Starting Afresh for the New Year


This month marks the beginning of another year with new goals, new projects, and new challenges.  During this time of year, everything surrounding us lies cold and dormant for its winter sabbatical.  But, in our little workshop, the ball keeps rolling and the clock keeps ticking.  The hum of a longarm, swipe of the rotary cutter, prattle of computer keyboards, aroma of fresh-baked apple cake, and chatter among various members of the family  keep the otherwise dormant environment upbeat and lively.

However, for us, the new year is not just a time to get out the notebooks and get business done.  The dawn of another year is one more reminder of God”s faithfulness in the previous year.  His faithfulness is demonstrated through the good things … abundant provisions, rich relationships, healthy bodies … and the hard things … sanctifying trials and previously unseen areas of personal sin.

Hebrews 12:6
For those whom the Lord loves He disciplines, and He scourges every son whom He receives.

The trials and tribulations are a sign, for our family, that God is displaying His love for us as sons.  We welcome another year full of them in expectation of a closer relationship with Him and greater sanctification in our day-to-day lives.  Therefore, we enter 2013 with renewed vision and thankfulness for God”s faithfulness in everything we do.

A Taste of God”s Faithfulness…

Grain-Free Apple Spice Coffee Cake

Ingredients (serves 6)

For the Cake
2-1/2 cups blanched almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon vanilla
1/4 cup coconut oil, melted
1/2 cup honey, liquified
3 large eggs, room temperature
1/2 pound gala apples (peeled, cored, and coarsely chopped)
1 tablespoon lemon juice

For the Cinnamon Swirl

1 tablespoon cinnamon
1-1/2 tablespoons coconut oil, melted
2 tablespoons honey

For the Glaze

1 tablespoon coconut oil, softened but not melted
1/2 tablespoon unfiltered apple juice
1 tablespoon raw honey, in its solid state
2 tablespoons coconut cream (the solid fat that rises to the top of a can of coconut milk)


Preheat oven to 350 degrees. Place a round piece of parchment paper at the bottom of a round cake pan, then lightly oil all sides with a little coconut oil.

Toss together the apples and lemon juice. Set aside.

Mix the flour, baking soda, cinnamon, cardamom, and salt in a medium sized bowl. Mix the coconut oil, eggs, honey, and vanilla in another small bowl, then incorporate the wet into the dry ingredients.

Fold in the apple mixture, then spoon the batter into the prepared pan. Use a spatula to spread it into an even layer. The batter will be pretty thick.

Mix the cinnamon swirl ingredients in a small bowl, then drizzle around the cake. Use a toothpick or a skewer to drag the mixture around and make swirly patterns in the batter.

Bake for 20-25 minutes, or until toothpick comes out clean.

Cool on a wire rack, then use a knife to loosen the sides from the pan. Invert the cake onto the rack and peel off the parchment paper.

Flip the cake so it’s right-side-up, and continue cooling either on the rack or by placing in the refrigerator.

Mix together all of your glaze ingredients in a blender or small food processor. If it’s a little too runny, place in the fridge for 5-10 minutes to thicken it up a bit.

Drizzle over the cake, then serve immediately or store in the fridge for 1-2 days.

Note: Recipe is from this webpage,

Have fun and enjoy!


Leave a comment


Email(will not be published)*


Your comment*

Submit Comment


© Copyright 2015 Cotton Berry Quilts