Here was today’s breakfast feast. Featured are warmed grilled pork, fresh myzithra cheese drizzled with olive oil and dusted with oregano, scrambled eggs with feta and myzithra, a bowl of caramelized onions. The star of the show was the foccacia bread made using Bob’s Red Mill’s pizza crust mix. Not pictured are the mimosas, hot tea and thyme honey. I enjoyed the bread with lots of butter and honey.
As much as I love eating leftover dessert cake for breakfast, I sometimes want something a little simpler. When I first stopped eating gluten, banana bread was one of the little things I missed, so I started looking for a reliable gluten-free alternative.
The first time I tried to make a gluten-free banana bread was also the first time I baked with coconut flour. I had no idea how different coconut flour is from other flours. The result was dense, leaden and dried-out mini loaves of banana bread that tasted good but fell far from my ideal.
I fell in love with these breads long before I stopped eating gluten. I love how simple they are to make. And I love their chewy texture.
I have made versions of them for brunches and they are always a crowd pleaser. And they are so fast to make. The most time-consuming part of the recipe is putting the batter into the muffin tins. The batter can be made ahead and kept in the fridge for up to a week.
The original recipe is for Brazilian-style cheese breads and uses queso fresco. Since I’m not trying to replicate a traditional pão de queijo, I use a variety of other cheeses.
I have made these with feta, Parmesan, chèvre and cheddar. Each type is delicious, but the cheddar are my favourite. They are good eaten both warm and cold, but, let me warn you, they are so addictive that if you start eating them warm, you might find you don’t have any left to find out exactly how they taste at room temperature.
A Flour By Any Other Name 