The Loaf of My Life

Darkly burnished to a deep caramel color, the exterior crackled with every bite, crisp crust shattering upon impact into a thousand explosively flavorful crumbs. Venturing deeper into the slice, the chewy matrix of long-fermented wheat gluten tangled into a soft, springy pillow cradling a shallow pool of hummus. This was my first experience with Tartine bread, and it was nothing short of transcendent. Even this most basic loaf, a simple staple made of only flour, water, and salt, conveyed a passion for the craft that translates to a remarkable finished product. For better or for worse, I was hooked.

The trouble with falling in loaf (yes, pun intended) with one of these beauties is that it spoils you, making it difficult if not impossible to enjoy the average supermarket loaf ever again. Then, to get your fix, you have to seriously commit yourself to this new relationship; each handsome slab of yeasted glory is a full three pounds by weight, which is no small undertaking for a single eater.

No matter how many sandwiches I made, the loaf never seemed to dwindle. Wasting such a gem would be unthinkable, so it was high time to seek alternative eating options.

Bread pudding is capable of condensing unreasonable servings of bread into deceptively small portions, making the dessert ideally suited to this task. After the third or fourth forkful, the full slice equivalent will be the last thing on your mind, drowned out by the comforting scent of cinnamon and ginger, carried by a wave of succulent summer peaches. Comfort food isn’t just for the colder months, although with that said, I can just as easily envision this same satisfying formula with apples, pears, or a perfectly autumnal combination of the two.

Turning on the oven in the heat of August may give you pause, but don’t let it stop you entirely. Just make sure you have plenty of vanilla ice cream on hand to cool things down.

Yield: Makes 10 – 14 Servings

Southern Peach Bread Pudding

Name: Southern Peach Bread Pudding
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 10
Cuisine: American
Ingredients: 3/4 Pound Crusty Bread, Sliced into 1-Inch Cubes (About 7 – 8 Cups); 1 Tablespoon Arrowroot; 1 1/2 Cups Fresh Peach Puree*; 1 Cup Plain Non-Dairy Milk; 3/4 Cup Coconut Sugar or Dark Brown Sugar, Firmly Packed; 1/4 Cup Melted Coconut Oil; 2 Teaspoons Ground Cinnamon; 1 Teaspoon Ground Ginger; 1/2 Teaspoon Salt; 1 Cup Chopped Peaches; 1/4 Cup Chopped Pecans

Prep Time 15 minutes

Cook Time 50 minutes

Additional Time 15 minutes

Total Time 1 hour 20 minutes

Ingredients

3/4 Pound Crusty Bread, Sliced into 1-Inch Cubes (About 7 – 8 Cups)
1 Tablespoon Arrowroot
1 1/2 Cups Fresh Peach Puree*
1 Cup Plain Non-Dairy Milk
3/4 Cup Coconut Sugar or Dark Brown Sugar, Firmly Packed
1/4 Cup Melted Coconut Oil
2 Teaspoons Ground Cinnamon
1 Teaspoon Ground Ginger
1/2 Teaspoon Salt
1 Cup Chopped Peaches
1/4 Cup Chopped Pecans

Instructions

Preheat your oven to 350 degrees and lightly grease a 9 x 13 inch baking dish.
Toss the bread and arrowroot together in a large bowl, mixing well to coat the pieces with starch. Set aside.
Separately, combine the peach puree, non-dairy milk, oil, sugar, cinnamon, ginger, and salt, stirring until the mixture is homogeneous. Pour the liquid mix all over the bread, and let stand for about 10 minutes to soak in a bit. Gently fold in the chopped peaches, making sure that they’re well distributed throughout.
Transfer to you prepared baking dish and sprinkle evenly with chopped pecans. Bake for 45 – 50 minutes, until golden brown all over. The edges should appear set, but the interior will remain quite soft and moist; be careful not to over bake it.
Let cool for at least 15 minutes before serving. You can either take the time to make nice, neat slices, or just grab a large spoon and scoop it out onto plates. Either way, it’s best served warm, and with a generous serving of vanilla ice cream melting over the top.

Notes

*To make peach puree, simply pit fresh peaches and toss them in your blender, processing until completely smooth. Peel the fruits first if the skins are particularly tough or your blender is a bit under-powered.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 175Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 203mgCarbohydrates: 27gFiber: 2gSugar: 15gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

August 8, 2017January 24, 2026

Hannah (BitterSweet)14 Comments

Let Them Eat Cornbread

Unwittingly, shamefully, it seems I’ve committed yet another culinary corruption. It was a crime of passion, as most are, born of unrequited cravings stemming from a deep, indecipherable source, compelling yet not entirely comprehensible. True love could hardly be described as rational, illuminating a clear path towards happiness, which is how this particular journey somehow got derailed into delinquency.

Cornbread, soft and sweet, haunted my dreams. Containing an impossibly dense yet fluffy crumb, melting away to a light, satisfying coarse grit on the tongue, this was the stuff of legend, a memory logged long ago during those early formative years that lack clear timestamps. It wasn’t any old Jiffy mix calling to me from beyond the periphery of cognition. It was cornbread you eat as an event by itself, not a mere side dish to a grander spread; cornbread that stole the show.

