This weekend, my husband and I celebrated our fifth wedding anniversary.
Unfortunately, we were both too sick to enjoy much of it, but it was nice to just spend the day together.
We actually met ten years ago at a local health food store where we both worked.
I have a horrible memory, but I can still remember the first time I saw him.
There were no fireworks bursting or angels singing initially for either of us, but I thought he was a ‘cute guy’. Big, definitely a big guy, which prior to him, I hadn’t dated. When it came to big muscles, I had the impression that those dudes were stuck on themselves…always in the gym, worried about their protein, and too self-centered to care about anyone else.
Two of those things did turn out to be quite true, but, luckily, I found the most unflattering of the three to be fallacious.
We didn’t work together much, but when we did, we always got along well.
I remember bonding on our mutual love for horror movies, which led to the suggestion by one of us that we go see one together. To me, it was all very casual, nothing romantic, but evidently my husband had other ambitions.
At the time, I was personally struggling with some major health issues and trying to get through school, so I wasn’t in the mindset of having a boyfriend, but my husband was not so easily deterred.
After many rough patches and drama, we finally ended up ‘together together’, if you know what I mean, and I can’t imagine my life with anyone else!
One of the things that works best in our marriage is that we’re both very traditional.
He works, and I’m at home with our kids, cooking, and cleaning…an arrangement that might seem very antiquated in this day and age, but it works very well for us.
Though it can be stressful, it is my absolute pleasure to cook for everyone in our family.
I love when I make something that everyone enjoys, not the least of which are these snack cakes.
Though ‘cake’ often refers to something quite sweet, these are healthy enough to be eaten for breakfast.
I came up with these one afternoon as a healthy snack for my girls, who have never-ending appetites.
My typical go-to snacks for them include foods like rice crackers, fruit, cheese, carrots, tortilla chips, and raisins, so these are a nice change from the usual line-up. My girls feel like they’re getting a ‘treat’ in a sense, and I feel like a good mom knowing how healthy they’re eating (and it also fills them up for a good while). 🙂
- 5 T. oat flour, gluten-free, if necessary (I use Country Choice Organic Oats and grind my own)
- ½ t. cinnamon
- ⅛ t. dried ginger
- ⅛ t. nutmeg
- ⅛ t. sea salt
- ½ t. baking powder
- 1 egg
- 2 T. applesauce
- 2 T. milk of your choice
- ½ t. vanilla
- 2 t. maple syrup
- 4 drops liquid stevia
- 3 T. finely grated carrot
- 2 T. raisins
- Preheat the oven to 350 degrees.
- Oil two small (mine are about three inches wide) ramekins very well.
- Mix the dry ingredient (flour, spices, salt, baking powder) in a bowl.
- Mix the wet ingredients (egg, applesauce, milk, vanilla, maple syrup, stevia) in a separate bowl.
- Mix everything, along with the grated carrot and raisins.
- Pour the batter between two small, oiled ramekins.
- Bake for 15-18 minutes.
- Cool and enjoy!
If you don’t care for carrot, I think grated zucchini or apple would be good in here as well.
Sometimes, I substitute one tablespoon of chickpea flour for one tablespoon of oat flour, which just bumps up the protein a bit.
I recently received some of these Hunza raisins from Vivapura (which taste like candy, by the way), and I used them in this recipe, so if you’re wondering about the golden color of the raisins, there you go! 🙂
If you notice, there’s no added oil or butter needed for these, as the applesauce gives them all the moisture they need, which is nice.
How did you meet your significant other?
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