I don’t post recipes very often.  My cooking is functional and basic, mostly.  I like to keep things simple.  But keeping things simple this year also means keeping things a little ‘mobile’ because of our morning routine. 

I leave early for work and GN rides with me to catch her bus to school.  In order to give GN time to sleep as late a possible and still throw her clothes on and head out the door, I’ve decided that her school morning breakfasts can be on-the-go while I drive. 

I’ve been baking what I call Prun-Nana Walnut Bread.  It’s hearty, delicious, and a slice of that with something to drink seems to satisfy her until her lunch break.  Since one of the purposes of my blog is to have a venue for sharing freely, I decided to post my recipe.  (See the link below for the pdf.)

I used buckwheat flour in addition to unbleached all-purpose flour.  I like the texture, the color and the heartiness that buckwheat flour adds.  I also know that buckwheat has high quality plant proteins and is a good source of minerals and antioxidants as well as a good source of soluble dietary fiber.  I also know that buckwheat flour was a staple of my Luxembourg ancestors.

I added a bit of bran cereal to adjust the thickness of the batter.  I used Kellogg’s© All-Bran© Bran Buds©.  I like the texture and the flavor ( and I had it on hand.) It adds fiber to the bread and the amount can be varied as it needs to for thickening.

Because this recipe was about color, texture, heartiness, and flavor, I used dark brown sugar combined with some granulated sugar.  I like the molasses taste and it went well with everything else in the bread.

If you want to try my  Prun-Nana Walnut Bread Recipe, or at least have a peek at it, click the link.

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