On those Saturday mornings when I lay, semi-tucked in between my duvet and bed sheets, and realize once more that aside from the whirring of the heater there is no other breathing thing in the apartment but me, I ponder:
what do I live for today?
Should I get up, plant my feet in my slippers, then shuffle them over to the bathroom? Or maybe I should turn my back to the tangerine hue that seeps past the canvas blinds and forget again.
Then I remember,
The Lord says,
“I will guide you along
the best pathway for life.
I will advise and watch over
you.”
-Psalms 32: 8
Simple, I like. No complicated choices, just one: do I get in that Audi R8 V8 Coupé with the one who’s got it all, and all under control?
Yes, I’d like that! Seriously, I know it’s hard to get up in the morning sometimes when there seems to be a lack of reason. But I choose to see any new day itself as the reason to get up. Why stifle a budding new day with 30, 000 presumptions before it’s even had a chance to unfurl its tender leaves? No reason, for real this time.
So no, I will not shuffle to the bathroom and convince myself that I have a migraine. And no I will not shun the smile of the sun.
I will make myself breakfast. And I will eat it like a boss.
Ingredients for the Pumpkin Spice Latte Loaf:
2 1/2 c oats
1/2 c shredded coconut
1/2 tsp baking powder
1/2 tsp baking soda
1/3 c dark brown sugar
1/3 c medium maple syrup
1 c pumpkin puree
1 tsp vanilla
2 tsp each instant coffee granules, cinnamon, ginger
1/2 tsp each nutmeg, cloves
1/2 c full-fat coconut milk
1/2 cup chopped white chocolate, optional
To make the pumpkin loaf, preheat the oven to 350 degrees F, with the rack placed in the middle of the oven. Line the bottom of a loaf pan with parchment paper. Put the oats and dried coconut in a blender or food processor and grind to as fine as possible, about 2~3 minutes depending on the efficiency of your device. Dump the oat flour mixture into a large bowl and whisk in the baking soda and baking powder.
Put all the remaining ingredients in the blender and blend until smooth. Pour the wet mixture into the oat flour mixture and stir until almost combined, add the white chocolate, and stir until combined. Scrape the batter into the prepared loaf pan and bake for 40~45 minutes, or until toothpick inserted comes out with moist crumbs.
Serve it in thick slices the next morning with some homemade (yes you can!) coconut butter if you didn’t add the white chocolate, or slightly toasted, warmed in the microwave, or simply as it is! Trust me, be in quite some love!
coco et cocoa 