"I still find each day too short for all the thoughts I want to think, all the walks I want to take, all the books I want to read, and all the friends I want to see."- John Burroughs
My problem. Right there. There's nothing sadder to me than leaving a few unchecked activities/tasks from my daily to-do list. Sometimes, I pass out at night mid-thought. The next morning, I feel rather disoriented. Anyone else? The number of weekends that left me feeling "unaccomplished" is mind-numbing to me. You know the feeling, it's Sunday late in the afternoon and you suddenly freeze with eyes wide-open, rewinding what you've done for the past 36 hours. Horror strikes because... There. Is. Still. So. Much. To. Do. But. With. So. Little. Time. Left.
Perhaps that's the beauty of it. You can never have enough time to do it all. Maybe that's what makes every decision you make special: You have to decide what you prioritise. It doesn't matter if you choose to procrastinate and be anti-social for a day. At that moment, maybe that's exactly what you needed to be. Will you have regrets? Sure. I definitely have.
One of my biggest pleasures in life is reading and I used to be such a book hoarder. I bought books even though there were three piles waiting to be read. Of course, surprise surprise, there were many pages left untouched just because I don't have enough time set aside for reading (hey, I prioritise other things too...).
That other thing includes baking. For real. As if you didn't know that already. I bake at least twice a week. Bring it on if it's much colder outside and the heat emitted by my oven is nothing short than life-changing. By the way, as if this comes as a surprise, my list of baking ideas keeps on growing. That list is also causing some anxiety. Breathe in. Breathe out. At least, there's a new recipe below!
What do you do when there's a package of coconut flour left unused staring you right in the face? You do some research, you delve down in the deepest caves of your soul and you cross your fingers it all goes well without eggs... Because coconut flour reacts well when eggs are involved. Substitute that works? Aquafaba, b*tches! If you're using up some canned chickpeas, do yourself a favour and save the liquid and bake this banana bread.
Perhaps that's the beauty of it. You can never have enough time to do it all. Maybe that's what makes every decision you make special: You have to decide what you prioritise. It doesn't matter if you choose to procrastinate and be anti-social for a day. At that moment, maybe that's exactly what you needed to be. Will you have regrets? Sure. I definitely have.
One of my biggest pleasures in life is reading and I used to be such a book hoarder. I bought books even though there were three piles waiting to be read. Of course, surprise surprise, there were many pages left untouched just because I don't have enough time set aside for reading (hey, I prioritise other things too...).
That other thing includes baking. For real. As if you didn't know that already. I bake at least twice a week. Bring it on if it's much colder outside and the heat emitted by my oven is nothing short than life-changing. By the way, as if this comes as a surprise, my list of baking ideas keeps on growing. That list is also causing some anxiety. Breathe in. Breathe out. At least, there's a new recipe below!
What do you do when there's a package of coconut flour left unused staring you right in the face? You do some research, you delve down in the deepest caves of your soul and you cross your fingers it all goes well without eggs... Because coconut flour reacts well when eggs are involved. Substitute that works? Aquafaba, b*tches! If you're using up some canned chickpeas, do yourself a favour and save the liquid and bake this banana bread.
Gimme one. Or two. Or all.
Coconut Flour Banana Bread
Makes 8 slices
Ingredients:
- 2-3 ripe bananas, depending on size
- 1/4 cup tahini (or nut butter of choice)
- 1-2 tbsp brown rice syrup (or maple syrup), depending on sweetness desired
- 6 tbsp aquafaba
- 1/2 cup + 1 tbsp coconut flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Cinnamon
- Pinch of salt
- Add ins: Chocolate, medjool dates
In a medium bowl, mash bananas. Then mix tahini, brown rice syrup and aquafaba until smooth.
Add in coconut flour, baking powder, baking soda, cinnamon and salt. Combine until well incorporated. Fold in chocolate chips and medjool dates. Add as much as your heart desires!
Transfer into loaf pan and smooth the top. Top with more chocolate chips and medjool dates.
Bake for 30 minutes or until set. Cool on a wire rack before slicing.
Enjoy! xxx
- 02:49
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