I met a friend for lunch today. We do some freelance work together, which her firm leads and one of the things she asked me while we chatted was about where we leave our children when we want to go out, just my husband and me. My reply ( almost too quickly!) was “We don’t go anywhere, where we can’t take our kids. Because there is no one to leave them with” . So that would mean 5 1/2 years of not stepping out alone. It also means that one has not seen the inside of a movie hall for more than once a year, on an average.
In a way it has been great because the children are more resilient, love going out and have met a range of people ranging from bakers to dog rescuers. Yet, sometimes you want to be able to step out for a quiet dinner with a free mind. Or have a conversation where you can hear each other’s voice and talk about things apart from toys, children’s books, schools, vaccinations, play dates and kid-friendly places to go to.
But then again, the amazing part is that you get to show a different side of yourself to your children from very early on. So my children are just 5 year and 1 year old, but they have been to all my baking meets or community events or guest lectures or freelance project discussions or recipe development meetings. And similarly, my son has accompanied my husband for a lot visits to animal shelters, vet clinics with rescued animals and even for some rescues !
So everything has two sides to it – you win some, you win some more 🙂 You never lose some !
On that note of optimism, try out this innovative gluten-free, beautiful, super-moist Quinoa Dark Chocolate Cake topped with Almond praline made with date syrup. There is no refined white sugar or refined white flour/APF being used.
1 cup cooked quinoa which is mashed
120 gms dark chocolate ( 55% )
100 gms butter
1 tsp baking powder
1 tsp coffee dissolved in water
1/4 cup coconut sugar
1/4 cup milk
Beat the eggs well. Add the coffee, milk, baking powder and coconut sugar to it, and incorporate it nicely. Melt the dark chocolate and butter together on a double boiler. Cool it off and then add to the above mix. Finally add the quinoa and fold it in gently. Do not over beat.
Put it into a greased and dusted pan, and bake in a preheated oven for 30-35 minutes, at 170 degrees C. Cool off and eat!
The sauce on top is a super simple mix of date syrup with 1/2 tbsp of melted butter, mixed together on low flame. Add chopped almonds. Cool it off and then use.
For an eggless version , I haven’t tried it as yet, you can replace eggs with applesauce. It will taste better than flaxseeds or curd as the replacers, since quinoa already has its own nutty flavour.
Happy healthy baking !