roll Ups

 

Cheshire Cat’s Chips

Catepillar’s Cantaloupe

 

Tweededee and Tweedledum’s Double Chocolate Brownies

The Queen of Heart’s Pineapple Cupcakes

 

 

I put out a call on Natural Parents Network on Facebook for a “healthy” cake option for a 1 year old’s birthday. I got some fabulous responses – a gal named Rebecca posted the recipe I decided to try out, here’s exactly what she said:

 

This is our favorite cake. It is moist and flavorful and just sweet enough. It’s perfect for baby’s first birthday. Use Ener-G Egg Replacer if baby is not eating eggs yet.

2 eggs, beaten
1/3 cup maple syrup, honey, or brown rice syrup
1/3 cup plain yogurt
1/4 cup oil
1 3/4 cups crushed pineapple, drained
1 1/2 cups grated carrots (about 3 carrots)
2/3 cup minced walnuts, almonds, or pecans
1 1/2 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Preheat oven to 300º. Oil a 9-inch springform pan. Beat together eggs, sweetener, yogurt, and oil until smooth. Stir in pineapple, carrots, and nuts. In sepa-rate bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, and nutmeg. Stir flour mix-ture gently into carrot batter. Pour batter into pre-pared pan.
Bake 60 to 70 minutes, or until knife inserted in center of cake comes out clean. Frost cooled cake with Pineapple-Yogurt Frosting (recipe follows) or Cream Cheese Frosting.

Yield: 8 servings

Pineapple-Yogurt Frosting

When the liquid or whey is drained from yogurt, it be-comes firm like cream cheese. Mixed with fruit, you have an easy, sugar-free frosting.

16 ounces plain yogurt
1/2 cup crushed pineapple, drained
2 tablespoons unsweetened coconut flakes

Line a colander with several layers of cheesecloth. Place a dish underneath to catch drippings. Pour yogurt into center of colander. Let yogurt drain in re-frigerator overnight.
Place yogurt cheese in bowl. Gently mix in the pineapple. Spread frosting over cooled cake. Sprinkle with coconut.

Yield: 2 1/2 cups

Note: You can substitute 8 ounces cream cheese for the yogurt cheese.