Breakfast

Banana Bread or Muffins

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Delicious and moist banana bread or muffins that are perfect for breakfast. Makes one loaf or a dozen muffins. This is also a great base recipe for other muffins. Just leave out or replace the bananas with other fruit. Some variations are listed at the end of the recipe.

Nantucket Granola a la Pia

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A variation of a delicious granola Pia found in a magazine years ago, which in turn is based on the traditional way granola is made on the island of Nantucket.

Serves: 
12
Granola mix in blue dish

Saturday Morning Scones

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This is my take on the Corn Scones recipe from the Moosewood Restaurant Collective. I normally leave out their cornmeal, substituting it with our freshly ground spelt flour. The currants and lemon zest can be replaced with whatever you have on hand and feel like. In our kitchen we often use walnuts, dried cranberries or apricot paste (a thick sheet of fruit roll-up available at Arabian markets).
On weekends when we feel like something special for breakfast, this is our go-to recipe.

Serves: 
3
Saturday Morning Scones ready for breakfast

Basic Bread

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The secret of this basic bread dough is that flour is added to the liquids, rather than the other way round, which is what most regular bread recipes call for. Adding flour into the liquid allows the gluten and fibers to absorb more water, and as a result you get a more pliable dough and a moister, less crumbly bread. In other words, your bread tastes better! We learned this technique through Patricia Wells' excellent book At Home in Provence. In our house we use freshly ground spelt flour, but any good quality bread flour will work. Be creative and try to add other grains than wheat or spelt. Just keep wheat or spelt to 50% or more to provide gluten which makes your bread springy.

Serves: 
6
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