To our dearest little man…
Yesterday you were dedicated.
You’re 7&1/2 weeks old and we feel unbelievably fortunate to have you in our lives.
Like all babies, you are a miracle, a gift given, a beauty of creation.
Like your sister, you are a ‘Rainbow Baby’. Rainbow baby is the the term given to babies that follow the loss of another pregnancy or baby. As a rainbow follows a storm, so you followed loss.
We thank God for all you are, and for what he has done in creating, restoring, and developing you.
The last 7&1/2 weeks haven’t been easy. In small but tiring ways. Your sleep is interrupted by pains, our floor has been covered in vomit, your skin is troubled by eczema, my eating patterns have altered significantly in hope to help you. At times it’s been a bit tough on all of us.
But these weeks have been filled with joy and appreciation. Being parents, we live in the tension of the hard and the wonderful. It’s not a serene life but it brings fullness, and we love you beyond measure.
As you were dedicated, we committed to teaching you about our God, your Creator. We devoted ourselves loving you with purpose and wholeheartedness. And you were brought into a family of friends, and relatives who will love you, support you, share faith with you, and care for you as you grow.
You have a place here. You are treasured. You are loved.
Yesterday we enjoyed this slice in celebration of you…
Raspberry Jam Slice (makes 1 10x25cm loaf-tin sized slice – I cut into 15-18 pieces)
1 tbsp coconut oil
1 tbsp honey or pure maple syrup
3 tbsp cashew butter (or other nut butter, or peanut butter)
1 cup desiccated coconut
2-3 tbsp of:
2 cups frozen raspberries
3 tbsp chia seeds
1/2-1 tbsp pure maple syrup or honey
(half quantity of chocolate shell sauce)…
1 tbsp coconut oil
1 tbsp cocoa or cacao
1 tbsp pure maple syrup
You’ll need to start by making the jam layer.
NOTE: you won’t require all of this ‘jam’ for the recipe, but it’s easier to make in this bigger quantity. Plus it’s a brilliant thing to have on hand for other uses 🙂 However, if you have a small food processor, feel free to half the quantities…
Allow the berries to defrost for a while. Place in your food processor along with the chia seeds and syrup or honey. Pulse until the berries have broken up a little and the seeds are well distributed. Pour this into a sealable jar/container and sit on the bench for 3+ hours (the chia seeds will absorb the excess liquid and form a jelly-like substance).
For the base: In a small saucepan, gently melt the coconut oil, honey (or syrup) and nut butter together whilst mixing until smooth and runny. Add the desiccated coconut and combine well. Pour into a loaf tin lined with baking paper. Using wet hands, press down firmly and evenly across the base. Place the tin in the freezer for 1 hour or so, until set firmly.
When the base is firm and ‘jam’ is set. Spoon your desired amount of jam onto the base (I recommend 2-3 tbsp). Place the tin in the fridge while you make the next layer.
For the topping. Gently melt the coconut oil in a small saucepan over a medium-low heat. Once melted, remove from the heat and add the cocoa/cacao, syrup, and pinch of salt. Whisk together until you have a smooth luscious mixture. Pour this over the ‘jam’ layer of your slice. Return it to the fridge to allow the chocolate layer to set.
When ready to serve, chop into small squares and dish out 🙂
Due to this being an unbaked slice, it will soften quite a lot if left at room temperature, so store in the fridge when not eating!