I have two staple breakfast/ after school food ‘things’ – either yogurt and museli (sounds boring but it’s super customisable) or TOOOOAST.
There’s always a loaf of sunflower seed bread (this one, specifically) in the fridge. It makes the BEST straight up buttered toast. Actually life changing. It’s also got the seeds in it and some bran so I don’t end up crashing by 11 am.
I’m not the boring toast type. I’m the customiser, the layer-er (as I’ve said more than a few times before). the toast queen, basically. I’ve had this post sitting in my drafts for like 4 months and now, 27 revisions later, I’ve found out that fancy toast is like THE trend thing of 2014 (erm…I can totally see why. I would go to a toast bar. Give me moar toast. Give me all the toast) so thought it would be the right time to post it.
I’ve put together a list of some of my favourite combos for your t(o)asty pleasure.
Yep, toast recipes…
In case you missed that (my face is pretty hard to spot. I’m basically an expert at Photoshop / look like Eva Longoria, duh)
AUTUMN 2014, HOLLAAAAAAAAA
(You literally do not know how long I’ve been waiting to use that photo set for this exact purpose)
Okay so my heart is beating kind of fast right now.
Yes, it is officially official. 100%, 10/10, I’m hyperventilating happening.
I’ve been writing (and styling and photographing and…cooking..) a cookbook.
Since AUGUST. Holy crap it’s been hard to keep it on the dl.
aaaand now you know why my posting has been slow, the kitchen has looked like this during the weekends lately:
Actually, this is a relatively low level of mess compared to what it usually looks like when I’m in the kitchen.
Look at that spreadsheet on the iPad. Aww yeah. I have become a document organising pro now. Evernote and Dropbox are my life.
I’ll be doing a little post with some more info at some point – but in the mean time BIG LOVE AND HUGS TO ALL OF YOU; your support from comments, tweets, likes and just READING Top With Cinnamon means so much to me and is basically the reason why I have this amazing opportunity. It hasn’t really hit me properly yet, I keep doing that thing of thinking about it and then I can’t breathe for one thousand years and then I forget again.
Now lets toast to all of YOU awesome people (AHAHA. I do love a good pun as you well know.)
The French Toast: Pecan butter + Maple Syrup + Cinnamon + Maldon
The Macaroon: Coconut butter / almond butter + Honey + Desiccated Coconut
(I do use plates occasionally… :/ )
The ‘That Whole Foods Bread’*: Almond butter + Honey + Cinnamon + Pecans + Dried Cranberries
The Dessert: Nutella + Maldon (or raspberry jam)
The Classic: Peanut butter + Honey + Banana
The Doughnut: Salted Butter + Cinnamon + White Sugar + Grated Nutmeg
The Almond Croissant: Almond butter + Almond Extract + Flaked Almonds + Powdered Sugar
(mix almond butter and extract, spread on toast. Layer on almonds and dust with sugar)
*this is referring to my favourite loaf of bread from Whole Foods that I only rarely buy – sourdough cranberry-pecan bread. Ughhhhh, too good.
p.s. there is a *real* post coming this Thursday. It involves a 6 layer cake. And chocolate among other things, cos guess what guys? I’m turning mo’ fo-in 18 years old on the 13th. Yeah.