I have been waiting for apple season to post this recipe. It is, like all the Muesli Bar Challenge recipes, fast and easy enough to knock up on a weeknight, and low fat, low sugar, low GI enough to belong in everyday school or work lunch boxes.
This toast topping has been a favourite for a few weeks now.
The kangaroo stuffed peppers were so successful that I decided to try the same stuffing with squash, which is also at the peak of its season.
Capsicums and chilis are right in season now and I’m harvesting both.
My new favourite breakfast is sourdough cottage cheese pikelets (or hotcakes if you are in USA).
Bream is not one of my favourite fish, but it’s one of the easier ones to catch, and Lewie likes fishing. I could never get appropriately excited about the catch until I discovered just how easy Thai Fish Cakes are to make
I am picking lots of chilis, but it is too early yet for enough lemons to make Chili Jam, so it’s chili pickling time.
We are harvesting the first macadamias of the season, and by the look of our trees it will be a good year. And the basil…
I’m harvesting squash, tomatoes and capsicum from the garden, so this is my current favourite breakfast.
This recipe is in my handwritten book as Wwoofer’s Zuke Bread because the original came to me from a wwoofer years ago. It’s evolved a bit since then, and I’ve turned it into a muffin to make it more suitable for lunch boxes.