Grain & Oatmeal Sandwich Bread

Kim Boyce is pretty much amazing. She came out with a stunning cookbook last year and it's all I could do to not make every single recipe in it as soon as I received it the mail. I've been practicing restraint and am slowly making my way through her lovely recipes. So far, every one has been stellar - just my kind of thing. Unique, yet familiar. Comforting, yet indulgent.

So here I present to you a beautiful, perfect sandwich bread. This bread has a wonderful flavor - a little nuttiness from the oats, a hint of sweetness from the molasses, and the goodness that only comes from freshly-ground whole wheat flour.

It's Breakfast when lightly toasted with a fried egg on top. It's Snack when smothered with a little crunchy peanut butter. It's Lunch when toasted and smeared with some mayonnaise and mustard, then topped with an avocado smashed with lemon juice and salt. And it's Dessert fresh from the oven, slathered in butter and drizzled with local honey.

Basically, it's wonderful any way, any time of day.

Notes: For the grains in this bread, I use a combination of sunflower seeds, quinoa, amaranth, poppy seeds, etc. Just throw in anything you've got lying around, or use an additional 1/2 cup oats, as in the original recipe.

Adapted from Good to the Grain, by Kim Boyce

This post linked to Real Food Wednesdays

Red Pepper and Broccoli Quinoa

This is one of my go-to favorites for a quick, healthy, and satisfying lunch. It's light and refreshing and the ingredients are usually in the fridge around here, so it's a snap to throw together.

Notes: I cook a big batch of chickpeas every so often and keep them in plastic bags in the freezer. Frozen beans thaw quickly and are great for tossing in recipes like this. As for the roasted red pepper, you have a few options: you can used jarred peppers from the store (great for off-season), you can roast your own in the oven, or (my preferred method) saute a chopped one with a little olive oil until tender.

Adapted from Sprouted Kitchen