Garden Baby Cakes

Hello friends, I hope this post finds you well and staying cool. What a hot summer it has been! My garden has been acting hot and tired as well. Even with the sprinkler and my son splashing water from his watering buckets, it still seems brittle and tired. Yet the tomatoes seems to be doing ok and thankfully we have had many great beauties so far, and expect this is just the start to many many more. I am excited to see how many we get this year. And then there are the zucchinis. It hasn't been as plentiful as last year, but I am thankful for each one our plants produce. That is what mainly inspired these cakes. And then I added carrots (not that I have those in my garden, yet) And why not add some raisins and coconut too.

These veggie rich cakes are hearty, moist and delicious. And, it doesn't hurt that they are super simple to make too. I used some Bob's Red Mill GF all-purpose flour blend that I wanted to use up, but you could easily sub in another favorite gluten-free flour mix, or keep it whole grain and use 1 cup of freshly ground buckwheat flour and 1 cup of freshly ground gluten-free oat flour as a sub too. 

These muffins are also a great addition to traveling snack-packs. I have been on a few long weeks away from home this summer and about to go on another. Packing snacks that are healthy, easy and also toddler friendly doesn't have to be hard. These muffins are perfect for traveling. I just hope I can pack them before my sweet son eats them all. He loves them! And, I don't mind if he gets a good helping of zucchini and carrots in the process!

Here are a few other friend's posts I have enjoyed in giving ideas for packing snacks for traveling with small ones or with multiple food sensitivities. You can find those here Whole Life Nutrition Kitchen and here Pint Sized Foodies.

Garden Baby Cakes Recipe
(gluten, dairy, soy and nut-free)

2 cups of Bob Red Mill's GF flour blend (or other favorite gluten-free flour mix, or keep it whole grain and use 1 cup of freshly ground buckwheat flour and 1 cup of freshly ground gluten-free oat flour as a sub too)
1/4 cup of chia or flax meal
2 ts. of baking powder
1 ts. of baking soda
1/2 ts. of sea salt
2 ts. of ground cinnamon
2 ts. of ground ginger
1/2 cup of soft or liquid extra virgin coconut oil
1/2 cup of local honey (or maple syrup)
1/2 cup of So Delicious coconut milk beverage (or other favorite non-dairy milk)
1/2 cup of raisins
1 cup of shredded carrots
1 cup of shredded zucchini
1-2 ts. of pure vanilla

In a large mixing bowl, mix all the dry ingredients in together first, then add the oil and milk and the rest of the wet ingredients. Mix well together and then let sit for a few minutes for the dry to soak up the wet. Then use a 1/4 cup measuring cup to measure the batter into muffin tins and this recipe will make 12 large muffins or about 15 smaller muffins. Then bake in a preheated 350 degree oven for 25-30 minutes or until you check with a toothpick and it is baked through and not gooey and the tops are golden brown. Let cool for 15-20 minutes before moving or eating to reduce the crumble effect. 

These cakes are toddler approved and super easy to let him snack on all by himself. Which is pretty much what he is all about these days. Being independent and a 'big boy' so these only make my job a bit easier too. Plus, like I mentioned a great snack on the go with added healthy goodness and calories to make my boy strong.

Hmmm, love. They are moist and delicious. Now, pick up some fresh zucchini from the garden or the market, and start shredding. These muffins are just too good to pass up this time of year!

Much love and light to you!