Long time no see. 🙂
Over the past two years I have been taking control of my health and wellness. Sounds cliche, I know, but I have been on a transformative path, and I had to change a lot of habits. The biggest; my diet. I have switched over to a vegan diet, minimal sugar and no alcohol. You know me, I love to bake, I love to make things loaded with all the things I can no longer have… and sometimes I still do make them (I just don’t eat them), but for a while I have been wanting to change my voice; living a plant based active life.
I apreciate all of my readers so much, and this blog isn’t going anywhere.. it might just change into something else. I have a lot of ideas, but this year has been busy, to say the least.
Anyways, I dislike the prolonged introductions, let’s get into the recipe, and the coffee!
Now, something else that had to change, was the amount of coffee I drink. Coffee was doing more harm than good. It makes my anxeity skyrocket, I wasn’t sleeping, so it was also something I had to eliminate from my diet. I will limit myself to one coffee drink a day, before noon only. This has helped immensely.. I can live without alcohol. I can live without sugar. I can NOT live without coffee. Well, I probably could, but I do not want to. Especially when you have a coffee like this; Starbucks passport series West Java.
You might be having a bit of deja vu with this coffee. If it seems familiar, that’s because it was a component in the 2019 Thanksgiving blend. The partners in the cupping room loved this coffee so much, they brought it back as part of the passport series. West Java is a medium roast, semi-washed coffee. Starbucks usually sources washed coffees from the east side of the island of Java, however, this coffee mirrors the wet-hulled process from neighboring Sumatra and Sulawesi to unlock previously hidden layers of flavor and complexity.
Compare Starbucks Passport series West Java with our Anniversary Blend. Pair with a piece of dark chocolate. What difference and similarities do you notice? Let me know in the comments!
- ½ cocnut oil
- 1¼ cup sugar
- 1 container (5.3 oz) of non dairy vanilla yogurt. I used Trader Joe's almond yogurt)
- 2 cup flour
- 2 teaspoons baking powder
- ¼ t salt
- ½ cup almond milk, or non dairy milk of choice.
- 1 t cornstarch
- 1 t vanilla extract
- 1 vanilla bean pod, scraped (optional)
- 15 strawberries, coarsly chopped
- Using a stand mixer, combine the coconut oil and sugar until light and fluffy. Add the yogurt, and continue to mix until combined.
- Sift together the flour, baking powder and salt. Set aside.
- Add 1 teaspoon of cornstarch to your almond milk and stir to help thicken it a little. Add vanilla extract and vanilla bean pod, if using.
- Add the dry and wet ingredients, alternating, until just combined.
- Fold in chopped strawberries.
- Spoon into prepared muffin tins, about ¾ of the way full.
- Bake a 375 for 27 minutes.