Rice and Sprouted Mung Bean Crumpets
Anyway, out of hopelessness is borne love, nay?! One of those creations was this crumpet. To be fair, it started out as an yeasted pancake experiment that I had thought of the night before but, restless as I am and thinking on the spur that a crumpet would be nicer, I decided to go with that. So, this small bite came together as gluten free crumpets made with rice and sprouted mung bean flour, smeared with hummus and topped with lamb Proscuitto (from my butcher) and fresh mint. Mind blowingly good!
It is surprisingly light for being a bean heavy dish and for that protein packed reason, leaves you feeling rather satisfied while that and the rice gives you a spurt of energy to face the morning with something approaching enthusiasm. Hey! It is Monday after all! As to the flavors, lamb and hummus behave like couple souls while the mint looks upon the lot with a doting sprightliness that only makes you feel rather fond of the whole dish and envelops you in a cheery outlook!
Fresh Pea Spelt Tartine + Butternut Squash No-Knead Bread
A quick shout out to everyone who helped choose the cover image for this post. I had sent out a request to all email subscribers (if you aren't on the list, you can sign up on the right) last week to vote on whether they preferred the shot of this gorgeous boule on a dark background or light. Light was the overwhelming choice and here it graces the beginning of the post!! Thank you guys!
As you can imagine, for me the act of asking was more than just about this picture. It was as much to get an understanding of what you as readers were feeling, as also about learning to take feedback on my work. The truth is I preferred the dark one because of the high notes of contrast and how much it stood out. Also, I love pairing brown with black and just showing how glorious brown can be.
Simply Oats and Nut Loaf - Glutenfree Peasant Bread
