My no sugar, no flour birthday cake

Much of my sustaining a sugar free diet is about finding alternatives. And I have to admit, with four kids, my teaching, and trying to run a business, my alternatives can be pretty boring. A green apple and almonds might do for an afternoon snack, but there’s nothing special about that. So it was with great delight that I arrived home on my birthday to find a cake awaiting me…

Let me back up to say that when I was growing up, my birthday was a bigger celebration than Christmas. My parents made us feel like king for a day. Starting with breakfast in bed, the treatment continued until nightfall. So I’ve always brought high expectations of feeling really cherished on my birthday, something my husband often felt like he couldn’t live up to – at least not with our life constraints.

How often do you associate food with feeling special? Is not food, especially sugary foods, part of our deep memories about feeling loved and sharing good times with family. For me, it’s Pepsi. The smell of Pepsi takes me back to treasured memories of family parties and good times. All of this is to say that, on my recent birthday, the idea of looking forward to green apples and almonds, or even some cinammon-dusted, buttered acorn squash – well, it just doesn’t evoke the same feelings of commemorating an event. Which is why holidays can be such a challenge when living with a sugar sensitivity…

Alright, back to the birthday cake I discovered waiting for me, so thoughtfully created by my multi-talented man. There wasn’t a bit of flour in it, no sugar or extra sweeteners, and yet I loved every bite. I was able to eat it in moderation, without any binge triggers. I felt satisfied afterwards, and most important, cherished on my birthday.

So here’s the recipe for Karly’s Birthday Cake, which I anticipate will be my request for my upcoming anniversary, too:

Ingredients:

• 2 1/2 cups Raw cashew pieces
• 1/2 cup Ground flax seed (cold-pressed, golden)
• 3/4 cup Raw unsweetened, dried, shredded coconut
• 1/2  cup Unsweetened carob (chips or bar for easier grating)
• 1/2 stick Unsalted butter
• 2 cups sliced Strawberries (or substitute raspberries or peaches)
• 1 cup Kefir (or substitute greek style yoghurt; unsweetened)

Preparation:

Leave out the butter to soften. Break down the cashew pieces into smaller pieces (put in a bag and press firmly against the counter with a measuring cup or bowl). Break down the coconut into very small pieces, either with a grater or chop with a knife. Grate the carob.

Combine the cashews, flax seed, coconut, and carob into a bowl. Mix in softened butter to create a thick, gooey texture to your liking. Adjust ratio of ingredients to suit your favorites, either more coconut or more carob. But the consistency ought be like a spreadable, nutty paste. So don’t skimp on the butter; it’s a critical binder and texture enhancer. Spread this mixture onto a plate so it’s about 1 1/2″ thick with a spatula, rounding into a circular shape.

Top with sliced strawberries or other fruit as you prefer. Dust with more grated coconut and carob for visual appeal. Freeze for about an hour.

When serving, slice into wedge shaped pieces and drizzle with kefir to taste.

OK, so that’s the best I can reconstruct it from my husband who creatively makes this stuff up as he goes along. I so enjoyed the last, extra piece with my lunch the next day. I can’t wait for the next occasion to ask for this special, no flour, no sugar dessert.

Do you have any recipes to share like this? What makes you feel special as a dessert and doesn’t trigger sugar cravings?

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