Celebrating Mother’s Day
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.
Mother’s Day around the world
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 !
In need of inspiration?
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…..
Gluten free, Lactose free
- 200g ground almonds
- 150g Lucy Bee Coconut Oil (melted)
- 140g caster sugar
- 150g gluten free self raising flour
- 3 eggs
- 250g raspberries – you can use frozen raspberries but thaw before using
- 2tbsp. flaked almonds
- Icing sugar to serve
1. Heat oven to 180C/160C fan/gas 4. Base-line and grease a deep 20cm loose-bottomed cake tin. 2. Mix the ground almonds, Lucy Bee, sugar, flour and eggs in a food processor or use hand whisk until well combined. 3. Spread half the mix over the cake tin and smooth with a spatula. 4. 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. 5. Scatter with flaked almonds and bake for 50 minutes until golden. 6. Cool, remove from the tin and dust with icing sugar to serve. As you cut into the cake, the stunning red of the jewel-like raspberries beautifully compliment 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!
Or how about this….
Alternatively, if Mum in your house is a bit of a chocoholic but is trying to be good, these gluten and lactose free cocoa peanut bites could be the answer to her (and your) prayers. Really easy to make with no cooking and will definitely earn you extra ‘brownie points’!
Can be gluten free and lactose free
- 100g organic crunchy peanut butter
- 30g honey
- 50g Lucy Bee Coconut Oil
- 75g rolled oats (can be gluten free)
- 50g milled flax seeds
- 10-15g cocoa powder (use cacao for lactose free)
- Leave peanut butter, honey & coconut oil in a warm place to soften. Mix in oats, flax seeds and cocoa powder.
- Take teaspoon size bits and roll into balls then place these bite sized pieces on a tray.
- Put in freezer to set – takes about 30 minutes. These are best eaten from the fridge or freezer as they have a crunch to them and tend to melt if left out for too long (that’s if you haven’t eaten them all before then).
However you’re planning to spend tomorrow, 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.