As most of you know, I’m not the world’s most prolific baker. It’s not that I CAN’T, it’s just that I’ll EAT what I bake, so I don’t. That being said, I do allow myself the occasional carb if i think it’s worthwhile. And these definitely are.
Most people enjoy a sweet treat in the morning–studies show that is often because our blood sugar is low from the night before. However, if you’re one of those people who doesn’t have that craving, these are perfect for you! (There’s someone close to me who is like that, so now I’m prepared!).
I was procrastinating from writing something useful the other day by browsing the latest issue of Bon Appetit. Being a healthy cook, I rarely see something I can make that doesn’t have 4,753 calories per serving or doesn’t contain cream in some form. This recipe caught my eye because I knew I could make a few changes and they wouldn’t affect the outcome much.
I used whole wheat flour, which is heavier than all purpose white flour. Consequently, they really didn’t rise, despite the baking powder. I also used a tad less cream, substituting 1/2 C pea protein milk. Still light and flaky!
I froze most of them after they cooled, otherwise, they’d be gone in 3 days. They’re great with eggs for a nice brunch or use them as a side for broiled chicken. Hmmmm…..turkey sliders anyone? Ooh-how about with some tomato soup? Winter’s coming….
I am the author of the cookbook series, “Does This Cookbook Make Me Look Fat?” They’re the first funny, healthy cookbooks that address the needs of all those people who need 37 hours in a 24-hour day, but want to feed their family good food and entertain with panache with recipes that don’t take forever to make. And they really are funny! I know… I wrote them and I was giggling the whole time. Read More