As with a lot of things, what we today know as Mother’s Day actually bears very little resemblance to its origin. It was a Christian celebration, known as Mothering Sunday which was actually a celebration of the mother church rather than celebrating being a mother. Families would visit their church on this particular Sunday (the fourth after Lent) and it became a kind of reunion for those that had family in service and whom they didn’t see for much of the rest of the year. This changed with the American influence in the early 1900s after Anna Jarvis pushed for a ‘Mother’s Day’ in celebration of mothers and the commercialisation of this day spread from then on.
Though countries throughout the world celebrate this day at different times, it’s usually in Spring. In the UK we have continued to celebrate it on the fourth Sunday after Lent whilst in many countries, such as Australia and the Philippines it falls on the second Sunday in May. One thing’s for sure, whenever or wherever it is, good-old commercialism has got its hands on it and made it into big business for some – just look at the price of flowers over this weekend !
So, if you’re stuck for ideas of how to spoil your mum this Mother’s Day, why not have a go at this quick, simple and really delicious cake. It’s an absolute winner all round and is gluten and lactose free. It doesn’t take long to make, smells divine when cooking, looks appealing and is mouthwateringly tasty! Children of all ages will love making this.....
Ingredients - serves 6-8
200g ground almonds
150g Lucy Bee Coconut Oil, melted
140g Lucy Bee Coconut Sugar
150g gluten free self raising flour
250g raspberries (either fresh or frozen)
2tbsp. flaked almonds
Preheat the oven to 180C, 350F gas mark 4.
Base-line and grease a deep 20cm loose-bottomed cake tin.
Mix the ground almonds, Lucy Bee Coconut Oil, Lucy Bee Coconut Sugar, flour and eggs in a food processor, or use a hand whisk, until well combined
Spread half the mixture over the cake tin and smooth with a spatula.
Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread - you might find this easier to do with your fingers.
Scatter with flaked almonds and bake for 50 minutes to an hour, until golden and a knife inserted into the cake comes out clean. If using frozen raspberries, I’ve found that this needs an hour to cook.
Cool to remove from the tin and store in an airtight container. As you cut into this cake, the stunning red of the jewel-like raspberries beautifully complement the golden bakewell sponge. It’s almost a shame to eat it but eat it you will and I promise it’ll be a real hit!
Alternatively, if Mum in your house is a bit of a chocoholic but is trying to be good, these gluten and lactose free doughnuts could be the answer to her (and your) prayers.
100g Lucy Bee Coconut Oil, melted, plus extra for greasing
30g Lucy Bee Coconut Flour
20g Lucy Bee Cacao Powder/Drinking Chocolate
1/2 tsp. gluten free baking powder
1/4 tsp. bicarbonate of soda
A pinch of Lucy Bee Himalayan Salt
60g Lucy Bee Coconut Sugar
1tbsp. boiling water
Doughnut mould or alternatively you can use cupcake holders
FOR THE GLAZE:
50g dairy free dark chocolate, 70% cocoa solids
1 tsp. Lucy Bee Coconut Oil
2 tbsp. desiccated coconut, optional
Preheat the oven to 180C, 350F, gas mark 4. Grease a doughnut tin with a little Lucy Bee Coconut Oil.
Sieve Lucy Bee Coconut Flour, Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate, baking powder, bicarbonate of soda and Lucy Bee Himalayan Salt, into a medium bowl.
In a separate bowl, add the water to the Lucy Bee Coconut Sugar and stir until dissolved.
Whisk together Lucy Bee Coconut Oil, the dissolved Lucy Bee Coconut Sugar and eggs in a jug, then pour this over the dry ingredients. Whisk everything together until the mixture is smooth.
Divide the mixture between the doughnut holes - you don't need to fill to the top as the mixture will rise (if your tin only has 6 holes you’ll have to do this in batches) and bake for 10-12 minutes, until springy to the touch.
In the meantime, make the glaze. Gently melt the chocolate with Lucy Bee Coconut Oil in a small pan. Set aside to cool slightly.
Remove the doughnuts from the tin, leave to cool for 5 minutes, then dip the top of each one into the glaze and sprinkle with desiccated coconut, if using. Leave to cool and set fully on a wire rack.
Happy Mother’s Day from all at Lucy Bee X
About Lucy Bee Limited
Lucy Bee is concerned with Fair Trade, ethical and sustainable living, recycling and eating close to nature with additive free products for health.
Members of the Lucy Bee team are not medically trained and can only offer their best advice. Any information provided by us is not intended to diagnose, treat, cure or prevent disease.
Please note you should always refer your health queries to a qualified medical practitioner.
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