My Juliet likes being on my hip and really doesn’t like being anywhere else.
Some days I roll with it. I hold her tight. I turn up the tunes and we dance knowing that for her waking hours there isn’t much I can get done.
Other days my internal dialogue isn’t quite so bright.
Other days I feel exasperated.
I feel exhausted. I feel the minutes are creeping by.
And then she smiles. And my heart melts.
And then she snuggles her perfect little face into my neck. And my heart melts.
And then she whispers, in her gentle, croaky voice “Mumma”. And my heart melts.
I remind myself not to wish these days away because I will never get them back.
I remind myself that these moments that rankle me are also what makes this mothering journey the magical one that it is.
Snuggle in little girl, I’ll stay patient. For in the blink of an eye you’ll be tackling this world and I’ll be lucky to get a backward glance.
- 1 cup coconut flour
- 1/2 cup desiccated coconut
- 1/2 cup maple syrup
- 1 1/2 cups full fat natural greek yoghurt or coconut yoghurt
- 6 eggs
- 1/2 tsp bicarb soda
- Preheat your oven to 175°C or 350°F. Grease and line a loaf tin. Mine measures 19.5cm x 9.5cm.
- Place the coconut flour, desiccated coconut, maple syrup, yoghurt and eggs into your processor and blend until the mixture resembles a smooth, runny batter. Add the bicarb soda and mix to combine. Pour the mixture into your prepared tin and bake for 50 minutes.
- Remove from the oven and cool in the tin for 10 minutes before gently transferring to a cooling rack. Allow to cool completely prior to cutting.
- Slice. Serve. Eat. Enjoy.