My kind of sweet treats: sourdough toast with all the fixings. Hazelnut chocolate spread with frozen blueberries and desiccated coconut. Almond butter, frozen pomegranate seeds and buckinis. Simple. Easy. Delicious.
Breakfast for one: strawberry smoothie, coyo w homemade coconut pistachio granola, sourdough toast with @tofuttibrands cream cheese, dried figs + blueberries. I almost always eat sourdough because it contains more lactobacillus bacteria than other breads which means less phytic acid (phytic acid blocks calcium, zinc, magnesium, iron and copper and raises the risk of being deficient in these important minerals). And sourdough is also easier to digest. Fun stuff.
Because I’m not drinking this year, I have taken a break from making beer. But I still love food science and I need to scratch that itch, so I’ve been learning what I can about baking, especially rustic sourdough loaves.
I’m using the technique in this video right now, and counting down the hours until I can put my loaf in the oven.