A Tribute to Cinnamon

Every year around this time a wave of bitterness seems to rush over us as we drag out winter apparel and begin our mornings in the dark. I’m seeing it everywhere, but I don’t really feel a part of it. I guess I never have. I’ve always found something peculiarly comforting in colder, gloomier things.

But this year there’s a sort of impatience. But I don’t know where I got the notion that something is going to happen solely because I want it to.


So here’s to an excuse (as if you need one) to turn on the oven and whip up something sweet.

Cinnamon is so insistently engraved in the concepts of the colder seasons for me that I usually begin and end with it in everything. I don’t think any other spice could be as warm and inviting as cinnamon. So, I believe we should use it unsparingly starting now and into the new year.

Try not to let that barrier of ice block you off from happiness this season. If you’ve had a rough start, that’s okay. Find strength in solitude; you can use it to chip away at the things trying to stop your progress. Cheers!


Cinnamon-Coconut Loaf

adapted recipe of the same name from Company’s Coming “Muffin’s & More”
vegan, gluten-free, soy-free, corn-free, nut-free, refined sugar-free

2 Tbsp flaxmeal (equal to 2 eggs)
1/4 cup melted virgin coconut oil
1 cup coconut sugar
1 cup coconut milk + 1 tsp apple cider vinegar
1 tsp pure vanilla extract
1.5 cups gluten-free flour blend (3/4 cup brown rice flour, 1/2 cup potato starch, 1/4 cup tapioca flour)
1.5 tsp gf, cf baking powder
1 tsp baking soda
1/4 tsp guar gum
1/4 tsp salt

1/2 cup unsweetened desiccated coconut
1/4 cup coconut sugar
2 tsp cinnamon


Preheat oven to 350 degrees. Spray an 8.5- x 4.5-inch loaf pan; set aside.

In large bowl, prepare flax eggs by mixing 2 Tbsp flaxmeal with 5 Tbsp warm water; set aside to sit at least 5 minutes. Meanwhile, mix together coconut, sugar, and cinnamon in a small bowl. Set aside. Beat oil, sugar, coconut milk mixture, and vanilla with the flax eggs. Set aside.

In a medium bowl, stir together flour blend, baking powder, baking soda, and salt. Add to the wet mixture and mix until combined.

Pour half of the batter into the prepared loaf pan; top with half of the cinnamon-coconut mixture. Pour over the remaining batter and again followed by the rest of the cinnamon-coconut mixture. Cut through the batter with a knife to swirl (or in my case marble—the more you cut through, the more marble-y it will be).

Bake 50 minutes, until golden brown and tested done with a toothpick. Allow loaf to sit in the pan for 10 minutes out of the oven before transferring out and onto a wire rack to continue cooling. Slice and serve. Wrap leftovers.

Yield: 1 loaf



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