One always eats an entree before dessert, EXCEPT at breakfast!
This morning I decided to make a coffee cake riff on Cybele Pascal’s “Blueberry Boy Bait” recipe from THE ALLERGEN-FREE BAKER’S HANDOOK, which I HIGHLY RECOMMEND (just a satisfied customer and not a paid blogger here). Make a double batch, which is what I do and it won’t disappoint. The batch will sometimes make it through the week in a container in the fridge for breakfasts and snacks. But not always!
While I was waiting for the coffee cake to bake, I decided to dig into those 3 medium butternut squash that had been sitting in my pantry for a few months from the CSA. I had an idea that a great soup recipe was in order, and pulled out the CANDLE CAFE COOKBOOK (vegan) thinking that this was a staple of every good Vegan (as you know from my 2010 cookbook review it’s a fave!) – and voila! I was right. I’m following the recipe to the “t”, and will let you know how it turns out. Sorry I can’t share here on my blog, but you can buy the cookbook or borrow it from your local Library! I assure you it’s simple to make as well as frugal.
The change I made with Cybele Pascal’s “Blueberry Boy Bait” was I left out the blueberries (does this mean the boys won’t be happy?). Instead I placed cinnamon sugar between the two layers, and on top. It’s delicious – I love the carmelized cinnamon sugar and so does P!
Happy Allergy Free Eating!