We’ve upped the protein on our morning toast and it’s a really great way to start the day. It is also perfect for camping/eurovan.
Onto a slice of toast spread about a tablespoon of your favorite peanut butter. Then peel and slice a banana, about ¼ inch pieces work great, and spread these out on top of the peanut butter. Finally we sprinkle it with cinnamon.
Its a pretty good way to start the day.
In our search for lower carbohydrate food we discovered almond flour. These won’t beat your scone recipe but are a really tasty alternative and with a third of the sugar. They have become a regular breakfast treat at our house.
Mention sourdough and people think San Francisco. While that’s not wrong, the leavening of bread with “yesterday’s” dough is as old as grain cultivation, and with it the inevitable rise of bread making (see what I did there?).
While my bread making has been inconsistent the last few months, there is an active sourdough culture in our fridge. That means this starter is fed every two to three weeks. It is pulled from the fridge, a portion is removed, and equal amounts of flour and water are added. Then it is allowed to start working before it’s return to the fridge.
The process of feeding a sourdough starter means there is some amount of perfectly good leavening agent that gets washed down the drain, if it’s not used for baking. When there’s no bread to bake, we make waffles. The recipe will work for pancakes if you are so inclined. “A waffle is just a more considerate pancake. It’s like, here, let me hold that syrup for you in these convenient boxes.”
If you are interested in sourdough, there are ways to start from scratch, but it is way easier to either find a baker and ask … they are usually looking for someone to take the cast off. But be ready to feed the beast regularly. That might be motivation to make a loaf of bread, or at least the more considerate breakfast food.
