Oh look, I’m going to show you how to make dessert.
Sooooooo out of my comfort zone 🙂
But first, let’s have a chat about doctor visits.
For me, it really depends on the kind of doctor I’m seeing.
Never get nervous at the dentist.
However, when I was a kid…the pediatrician was my worst nightmare. I once had 4 nurses hold me down just to give me one shot.
I was kicking, screaming, and flailing my arms everywhere as though they were trying to take me to the psych ward in a strait jacket.
I’m pretty sure my dad wanted to strangle me after that episode…or just commit me to the psych ward himself 🙂
As I grew older, my sister, mother, and I would often take visits to the doctor together.
I still have my mom or sister hold my hand while the nurse gives me a shot.
I think it is more the anticipation of getting a shot, than the actual shot itself.
Then there is seester, who once cried when they had to draw my blood.
If the tables are turned I would have no problem giving shots, it’s just getting them.
But today, today is another kind of doctors trip.
That yearly woman’s doctor trip.
So not thrilled.
Guys have it sooooooo easy.
In short, my hormones are out of whack and they need to be fixed.
I wish they could just give me a miracle pill to solve all of my problems.
Ya know, one that took care of all the drama in my life and still had time to help me do the laundry 🙂
For now, I will just have to turn to sweets.
Let’s talk cake.
Specifically, bundt cake.
Specifically, specifically…itty bitty baby bundt cakes.
Things get personal with miniature bundt cakes.
“Baby” things are the best kind of things…especially when referring to food.
Especially, especially…when referring to cake.
Cake is definitely the “cure all” for anything.
This one is all about the ode to the lovely, slightly sweet Meyer lemon.
We throw some poppy seeds up in there for a bit of fanciness.
I wonder if I could trade sweets for doctor’s office visits…?
Just maybe I could show up w/ a basket full of these for my doctor and her family and she would be so elated that she would just write me a clean bill of health and prescribe some meds.
Yea, i’m soooooo sure.
If life were that simple
it would seriously
be a piece of cake.
- For the cakes:
- ½ c. almond flour
- ½ c. coconut flour
- 1 t. baking soda
- 4 large eggs
- ½ c. organic coconut sugar
- ½ c. unsweetened, vanilla almond milk
- ⅓ c. melted coconut oil
- zest and juice of 1 large Meyer lemon
- ¼ c. poppy seeds
- For the lemon coconut butter:
- 5 c. unsweetened, shredded coconut
- zest of 1 large Meyer lemon
- For the cakes, preheat the oven to 375 degrees F.
- Grease 6 baby bundt cake pans with cooking spray.
- In a large bowl, sift together the flours and baking soda.
- Add in the eggs, sugar, almond milk, coconut oil, lemon zest and juice and mix well until a batter begins to form.
- Fold in the poppy seeds.
- Divide the batter evenly into each of the prepared baby bundt cake pans, about 2 tablespoons of batter to each pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- For the coconut butter, place the coconut in a large food processor and process on high until the coconut begins to break down, scraping the sides of the bowl as needed.
- Keep processing until the coconut has completely broken down into a liquid form, about 3-5 minutes.
- Fold in the lemon zest.
- Glaze the cooled cakes.