StoneMill Bread

Breakfast:

Banana French Toastwich with Blueberry Maple Syrup on Stonemill Walnut Bread

4 eggs
1/3 cup milk (any kind will do)
1 1/2 teaspoons ground cinnamon (no sugar) or nutmeg (but not both), divided
4 slices of Stonemill Walnut Bread
2 bananas
2 tablespoons butter
1/2 cup real maple syrup
1/4 cup fresh blueberries

Beat eggs, milk, and half of the cinnamon or nutmeg in a shallow bowl. Soak bread slices in egg mixture until completely soggy. Take one slice of bread, cover with banana slices, and then cover with a second slice of bread (like a drippy banana sandwich).

Repeat.

In a sauté pan, over med-high heat, melt butter. Add toastwich. Cover pan with lid. Cook until golden brown on both sides and cooked throughout (approximately 4 minutes on the first side and 3 minutes on the second side).

Remove toastwich from pan and place on warmed serving plates. Remove pan from burner and immediately pour maple syrup into hot pan.

Add blueberries and stir for 15 seconds. Pour blueberry syrup over toastwich.

Yield: Serves 2

Recipe courtesy of Bob Blumer, The Surreal Gourmet

Low Fat French Toast with Apple Butter, Yogurt and Grapes, on Stonemill Müesli Bread

8 slices of Stonemill bread Müesli Bread
2 eggs
4 egg whites
1 cup skim milk
Juice of 1 lemon
1 teaspoon maple syrup
1 teaspoon canola oil
Pinch of vanilla essence
Pinch of cinnamon and nutmeg
Palm spray or vegaline
Keep separately:
2 dozen grapes, cut in half
8 tablespoons of low fat yogurt

Whisk eggs and whites in bowl, add other ingredients, blend 3 minutes prior to serving, place all breads in the mixture to soak. Heat a large pan, spray with shortening to prevent sticking, add bread slices, cook on each side until golden (approx. 3 minutes). Lift out when ready and keep warm for serving. Place French toast on a warm plate, spoon apple butter around the toast. Place a mix of yogurt and grapes on each French toast, and enjoy!

Recipe courtesy of John Higgins, Executive Chef

Lunch:

Grilled Stilton & Pear Dessertwich with Stonemill Müesli Bread

1 tablespoon butter
1 ripe pear, peeled, cored, and sliced thinly (If a ripe pear cannot be found, sauté slices in a tablespoon of butter over medium heat for 5 minutes, or until tender. Or use canned pears.)
3 ounces Stilton cheese, sliced or crumbled finely
4 slices Stonemill Bakehouse Müesli Bread

Divide ingredients in half and assemble two pear-and-Stilton sandwiches. Melt butter in a sauté pan over medium-low heat. When butter is fully melted, place both sandwiches in pan, cover, and grill for 2 minutes per side, or until browned like a conventional grilled-cheese sandwich. Keep a watchful eye on the pan when grilling the dessertwich; raisin bread will begin to burn only moments after it is browned to perfection. Remove from pan and slice each sandwich diagonally into four triangles.
Serve immediately (ideally with port).
Yield: 4 servings

Recipe courtesy of Bob Blumer, The Surreal Gourmet

Grilled Mushroom and Prosciutto Sandwich on Stonemill Walnut Bread

Mushroom ingredients:
4 large mushrooms
1 oz. balsamic vinegar
1 oz. olive oil
Salt and pepper
1 clove chopped garlic
1 tsp. Dijon mustard
1 sprig fresh basil or parsley, chopped
Clean the mushrooms, mix with other ingredients, marinate for 10 min., cook mixture al dente — keeping the mushrooms meaty texture. Cut mushrooms into 1/2" strips, keep at room temperature.

Prosciutto ingredients:
8 slices of prosciutto
8 slices of toasted Stonemill Bread Walnut Bread
1 head of radicchio, cut into fine shreds
1 head of Belgian endive
Cut radicchio and endive into fine shreds and mix with:
1 oz. parmesan cheese
1/2 oz. olive oil
1 oz. balsamic vinegar

Arrange the toasted bread, drizzle with a little olive oil, top half the slices with prosciutto, then radicchio and endive mix, then with mushrooms. Season to taste and cover with the other opposite slices. Serve with wilted spinach, or with minted tomato and cucumber salad.

Recipe courtesy of John Higgins, Executive Chef.

Sprouted Grains - 3 Grain Bread Granola Parfaits

Granola

4 slices Sprouted Grains - 3 Grain 4 Bread
1/2 cup almonds, roughly chopped 125 mL
1 tbsp finely chopped crystallized ginger 15 mL
1 tbsp non-hydrogenated oil 15 mL
1 tbsp maple syrup or honey 15 mL
1/2 tsp ground cinnamon 2 mL

2 cups mixed fruit (berries, mango, grapes) 500 mL
1 cup plain or vanilla yogurt 250 mL
maple syrup or honey to taste

In bowl, break up bread into very coarse crumbs. Toss with almonds, ginger, oil, maple syrup and cinnnamon until well combine.

Arrange in a single layer on a parchment-lined baking sheet. Bake in the center of a 250F oven, stirring once, until bread is golden and crunchy, about 30 minutes. Turn off oven and leave in oven until completely cooled. Transfer to covered container. Granola will keep at room temperature for up to 5 days.

To make parfaits:

Arrange half of the fruit in the bottom of four glasses. Top with 2 tbsp of yogurt and 2 tbsp of the granola. Repeat layers and serve immediately.

Makes 4 breakfast parfaits.