A beautiful baby boy – Campbell Lea Canty.
Born on Tuesday 28 May at 11.40pm weighing in at a whopping 8pound 9… if you know my sister you’ll know this is a mega effort!
He is perfect. 10 little fingers and 10 little toes and a mop of blonde hair! Yes – the blondies are representing!
I am such a proud Aunty and sister – both of my sisters have now brought little human beings into the world. Personally, I don’t know if anything can beat that achievement. It’s amazing.
As I’ve written previously, we come from a family of girls – mum has 4 sisters and I have 4 sisters, but it looks like the tables are turning.
We now have 3 little boys and our precious angel Ava watching over them all.
To Mel and Lau – it brings tears to my eyes when I think about the amazing efforts you’ve both been through. I look at you both and gush with a sense of pride and I am filled with joy. I watch you both with your gorgeous babies and remark at how wonderfully motherhood suits you both. I am so lucky to have you as my sisters.
Lausy, watching you yesterday with Campbell was such a delight. You’re a pro – who knew me begging you to play with my Baby Born with me would have been so handy!!
Little Campbell is named after our late Grandad. Robert Campbell McCallum.
What a man – cheeky, full of love and straight shooter.
I’ll never forget when my dad was going through Grandad’s garage after he had passed away and dad found a tin filled with some of Grandad’s most precious things – a wedding invitation and a newspaper cutout of the announcement of his engagement to Grandma. That was a special moment.
Lea is the shared middle name of the Canty boys (Steve and Nathan) – and with a Poppy like Steveo, Uncle like Daz and a Daddy like Nay, Campbell’s in good hands.
Now onto the god damn food Brickie!
Delicious fluffy pancakes filled with chocolate and pumpkin with a touch of chilli. Absolute perfection!
The bits and pieces
1/4 C flour (I used chickpea)
2 heaped tbsp pumpkin puree
1 tbsp cocoa powder
3-4 tbsp milk of choice
1 tsp apple cider vinegar
1 tsp bi-carb soda
1 tsp baking powder
1 tsp cayenne pepper (or chilli powder)
1 tbsp psyllium husk
1 tsp organic vanilla extract
1/2 banana, chopped
Chocolate Chilli Sauce
1 tbsp rice malt syrup
1 tsp cayenne pepper
1 tbsp cocoa powder
1-2 tbsp boiling water
In a small mixing bowl add milk and apple cider vinegar. Let stand for 5 minutes while you get the other ingredients sorted.
In a separate bowl, mix together cocoa powder, bi-carb, baking soda, flour and cayenne pepper.
Add pumpkin puree, vanilla and psyllium husk to the milk mix. Add dry mix to wet and stir well – careful not to over mix!
In a large frypan, heat oil over medium heat and spoon out 4 tablespoons of mixture. Divide the remaining mixture into these 4 pancakes.
Cook over medium heat for 6-8 minutes before flipping and cooking for another 6-8 minutes.
Vegan pancakes take a little longer to cook I have found – so you may want to turn the heat down a little.
To make the chocolate chilli sauce, mix ingredients in a small bowl until well combined. Yep, it’s that easy!