I had actually intended to make this bread sweeter than it turned out, and use it more like a breakfast bread, but turns out, it is a pretty perfect “all-purpose” sourdough loaf. Nice nuttiness from the almond meal gives it a great flavor, but also lends it to being a bit lower in gluten, so soft and moist as well. Very pleased with these results!
Here’s a quick and easy brunch recipe: “Cheater” Puff Pastry Croissants. Lot’s of ways to dress them up too: almond, chocolate, savory with ham and cheese. I had these ready in under 15 minutes and ready to eat 30 minutes after that, so a great option — remember to thaw your puff pastry the night before!
I’ve called these Milleswirli — a play on millefiori or a “thousand flowers” in art or jewelry — not because I think that my food is artworthy, but because I rolled up the layers in these cinnamon swirls really tightly after rolling out the dough as thin as I could. This gives the “standard old cinnamon swirls” a “thousand layers” kind of look. It’s actually just my usual sourdough swirl recipe, but I think the detailed swirls makes them a little special looking. There is actually quite a bit less filling (just a bit of melted butter and cinnamon sugar) but I think that makes them all the more delicious too.
So, I guess I had one more Nutella-based recipe in me, as a carry over from World Nutella Bar, which was yesterday. These Oatmeal Nutella Bar are a riff on my usual crumble bars, only with two doses of Nutella and a bunch of oatmeal, they are more like crunchy granola bars. Maybe even healthy enough for breakfast, certainly delicious enough for a snack or pick-me-up. Quick and easy to make if you want to be making some yourself.
