Most mornings, Chris and I stumble into the kitchen and have some cereal, but recently we’ve had more interesting breakfasts based on products from our CSA box.
The Ezekiel part of the toaster cakes refers to Ezekiel 4:9:
Take also unto thee Wheat, and Barley, and beans, and lentils, and millet, and Spelt, and put them in one vessel, and make bread of it…
These ingredients combine to make a bread (or toaster cake) that’s far more nutritious than any one grain. So Ezekiel toaster cakes are healthy and yummy and fast. If Chris and I still had morning commutes, we’d eat these for breakfast with yogurt or jam.
In the picture above, the cakes are topped with a cooked-down banana and lime juice. (If you ever find yourself looking at a banana that really should have been eaten yesterday, cook it down with some lime juice and a little sugar. It makes a tasty jam, and no one will ever know how brown it was when you started.)
Here’s the other breakfast.
This has been breakfast a lot recently. Muffins are easy and flexible and great for breakfast or afternoon snacks. I like the basic muffin recipe from How To Cook Everything. Here it is paraphrased big time:
- Mix together 2 cups flour and 1/4 cup sugar.
- In another bowl mix an egg, a cup of milk, and 3 tablespoons of melted butter. (You can use honey instead of sugar. If you do, add the honey to these ingredients instead of the flour.)
- Make a well in the dry ingredients and stir the wet ingredients in. Don’t beat or overmix. Just get everything moist and mixed together.
- Fold in whatever fruit you have – anywhere from a cup to two cups of fresh or frozen fruit. (The more fruit you add the more you can cut back on the sugar or honey.)
- Spoon the batter into a greased muffin tin. Makes 12 average-size muffins. (You can also top them with a little brown sugar mixed with diced butter.)
- Bake in a 375-degree oven for 20 minutes.