There’s something about the aroma of blueberries baking in the oven with a sweet dough surrounding them. You can just smell the juices popping out of the skins and sweetening with the heat. I make a big batch of these muffins and keep them in the freezer for quick breakfasts on the run.
Page 72
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There’s something about the aroma of blueberries baking in the oven with a sweet dough surrounding them. You can just smell the juices popping out of the skins and sweetening with the heat. I make a big batch of these muffins and keep them in the freezer for quick breakfasts on the run.
Like many kids these days, Asher is currently attending a nut-free elementary school, so my previous bread recipes are no longer useful for his packed lunches. This nut-free sandwich bread is one of only three recipes in this book that utilize yeast, an ingredient you don’t see very often in the AAG kitchen (see page 9). It’s not essential, but oh my word, does it deliver an authentic, bready taste.
Page 48
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Like many kids these days, Asher is currently attending a nut-free elementary school, so my previous bread recipes are no longer useful for his packed lunches. This nut-free sandwich bread is one of only three recipes in this book that utilize yeast, an ingredient you don’t see very often in the AAG kitchen (see page 9). It’s not essential, but oh my word, does it deliver an authentic, bready taste.
My husband, Ryan, loves this sweet, full-bodied beverage that complements the spice and salt of Thai dishes. Generally made with sweetened condensed milk, half-and-half, and loads of white sugar, this rendition is made with coconut milk and honey for an equally enjoyable but healthy drink. Because this tea mixture is very concentrated once it has steeped so long, it shouldn’t be used alone but is delicious when combined with milk.
Page 344
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My husband, Ryan, loves this sweet, full-bodied beverage that complements the spice and salt of Thai dishes. Generally made with sweetened condensed milk, half-and-half, and loads of white sugar, this rendition is made with coconut milk and honey for an equally enjoyable but healthy drink. Because this tea mixture is very concentrated once it has steeped so long, it shouldn’t be used alone but is delicious when combined with milk.
This quiche is sure to impress at your next brunch gathering with its colorful vegetables and briny prosciutto. Its light but full-bodied goodness is encased in a flaky crust made from almond flour, ensuring that the flavors will melt in your mouth like butter.
Page 42
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This quiche is sure to impress at your next brunch gathering with its colorful vegetables and briny prosciutto. Its light but full-bodied goodness is encased in a flaky crust made from almond flour, ensuring that the flavors will melt in your mouth like butter.
I created this roll especially for everyone who is egg-free (see Tidbits below for a nut-free substitution). If eggs and nuts are not a problem, I use the dough recipe from the sticky buns (page 88) with this filling and frosting.
Page 268
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I created this roll especially for everyone who is egg-free (see Tidbits below for a nut-free substitution). If eggs and nuts are not a problem, I use the dough recipe from the sticky buns (page 88) with this filling and frosting.
Zucchini gives this quick bread incredible moistness. The sweet hints from the zucchini and banana plus the subtle spice from the cinnamon and nutmeg make this snacking bread utterly irresistible!
Page 236
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Zucchini gives this quick bread incredible moistness. The sweet hints from the zucchini and banana plus the subtle spice from the cinnamon and nutmeg make this snacking bread utterly irresistible!
Breakfast burritos are a great way to use up leftovers in the fridge, so don’t feel like you have to use the exact ingredients listed below. Have fun and swap out the vegetables for what you have on hand, or add some greens to the mix, too. If you don’t have leftover taco meat, cooked chorizo or breakfast sausage will work just as well. Because these burritos take a little extra prep time, I make a big batch and freeze them to provide quick, on-the-go breakfasts throughout the month.
Page 54
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Breakfast burritos are a great way to use up leftovers in the fridge, so don’t feel like you have to use the exact ingredients listed below. Have fun and swap out the vegetables for what you have on hand, or add some greens to the mix, too. If you don’t have leftover taco meat, cooked chorizo or breakfast sausage will work just as well. Because these burritos take a little extra prep time, I make a big batch and freeze them to provide quick, on-the-go breakfasts throughout the month.
Despite its name, this breakfast hash can be enjoyed year-round, with a couple of substitutions for the vegetables depending on what is in season. Eggs are optional, but the silky yolks really complete the flavor!
Page 52
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Despite its name, this breakfast hash can be enjoyed year-round, with a couple of substitutions for the vegetables depending on what is in season. Eggs are optional, but the silky yolks really complete the flavor!
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