I have neglected my poor blog lately! I decided to take a bit of an extended break while I finished up my undergrad degree… and I am officially done! Come June 12, I will have a Bachelor’s diploma in my hand and a huge smile on my face. Right now, though, all I have to worry about is an entire summer stretching out ahead of me… bliss!
I can’t say that I cooked a lot while I was studying for my exam and writing my final paper, but I did manage to whip up a few snacks and meals here and there. I am really looking forward to cooking for myself more now that I’ve finished my coursework. I have big plans for May, including some Spring cleaning in my apartment (it looks like a tornado landed in here…) and in my tummy. I’m aiming for fresher food with lots of produce, vegetable-based proteins, and as little refined sugar as possible.
But enough about that and on to the recipe!
This particular loaf got me through a week of breakfasts, and was inspired by my mom’s recipe for hazelnut cake (which I’ve blogged about before). That cake is so nutty and sweet, I can’t get enough of it! Or maybe I can — after all, it is cake, and often I’d prefer a healthier alternative — that’s where this bread comes in. The nuts improve the bread’s nutritional profile as they are a source of protein, so this is probably one of the best candidates when it comes to having a baked goodie for breakfast.
Forever Nuts is one of DAVIDsTEA’s most popular teas, and it’s not a secret as to why: it’s a chunky mix of apples, almonds, cinnamon, and beets, so it tastes like apple pie and it’s a beautiful pink colour when you brew it!
We often get customers in the store asking if they can eat the tea bits, and the answer is YES! I know of people who have infused the tea in butter and baked with it, people who put it over their granola and oatmeal in the morning, and I’m sure there are tons more great ways to use this tasty treat out there.
My old housemate Marlaina is possibly just as zany as I am when it comes to finding and creating new healthy yummy recipes. One morning this summer, she showed up to my house as usual for our daily exercise video (that makes it sound like we’re grandmas, but we were actually huffing and puffing through Jillian Michaels’ 30 Day Shred — not a grandma workout, let me tell you!). With her was her newest creation: yet another version of homemade granola.
Now, I have a bit of beef towards granola. It is constantly touted as an extremely healthy breakfast and snack option because it packs a lot of fibre and protein. While all this is true, it is also very high in fat, since those delicious clusters are held together with oil. Thus, even the smallest portion will eat up a considerable percentage of your recommended daily fat intake, and clock in at a few hundred calories. It just seems to me that granola balances precariously between the healthy and less healthy food zones.
But Marlaina’s most recent creation was different, in that it doesn’t use any added fat at all. Her secret ingredient?