Welcome to my new blog design! The fabulous Rhiannon and Valerie of Lion Face Studio have been working with me behind the scenes for several months now (because I am hopeless when it comes to making design decisions in a timely manner; I’m sure they could have had this up and running in a matter of weeks), and I am thrilled beyond words to finally be unveiling the new look Wayfaring Chocolate to you.
After my first chat with Rhiannon, I knew she understood exactly what I was looking for in a logo and design. When the artwork first came in, I may or may not have squeaked and/or squealed and/or clapped my hands. To me, the old-fashioned lolly symbolizes both the literal and figurative sweetness in life, and the bird soaring skywards reminds me to stay true to adventure, hope, unexpected challenges, and exquisite happiness.
In honour of the new design, I thought I’d share with you my favourite new recipe: Baked Black Sesame Banana Oatmeal. In my pantheon of beloved-and-impossible-to-resist dessert flavours, black sesame is up top (along with chestnut, lemon, salted caramel, pistachio…). So when I chanced across a packet of black sesame powder while exploring Asian grocery stores with Gabby last month, I whooped and snatched, my mind already whirling with ideas for sweet and healthy treat delights.
This individual Baked Black Sesame Banana Oatmeal recipe is dairy-free, gluten-free, vegan, not-too-sweet-yet-still-feels-a-treat (I’m a poet), luscious with the fragrance and flavour of black sesame, balanced by creamy almond milk and the natural sweetness of bananas, and simply perfect, perfect, perfect for breakfast or snack.
My Baked Black Sesame Banana Oatmeal feels as perfect for me as does my new website design. Big, big, big thanks to Rhiannon and Valerie for creating something I am so completely happy with.
P.S. I’ve got a lot of background tinkering to do in order to get the functionality of the blog (particularly the recipes and reviews) to the best it can be — and very little free time to do so at present — so please bear with me, dear readers! Rest assured I’ll be working away to make navigating through the layers of sugar here as easy as possible for you in future.