Our savory version gets a touch of sweetness from
a spoonful of brown sugar and balsamic vinegar, but just a touch; there's no question you're eating a savory pastry.
In a measuring cup, add a couple of glugs of soy sauce, a splash of fish sauce,
a spoonful of brown sugar, sesame oil, sambal oelek or chile oil, and broth to make about a cup of liquid total (skip the fish sauce to keep this dish 100 percent vegetarian).
A generous
spoonful of brown sugar follows, and a tiny, lipgloss - sized blob of vanilla bean paste, because extract is dead to me.
Mix together a big splash of olive oil,
a spoonful of brown sugar, and a few pinches of salt.
You may have to resort to
a spoonful of brown sugar or drizzle of honey to lick off your finger.
The last time I made this, I added a handful of chopped walnuts to the batter and teeny
spoonful of brown sugar was sprinkled on top for a crunchy crust.
Not exact matches
As far as topping your oatmeal, I like to add almond milk (my kids prefer regular milk), a small handful
of toasted pecans, and a small
spoonful or
brown sugar or maple syrup.
Stir in two tablespoons
of soy sauce, a teaspoon
of fish sauce, a small
spoonful of sambal oelek or other hot sauce (like sriracha), and a tablespoon
of brown sugar, cooking until the liquid is almost completely reduced.
A
spoonful of peanut butter and a sprinkling
of brown sugar top it off for a subtle nutty sweetness.