Sourdough French Toast with Maple and Cinnamon

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This version of french toast makes use of sourdough bread with its wonderful and rich tartness, pairing it against a sweetness provided by maple syrup. I find that grade B maple syrup offers a more complex flavor for a better price than grade A maple syrup, and recommend it in this and in other recipes (mmm … sprouted spelt shortbread.) Of course, one could omit maple syrup entirely from this recipe and serve it unsweetened, perhaps paired only with fruit and fresh cream for an equally charming breakfast.

Reader Questions: Stevia & Strained Yogurt

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Amy asked: Q: “What do you mean by “strained yogurt”? Just curious. Do you mean you strain out the whey?” A: Absolutely!   By straining yogurt you can reserve the whey separately for use in soaking grains, flours and legumes and make a super-thick yogurt that is almost pudding-like in its consistency.   I find [...]

The Role of Traditional Sweeteners in the Diet

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This the last part in January’s series on sweeteners.   Next month, the Traditional Foods Primer will focus on bone broth   – its nutritive value, preparing it and using it.   This month we’ve examined modern sweeteners, traditional sweeteners and their uses and now we’re onto looking at the role sweeteners can play in [...]