ATTENTION: My bread was too dense for my standards on Wednesday 11/20. I hope it was still enjoyable, but if you didn't like it, hit me up for another loaf next time I see you! .

The Little Wabi-Sabi Bakery

A perfectly imperfect experimental neighborhood micro-bakery.

About every-other-Wednesday, time and weather permitting.

 

Beyond Easy Recipes

 

About

 

 

 

Currently, my cooking and baking sprees are impulsive and wreak havoc on the kitchen for days after it's all said and done. I'm recognizing that I need to be more intentional and organized with it as a hobby. I thought it could be fun to set aside days solely dedicated to baking, getting it out of my system, and sharing it. 

 

Use the "Upcoming Bread Days" more as a guide than a guarantee; The weather may not be favorable to set up, or maybe everything I touch goes wrong. (I'm by no means a professional baker.)

 

The table is self-serve on the honor system. If you're ever short a dollar,  please don't let it prevent you from grabbing a loaf. You can always even it out in the future. Baking is a fun and pleasurable outet for me right now.  The best compliment is that people are enjoying it.

 

 

 

 

For more info and variations, this granola recipe is adapted from the Cookie and Kate website.

GRANOLA

 

TIME COMMITMENT: low

ADAPTABILITY: very high

COST: low to high, depending on type and quality of ingredients

MESS: low

HEALTH: medium. The main issue here comes from the maple syrup (or honey). Even though unrefined sugars are a better alternative and retain traces of vitamins and minerals, they are still none-the-less added sugars, making this food better viewed as a treat than a staple. 

 

INGREDIENTS

4 cups old-fashioned rolled oats 

1 ½ cup raw nuts and/or seeds 

1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)

1 tablespoon ground cinnamon

½ cup olive oil

½ cup maple syrup

1 teaspoon vanilla extract

 

INSTRUCTIONS

Preheat oven to 350 degrees and line a large, rimmed baking sheet with parchment paper.

 

In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. 

 

Pour in the oil, maple syrup and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.

 

Bake until lightly golden, about 21 to 24 minutes, stirring halfway.

 

The granola will further crisp up as it cools.

 

Let the granola cool completely, undisturbed (at least 45 minutes).

 

Store in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. T

A friend shared this recipe with me.  Click it to enlarge. 

Protein Bites

 

TIME COMMITMENT: medium (due to rolling out each ball individually)

ADAPTABILITY: very high - test out a variety of nuts, seeds, and dried fruit

COST: medium due to cost of dates and nuts

MESS:  messy, greasy hands while rolling into balls

HEALTH: high. As long as your ingredients don't have any added sugars and whatnot, this is one of the most primitive forms of food.

 

In their purest form, energy balls are little more than trail mix blended up in a food processor. So, if you are only eating it for the healthy ingredients and don't want to dirty any dishes, you might consider eating the nuts and dried fruits straight-up.

 

The benefit of blending them with extra flavors like cocoa powder and vanilla, is that they begin to mimic desserts, making it a great entry-level food for people seeking  dietary changes.