New birthday traditions

Living on the other side of the world from “home” means missing out on some of the most cherished life events: bridal showers; bachelorette (or hen) parties; weddings; baby showers; births; birthdays; and of course, holidays like Christmas and Easter.  While we chose to move away from home, it’s hard not being included in the celebrations, living vicariously through photos and stories.

Luckily, we aren’t alone.  Other families, who have uprooted from their homes and transplanted to a different city, state, or country, may feel this as well.  We are so blessed to have found each other and have created a new home — an adopted family away from family.  But it doesn’t stop there.

We now revel in celebrating even more holidays and traditions, as friends from different countries share their home cultures.  Some of our dearest friends are local Singaporeans, welcoming us to their home as our home.  Immersing ourselves in their culture and traditions, such as ang bao and cheongsams, lo hei and pineapple tarts.

Baby girl’s first birthday party was speckled with people from 14 different countries and the food was both Asian and Western.  Yet, her nutritionist mama still had to stick to non-traditional ingredients for her first birthday cake.  Baby girl was treated to a coconut cacao cake frosted with raspberry coconut butter.

Here is the recipe:

Coconut Cacao Cake

1/4 cup coconut flour, sifted (raw, organic)

1/4 cup cacao chips, melted (raw, organic)

1/4 cup extra virgin coconut oil (raw, organic)

1 small Fuji apple (raw, organic)

1 egg, lightly beaten (raw, cage-free)

Combine all ingredients and let sit 10 minutes.  Pour batter into mini muffin tins or drop as heaping teaspoons onto baking sheet to form cookies*.  Bake at 165C (330F) for 10-15 minutes, or until slightly browned and dry on top.  Served warm or let cool.

*Once cooled, I combined several of the cookies and shaped into a patty, resembling a cupcake.

 

Coconut “frosting”

1 raspberry**, frozen thawed (organic)

1 heaping tablespoon coconut butter (raw, organic)

Stir both ingredients until well combined.  Top muffins, cookies, or cake as desired.

**I used raspberry to add a natural pink coloring since the party’s color scheme was pink.

We look forward to our trip home this summer to celebrate baby girl’s special birthday with more family and friends – and with both traditional and nontraditional treats!

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