In my never ending quest to make all the things sourdough, I have now added Sourdough Nutella Swirls to the repertoire! It helps that it is soon World Nutella Day as well, but that was just the excuse that I needed. These are nutella-y and gooey and delicious, and surprisingly, not overly sweet (I made the dough a little less sweet than I naturally would). Definitely a repeat recipe. They are best the first day, but I’ve been eating them now for 3 days and they are still great!
I’ve never been that much of a granola or Müsli much, but this might as well be called “The Granola that Changed My Mind Granola” — this Coconut Almond and Honey Granola is really really good. I’m happily surprised actually. I paired it for the last few days with coconut yogurt and maybe an extra drizzle of honey as an afternoon snack, and it’s been great. Perfect for breakfast or a pick me up snack. All natural, gluten free. Make a big batch (this recipe) and it will last you a few weeks.
Yup, a stack of bacon! It’s breakfast, right? Well this is more about technique than a recipe per se. Everyone has their own way of cooking bacon. In the pan, in the oven, even in the microwave. My method involves the oven, covering the pan with aluminum foil, and by placing the bacon on a wire rack placed on the prepared baking sheet. This increases the airflow so the bacon cooks evenly and makes it crispier, and reduces clean up and splatters in the oven. Very much a “set it and forget it” for at least 45 minutes (and then I usually check until it is the crispiness of my liking). It might not completely count as a full breakfast, but it IS bacon, so I’ll eat it! 🙂
Back to the usual weekly sourdough experiments, Up this week, another bread on the sweet side: a Maple Cinnamon Sourdough Breakfast Bread, with Raisins and Pecans. I know that raisins can be a controversial baking subject, so the nice thing is that you can just omit them, with no harm done. Delicious bread, great toasted with a bit of melty butter.