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  • My Go-To Coffee Cake (with coconut butter drizzle)

    This week has been a challenge for me. And honestly, from the pit of my stomach, I feel a little whiney saying that. But this morning, as I wrote in my journal, I realized that I need to be what I am in the present moment, and try to not "force" my way out of feeling a certain way.

    Being compassionate and loving yourself is hard. And for me, I struggle with that on the daily. Feeling guilty about not getting up and working out (becauase that is what you did last week and it felt awesome!), feeling bad about declining co-workers offers to go out and do things (you are new at your job, you don't want them to think that you are a hermit!), feeling tired at the end of the day (but you didn't really run around, did you?).So today, and this weekend, and moving forward, I am going to try my best, my darndest, my all, to tell those words in the parenthesis as spoken by my insecure, attention-loving ego to STFU. Deep down, we all know what it best for us in the present moment. Listening to your innards, your guts, your intuition is HARD. Well, at least, it is hard for me. 

    I was talking to my sister about this earlier this week, and I think we both agreed on the fact that WE ARE TOO OLD FOR THIS SHIT. And by "shit" I mean "allowing our egos to push us around, feeling guilty and not worthy". Becuase goddamnit, you ARE worthy. You are AMAZING. And you ARE trying your very best with what you have right now. 

    So, with that, you are worthy of a treat. You made it through the week, and March is in sight! Warmer wearther is on the horizon, and honestly, I cannot wait. There are amazing nature things (haha, "nature things") in the Driftless area, and I am really excited to explore. Nature always calms me and makes me realize how small we really are in this world we call home. Which is really also kinda overwhelming, but mostly humbling. Ya know?Now, a little about this coffee cake: I have been making a variation of this for about 6 years now. It all started when I was living in Murfreesboro, when I truly started to fiddle with nourishing, yet tasty, treats (because after seeing how Mr. Poppin' Fresh handles his treats, you would probably do the same). I stumbled upon Ellie's recipe, and gave it a shot. Annnnd, I loved it. Wasn't too sweet, the ingredients were simple, and it was light. With more fiddling, I realized that different flours (amaranth, spelt, buckwheat, whole wheat, whole wheat pastry.....) could be used, and different fruits could also be used. Heck, I even had success with using honey and maple syrup to sweeten the batter. My most recent update: using frozen raspberries in place of the blueberries, and drizzling the entire coffeecake fresh out the oven with homemade coconut butter. Notes: If you'd like to turn this into a vegan coffee-cake, simply use 2 flax eggs (2 TB ground flax mixed with 6 TB water) in place of the eggs. Similarly, use any type of plant-based milk mixed with 2 tsp vinegar or lemon juice or a plant-based yogurt in place of the yogurt. Lastly, I have not tried a fully gluten-free version of this, but suspect a combination of buckwheat flour (I would try 1 1/3 cups) and almond flour (I would try 2/3 cups), along with a little tapioca flour (I would try 2 TB or so), would do the trick. I will update with results as I continue to experiment!

    Such a treat. Not terrible for you. And it tastes like a warm hug with your coffee at 6AM (or whatever time you want to eat it, or whatever you want to eat it with...you get the idea). 



    My Go-To Coffee Cake // makes one 8"x8" cake, or similar sized in whichever type of pan you have on hand // plant-based, vegan option, soy-free, nut-free option, gluten-free suggestion (see notes above)//

    For The Batter:

    • 2 cups flour of choice (my favorite thus far has been 1 cup organic whole spelt + 1 cup organic all-purpose)
    • 1 tsp baking soda
    • 1/2 tsp sea salt
    • 1/2 cup granulated sugar of choice, or, use 1/3 cup of liquid sweetener of choice (such as honey, maple syrup or agave)
    • 3 TB melted oil or butter, or liquid oil at room temperature (avocado oil, canola oil, coconut oil, olive oil all work!), or use a combination of whatever you desire
    • 2 eggs or two flax eggs (2 TB ground flax plus 6 TB water)
    • 1 tsp vanilla extract or other extract as you see fit (almond is sometimes nice if you are choosing to use raspberries or cranberries in the filling)
    • 1 cup yogurt, or 1 cup milk of choice mixed with 2 tsp vinegar or lemon juice
    • optional: zest of 1 lemon or orange (especially tasty when using blueberries!)

