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    10 Recipes

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    3 Reviews |  By Oparu

    Flavored coffee beans never taste natural enough. This is an easy way to make a cinnamon flavored espresso using real cinnamon sticks. This is very much like Viennese coffee.

    Recipe #275272

    This is a recipe for espresso-flavored sponge toffee. I put it on my blog ( after trying it out. The bitterness of the espresso is good for countering the sweetness of the sponge toffee. If you have dark chocolate chips or melting chocolate, let the toffee harden and cool, break into pieces, and dip into melted dark chocolate for a more sophisticated treat or gift. Enjoy!

    Recipe #454166

    This bread smells very fragrant when it's baking in the oven. It's baked flat but will rise just enough so that you can split it horizontally and make a sandwich with it. The oatmeal makes it a little healthy. The recipe was actually built on my recipe for oatmeal molasses bread. If you don't have an oil sprayer, just use a brush or your fingers to spread olive oil over the top before baking. This recipe is meant for making with a bread machine. The prep time includes mixing time in the bread machine, resting, etc.

    Recipe #304531

    I got into hemp products a couple of years ago when I was traveling in British Columbia and tasted a sample of shelled hemp seed. Recently, I bought some hemp flour with some hemp seed and decided to experiment with making a hemp bread. If you use hemp flour, make sure you mix it with white flour at a ratio of 1:2 at the most. This is quite nice and can be made a little sweeter with a little more honey. If you add more honey, make sure you add a little more flour to compensate for the extra moisture. This is a very healthy bread and I hope you like it. It's nice toasted with cheese on top.

    Recipe #331744

    This is a dish that's flavored with olives and the brine from the olive jar. made this dish with whatever I had from the market and it turned out great! The vegetable mix can be altered according to whatever is in your fridge. This is ideal as either a side dish or on its own if you're vegetarian.

    Recipe #378053

    This is a very healthy and simple dish that can be made with just a frying pan/skillet with a cover. It really does not matter how much bok choy you use. Measurements should NOT be carefully observed because it really depends on preference. This dish can be served with noodles or rice, depending on what you like. If you're on a low-carb diet, this could serve 2 people. If this is going to be your main dish and you're not having any carbs, try adding some sliced mushrooms with the tofu. This will add some moisture to the pan for steaming too. For the bok choy, I like the baby bok choy because there's no chopping necessary. Larger ones need to be chopped into one-inch pieces. This recipe works with silken soft tofu too but it is more difficult to handle. Sesame oil is optional because it's not a common thing for people to have in their kitchens.

    Recipe #280967

    Inspired by the Ploughman's lunch, this is a healthy sandwich that you can make with only a few ingredients. I tried adding meat to it but it's really not necessary. I'm not a vegetarian and I have this sandwich regularly - it's that good!

    Recipe #472168

    This is a variation on a honey sesame bread recipe that I have. Since I ran out of sesame seeds and had a lot of poppy seeds in the kitchen, I made a substitution that turned out quite good. The amount of poppy seeds in the recipe actually create a bit of a crunch when you eat this bun. It's good with just a little butter.

    Recipe #280920

    This is the sandwich that makes me remember the Happy Baker in Fredericton, New Brunswick. If possible toast the sandwich and make a panini. I love this simple sandwich! If possible, use yellow tomatoes because they're less acidic than the red ones.

    Recipe #395807

    I happened to have some fresh shitakes and wanted to use them for breakfast. This dish turned out better than I expected! The cooking times depend on how you like your eggs and you can put as many mushrooms in there as you like. The short prep time is just for cutting the mushrooms and grating the cheese. You can use the dried shitakes but they need to be soaked first. For the cheese, I had comte and parmesian. Any cheese is fine though.

    Recipe #394087

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