This morning, hardly awake:
First thought – DKM. Dropkick Murphys. YES! That was it! go back to sleep.
Second thought – Bran muffins. I want some bran muffins. go back to sleep.
Third thought – I think I’ll sleep in today. I’m a little tired and it looks crappy out so I probably won’t be going anywhere anyway. shut eyes.
Fourth thought – The phone would ring immediately after I declare I’m sleeping in, wouldn’t it?
So, basically I must have been driving myself crazy in my sleep because I still hadn’t thought of what DKM was before I went to bed. There were a couple bloggers who guessed it [e-mail me to redeem your prizes], which just made me laugh and remember waking up with “Shipping Up to Boston” in my head moments earlier.
And no, it’s not just because of the Bruins that I love that song. I mean, just listen to it. First thing in the morning, preferably. And do some Irish jigs around your butcher block in the kitchen while preparing your breakfast.
In a leprechaun hat, preferably.
Not that I would know anything about any of that scenario.
I would know something about flaxy French toast, though. So I’ll talk about that, instead. I’ll leave it to your own imaginations as to whether I was tap dancing around my kitchen while making this, though.
Being that I looked out my window and saw this yet again:
I decided to make something a little more time consuming for breakfast. I have pancakes down to a science so I can make them quickly in the morning, which carries over to mornings when I have more time, too. Having nowhere to go, I decided to put a little more thought into breakfast this morning.
I’ve been wanting to make French toast for a while now, but wasn’t sure if the mini slices would be enough for keeping me full. Today, I knew I’d be home all day. Worse comes to worse, I eat an hour later, right?! Surprisingly enough, it was difficult for me to finish it all! Don’t worry, though – I took one for the team and did.
Yes, it really is possible to get that same French toast texture without eggs! Making it with flax sounds strange at first, I admit. I mean, I think I was legitimately grossed out when I first heard of it, so I don’t blame you if you are, too.
But I mean, really. Have I ever lied to you? -insert shifty-eyes here-
Buttering/Earth Balancing your pan is critical to making any sort of pancake or sandwich – and French toast is no exception. You don’t need a lot, but you can’t even compare the flavor to that and just using non-stick spray.
Huh, maybe that’s why I’m always disappointed whenever I go out to eat…
If you’re patient and give it enough time – the outside still gets crispy while the insides are still moist and flavorful. I’m sorry if you hate the word moist. I do, too – but really, what else can I say? Damp? It’s not juicy not is it soggy.
The Mixture I used (approximately, anyways…about that measuring thing…)
- 2 T. milled flaxseed
- 1/4 c. + 2 T. coconut milk
- 1/2 t. coffee extract (vanilla would work just fine, I just so happen to be the person who is all out of vanilla, yet has plenty of coffee, peppermint and coconut extracts. I would.)
- pinch ground cinnamon
- pinch ground nutmeg
Mix all with a fork, allowing to sit a few minutes. Add more milk if necessary. Poke each piece of bread a few times before dipping each slice in and saturating. Transfer to a greased pan, allowing extra of the flax mixture to remain on the bread. Cook about 4-5 minutes on each side, until crispy.
Garnish with grilled banana and figgy peanut butter and jelly sauce. And chia seeds and honey-roasted almonds if you’re feeling feisty.
Note to self: I miss you terribly. (speaking of “bring me back” songs…)
Er, wait, what I meant was – note to self: make French toast more often.
They were not just a groggy early-morning sentiment, my dears. They were happening.
I used these almost-forgotten about pressed dates that Mo sent me way back when. I got a kick out of the “serving size: 1 package,” as I imagined myself just plopping down on the couch and nommin’ on the brick like so:
The recipe I used was Kelsey’s. And they are fantastic! It’s a good thing I didn’t actually read the recipe before I printed it off and trekked into my kitchen, though. It requires the use of a food processor, which is usually a big no-no for me. For some reason, I detest cleaning the processor in addition to regular baking dishes. Or in general. Same goes for garlic presses.
And perfectly sized! Well actually my mini-muffins are perfectly sized since I usually just want a little somethin’ somethin’ when it comes to muffins, but that would have required me refilling the tray about ten times.
Which wasn’t happening.
I am very picky about my bran muffins – a lot of bran muffin recipes use more oat bran than wheat, and are too sweet for my liking. I like my bran muffins to be dense, moist and…well…wheaty! These are just the ticket.
Another added bonus: they didn’t require any bananas. I love bananas, and have a great branana muffin recipe – but I’m down to my last banana and you guys know what happens when I lose my bananas. I think I might hide the last one, just as an extra precaution. You know…in case someone else might want it, heaven forbid.
But if I haven’t convinced you to make bran muffins or flaxy French toast…maybe I can convince you to do this:
Toast up some good bread…smother one slice with cashew butter…smother the other with a bit o’ butter/earth balance…throw on some good dried apricots…drizzle a smidgen o’ maple syrup…and chow down. Heavenly.
(but what’s with me saying o’ instead of “of”? Am I really feeling that Irish today?)
And I’ll leave you with this scandalous picture:
What’s something you openly admit to having high standards about? I am definitely a bread snob!