I think about “daily deposits” during my day and thought I’d share this with you in case it helps you think of how to improve each day by 1% more.

When you make a decision that you don’t have time for breakfast, your commute is more important than your nutrition, that other mornings are more valued than your own, in your workouts are in the way … you put mini deposits in the bucket of your mindset saying YOU AREN’T ENOUGH, OR UNWORTHY. That you don’t deserve enough.

But the truth is, YOU DESERVE IT ALL, AND MORE.

This cinnamon coffee cake recipe is the perfect sweet treat to kickstart your day. Add this one to your meal plan!

Cinnamon Coffee Cake

Serves 6

Ingredients

Nonstick cooking spray

1½ cups all-purpose gluten-free flour

½ cup coconut flour

2 Tbsp. brown sugar (or coconut sugar)

1½ tsp. baking soda

2 tsp. ground cinnamon, divided use

¼ tsp. sea salt (or Himalayan salt)

3 cups reduced-fat cottage cheese

8 large egg whites (1 cup - I buy liquid egg whites to save $)

2 tsp. pure vanilla extract

1 tsp. liquid stevia, opt

1 Tbsp. unsweetened cocoa powder

FOR TOPPING:

¼ cup dry rolled oats

3 Tbsp. chopped unsalted pecans

2 Tbsp. brown sugar (or coconut sugar)

2 Tbsp. unsalted organic butter (or coconut oil), melted

1 tsp. ground cinnamon

Instructions

1. Preheat the oven to 350° F.

2. To make coffee cake, lightly coat an 8 x 8-inch baking dish with spray; set aside.

3. Add gluten-free flour, coconut flour, brown sugar, baking soda, 1 tsp. cinnamon, and salt to a medium mixing bowl; stir to combine.

4. Add cottage cheese, egg whites, extract, and stevia (opt) to a blender; cover. Blend until smooth.

5. Pour cheese mixture into flour mixture; mix until a thick batter forms.

6. Pour half of the mixture into the prepared baking dish; use a spatula to spread evenly into corners. Add cocoa powder and remaining 1 tsp. cinnamon to a sifter (or wire mesh strainer) held over the baking dish; sift to evenly coat. Spoon remaining batter over top, using a spatula to spread evenly into corners.

7. To make topping: add oats, pecans, brown sugar, butter, and cinnamon to a small mixing bowl; stir to combine. Sprinkle evenly over batter.

8. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes. Slice into 6 equal pieces.

9. Refrigerate leftover coffee cake in an airtight container for up to 4 days. Heat gently before serving, if desired.

Macros: 1 Yellow, 1 Red, 1 Blue, 1 tsp.

What daily deposits can you change? Or have already changed?

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