Breakfast

  • The first time I opened Heritage by chef Sean Brock, it fell open to a page titled How to Build a Pit and Cook a Whole Pig like a Champion Pitmaster. Funny this should happen to me, considering I’m vegetarian. Heritage is deeply nostalgic, an ode to the food and ingredients…

  • BreakfastVegetarian

    Birchermüesli

    by Lu
    by Lu

    I saw Savor on display at the library and was immediately drawn to it, a collection of “rustic recipes inspired by forest, field, and farm.” So far I’ve made the homemade yogurt, cornbread, and this birchermüesli, all with great success. If you’re craving simple mountain fare, this book is for…

  • These muffins are made with teff flour, a super nutritious little grain, and covered in crunchy maple pecans, with an almost custard-like crumb that makes them taste like sweet potato pie in a muffin. I don’t know the shelf-life of these muffins because I got a text the day after…

  • Fall is here! And all the fall flavors are in these muffins. Baking them smells absolutely amazing. Plus, these maple syrup sweetened apple babies are not only gluten-free and whole grain, but super moist and tender at that. I packed these for a white-water rafting trip and they were awesome.…

  • Just a little sweet, crispy-crunchy wholesome granola you bake up in a single sheet! Breaking it up into huge pieces like this is SO fun. My mom even miscalled them cookies, but come to think of it, they can totally be super crunchy cookies if you want them to be.…

error: Content is protected !!