Lesson learned…I may want to rethink cream cheese on my oats if it’s not plain flavored.
Chive cream cheese doesn’t exactly pair well with oats and almond butter Oh well still delicious!
Lesson learned…while delicious, Nature’s Path instant flaxseed oats don’t keep me full nearly as long as old fashioned rolled oats.
But you gotta take what you can get when you’re running late out the door for work!
Lesson learned…kids nowadays have really cool playhouses.
Doorbells and mailboxes? Not fair. Can I move in?
Lesson learned…it’s been far too long since I’ve had my favorite sweets for breakfast. Which led to 2 days in a row of this:
French Meadow Bakery flax & sunflower seed bread toasted then soaked in a mixture of:
- 1 egg + 2 egg whites
- Maple syrup
Cooked on my griddle, then topped off with
- Almond butter
- Cream cheese
O.M.G. This bread was amazing with french toast. It was nutty, chewy, and had an underlying sourdough taste to it, but is whole grain with nutty sunflower seeds throughout. I normally just make french toast with whatever normal whole wheat bread I have, but I loved this!
Repeated the next morning. Duh.
Dear french toast and pancakes – why did you let me go so long without you? I would’ve appreciated a phone call 😦
- 2/3 cup egg starts
- 2 T. whole wheat flour
- 1/2 tsp baking powder
- Few drops stevia
- Pinch of salt
- 2 T almond milk
- 1/4 cup wheat bran
Lovechocolate chips (in half of them)
Holy Moly! Look how much it made! But they were thin. Flat as a pancake, if you will 😉
I topped mine with almond butter, Crofter’s jam, and maple syrup.
These were pretty delicious! The chocolate chips ones were especially decadent 🙂 Definitley no traditional pancake, but still a tasty alternative. Kind of bland though, so I highly recommend the cinnamon and/or other additions (chocolate chips, blueberries, banana, etc).
Lesson learned…5 people can do some serious work on a pan of brownies.
Last night I got the urge to bake. My roommates chanting me to the kitchen didn’t help either 😉 I found this brownie recipe online, but only had egg starts and whole wheat flour in the kitchen. As much as I like experimenting in recipes, substitutions usually end up sub par for me. Luckily, this recipe was a success! As seen below, this was all that was left from the pan this morning:
Yup, one single lonesome brownie. Pretty sure it’s because we all went back for seconds (or thirds??). I highly recommend this recipe! Ooey, gooey, and oh so delicious.
What successful substitutions have you made in baking?
I know the No-Pudge brownies are delicious made with yogurt or applesauce. But other recipes are usually too dry and unsatisfying for me when I do that. I think my above brownies were still delicious since I still used a whole stick of butter 😉