    For The Middle & Topping:

    • 3 TB granulated sugar of choice
    • 1 tsp cinnamon (I sometimes double this, so do that if you are a cinna-holic like I am)
    • 1/4 tsp freshly grated nutmeg
    • plus any other spices you'd like, such as ginger, cardamom or garam masala
    • heaping 1/2 cup of walnuts, pecans, chopped almonds, or other nut/seed of choice 
    • heaping 1 cups of berries or other fruit of choice, using fresh or frozen (if using cranberries, chopping them a little or blitzing in the food processor is recommended; blueberries, raspberries, blackberries, ~1" chunks of pear or apple...they all work here)
    • Coconut butter for drizzling on top (see recipe here for homemade, OR use purchased)

    1. Preheat oven to 350F. Grease and flour an 8"x8" glass or metal baking pan. Make the mixture for the middle and topping by combining everything except the berries together in a bowl. Set aside. In another large bowl, sift the flour, baking soda and sea salt together and set aside. In another bowl, whisk the sugar, oil, eggs, vanilla and yogurt/milk and acid together, as well as citrus zest if using, until thoroughly combined. Note: if ambitious, and if using granulated sugar and zest, you can massage the zest with the sugar first to really get the essential oils out, and then mix everything up as noted...but this is totally optional.

    2. Add the wet mixture to the dry mixture, and mix with a spatula until just combined, scraping the bottom of the bowl to make sure no large clumps of flour remain (but some small flour lumps are a-ok!). Spoon a generous half, or up to 2/3's of the batter into the prepared pan, and spread it, using the spatula, as best you can to cover the bottom of the pan. Sprinkle the berries or fruit, and about half of the cinnamon-sugar-nut mixture on top. Spoon the remaining batter on top, spread it around as best you can with the spatula (doesn't need to be perfect!), and sprinkle with the rest of the cinnamon-sugar-nut mixture.

    3. Bake for 30-35 minutes, or until a tester from the center of the coffe cake comes out clean. If using frozen berries, the coffee cake may take a few extra minutes to bake. Cool slightly, then cut and enjoy. Leftovers can be kept in the same pan, covered, and stored in the fridge for up to 4 days. Or, freeze individual slices for up to 1 month, and re-heating in a warm oven.



    Pre-bake...layered raspberries, walnuts, cinnamon, sugar...you really can't go wrong here!Post-bake. So proud. Now, drizzle at-will with coconut butter. Or not, up to you. But highly recommended that you do! Cut it, share it, stuff it in your face...enjoy!Cheers my friends...cheers to you for being amazing!

  • Bourbon, Pecan and Salted Dark Chocolate Banana Bread

    You get all that in the title? Bourbon. Pecan. Salted Dark Chocolate. Banana Bread. 

    "Bread". Becaus let's be real here: this loaf is verging on a cake. Which, in my book, is just fine!

    This loaf came about when I was feeling a little (ok, a lot) down and sad. And for some reason, baking in general made me feel whole and happy. Sharing also made me feel good. I mean, when does it not? But it was that much better. This loaf, or cake, is not complicated, but the pay-off is great. Yes, you do need to get out your cutting board and a sharp knife to chop the pecans and dark chocolate (and yep, feel free to nibble away while you do, because....I know I am not the only one who does that). But I assure you, this is worth it. Also, lately I have been LOVING the heck out of my dough whisk. It truly does a wonderful job in thoroughly mixing quick breads, but not over-beating them to produce a tough, tunnel-ridden loaf. I got mine on Amazon, and highly recommend this tool for anyone who, like me, struggles to not over-mix quick breads! Game changer, for sure.Now, if you are looking for a more wholesome, more in-tune with your perhaps upcoming 2017 New Years Resolutions to Not Eat All the Sugar, check out the following: Gluten Free (but not full of weird flours) Banana Bread and/or Best Banana Bread for a vegan loaf. If you are looking to sabotage your health goals in a more gentle way, check out my Browned Butter Banana Bread! See, I got your back, whatever your goals may be! Heh...

