I’m pretty sure I feel the autumn coming on now, and before berry season ends I went out one last time to gather up the last of the huckleberries. So, for this morning’s breakfast I had huckleberry applesauce with some delicious twelve grain bagels! I really like how it turned out – I think it looks kinda neat (:
I have had a lot of sandwiches…but I can never get over these guys. Avocado on pumpernickel, loaded up with all the toppings. It just doesn’t get any better than that.
On the base, there’s a sort of coleslaw I made out of shredded cabbage and hummus, and I topped that with tomato, cucumber, avocado, and a little red onion. Heaven!
I’ve been on a bit of a sandwich spree lately because I discovered this nearby bakery that always has the most amazing fresh bread…and it’s been a lot of fun coming up with tasty new ideas to put it all to good use!
My latest lunch time creation is this guy here:
Shredded cabbage mixed with sun-dried tomato hummus on a bed of sliced tomato and cucumber, topped with pine nuts and black pepper.
I just got one of these from the local bakery!
Anpan (a.k.a Red bean buns) have always been a favorite treat of mine. They’re very sweet and delicious, and the red bean paste filling tastes just like chocolate. Plus, if you can hunt down some that don’t have egg wash on them, they’re the perfect treat for vegans because the red beans are very nutritious.
I invented a new relish for my tomato and cucumber sandwich today:
I ground up pine nuts, walnuts and sesame seeds with a mortar and pestle, and mixed it in with Dijon mustard and ground black pepper.
Success! It was absolutely heavenly! It went really well with the caraway seeds in the pumpernickel, and it’s nutritious, too.
My brother just went to the market and bought me my first ever loaf of purple wheat bread! I had never even heard of it before, but it has a wonderful unique flavour – and it’s good for you, too! Apparently, it’s originally from Africa and is high in antioxidants, and it’s pretty purple colour comes from the same pigment found in blueberries.
I tried baking bread again!
Actually, I kind of made a spur of the moment decision to bake bread late last night and it didn’t finish baking until midnight! So I waited until this morning to take photos (:
I switched up some of the ingredients again:
- 1/3 cup millet flour
- 1/3 cup barley flour
- 2 1/3 cups wheat flour
- 1 tbsp molasses
- 1 tbsp ground flax seed
- 1 1/8 cup warm water
- 1 tbsp sugar
- 1 tbsp oil
- 1 1/2 tsp dry yeast
Went perfectly with my homemade cinnamon apple butter!
I went out shopping last night and found myself on a bit of a bread spree (: Pretty unusual for me because I’m not normally a big bread-eater, but there were so many neat things I’d never tried before. I caved and bought the Russian black bread and the GF chia bread. I also came across barley bread which I ended up not buying, but I picked up some barley flour and tried making it myself.
I’m really happy with how it turned out!
The ingredients were:
- 1 cup whole wheat flour
- 2 cups barley flour
- 1 tbsp molasses
- 1-1/2 tsp yeast
- 1 cup water
- 1/2 tsp salt
- 1 tbsp oil
And this is the Russian black bread:
They made a really amazing afternoon snack, together with my favorite mug of coffee! (: