Here is a recipe for healthy muffins that children and adults alike will enjoy receiving in their lunch bags. I like them for an evening snack with herbal tea.
This recipe is based on the Back to Basics Readers' Digest series, and is a basic bread recipe. I get the 2-pound bags of all purpose flour at the dollar store, and they are the perfect amount for this recipe. The loaves slice nicely for sandwiches, toast well, and freeze well.
Pomegranate seeds, also called pomegranate berries, are loaded with nutrition and sweetness. They blend well with the flax seeds in this recipe, and the muffins stay moist and delicious for a few days after baking.
I use my Scottish shortbread pan for a great Scottish specialty, Buttermilk Scones. The pan makes it easy to shape and cut the scones in wedges, and allows the sides to crisp up. The scones come out flaky and moist, yet crunchy on the outside.
These tortillas are perfect for burritos, wraps, or just as a bread serving with butter. They hold together nicely and are especially good with added chili peppers (or a sprinkling of red chili pepper flakes).
Kamut is a brand of organic Khorasan wheat berries that is readily available in my area. It can be a bit too chewy for some, even when well-cooked. When sprouted though, it is very tender and easy to digest. It tastes wonderful in this flatbread and makes the bread extra moist.
I use these buns for veggie burgers and especially for making Lentil Sloppy Joes. They are the perfect texture for vegetarian sandwich making as well!
Za'atar is a spice mix that can be purchased at Middle Eastern stores. I use it in my Pea Soup with Za'atar recipe and here in this savory flat bread.
This is a hearty sandwich bread that toasts up beautifully for breakfast as well. If you have a small family, freeze one loaf for later.
Fluffy inside and crisp on the outside,these biscuits were developed by my son. He sometimes serves them with finely diced persimmons on top. They are especially good warm from the oven.