You must be wondering where PeaceMeals has gone. Well never fear! It hasn’t permanently closed up shop. It’s just been on hiatus as I have been relocating to a new country – then to a new house – and am still in a bit of a transition period.
It’s been an interesting season, full of more transitions than I know what to do with. Many people who share PeaceMeals tables are in the midst of such transitions. Forever changed by events and people that came before, and still uncertain about how to move forward. Whether we are grieving the loss of a loved one, or emerging from a stressful season, or continuing to wrestle with some personal demons, we carry lessons with us that we never expected to learn.
The trick now is to integrate those lessons into tomorrow in a healthy way. Not expect too much of ourselves. Give ourselves grace. But also let go of anything that does not serve us: negative thought patterns, unhealthy habits, certain relationships, perhaps a few items on our endless To-Do list.
Autumn is a wonderful season to practice the Art of Transition. At no other time of the year is transition more visible than when the leaves turn from green to gold to flaming red to deep brown. When the first tips of frost arrive and we swim through early morning fog, we instinctually know that it’s time to bundle up and hunker down. Natural life begins to transition into the quiet of winter.
Natural life. Unfortunately we are often unnaturally forced into an even more frenetic pace around the holiday season. For those who are moving through winters of grief, loss, and stress, this can be a particularly tough time.
Let’s make this year different, ok?
I am a chronic insomniac. This leaves me with plenty (too much!) time to reflect, plan, and BAKE. (Indeed, someday I’ll publish PeaceMeals’ Guide to Baking for Insomniacs. And I will share a favorite midnight treat with you in a second…) But in these late nights, I’ve been pondering the things of which I need to let go in this time of transition. Packing boxes literally forces one to be ruthless about what to keep and what to save. Sometimes we need to be as honest and ruthless about what emotional baggage we keep and what we need to hold on to in order to survive – and thrive.
So. I propose tea, and muffins, and a long, honest look at the most beautiful fall leaves you can find.
Autumn in a Muffin
Makes 6 large muffins or 12 small
- 1 teaspoon of baking soda
- 3/4 tsp baking powder
- 1/2 teaspoon of salt
- 1.5 teaspoons Pumpkin Pie spice (or 1 tsp cinnamon + .5 tsp nutmeg)
- ½ cup (approximately 70 grams) muesli/granola/whole grain cereal of your choice OR ½ cup almond flour for those trying to cut down on carbs
- ½ cup whole grain flour (approximately 70 grams) OR ½ cup coconut flour for those trying to cut down on carbs
- 2 tablespoons melted coconut oil OR olive oil
- 2 large eggs
- 2 very ripe medium to large bananas, mashed
- 1/4 cup apple cider OR maple syrup OR honey
- 1 teaspoon pure vanilla extract
- Preheat oven to 350F / 180C and line muffin tins with papers.
- In a medium bowl, whisk together baking soda, baking powder, salt, spices, granola, and flours.
- In a separate medium bowl, mix together coconut oil, eggs, bananas, apple cider and vanilla until very well combined.
- Add wet ingredients to the dry and gently mix together until combined. Do not overmix.
- The batter should resemble thick pancake batter. If it is too runny, like soup, add tablespoons of flour and granola, alternating, until you reach the desired consistency. (Sorry I dont have a photo for this, but imagine cake batter!).
- Pour batter in prepared tins and bake for about 20-25 minutes or until set in the center and a toothpick comes out clean.
- Let cool in pan for about 15 minutes before removing.
- Serve warm with tea.