In an attempt to make a healthier beer bread (i.e., a lower proportion of white flour), I spent the morning browsing recipes and came up with this one. The crust is lovely–super crunchy!
It’s as straightforward as Annie’s, but uses half wholewheat flour and half white flour. There’s also a bit more sugar.
I gave it to J for lunch with some vegetarian chili and he pronounced it delicious:
And as I was stumbling about online looking for methods to sprout chia seeds (the sprouter doesn’t work for mucilaginous seeds…as I found out), I stumbled across this blog–The Happy Raw Kitchen–and couldn’t help but try these little cucumber cups. Mine are filled with a dot of sriracha, a scoop of hummus, a dot of salsa, and a little bunch of sprouts.