When I went to the library to return a book for Audrey, I browsed the isles and chanced upon a book written by Maya Angelou, called Letter to My Daughter. The first essay was titled Home. I was immediately drawn to it because the word home is the most beautiful word that I have ever known.
Home — not just a warm place where one can take off one’s stinky socks and plunk down without apology, but also where one feels completely free and unencumbered in a spiritual sense — is everything I have ever wanted.
No one has defined that sense of belonging more eloquently and poignantly as Angelou did in her essay:
“Home is that youthful region where a child is the only real living inhabitant. Parents, siblings, and neighbors, are mysterious apparitions, who come, go, and do strange unfathomable things in and around the child, the region’s only enfranchised citizen.
I am convinced that most people do not grow up. We find parking spaces and honor our credit cards. We marry and dare to have children and call that growing up. I think what we do is mostly grow old. We carry accumulation of years in our bodies and on our faces, but generally our real selves, the children inside, are still innocent and shy as magnolias.
We may act sophisticated and worldly but I believe we feel safest when we go inside ourselves and find home, a place where we belong and maybe the only place we really do.”
And home, of course, is also where we bake.
BANANA SNACKING CAKE WITH CASHEW COCONUT CREAM
1 Cup Almond Meal
1/2 Cup Spelt Flour
2 tbsp coconut flour
1/2 Cup Unsweetened, Shredded Coconut
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Sea Salt
2 packs Stevia
1/2 Cup blackstrap molasses
1/4-1/2 tsp. Cinnamon, plus extra for finishing
Few pinches of Fresh Grated Nutmeg
2 Large Extra Ripe Bananas
1/3 Cup Extra Virgin Coconut Oil, warmed to a liquid
1 tsp. Vanilla Extract
Ingredients for Cashew Cream:
1/2 Cup Raw Cashews, soaking in water for an hour
1/2 Cup Coconut Milk
1 Tbsp. Honey or Maple
1 tsp. Fresh Lemon Juice
Preheat the oven to 350′.
Sift all the dry ingredients together in a large mixing bowl.
In another bowl, smash the bananas really well, breaking down the chunks. Add the oil, eggs, vanilla and mix. Stir the wet into the dry ingredients.
Grease an 8×8 glass baking pan and pour in the mix. Bake on the middle rack for about 22-24 minutes. Being sure the center is just set.
Allow it to cool for about 5 minutes, cover it with a dish towel and let it rest for 30 minutes to an hour as it re-absorbs some of the steam.
For the cream, drain the cashews and put them in a food processor with the coconut milk, honey and lemon juice. Process until smooth, scraping down the sides as necessary. It will have a bit of texture to it. The cream will keep in the fridge for about a week.
Add a bit of the cream to each piece of cake. Finish with a sprinkle of cinnamon.
Adapted from: sproutedkitchen.com