I’m currently living next door to a large building site. I’ve become besties with the lads on the site, because I’m often out and about during the day and have a chat with them. Nice guys. As part of the construction, there will be major electrical works occuring on part of my street tomorrow. And that means no power for almost the whole day. I’ve known for a few weeks, but it dawned on myfunemployed brain only a few hours ago that I will have no electricity. None.
See, I was all set to look after my refrigerator and freezer during the outage, turning the thermostat right down and not opening them during the day. But this afternoon I realised that no power means no hot water. No TV. No microwave and no way to charge my devices. But why does that matter when I’ll have no freaking wifi? The struggle is real, people.
I’ve spent the afternoon preparing as if the end of days will arrive when the power is cut. All my devices are charging, including a Bluetooth speaker because I simply can’t stand the sound of silence. And I’ve also been cooking. I’m working over the weekend so had always planned for tomorrow to be a day in the kitchen to ensure I eat well. Can’t cook if there’s no power can I? Noo.
This realisation came to me a little late, meaning I don’t have all the ingredients for everything I was planning to make tomorrow. But I did knock up a batch of muffins which are pretty damn tasty.
And as for surving the end of days? Well, I’m planning to bunker down at home until all my devices are out of power. Then I think I’ll take one of my muffins on a hot date to the cinema. Just quietly, I’m pumped.
Sweet potato, coconut and cacao muffins
- 1 cup desiccated coconut
- 1 cup almond meal
- 2 tsp baking powder
- pinch of salt
- 1/2 cup cacao powder
- 1/4 cup natural protein powder (I use pea protein powder from The Source)
- 1 tsp cinnamon
- 4 eggs
- 1/4 cup melted coconut oil
- 2 ripe bananas, mashed
- 1 cup steamed sweet potato, mashed
Preheat the oven to 180 deg and line a muffin pan with cases.
Combine the dry ingredients (ie, everything escept the final four items in the list) to mix well.
In a separate bowl, beat the eggs and then add the coconut oil.
Add the eggs, oil, banana and sweet potato to the dry ingredients. You could do this by hand, but I used my much-loved KitchenAid (can’t use that in a blackout!) and let it run for a few minutes.
Once mixed, I put a generous tablespoon of the batter into each muffin case and baked for about 30 minutes.
This makes 12 muffins. One was used for quality control and the other 11 are packaged up and in the freezer as healthy (ish) snacks.