Thursday, July 14, 2011

Baby blessings, baking and a freeing idea.

Hello beautiful friends! 

Yesterday I spent the morning and afternoon with some of the most amazing women ever <3 My beautiful friend, Tessa is VERY pregnant and is due almost any day now. So, a group of us girls went over to her house and had brunch, did a belly cast for her, gave her a foot bath and just loved and blessed her up! It was so incredibly SWEET! 

Here's our lovely spread of delicious eats:

(Who do you suppose made those chocolate balls on the left?) ;-) 

Here's Kate with our friend, Feather's precious baby boy.

He was SO excited about Tessa's doggie :-) It was so cute! 

Here are all the prayer flags that everyone made.

So sweet! 


Aside from that loveliness, there's been some experimental baking going on in the kitchen!

This morning's breakfast:

Peanut Four Banana Date Breakfast Bake
(Serves 2)

1/2 cup peanut flour
1/4 cup oat flour
2 tbsp ground flax
2 tsp baking powder
1/2 banana (mashed)
1 egg
1 tbsp agave (or maple syrup or honey)
1/2 cup almond milk
dash of cinnamon
dash of salt
4 large chopped dates

I baked them at 350 degrees for 20 minutes. Then turned the heat down to 290 degrees and baked them for another 10 minutes.

They were topped with Jenny's Peanut Butter and Jelly Sauce (made with Bilberry Jam)


The other day, I also made these cute little treats:

Espresso Spice Mini Donuts

1/2 cup brown rice flour
1/4 cup oat flour
1 flax egg (1 tbsp ground flax + 3 tbsp water)
3 tbsp espresso
3 tbsp coconut sugar
1 tbsp coconut oil
1 tbsp agave
1/2 tsp almond extract
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg

Preheat oven to 350 degrees. Mix your flax seeds and water in a bowl, then set aside to thicken. Meanwhile, whisk all your dry ingredients in a bowl. Mix your wet ingredients in a separate bowl. Add your flax egg mixture to the wet ingredients and mix well. Then add the wet ingredients to the dry and mix to combine. Lightly oil your mini donut pan and carefully place batter into each space, using your fingers to smooth it out. I think I baked them for about 10 minutes? They didn't take very long at all. They turned out super yummy and pretty good considering it was a total experiment in vegan/gluten-free baking. I really had no idea how they would turn out! But, they tasted really good, almost like gingerbread. The only thing is, they were slightly crumbly, but no biggie.

That's all I have for you today, as far as baking goes. NO MUFFINS! Can you believe it?! ;-)

I want to share something beautiful I read today.

A Freeing Idea
"What would it feel like to let go of every negative thought about your body? Try it: Worship your legs for taking you on adventures, adore your abs for allowing you to lean into life, love your smile for revealing the joy in your heart. Live as if your body were perfect, not only because you'll be more open to the world, but because in every way that matters, it is."
-Author Unknown

Have a beautiful day you gorgeous, perfect beings! Much love <3