    However, if you are in need of....

    • A sweet treat to go with your coffee early in the morning, when drinking all the hot things flood your mind as soon as your feet hit the cold kitchen floor
    • An easy, but special, host or hostess gift for an upcoming Holiday gathering
    • A relatively quick and fuss-free dessert, made even more indulgent covered with a quick chocolate ganache
    • A feel-good baked treat, to shove in your face by yourself or to share with others
    • Using up those overripe bananas languishing in your fruite bowl alongside that pomegranate you think is too beautiful to open, and those super sweet clemintines that come around this time of year
    • Something to bake to make your new apartment smell less like weird cleaning chemicals that the cleaning crew used to sweep your apartment of all traces of human DNA 

    Bonus round: this loaf smells like banana heaven while baking. All bananas go to heaven. Yep. Gather your bananas. Treat yourself to a bar (ok, or two!) of your favorite dark, salted chocolate (my favorite is Theo's Salted Dark Chocolate). Rummage your liquor cabinet for your bourbon. And splurge on those pecans in the bulk aisle, because this is soooo worth it. Happy baking, and stay warm!

    Notes: My first trials of this bread were using walnuts instead of pecans (see above picture of slices), but the pecan version overwhelmed me with the power of pecans to stand up to the robust flavors (like dark chocolate), and the sweetness in this loaf. But, feel free to use walnuts if you can't find or don't want to use pecans. As for the chocolate, I guessssssss salted chocolate is not required, but is a really, really lovely touch here, and also balances the sweetness of this loaf. Additionally, I have a weakness for the shards and chunks of chocolate that result when you chop the chocolate, rather than simply using chips, in this loaf but either work. Finally, the bourbon is not required, but strongly encouraged. If you don't have bourbon, a dark spiced rum (like Meyer's) will work beautifully, as would any other spicy, dark alocohol. If you don't have or don't want to add the booze, just add another dash or two of vanilla extract, and carry on! And finally, a word on sweetness: invariably, the ripeness of your bananas will influence this. You can bump up or knock down the brown sugar accordingly (using less for riper bananas, and vice versa). Similarly, if you want to verge more on cake territory, use the full 3/4 cup sugar. 



    Bourbon, Salted Dark Chocolate and Pecan Banana Bread // makes 1 standard 9"x5" loaf // certainly not gluten free, for sure not vegan, not a hint of plant-based, and full of refined sugar //

    • 4 large very ripe bananas
    • 1/3 cup (75g) melted virgin coconut oil or butter
    • 3/4 cup (145g) brown sugar, or use 1/2 cup (100g) for a less-sweet loaf
    • 1 egg, using locally sourced and/or organic when possible
    • 1 tsp vanilla extract
    • 1/4 tsp sea salt
    • 1 TB bourbon
    • 1/2 tsp cinnamon
    • 1/4 tsp freshly grated nutmeg
    • 1/4 tsp dried ginger
    • 1 1/2 cups (190g) unbleached, all-purpose flour 
    • 1/2 to 3/4 cups chopped dark salted chocolate, such as Theo's Sea Salt bar
    • 3/4 to 1 cup pecans, roughly chopped

    1. Preheat oven to 350F. Grease a 9"x6" loaf pan. Chop the chocolate into small to medium chunks/shards, and do the same with the pecans. Larger pieces are ok, as this makes for a lovely texture and visual appeal as the loaf is sliced. 

    2. Smash the bananas in a large bowl using a fork or potato masher. Add the melted coconut oil or butter, the egg, the vanilla, the sea salt, the bourbon, the cinnamon, the nutmeg and the ginger, and mix well. 

    3. Sift the flour directly into the wet mixture in step 2. Stir breifly, then add in the chopped chocolate and pecans, stirring just to combine. 