Without a second thought or further consultation, propelled by sheer passion and blissful ignorance, I tore into the cabinets to assemble my team. Cornmeal, coconut milk, olive oil, and sugar; all guilty by association. Any born and bred southerner could see in an instant where this is going by now, but in the heat of the moment, this uninformed Yankee hadn’t a care in the world.

Encrusted with a crunchy crumb topping and pock-marked with juicy red berries, still hot from the kiss of the oven, it was a sight to behold. Exactly what I had always wanted out of a cornbread without being able to fully verbalize the details, it exceeded expectations in a single bite. Though considerably more decadent than perhaps originally intended, one could hardly hold such delicious extravagance against it.

Hardly an hour passed before I settled in with a glossy food magazine that by some ironic twist of fate focused in on cornbread. Unscrupulously, the author decried the sugared excesses of modern cornbread recipes, claiming that true cornbread should remain entirely austere; unsweetened, unblemished, little more than baked corn puree. Strongly worded with equal parts revulsion and horror, I immediately understood the error of my ways.

Cake. This is corn cake. Are we clear? A mighty fine corn cake at that, but under no circumstances should it be categorized as cornbread. Can I plead innocence if we reconsider the end goal? Don’t call it a side dish and don’t invite it to dinner. Honestly, it won’t be offended! Rather, save it for a midday snack with a glass of iced tea, after the main meal with a scoop of vanilla ice cream, or heck, save yourself a wedge for a rich breakfast treat in the morning.

Truth be told, this crime occurred so long ago that my original corn cake was prepared with red currants, found during a very brief seasonal window, and I was too ashamed to admit my wrongdoing at the time. Thankfully, I can attest that this treat won’t suffer the least bit if you swap them for ripe raspberries, or omit the fruit addition entirely. It’s highly flexible and fairly infallible, even if you prepared it as individual cupcakes. Just remember that this is a cake, through and through, and you’ll be golden.

Yield: Makes 8 – 12 Servings

Cornbread Crumb Cake

With an impossibly dense yet fluffy crumb, this cake has the soul of cornbread by the heart of dessert.

Prep Time 25 minutes

Cook Time 45 minutes

Additional Time 30 minutes

Total Time 1 hour 40 minutes

Ingredients

Crumb Topping:

1/3 Cup All-Purpose Flour
1/3 Cup Coarsely Ground Yellow Cornmeal
1/4 Cup Dark Brown Sugar, Firmly Packed
1/8 Teaspoon Salt
2 Tablespoons Olive Oil

Cornbread Cake:

1 Cup All-Purpose Flour
2/3 Cup Finely Ground Yellow Cornmeal
1/3 Cup Coarsely Ground Yellow Cornmeal
2/3 Cup Granulated Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
3/4 Cup Fresh Red Currants or Raspberries (Optional)
1 Cup Light Coconut Milk
1/2 Cup Olive Oil
1/4 Cup Unsweetened Applesauce
1/3 Cup Light Brown Sugar, Firmly Packed
2 Teaspoons Lemon Juice

Instructions

Preheat your oven to 375 degrees lightly grease an 8-inch round baking pan; set aside.
Begin by making the crumb topping first. Combine the flour, cornmeal, brown sugar, and salt in a small bowl. Drizzle the olive oil all over and use a fork to mix, forming chunky, coarse crumbs. It may seem dry at first but don’t be tempted to add more liquid; slowly but surely, it will come together, and there’s no need to stress if it remains fairly loose. Set aside.
Moving on to the main cake, in a large bowl, mix together the flour, both types of cornmeal, sugar, baking powder and soda, and salt, stirring to thoroughly combine.
Add in the currants or raspberries if using and toss to coat. This will help prevent them from simply sinking to the bottom during the baking process.
Separately, whisk together the coconut milk, olive oil, apple sauce, brown sugar, and lemon juice. Once smooth, pour the liquid mixture into the bowl of dry ingredients, and use a wide spatula to gently incorporate, being careful not to crush the berries or over-mix the batter. It’s perfectly fine to leave a few errant lumps in the matrix.
Pour the batter into the prepared baking pan and sprinkle evenly with the crumb topping.
Bake for 40 – 45 minutes, until a toothpick inserted in the center comes out clean. Let cool for at least 20 – 30 minutes before slicing and serving, if you can bear the wait. It’s also fabulous at room temperature and can (theoretically) keep for 3 – 4 days if kept wrapped or sealed in an air-tight container.

Silent Sunday: Baking, Behind the Scenes

Chocolate Chip Cookies, Almond Joys, Granola, Fig Bars, Protein Energy Bars, and Magnesium Candy Bars at Nourish Cafe.

June 11, 2017January 24, 2026

Hannah (BitterSweet)5 Comments

Blue Monday

Conventional wisdom has taught us that few colors are less appetizing than blue, owing to its scarcity in nature, and especially on the dinner plate. Intuitively avoiding foods that might be moldy, poisonous, or otherwise contaminated, centuries of visual training are hard to deny when confronted with foreign fare. And yet, precisely because such comestibles are so rare, we find ourselves impossibly compelled by these vibrant sights. Splashed across Instagram like edible sapphires, blue eats and drinks dazzle as much as they confound the casual voyeur.

