So, say you’re a busy person who’s also concerned with clean eating…and maybe you also have a long daily commute. How do you save time in the morning and still get in a great breakfast that will fuel you for several hours? By preparing a quick and tasty soaked muesli cup that’s ready to eat, right out of the fridge!
I recently posted about the probiotic dreaminess that is kefir cream, but haven’t forgotten my friends who don’t do dairy. A wonderfully easy, dairy-free alternative is coconut milk kefir!
Do you enjoy the super-rich creaminess of (dairy) whipped cream? How about the gut-pleasing goodness of probiotics? Well, you’re in luck – the two come together in delicious kefir cream!
These Muesli Spice muffins have just the right combination of wholesome goodness and toothsome texture; if you like whole grain muesli, you’ll enjoy these!
Faced with ripe bananas growing more spotted by the day, some people might opt to make banana bread. While a respectable choice, I prefer to make muffins…and these banana chocolate chip muffins are just right, with lots of banana flavor, crunchy walnuts, and an occasional chocolate chip.
I love a good muffin: it’s a self-contained, pre-portioned snack with the flexibility of being either sweet or savory. Muffins are especially well-suited for home baking because they’re usually easy to make and very forgiving. With Autumn’s now-chilly weather here, the spiciness of gingerbread is a welcome comfort.
We’re still enjoying those sourdough pancakes for dinner – even more now that we make them with homemade milk kefir. They’re so fluffy, so delicious…honestly, we could eat them every day. Pancake perfection!
Perhaps you’ve heard of milk kefir? It’s a mesophilic culture that eats milk sugar (lactose) to produce a delicious, creamy cultured beverage that’s full of probiotic goodness. What’s mesophilic? It just means that the culture works best at a moderate temperature, like room temperature. Yogurt, on the other hand, is a thermophilic culture, meaning that it needs higher temperatures to work properly – which is why the milk is used in yogurt is heated. While milk kefir may look and taste somewhat similar to yogurt, I believe that the ease in making milk kefir gives it a major advantage over making yogurt. In addition, I’ve found that cold fermenting it can produce a wonderful product that’s superior to room-temperature culturing and that will allow you to keep milk kefir production manageable. Continue reading “Managing Ferments: Cold-Fermenting Milk Kefir”