100 % Worker Owned + Enthusiastic & Loyal Customers + Organic
Sprouted Breads + Environmentally Conscious Bakery
Not exact matches
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup
+ 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft
bread crumbs (we used 3 slices
sprouted wheat
bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
3 slices turkey bacon
+ 2 slices heirloom tomato
+ salt and pepper
+ 1/2 avocado
+ 2 tbsp green goddess
+ 2 slices multigrain
bread, toasted
+ 1/4 c
sprouts
cornbread millet muffins rosemary
+ roasted pumpkin foccacia poblano cornbread stuffing mushroom stuffing made with gluten - free
bread gluten - free
bread stuffing with brussels
sprouts, broccoli, leeks, kale, and sage from scratch
bread stuffing muffins seeded millet
bread [pictured]
And as for the
bread, this loaf is from a local baker at our farmers market, but on the more common days I use the
sprouted wheat with flax by Silver Mills Bakery — usually found in the frozen section of our health store
+ at Whole Foods too!
In a nutshell, I wanted super hearty
sprouted grain
breads + lots of beans
+ high (er) fiber baby food pouches
+ chia - seed laced fruit smoothies and tons of water.
Spread your Vegan PB
+J goodness on your favorite whole grain
bread (I like Ezekial
sprouted grain
bread since it is flour - free and oil - free) or dollop your Vegan PB
+ J spread in some oatmeal, a smoothie, or whatever the heck else you want to!