If you grew up using boxed pancake mix, it might seem fussy to make pancakes from scratch. But once you’ve done it, you’ll see (like we did) how...
As a working mom of four, I find mornings in our household can be a whirlwind.
Breakfast is an important meal, but it can get bland with the monotonous repetition of boxed cereal, toast or, even worse, skipping breakfast altogether.
Recently, I’ve been inspired by Kate Sullivan Morford’s new book: Rise and Shine: Better Breakfasts for Busy Mornings.
She offers fresh ideas for nourishing, healthy and creative breakfasts for the whole family that are tasty yet simple enough for hectic weekday mornings.
Here’s one recipe — from Morford’s loosely defined chapter on toast — that’s been a hit in our family.
We’ve added topping variations such as dried cranberries, sliced bananas and fruit spread; and we often localize our apple stacks with Minnesota-made Crapola granola.
Granola apple stacks
1 large apple
⅓ cup unsweetened nut, seed,
soy or peanut butter
½ cup granola
Core the apple with an apple corer or melon baller.
Lay the apple on its side and cut crosswise into ¼-inch slices, about 9 slices.
Arrange the apple slices on a plate or work surface.
Spread the nut butter evenly on the apple slices.
Sprinkle the granola on top.
Press the granola down lightly so it sticks to the nut butter.
Serve immediately. Makes about 9 apple stacks, about 3 servings
Source: Rise and Shine: Better Breakfasts for Busy Mornings by Katie Sullivan Morford, Photographs © 2016 by Erin Scott, reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Boulder, Colo. See roostbooks.com.
You can find four flavors of local granola, Crapola — including the original recipe made with dried cranberries and dried apples, plus five organic grains, nuts and seeds — at Crapola’s new storefront bakery in Ely, many metro-area stores such as Lunds & Byerlys and at crapola.us.
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