I didn’t know that blogger collaborations could be this fun; ok, I had never done one before reaching out to Lyss. Nicole Culver, Georgie Morley, Christina, Kaila, and other bloggers inspired me to NOT compare but to get out there and work together with my other blogger friendzz. They enable me to talk about crazy topics and think up weird titles like, ‘Why You Should Eat This Chocolate Cherry Loaf.’
I’m so thankful that Alyssa has encouraged me to grow in recovery. She is encouraging so many others, and it’s awesome to say that the Lord blessed us with this opportunity to share tips about recovery, caring for your body, mind, spirit, and soul, and embracing the joy of LIVING!
Check out my gal Lyss’s post for today here: Ambivalence vs. Acceptance.
Today I’m going to share another element of caring for my body as the temple of the Holy Spirit that I’ve been learning about in the past year:
I tend to get anxious or stressed about certain things, and I know that stress really affects me in an ‘adverse way.’ One of the BIGGEST blessings in my life, especially when I’m struggling with stress or self-pity, has been … BAKING! 🙂
It’s amazing, because I not only get to bake yummy treats but I also get to serve my family and friends and serve Jesus most of all.
It’s a win-win situation, and it is truly something that never really makes me feel rushed or stressed.
So if you like to cook and you’re tired, take some time out and just bake.
I usually bake everyday, and I think that it’s helped me learn about the amazing nutritious foods that God has made to heal the body and nourish it instead of starving my body out of those nutrients.
As I’ve baked more and more I’ve seen God use it to develop several more areas of freedom in my life when it comes to eating:
#1) I now lick the spoons and the beaters. This sounds CRAZY, but I used to be so afraid of ‘extra calories’ on the beaters and spoons- Now, I really don’t think about it, for which I’m so grateful. 🙂
#2) It teaches me to love variety and not be afraid of any food whether it’s gluten free or gluten full. – It’s helped me to enjoy cheesecake and applesauce muffins alike. 🙂
With that, if you love to bake, take some time off and just bake. I guarantee; you won’t be the only one blessed by it. Many others are blessed by the simplest, most delicious cookie.
1 Peter 4:10, ‘Each of you should use whatever gift you have received to serve others, as faithful stewards of God’s grace in its various forms.’
Others will be so blessed when you use your gift, and you get the chance to rest and relax in the kitchen! <3
Now let’s share this doughy deliciousness with you.
This Chocolate Cherry Loaf includes these ingredients:
and the other necessary baking ingredients…
For my gluten free friends, yes this is gluten free! It’s not entirely dairy free unless you use dairy free chocolate chips.
The cool part about this is that I got to incorporate a couple ingredients that some of my new favorite small businesses sent me to try.
I can’t really say enough about this porridge; it tastes good; it’s warm and comforting; and it’s also got protein and just the right amount of fiber for my persnickety stomach. 😀
And Rachel? Rachel is a really sweet small business owner, and I’m amazed that I found her on Instagram! She’s working hard on her business, and I’m excited that I just looked on her website tonight and saw that she is coming out with new Overnight Oats flavors that include PEANUT BUTTER flavors.
Of course, while I was making this, I melted some chocolate; and I couldn’t let the scrapings go to waste. I put some of Lindsay’s Fruit Sweetened Ice Cream in it and ate it. THANK the Lord for ice cream!
Before I bore you to death with all these ramblings, let’s just jump right in and stop making you wait for the recipe.
Chocolate Cherry Pumpkin Loaf
|Prep:||Cook:||Yield: 12 slices||Total:|
A dense, doughy textured loaf that is mildly sweet, filled with chocolate flavor, and tinted with cherry.
- 1/2 cup chocolate chips, melted (dairy free if you are dairy free)
- 1 cup pumpkin puree
- 1/2 cup peanut flour
- 1/4 cup tapioca flour
- 1 egg
- 3 tbsp. maple syrup
- 2 tbsp. Purely Pinole (Blueberry Banana flavor)
- 1 tsp. bkg soda
- 1/4 cup Rachel's Organic Oats
- 1/2 cup almond milk
- 1/4 cup coconut sugar
- 1 tsp. vanilla
- Preheat oven to 375 degrees. Line 1-2 pans with parchment paper (depending on how big you want your loaves) Mix melted chocolate and pumpkin together. Whip in the egg, cherries, vanilla, coconut sugar, and almond milk. After they are fully combined, add the peanut flour, tapioca flour (starch), baking soda, and oats. Pour the batter into the prepared pans. Bake for 45-55 minutes depending on whether you like your loaf doughy or not. 🙂
- ENJOY with nut butter and icecream and fellowship with your family!
Recipe Note: It tastes REALLY REALLY good with Georgia Grinder’s Natural Almond Butter and icecream.
And … to end with a verse because Jesus is just so amazing. Revelations 15:3, ‘And they sing the song of Moses the servant of God, and the song of the Lamb, saying, Great and marvellous are thy works, Lord God Almighty; just and true arethy ways, thou King of saints.’
Do you have a hard time justifying time to just relax and bake in the kitchen?
Do you like chocolate and cherry together?
What is your favorite sweet bread?
How do you relax when you need time to rest?