Turn your weeping into sweetness!!!

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All right, second post of the day! This is a very rare occasion, however … I’m going to be very honest with y’all. Today was excruciating as far as pain went. I went for a walk this morning, and had been battling some muscular pain. I don’t want to get into details because I really don’t want to complain. I want to share with you how God can turn a bad situation into something good! While I was laying in bed icing, and just trying to get my muscles feel at least somewhat normal, I got an idea for a Way that I could improve my doughnut recipe. You see, I have tried the recipe that you’ll see below without any arrowroot flour. Recently another blogger was working on their donut recipe, and they posted it. When I looked over it I noticed that they use arrowroot flour and almond meal. Because I wanted to stay true to my recipe, I thought I would try adding the Arrowroot to what I’d already done in my recipe. To avoid any plagiarism conflicts (even using the smallest idea from someone else and adapting it to say it’s your own is a form of plagiarism) I’ll let you all know I got the arrowroot idea from Lady called @purely_elizabeth if you check out her donuts they’re absolutely beautiful! The following is what I ended up with! So, through my pain something delicious and beautiful came out! Whatever you’re going through, know that God is putting the ingredients together to make your life a whole lot sweeter. The trials, the weeping… it all endures for the night but joy comes in the morning! (See Psalm 30:5) now, drumroll please…. DONUUUUTTTSSSS!!!

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Sweet apple donuts

1 Cup oat flour
1/4 Cup arrowroot powder
1/2 tsp baking soda
1/2 tsp baking powder
5 packets whole earth nature sweet
1 egg
1 egg white
1 container Siggy’s vanilla 0% milk fat yogurt
1/2 Cup applesauce

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Preheat oven to 350° Mix dry ingredients and wet ingredients separately then blend them together until smooth. Grease your donut pan with olive oil and coat it with a thin layer of flour. Fill each donate mold with mixture, and sprinkle with whole rolled oats. Bake for 15 to 20 minutes or until you can stick a toothpick through the center and have it come out clean. Set them out to cool then flip them out of the donut mold. Drizzle the top with honey, maple syrup, almond butter, or my favorite pecan butter from Georgia grinders.

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Spring break with purple sweet potato bread

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Spring break! Here it is, and boy is it beautiful outside! Living in the Bay Area is so incredible! There’s so much color and life in this area it’s unreal! For the first time since I started going to college I’ve had no major homework assignments to focus on or exams to study for, so I’ve tried to make the most of it by enjoying time with my family (eating my new favorite treat… enlightened ice cream bars) and baking.

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Just before spring break started I received two very special packages from a friend of mine in Colorado. Miss Emily sent me a doughnut mold and a jar of Georgia grinders pecan butter! With that, I got straight to work on coming up with new recipes! I haven’t completely mastered the one I’m going to post yet so I’ll save that for another post. However, today I’m going to share a recipe for something I came up with after enduring an emergency dental appointment. To make a long story short, after weeks of having a swollen face, I found out I had an abscess in my lower right jaw. When I went to have it investigated, they found that there was a piece of tooth root left behind from a previous extraction that caused a huge infection. It very well could’ve been connected to the heart problems I was having before. So, after the surgery to remove it, I ended up eating mush for the better part of a few days (still just getting back to eating solid food 😞). During that time I was determined to get my nutrients in. In an effort to do so I came up with a recipe for purple sweet potato bread!

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As for my body in the physical pain, I’ve talked about it so much on here I really just don’t see the point in bringing it up anymore. Y’all know my struggles… Spring break has had its own. Put it this way, once again I’m doing a lot of icing and heating and spending time at home, in pain. Psychologically and emotionally, it’s been wearing however I’m choosing to keep my chin up and praise God through this storm in my body. Well part of me wants to hope that I’ll run again, right now even working out seems impossible. For those of you pray, please pray for me because honestly I just don’t know what to do anymore. The best I can do is move forward, keep praising God no matter how painful this season is, focus on what’s in front of me, try to help others so I get the focus off of me, and bake till I can’t bake anymore! I’m going to cut this one short and leave you all with the recipe for purple sweet potato bread 🍞! I hope y’all have a wonderful spring. I hope to post soon with a new donut recipe!

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Purple sweet potato bread
-1 and 1/2 cup baked, then mashed purple sweet potato
-1 egg
-1 egg white
-1/2tsp baking powder
-1/2 tsp baking soda
-1/2 tsp almond extract
-1/4 tsp cream of tartar
Mix ingredients and bake 350° For 15- 20 min. Let cool and…
You may top with slivered almonds and a drizzle of honey 🍯
OR your favorite nut butter