Breads

I’ve been making almond milk nearly every weekend, and have wound up with more almond meal than I know what to do with.

This is so easy that you’ll probably wonder why you haven’t gotten around to making it at home yourself. Sure, not every single pita puffs up the way you may hope, but it’s fresh and still tastes really nice.

I had quite a bit of leftover pumpkin, so I decided that I’d use it for less practical purposes and indulge in making some pumpkin muffins for breakfast.

For those of you who are vegan or who are trying to lay off of eggs, this is a great replacement for standard banana bread that uses eggs.

Truthfully it reminded me very much of other European breads I had years ago when studying in Spain, which was a nice thing because it just added to the authenticity of this bread.