Sweet Cake
Since he started making GF pizza with me, little petirrojo is showing an interest in cooking. This week he started compiling a book of daily experimental recipes, and after two so-so tasting desserts, he asked yesterday for my input. I helped him plan his next experiment (what kind of thing are you going for?… A drink?… Something spongy and cakey?
). He decided to bake “something cakey”, and I coached him on the right ratios for a muffin. He made all the decisions within the framework and came up with a delicious “sweet cake”.
I was surprised by the rising power of Joaquin’s recipe and loved the flavor, and I wanted to have sweet cake again for breakfast. It was so cool to bake with my little enano this morning, and we used the opportunity to record a tiny tutorial to share Joaquin’s recipe.
Dry Ingredients
2oz nut flour
1oz unsweetened dry coconut
0.5 tsp baking soda
a pinch of salt
Liquid Ingredients
1 egg + 1 egg white
1 tbsp melted butter
2 tbsp honey
2 tbsp coconut milk
Preparation
Combine dry and liquid ingredients
Pour batter in a greased muffin pan and place chopped blackberries on top of each muffin.
Bake at 377ºF for 15 minutes
