I have to re-focus my attention elsewhere.
Because what was working, isn't.
It's frightening because I put a lot of pressure on myself and to take any sort of time off or away feels
like I'm going backwards. Only I have to remind myself that slowing down, pausing...resting, is
where strength renews itself and clarity can find it's way.

This is the 2nd time I'd attempted to make a soy latte and perhaps I'd succeed...third time is a charm.
It's scalding liquid however, that somehow erupts like a volcano all over my hands and arms.
I swear I hear the silent snickers of the Starbuck's baristas.
The latte is a journay-fail, destination-success.
So I'm happy to throw the towel in, leaving lattes to the masters.

And for the purpose of food quantity control, I fulfilled the request for muffins vs. bread.
Although I swear a whole Tupperware went missing this morning...
I do eat muffins with a fork. No lie. a bowl.
Visually, in the bowl, it would probably just come across as the weird, quirky habit that it is.
As much as I'd like, NOT to eat around the computers while I'm working or surfing, I find it close to
impossible. Sometimes I switch it up and read, either way there's no avoiding...muffin fingers.
Is this just getting weirder, because I know you know, how annoying it is to rip apart a muffin and
then go type something on your computer. Unless you reserve ONE clean, food-free finger for type,
then that's just as odd as eating a muffin with a fork...almost.
Same goes for trying to the turn the pages of your book, setting the coffee down, rip off a bit of
muffin annnnnd...greasy food pages.
So go ahead, try it my way.
With these fibre-filled awesome, vegan banana and coconut muffins.
You might like LOVE them. Everyone here does. And hopefully Paul does too :)

Vegan Banana Coconut Muffins

1 cup whole wheat flour
1 1/2 cups all purpose flour
1 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4-1/2 cup of coconut milk
Cardamom - 5 pods crushed into powder (or 1 tsp of vanilla)
1 cup coconut flakes (unsweetened I used, you can use sweetened!)
2 tbsp flax seed powder
1/3 cup coconut oil (or vegan butter/shortening)
3 large bananas mashed

Preheat oven to 350 and make sure the muffin pan is greased.
In a bowl blend the fours, baking powder and soda, salt, cardamon and flaked coconut. Set aside.
Add the flax powder to the coconut milk, whisk and set aside - 5 minutes.
In another bowl, beat together mashed bananas, oil and brown sugar. Add the coconut/flax mix and
continue to mix. Adding the dry ingredients a little at a time, be careful not to over mix.
Pour batter into muffin tins.
Set the timer for 30 minutes...although check with a toothpick! I think these were ready in 25 minutes.
Cool completely and serve.

jodi renée

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