“Love In A Cup” … My first ever Mixed Media page… created by using Tim Holtz distressed inks, clock stencil by Tim Holtz Collection, coffee bean stamps by Creative Images, heart die from Tim Holtz Alterations, and white cup is drawn/cut out by me (yikes. lol). It was a blast and scary at the same time, and I love creating along with the very talented Ms. Amanda!
I can get so busy that I forget to stop, take a look around and truly embrace the beauty of where I live. Temecula (which people finally know thanks to our wineries) is a stunning city, and Old Town is one of my favorite places to walk through whenever I get a chance. Lucky for me today was one of those days! A good friend of mine Lena & I met up at Havana Kitchen for our favorite, a sal-latte (seriously, if you’ve never tried a Cuban sal-latte you need to stop what you’re doing and GO!) and some breakfast before heading over to the open marketplace to check out all their goodies. We tasted different honeys and browsed organic creations from avocado oils to goats milk soap & toiletries. I was so inspired by the succulent gardens that I’ll be heading to Home Depot to get creative with my own, so stay tuned! After the marketplace we popped into a new restaurant The Goat & Vine for a delicous vegan flatbread pizza, a local brew and some catching up, which was just what I needed. It’s so awesome to see our little city grow into a bustling hub with new restaurants and hip shops, I can’t wait to see what opens up next!
Cheers to the weekend!
Banana Bread Coffee Cake
It has finally started to drizzle in southern California, and we are so excited about it! So in honor of this chilly weather we’re staying indoors, brewing some fresh coffee and whipping up this DELICIOUS Banana Bread Coffee Cake! It is another great recipe from paleomg.com and it truly hits the spot!
Give it a try for yourself, this super moist totally paleo treat is the perfect way to start (or end) your day with a treat!
- 3 brown bananas, mashed
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 3 eggs
- ½ cup almond butter (or other nut/seed butter)
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- pinch of salt
- 4 tablespoons (1/4 cup) grass fed butter, at room temperature (or coconut oil)
- 2 tablespoons coconut sugar
- 2 tablespoons almond flour
- 1 teaspoon cinnamon
- ¼ cup pecans, crushed
- Preheat oven to 350 degrees. Grease an 8.5×4.5 baking dish with oil then line the middle with parchment paper. It will make it easier to remove from the pan without it coming apart.
- In a large bowl, mix together bananas, maple syrup, vanilla extract, eggs, and almond butter.
- Then add coconut flour, baking soda, baking powder, cinnamon and salt and mix well.
- Pour batter into baking dish. Place on a baking sheet.
- In a small bowl, add butter, coconut sugar, almond flour, cinnamon, and pecans. Use your hands to mix the toppings together.
- Place chunks of the toppings all around the top of the banana bread mixture.
- Place in oven to bake for 50 minutes.
- Remove from oven, place on cooling rack and let rest for 5-10 minutes before cutting and serving.