What is more thrilling than a fast-paced hour long impromptu game of badminton between two mothers?
The wide-eyed awestruck look of their kids as they watched their ostensibly non-athletic Moms, who they have most likely seen working on the laptop, in the kitchen, on conference calls , with the whisk get transformed into competitive individuals dashing across the court. In salwar kameez and in faded jeans. Without a care about which side of 40 they are on.
And as I walked back after that game and saw the look on my children’s faces, I wondered how based on the work we do our kids form a picture of us. And while it is always comforting for a child to have that picture, surprising your children with new sides of who you are, is always a good thing. 🙂
And so beautiful days like those are made even brighter by baking beautiful cakes – in many of my baking experiments I have realized that going away from the regular beaten path has huge advantages.
One of them being the discovery of new flavours such as the Coconut Almond one.
It works well in biscuits but also in cakes.
So here is a delicious Whole-wheat Coconut Almond cake with coconut sugar and applesauce.
1 cups Wholewheat flour
3/4 cup Coconut sugar
1/2 cup dessicated coconut
1/4 cup roughly chopped almonds
1/2 cup apple sauce
1/4 cup oil ( flavourless)
1 tsp baking powder
1/2 cup milk ( use coconut milk for a vegan version)
Preheat the oven to 170 degrees C. Mix the applesauce, coconut sugar, oil well. Sift the baking powder and wholewheat flour. Add the sifted flour and milk alternately and mix well. Do not overbeat. Fold the coconut and then almonds.
Pour into the baking tin and bake at the same temperature for 25-30 minutes or until it bakes through.