When we lived in Paris we used to every morning go and buy fresh bread for breakfast. It always tasted to wonderful this warm bread. The last mornings I’ve been serving warm and fresh bread for breakfast for me and Bella but instead of buying it I’ve baked it myself. These breads taste best if eaten immediately or place them in the freezer. I use baking powder so the there is no need for the bread to rise. This morning I made a very satisfying bread with banana and zucchini.
I know it’s sounds like a weird combination but wow it was great. I used muesli, whole wheat flour and wheat germs and therefore added a lot of fiber. There is no added sweetener and very little fat so it’s very healthy. I even I had one bun left which I dropped of to my friend Jessica. She ate it with some cheese on top but here in the lactose intolerant part of town, we spread avocado on ours.
Breakfast bread, serving 3
1/4 cup muesli
3/4 cup whole wheat flour, maybe more
1 TBS wheat germs
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 TBS vegan sour cream
1/2 cup fine grated zucchini
1 small ripe banana, mashed
Preheat oven for F450
Combine all dry items in a bowl and blend well. Blend all wet items and blend well. Combine wet and try and mix it well with your fingers or a fork. You do not want to overwork the dough. Divide into three pieces and make three rolls, flatten them slightly and place them on a cookie sheet with parchment paper. Bake for about 10 minutes or until a toothpick comes out clean.

Fredrika Syren

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