Saturday I spent the day downtown with my dog, Jack. He’s basically the best dog out there, but I guess everyone would say that about their dog. We took him downtown to a large park, and he just knows how to behave without being trained. He doesn’t bark at anyone or try to run away. Actually, Jack stuck really close to my sister and I the entire time. Jack has been labeled a bit of a doofus in our house, because he really is, but we were so proud of him this weekend. The only dumb thing he did the whole time was attempt to jump up a rock wall 4 times his size, but he learned. After the park we took him for a little swim, and he did so well there too. Jack is just a good, friendly dog. He says hello to people, lets little kids he doesn’t even know hug him, and loves to cuddle all the time.
I posted a cute picture of Jack enjoying his weekend here.
This weekend I also finally went to Picnik Austin, a completely paleo cafe, for lunch. If you live in the Austin area, you have to go there sometime! There is a lot of hype surrounding Picnik, and they live up to it all. My sister and I split a crab stuffed tomato salad and a cup of duck soup, and everything was delicious. Being able to go out for lunch with a variety of options and without worrying about cross-contamination is just great. Now I just need to try 24 Diner.
The weekend was finished off by baking a single serve cinnamon steusel muffin. Single serving recipes are great, because you can fix a sweet tooth craving without being in danger of eating the whole tray of cookies, theoretically speaking. Come on, who hasn’t done that once in their life with a really good dessert?
This single serve muffin is also free of plenty of allergens, including nuts, dairy, and (of course) gluten. Baking time will vary by the size of the ramekin; I recommend a 6-8 ounce ramekin. A traditional muffin tin with a smaller base will need longer in the oven, but will grow taller. The flavor, a mix of maple and cinnamon, is perfect to accompany breakfast or as a mid-day snack.
- 1 Egg
- 1 Tablespoon coconut oil
- 1 Tablespoon full-fat coconut milk
- 2 Teaspoons pure maple syrup
- ½ Teaspoon pure vanilla extract
- 1 Tablespoon + 1 teaspoon coconut flour
- ⅛ Teaspoon cinnamon
- ¼ Teaspoon baking soda
- dash salt
- 1 Heaping teaspoon mashed banana
- ½ Teaspoon cinnamon
- Preheat oven to 350 degrees.
- Whisk the egg, oil, milk, syrup and vanilla extract in a small bowl.
- Stir in the flour, cinnamon, baking soda and salt.
- In a separate bowl, combine the mashed banana with the cinnamon.
- Grease a ramekin or muffin tin and pour in ⅔ of the batter. Spread the mashed banana in a single layer on top of the batter, then finish with the remaining ⅓ of batter.
- Bake for 30 minutes, or until a toothpick comes out clean.
You can cook it in the microwave for 1 minute in a well-greased, microwave safe mug, but the texture will always be best in the oven.