HELLO Everybody! This is Emily from the Western Side of the U.S. I am learning so much, but for now, I have a prayer from Paul I want to share with ALL of you recovery warriors.
Ephesians 3:14-19, ‘For this cause I bow my knees unto the Father of our Lord Jesus Christ, Of whom the whole family in heaven and earth is named, That he would grant you, according to the riches of his glory, to be strengthened with might by his Spirit in the inner man; That Christ may dwell in your hearts by faith; that ye, being rooted and grounded in love, May be able to comprehend with all saints what is the breadth, and length, and depth, and height; And to know the love of Christ, which passeth knowledge, that ye might be filled with all the fulness of God.’
(We decided to put our hoods on to avoid ticks… Are we a bit too ‘nervous?)
This is what has been on my heart. This is what is enabling me to truly recover everyday. Christ Jesus is the water of life. It’s really indescribable, because Christianity isn’t just a narrow set of rules. It’s a life that bubbles out of you like a spring. It’s a fullness that satisfies a deep hunger and thirst, and it’s truly a gift that I will spend all my life thinking, ‘Wow… I don’t thirst enough or hunger enough after this gift.’ This is amazing, and my small mind still has yet to grasp the meaning of all the fulness and love of God.
And… I’m not going to delay, because I have this MOUTHWATERING recipe from Ellie to share with you as my guest poster today. If you missed Lyss’s guest post on your relationship with yourself, well… no pressure, but Lyss is a great writer!
And so I introduce…. ba da bum…
Ellie from Hungry by Nature – a food blog where I share recipes for wholesome eats and sweet treats. My approach to food is simple – eat healthy, whole, natural foods and always leave room for dessert! And I am so excited to be sharing one of my new favorite recipes with you!
‘Hungry by Nature’ is about balance and moderation. In addition to it being a clever title (I am always hungry!), it is about feeding your physical hunger with natural foods and wholesome ingredients. It is about feeding your intellectual hunger to learn and to grow. Hungry by Nature is about moving forward, constantly learning, and never settling.
I have never fully understood breakfast breads. I mean, I love them and bake them and eat them all the time. But why is a muffin acceptable for breakfast and not a cupcake? Isn’t it pretty much the same thing but without frosting? (And sometimes you have those things called donuts… yeah those? Those are really just cake, with frosting.) I don’t get it.
Any insight you have on this topic would be very appreciated. Feel free to send it my way.
Take today’s recipe for example: Coconut Flour Banana Breakfast Cake. This recipe is essentially banana bread (just bake in a loaf pan!), but I think it’s more fun to have banana cake for breakfast than your typical banana bread.
So we’re doing it. We’re being rebellious – we’re having cake for breakfast! Are you with me?
Lately, I’ve been playing around with coconut flour in my baked goods and am loving it. I’m not gluten intolerant and I don’t have any food allergies, but I like experimenting with ingredients and creating recipes for readers who are limited by what they can eat. Coconut flour is crazy absorbent, like really really absorbent. Typically, you can halve the amount of flour in a given recipe if you’re substituting coconut flour and sometimes that’s even too much.
But here are a few reasons I have been loving coconut flour lately:
- High in fiber
- Lower in carbs than AP flour
- Gluten-free and paleo
Win, win, win!
Do you see this melty chocolate chunks?! Heavenly goodness. This breakfast cake comes together in a snap and can be on your breakfast table in no time. I know you will love it!
Coconut Flour Banana Breakfast Cake
2 large very ripe bananas
¼ cup peanut butter, or any nut butter of your choice
2 teaspoons vanilla extract
½ cup coconut flour
½ teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
⅓ cup dark chocolate chunks
- Preheat the oven to 350 degrees F and spray a 10 inch cast iron skillet with coconut oil cooking spray.
- Mash bananas in a large bowl. Add in peanut butter, eggs and vanilla extract, stirring to combine.
- In a small bowl, whisk together the coconut flour, cinnamon, baking powder, baking soda, and salt.
- Add dry ingredients to wet and stir to combine. Because the coconut flour is so absorbent, the mixture will come together and become a dough-like texture – this is okay. Fold in the chocolate chunks.
- Add mixture to your cast iron skillet, using a spatula to spread the batter out evenly. Bake for 15-18 minutes or until an inserted toothpick comes out clean.
- Let cool for 20 minutes and enjoy!
Note: This is especially good with another drizzle of peanut butter and sliced bananas on top!
Ellie’s Social Channels:
Instagram: Hungry By Nature
Facebook: Hungry By Nature
Pinterest: Ellie O’ Brien
Do you cook/bake with coconut flour?
Are you going to try this cake?
I would love for you to give Ellie some love on this post!!