I’ve always been a fan of a road trip, but sometimes we hit a few bumps in the road and I have to say one of the most memorable was when me and Mary (my mom, I like to call her Mary) jumped in the car and headed down to Oklahoma. My sister was living out there for a short stint, and seeing as FaceTime wasn’t a thing yet, getting in the car and making the painfully long journey was the only way to feel connected.
But let’s fast forward to the good ol border crossing. I’m sure most of you get a little nervous approaching, you’d be stupid not to. These border patrol “gods” get the final say on if you can pass. So manners need to be on point, and this is probably the only time in my life when I might throw in a yes ma’am or yes sir. So as Mary and I approach, the guard grabs our passports and asks “So where are you ladies off to today?” and I’m not sure why but my mom thought this was the appropriate answer: “oh you know… here and there”.
HERE AND THERE!!!! What does that even mean?!? Pretty sure he looked just as confused as I did, here and there HA!!!
Luckily we made it across strip-search free, and off we went to continue our adventure to the land of chicken fried steak and tornados a plenty.
You know what else you need a plenty??? This bread, by the truck load, because it is just that good.
1/2 cup almond butter
1/2 cup coconut flour
1/2 tbsp. cinnamon
1 tsp baking soda & powder
1/4 cup coconut sugar
1/4 cup almond flour
2 tbsp. coconut oil
1 tsp cinnamon
First up preheat your oven to 350ºF, then grease a loaf pan with a bit of coconut oil.
Now we layer, pour half of the batter into the loaf pan, then add 1/2 of the cinnamon swirl mixture over the top. Layer on the remaining batter then finish off with the last of your cinnamon swirl.