What? Only a week since my last strawberry post.. No! Strawberry withdrawn symptoms already. So at the farmers market we go to, I walked past a sign that says 2 boxes for $7. They looked big, luscious and practically calling my name. So into our basket (stroller) they went.
Once I got home though, I realised that these strawberries weren’t going to last for long. That’s ok because I have plans to make the banana strawberry loaf again… only to realise that my bananas aren’t ripe enough. I know. Tragedy.
Baking is my de-stressor. I’m not a good “relaxer” my mind whirls and I can’t stop thinking. Being a mum makes it worse as I’m constantly planning ahead. Doing something though means it takes off my mind off the constant stream of thoughts. Baking and exercises are both things that forces me to focus.
So this is a result of one of my “de-stress” mornings. Thanks to Asher, I generally wake at around 6am, if not earlier anyway. It is not uncommon for me to bake either before he wakes or while he is eating his breakfast. That sets my day right.
How do you de-stress? hit me with more ideas.
- 1/2 cup coconut flour
- 1/2 cup almond meal
- 1/2 cup desiccated coconut
- 1/4 cup arrowroot flour
- 1/4 cup walnuts
- 4 eggs
- 3.4 cup almond milk or choice of milk
- 3 small apples chopped
- 1 cup strawberries diced
- 2 tsp baking powder
- 1 tsp vanilla
- 1 tbsp cinnamon
- 2 tbsp honey (optional)
- 1 diced apples
- 2 tbsp almond flakes
- 1.5 tbsp coconut sugar
- 3 tbsp walnuts
- Prepare muffin tins. Preheat oven to 180c.
- In a food processor, give it all a whiz. Spoon into muffin tins.
- Place crumble ingredients in the food processor. Pulse 1-2 times. Spoon on cakes. Bake for 25-30 minutes.