    4. Pour batter into prepared loaf pan. Smooth out the top if needed. Bake for 55-65 minutes, or until the loaf is deep golden brown and a tester inserted into the middle of the loaf comes out clean. Allow the loaf to cool for 10-15 minutes, and then carefully slide a knife or off-set spatula around the edges, and release the loaf from the pan onto a cooling rack. Allow to throughly cool, if you can, before slicing. If you wish to pour a chocolate ganache or glaze over the top, you must let the loaf cool all the way before doing so. Loaf may be stored, covered or in a container, in the fridge for up to 1 week, or be frozen whole or in slices, for up to 1 month.



    1. Chop chop chop....Measure/weigh, mash, crack that egg, add the booze and vanilla...re-assure yourself that this is going to be amazing, because you are amazing!Sift, gently stir, then add the chopped goodies...briefly stir once more to bring the batter together.Pour. Admire the textures and colors.Bake, enjoying the lovely aromas!And you've done it. Look at you, all on top of your banana bread/caking skills! Go you. Enjoy as desired, either plain, sliced in thick pieces, or drizzle with your favorite chocolate glaze or ganache once cooled. 

  • Pumpkin Streusel Bundt Cake

    Yes, I know. What the heck is a bundt? Well, for me anyways, it is a deliciously moist cake baked in a bundt pan-go figure. I am fairly certain that this type of pan is really common in the midwest, and has been spotted more freqently around the states each year. Growning up, my Mom had a retro avocado green bundt pan, lined with black teflon, because nothing is worse than a bundt cake that sticks to the nooks and crannies of the pan. Now, I rely on good ol' coconut oil and flour for non-sticking properties.

    Side note: I love, love, love Nordicware. I have this bundt pan, as well as a tart pan from their collection. Highly recommend their products...and I have to thank my dear cousin for recommending them to me (i.e. I "borrowed" her tart pan for about 4 months, then bought her a new one because I loved her's so much, I used it several times!). 

    Wednesday evening rolled around this past week, I was already exhauseted from the week, the stress of school, writing my thesis, and the impending doom of my half marathon in about a month. I haven't had a good workout in a few days, most likely due to being tired and run-down. So what is any sane, stressed and overwhelmed person to do??

    Make a pumpkin streussel bundt, just in time for October! Made perfectly good sense to me. A good dose of baking therapy, and some awesomely spicy Indian food for dinner, and I was good as new the next day. It feels good to bake-it is a major de-stressor for me. I feel accomplished when I produce something that smells wonderful, and makes you (and your kitchen) feel all warm and happy (ps: landlords, please turn on our heat soon!). I started out with the vision of "healthy-ish pumpkin muffins", complete with some oats sprinkled in. But, as I was getting all the ingredients together, I threw caution into the wind and went full-on cake. You only live once right? It is time to celebrate the new month, new goals and a fresh start! Besides, with the colder weather rollin' in, you need those extra kCals :)

    Originally a coffee cake, baked in a round 9" and 3" high cake pan, I chose to bake it in my bundt pan to show it some love. You could also make muffins, and simply bake for less time (probably ~25 minutes or so). This spicy, moist and flavorful pumpkin cake is not full of crunchy granola, oatmeal, chia seeds or hemp seeds. It is not low in fat, sparse in sugar, or lacking in the glutens. It is a proper bundt cake, covered in a nutty, spicy streussel. After all, vegan baking should not be about restriction, but highlighting what CAN be done with animal-free ingredients. The result? Nothing short of delcious, and a cake that would stand-up to a traiditional bundt any day. Happy October! Be sure to enjoy slices of this cake with a hot cup of tea (lovin' the rooibos with coconut milk lately!) or coffee! I won't tell if you have it alongside your usual breakfast, either....I am enjoying the last piece of this cake with a nice hot cup of coffee, and giant green smoothie as I type this. Lift is all about balance, right? :D :D

    Note: the original recipe only called for 1 cup pumpkin, but I went full force on the pumpkin using 1 cup 1/4 cup. This produced a super moist and dense cake. I also used a 50:50 ratio of whole wheat pastry (Bob's Red Mill) and organic unbleachd all-purpose flour. In regards to the sugar, I made my own brown sugar by using organic cane sugar + molasses, because I love the tatse and color molasses with pumpkin baked goods. However, feel free to use brown sugar, light OR dark, as the original calls for.  And finally, I modified the streussel recipe to produce only half the original, and thought this was just enough streussel in propprtion to the cake, but please, double it if you love the streussel!



