I saw this bread on Instagram and thought it would be fun to try.
One of the fun things about this bread was to bake it in a bowl.
I made two loaves, both about 40% whole wheat flour.
This is the plain one.
This is the sesame version.
I’ve been looking for a recipe for simple bread that I could use to make sandwiches.
This is pretty good, but I’ll keep looking.
The recipe is from https://alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/ .
I made black bean brownies https://sideb.culinarytribune.com/2020/09/03/black-bean-brownies-with-cocoa-cream-cheese-frosting%e9%bb%92%e8%b1%86%e3%83%96%e3%83%a9%e3%82%a6%e3%83%8b%e3%83%bc%e3%80%81%e3%82%b7%e3%83%a7%e3%82%b3%e3%83%a9%e3%82%af%e3%83%aa%e3%83%bc%e3%83%a0/ last week.
We loved it so much and quickly finished it.
Baking was not today’s plan, but I had craving for these brownies, and I happily added that to my to-do list.
Last time I used a date in place of brown sugar, and this time I used date sugar that I had recently bought, and it worked great as well.
My craving was not only for the brownies, but brownies “with peanut butter frosting.”
These turned out great, and I thoroughly enjoyed them with my afternoon cup of coffee.
Because the main ingredients are black beans, oats, and cocoa, it’s “gentle” on our body.
I’m beyond excited about my new vegan eggs, and the only thing I can think of is egg dishes I haven’t been able to make as a plant-eater.
This avocado “egg” toast was exactly what I wanted, and more.
If you are interested in the vegan “egg” see the post before last.
