Cooking Ideas

a Wednesday reminder for you… life is too short to always be rushed and to nev…

a Wednesday reminder for you…
life is too short to always be rushed and to never stop and look at what’s around you. this whole puppy life has our world turned upside down. it is making me slow down on parts of my life (like social media) and be more present, constantly watching her every move. my attention is put on her, helping her learn and grow. my worries are not about likes on Instagram, but making sure she is comfortable in her new home. it’s forcing me to stop and remember the best things in life are right in front of you. it’s kind of been an interesting transition, and makes you realize the important things in life!

and because my kitchen is a disaster, and I kind of feel like a disaster right now, I’m sharing this strawberry breakfast cake again!

Strawberry Breakfast Cake
1 1/2 C of Almond Flour
1 C of GF pamelasproducts Baking Flour
1 Egg
1 single bottle (1 1/4 C) of stonyfield Strawberry Yogurt
1 tsp of Baking Powder
1/2 C of Cane Sugar
1 tsp of lemon juice
1/2 C of chopped strawberries for top

Preheat your oven to 350 degrees and grease a bread loaf pan.
Mix all of your ingredients together except for the strawberries (you can add some to your batter if you prefer. Pour batter into bread loaf pan and bake for 30 minutes, remove and top with strawberries. Then back for another 10-15 minutes, or until completely cooked. Slice and enjoy!

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