    Pumpkin Bundt with Streussel Topping // makes 1 standard 6-cup bundt cake, or 1 9" coffee cake, and probably 1 dozen standard-sized muffins // plant-based; vegan; soy-free; nut-free option // 

    Pumpkin Cake:

    • 2 cups flour - I used 1 cup whole wheat pastry, 1 cup unbleached all-purpse
    • 2 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp sea salt
    • 2 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/2 tsp dried ginger
    • 1/4 tsp cloves
    • 1/4 tsp allspice
    • 1 cup unsweetened plant-based milk (I used So Delcious Unsweetened Coconut)
    • 1 1/4 cup pure pumpkin puree (I used Trader Joe's Organic Pumpkin)
    • 1/2 cup virgin coconut oil, melted
    • 1 tsp vanilla extract
    • 3/4 cup organic white sugar + 2 tsp molasses (or, simply use 3/4 cup brown sugar)
    • 1 cup pecans and/or waluts, roughly chopped or broken into pieces (simply omit the nuts, or add dark chocolate chunks OR pumpkin seeds instead for a nut-free option)

    Streusel:

    • 3 TB organic white cane sugar + 1 tsp molasses (or, 4 TB brown sugar)
    • 6 TB whole wheat pastry flour or unbleached all-purpose flour, or a combiniation thereof
    • 3 TB Earth Balance or solid virigin coconut oil, or combination thereof, in medium chunks
    • pinch sea salt
    • 1/2 heaped tsp cinnamon
    • 1/4 tsp nutmeg
    • heaped 1/4 cup chopped pecans and/or walnuts (simply omit for nut-free, or substitute with pumpkin seeds)

    1. Preheat oven to 350F. Grease and flour either standard (6 cup, 8.44" diameter) bundt pan, OR a 9" cake tin with 3" sides, or, use muffin tins, where you could use muffin liners for easy clean up. 

    2. Make the streussel: in a medium bowl, combine the ingredients. Using fingers, work the mixture into a crumbly paste. It will be a touch sticky, so don't be alarmed. Place in fridge to firm up.

    3. In a large bowl, sift together the flour, baking powder, baking soda, and all the spices. In a medium sized bowl, thoroughly mix the milk, pumpkin puree, melted coconut oil, vanilla, and sugars/molasses.

    4. Combine the wet mixture to the dry, and mix until just combined-be careful to not overwork the batter, but be sure there aren't any patches of dry ingredients lurking in the batter. Pour into prepared pan, and top with the cooled streussel, crumbling it into bits between your fingers. 

    5. Bake for 55-65 minutes, or until a tester or paring knife comes out clean when stuck into the center of the cake. The streusel will partially sink into the cake. Cool on a cooling rack until pan and cake are cool to the touch. Run a paring knife around the edges of the pan, releasing the cake. Place a plate on top of the cake, and invert the cake from the pan and onto the plate (it will be streusel side down). Then, in the exact same motion, transfer the cake back to the cooling rack to cool completely with the streusel side up. Can be served warm at this time, OR is even better the next day. Store in a container, or in a cake holder, at room temperature. Cake will last for 3-4 days at room temp. 



    Flipped out of the pan, this cake is spongey, moist and smells like Autumn perfume with all of those spices!

    Flip the bundt over, and cool with the streusel side up so it does not stick to the cooling rack. Be confident in the flipping process-don't show the bundt any fear! Bundt cakes, like lions, tigers and bears, can smell fear....

    Once cooled, you may transfer into any container that will hold the bundt. I use a vintage cake/pie carrier, because I am that rediculous/I love how it looks/good excuse to have it on my counter for a few days.

    Cut in slices, make some tea or coffee, and enjoy!I love fall!