Hello, friends.

It’s 2017! It’s been a while since we’ve chatted. Where has the thyme gone?! I’m back again with another Breadsense recipe for all you bread fanatics out there!

So how have you been? Did you have a nice holiday? Mine was fun! Hectic with final exams, blog stuff, and full of the usual holiday stresses, but it was fun nonetheless. It’s 2017, a new year. Did you make any exciting resolutions for the new year? For me personally, I’m challenging myself to cook/post more health-conscious, but still delicious recipes. Fear not, I still have a killer sweet tooth so I still have full intentions on baking up decadent cakes, pies, breads, and more! I just want to challenge myself more as a home cook, recipe developer, and photographer.

Momma Crawford has been inspiring me lately. Late last year she started taking positive steps towards healthy eating, exercising, and cooking light.

She has lost close to 34 pounds already! I’m so proud of her! She and I both have discussed healthy eating and the best ways to go about it. It’s all in moderation, making right choices, and living an active lifestyle. With the new year upon us, I’m excited to share some of my favorite healthy, bread-filled recipes that are both tasty and healthy. Cheers to a great year!

To kick off the year (and the morning), I made a honey thyme pear compote with cinnamon pecan toast—all with a bowl of yogurt. It’s simple, healthy, and a delicious way to start the new year on Breadsense off right.

INGREDIENTS

For the compote

  • ½ cup dry white wine
  • ½ teaspoon vanilla extract
  • 5 whole cloves
  • 1 cinnamon stick
  • Pinch of salt and pepper
  • 2 tablespoons honey
  • 2 pears, chopped
  • 3 tablespoons water
  • 4 sprigs of thyme

For the toast

  • 8 pieces of Aunt Millie’s 35 Calorie Whole Grain bread
  • 6 tablespoons salted butter
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ¼ cup pecans, toasted
  • 2 tablespoons rolled oats
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • Pinch of nutmeg

DIRECTIONS

For the compote.

  1. In a medium sauce pan, bring the dry white wine, vanilla, cloves, cinnamon stick, and a pinch each of salt and pepper to a simmer. Cook mixture until it has reduced by half, about 4 minutes.
  2. Add in the honey, pears, and water and simmer for 8 more minutes.
  3. Add in the sprigs of thyme, increase the heat and bring to a simmer and cook until the mixture becomes syrupy, 1 to 4 minutes.
  4. Discard the cloves, cinnamon stick, and sprigs of thyme. Allow to cool before serving.

For the toast.

Preheat the oven to 350° F. On a baking sheet, lay out 8 pieces of the whole grain bread. In a food processor, add in the sugars, cinnamon, cardamom, nutmeg, rolled oats, and pecans. Pulse until mixture resembles a fine meal. Take the butter and spread it evenly over each piece of bread. Sprinkle one or so tablespoons of the spiced mixture over the bread. Toast in the oven for 5 minutes. Spoon pears over each slice or in a bowl of yogurt topped with chai seeds and honey. 


Nathaniel Crawford is a college student (studying Hospitality Management), amateur recipe developer, budding photographer, learned culinary writer, and a person who stutters. For more of his recipes, check out Terminatetor Kitchen.

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