Fall always sneaks up on me quite quickly. With the flip of a switch, the days go from stifling hot to dry and cold, howling winds plucking the leaves from trees like thieves.
I’ve been thinking a lot about the change of seasons lately, how it impacts our daily activities, the food we put on our plates, our thought patterns, our mood. It’s pretty amazing how our bodies respond, anticipating the differences, adjusting without hesitation. I even think the oven knows it’s going to be used as a main heat source, all the while churning out a dose of comfort, like this Vanilla Almond Butter Bread with Cacao Nibs.
I used to get anxious when October rolled around, knowing that the days without hats, scarves, and mittens were numbered. But as I’ve gotten older, I see the beauty in this season of change more than I ever have before, and appreciate the calmness it brings to my life. The sunshine fading faster each day seems like the universe readying the world for rest.
I stumbled upon this poem that depicts my thoughts so well, and I wanted to share it with you.
Something Beautiful by H. Sokolova
Watching the last of these days disappear
feeling the air get colder
seeing the world get darker.
Memories of lying on the grass
of the sun warming my closed eyes.
Now, the warmth is gone
the sunshine is gone
the world has turned into something new
something colder, something darker
So lovely. And I think it’s worth a read again after you make this gluten-free Vanilla Almond Butter bread, along with a cup of coffee and maybe a friend by your side.
It took several tries to get the recipe as I wanted — soft and moist, able to be sliced thick and subtly sweet. Using the correct ratio of oat flour + almond flour, fruity olive oil, and creamy almond butter, it finally met my expectations. And it’s sweetened with coconut sugar, which I love for it’s caramel flavor, a perfect match for the hefty dose of amazing vanilla extract.
Cacao nibs elevate the texture, giving each slice a little crunch and coffee flavor, but if you don’t have them on hand, mini chocolate chips would work well too. And as you can see there’s no shame in slathering it with more almond butter.