Happy Wednesday to ya. What a beautiful day. Life is always better when you make an effort to:

1. not complain

2. make life about other people. 

I fail at both 1 and 2 often, and I hate it. But, being mindful of it helps, for sure.

Also, look at these cool tanks from these awesome people down in Florida. They sent me this muscle tank, as well as a cute black T, and I love that they give a pound of dog food to a rescue animal, or animal in need for every purchase. Check them out here.  And if you want something from their store, use code ASTALL15 for 15% off. 

 

Also, to keep the sunshine going, here is an incredibly easy, better for you muffin/crumble cake recipe for you. 

These are some little cakes (Actually, I wouldn’t call them muffins because they’re pretty little. And crumbly) that I made for Daniel last Friday since he had to work all weekend. Since then, I’ve made 3 batches to try and figure out the best consistency, and I think I finally nailed it today. 

Coconut flour is free of wheat and other grains. It’s low in sugar, so it’s a much better alternative to your normal, go to flour you love to bake cookies with. The sugar content is low. In fact, I originally thought there was no sugar, but I found out today, the coco flour in 1 little cake has like a little less than 1 gram. So, sorry. But still, it’s a great alternative, and the coconut + blueberry brings a unique flavor as well. 

Coconut Flour Blueberry Crumble Cakes

 

Makes 9 cakes (as long as you don’t eat too much of the batter). 

Prep time: 5 minutes

Cook Time: 17 minutes

Total Time: 22 minutes

Ingredients:

  • 1/2 cup coconut flour

  • 4 eggs

  • 1/4 cup melted coconut oil (I promise, this is the oil you want to use for these). 

  • 1 tsp. vanilla extract

  • 1 tsp cinnamon

  • 2 tsp. apple cider vinegar (because you should keep some of this in your pantry to cook with anyway). 

  • 1/2 cup – 3/4 cup frozen or fresh blueberries

Instructions:

  • Preheat oven to 350 degrees. 

  • Literally, add all of the above ingredients to a bowl, in that order. Mix well. 

  • Line muffin tin with cupcake/muffin liners, and spray to keep from sticking to paper. We love TJ’s coconut oil spray.

  • Fill muffin tins with blueberry muffin concoction from above. I’ve made these twice since last Friday, and I’ve been able to get 9 small muffins out of both batches. So, I’m hoping for the same for you if you don’t eat too much of that batter on the front end. 

  • Allow muffins to bake 17 “ish” minutes. Keep an eye on them. 17 is random, but it worked perfectly for these.  

  • Eat warm, or store in fridge and eat off of as a snack throughout the week. 

Notes: Don’t eat all at once. Coconut flour still isn’t like wonderful for you or anything, BUT it’s a better alternative for you and your kids. You can buy a bag at your local grocery store. We like the Trader Joe’s brand as far as value goes.