This crumble cake was inspired purely because I had left over Rhubarb and Strawberry Compote left. Yes, we could have just have it for breakfast with our granola, but I thought it would make a wonderful moist filling for mini cakes. Truth is, I love strawberries. I am always finding ways to use them.
To follow up with my previous post about simple food, I hope that I’m sending a message that healthy is delicious. I want Asher to grow up appreciating food. I hope to share the good news that it is ok to nourish our bodies. It is not hard and it is definitely a choice.
We see us as a team. He saw the journey I went through and my battle with obesity. He saw how I battle with PCOS and our struggle with infertility. He watches documentaries. He witnessed his mother battling cancer and autoimmunity issues. He ate the food and he enjoyed it.
Besides, we eat steaks. We have sweet potato chips. To him, we have not “lost” much if not any. What we had to do though, is to re adjust our food budget. We had to eat out less and cut back on other things to spend more money on vegetables, fruits and meat. On top of that, we love to shop at our local farmers market- which can be a tad pricier but so much fresher. Once hubby tasted the fruits, there was no turning back.
How about traditional chinese meals? We still have time, just less of the sauces. If we travel overseas, we eat. We recognise that it is a small percentage of our meals overall so as long as it doesn’t make our tummy hurt, we don’t see a problem.
Same goes to eating out. I do think it is much easier to do so here than in Asia countries where there are processed carbohydrates everywhere. Even my own mother brings her lunch to work because she found that there are way too much processed food at foodcourt in the hospital she works in!
But back to Strawberry Crumble Cakes. That’s the reason why I experiment. I want hubby and Asher to know that we can have healthy treats that fuel the body. They make us feel good- all the time. Not just the 5 minutes that will pass our lips.
- 1/2 cup macadamia nuts
- 1/4 cup almond milk
- 1/2 cup desiccated coconut
- 2 tbsp coconut flour
- 2 tbsp tapioca flour
- 1 tsp baking soda
- 1.5 tsp baking powder
- 4 eggs
- 1.5 tbsp honey
- 1 tsp vanilla
- 2-3 strawberries diced
- Crumble: 1/2 cup of macadamias, 2 tsp honey, 1 tsp vanilla
- 1/2 cup of compote left
- Line baking tray and place baking cups/muffin liners on it.
- In a food processor, whiz all the cake ingredients.
- Spoon batter into muffin liners. About 3/4 filled. Top it with the compote, and then another tbsp of cake.
- Then make the crumble- same thing. Place all ingredients in the food processor till it crumbs. Spoon it onto of all the cakes.
- Bake for 25-30 minutes till skewer comes out clean.