Volunteering at the Humane Society every week has made my life ten times better. I play with the dogs, although they do have a pig in the dog section (don’t ask why…pigs are illegal where I live, so someone out of my area has to adopt him. I feel really bad though, because he can’t come out due to him not having a collar. So he sits in his pen all day and I come and sit with him.) In the beginning, I was terrified of large dogs, but working with them has shown me that all dogs just want to be played with…which was not the case one year ago, when they bit my coat and dragged me through the snow, me falling over, trying to run while they pulled me. I was so horrible at walking dogs before, that when I took them to play in the park (which is right in front of a main road), they escaped from their leash and ran towards the road. This happened oh…three times? I stopped going to the dog park then, and brought them out back instead. Now that I’ve gotten more confident in my handling, I’ve started going back, amidst some pretty bad memories. I was sure someone would’ve reported me by now! But nope, I’m still maintaining the position that I had a year ago, and for that, I propose we have some cake!
Quote of the Day
“It is the chiefest point of happiness that a man is willing to be what he is.” –Desiderius Erasmus
Word of the Day
Transmute (v.): to change or alter in form (Ancient alchemists believed that it was possible to transmute lead into gold.)
-2 cups whole wheat flour
-1 tablespoon baking powder
-1 teaspoon salt
-1 cup regular coconut oil, room temperature (not virgin/extra virgin)
-2 cups xylitol (date sugar may work, I’m not sure. Or regular sugar.)
-5 eggs using egg replacer powder
-1 cup almond milk (or any non dairy milk)
-2 tablespoons lemon juice
-1 cup flaked coconut, lightly toasted at 350 degrees in the oven, for 3-4 minutes.
Preheat oven to 350 degrees. Mix lemon juice and milk, set aside for five minutes (to make the “buttermilk.”) In another bowl, mix flour, baking powder, and salt together. Set aside. In another bowl, cream oil and sugar, and add egg replacer. Add flour mixture to the oil and sugar bowl, alternating with the buttermilk, mixing well with each addition. Fold in flaked coconut (already toasted.) Pour batter into a large rectangular cake pan. The batter should only come 2/3 of the way up the sides of the pan. Otherwise the cake will stay raw in the middle. Bake for 50-60 minutes, until a toothpick inserted in the centre comes out clean.
Makes: 32 slices
Nutritional Info (per one slice):
Fat: 8 g
Carbs: 15.9 g
Sodium: 114.6 mg
Cholesterol: 0 mg
Fiber: 1.4 g
Sugar: 1.7 g
Protein: 1.3 g