Blue matcha is the culprit behind this azure trend, although the name itself is rather misleading. Made from powdered butterfly pea flowers, it’s an herbal, caffeine-free tisane that shares only a similar brewing method and comparable similar notes of delicate green tea. Far more restrained than the sometimes bitter green brew, the flavor may disappoint matcha aficionados but delight those looking for a less abrasive midday pick-me-up.

Raw food crafters in particular have taken a shine to this blue-hued fairy dust, stretching scant supplies to dye scores of unbaked cheesecakes and other sweet treats. What it lacks in bold flavor, it makes up for in vibrancy; a small pinch can go a long way as a natural food coloring agent.

Applying heat or acid creates a variable situation. Particularly acidic environments will coax the typically cerulean hue to shift toward a the purple family, which can be a fun party trick, but less desirable for a true blue treat. Double up on the dose, avoid citrus pairings or yogurt-based batters, and keep oven temperatures on the down-low for the most royal results.

Sweets and snacks are not the only striking applications for this brilliant blue pigment. Thais have been staining white rice with the raw blossoms since the beginning of recorded history, long before their lavish dishes could go viral on social media. Taking a hint from tradition, one of my favorite ways to elevate the average noodle is now my signature “blu-don bowl,” a bold new spin on the popular bowl-in-one, topped with any variety of vegetables, proteins, and sauces I can pull out of the fridge. It all magically tastes good together, no matter what odd assortment is on hand, tied together by the beautiful strands of chewy udon that shine with an otherworldly teal tint, all from a quick dip in boiling blue matcha tea.

As the days grow warmer though, I look to this cool blue powder for a more cooling experience than the typical hot preparation might provide. Blended ice, blueberries, and a tiny touch of mint form the base for a truly refreshing frappe, far more appealing than anything Starbucks might churn out. Lighter than a milkshake yet more substantial than a mere iced latte, it navigates the fine line in between with grace. Though blue matcha is still something of a rarity on the mainstream market, if the current trends are any indication of its popularity, the powder should soon be staining a brave new world of sweets and savories near you.

Yield: 1 Serving

Blue Moon Frappe

Blended ice, blueberries, and a tiny touch of mint form the base for a truly refreshing frappe, far more appealing than anything Starbucks might churn out. Lighter than a milkshake yet more substantial than a mere iced latte, it navigates the fine line in between with grace.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

1 Teaspoon Blue Matcha
2 Tablespoons Warm Water
1/2 Cup Vanilla Non-Dairy Milk
1/4 Cup Blueberries
6 - 8 Ice Cubes
2 - 3 Teaspoons Light Agave Nectar
1/4 Teaspoon Peppermint Extract

Instructions

Whisk together the blue matcha and warm water, stirring vigorously until the powder has dissolved. Pour the mixture into your blender along with all of the remaining ingredients, adding more ice or sweetener based on your preference.
Puree on high speed to crush the ice into a velvety smooth blend, with no lumps or chunks remaining. Serve immediately before it begins to melt!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 499Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 129mgCarbohydrates: 44gFiber: 1gSugar: 41gProtein: 8g

May 22, 2017January 24, 2026

Hannah (BitterSweet)30 Comments

Stud Muffins

More than mere eye-candy, these fine specimens are potential suitors with real substance. Undeniably dark and handsome, it’s hard not to fall for their good looks even at a glance, but there’s so much more to love in each tempting crumb.

Want a partner who won’t insult your intelligence? These fellas are a smart choice, made of high-fiber coffee flour and bolstered by whole wheat, staying with you all morning when so many flaky pastries will let you down. Seeking a bit of adventure in the everyday? Subtly fruity, nutty, and lightly scented with rich cinnamon, each bite provided a flavorful departure from the typical breakfast baked good.

Prepare to meet your perfect match, at least when it comes to sweet muffin romance.

Yield: Makes 12 Muffins

Coffee Flour Crumb Muffins

Subtly fruity, nutty, and lightly scented with rich cinnamon, each bite provides a flavorful departure from the typical breakfast baked good.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

Muffins:

2 Cups White Whole Wheat Flour
1 Cup Coffee Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
3/4 Teaspoon Salt
1 1/2 Cups Plain Non-Dairy Milk
1/2 Cup Dark Brown Sugar, Firmly Packed
1 Teaspoon Apple Cider Vinegar
1/2 Teaspoon Vanilla Extract
1/2 Cup Olive Oil
1/2 Cup Pitted and Chopped Dates
1/4 Cup Toasted and Chopped Pecans

Crumb Topping:

2 Tablespoons White Whole Wheat Flour
2 Tablespoons Coffee Flour
3 Tablespoons Dark Brown Sugar, Firmly Packed
2 Tablespoons Toasted and Chopped Pecans
1/4 Teaspoon Ground Cinnamon
1 1/2 Tablespoons Olive Oil

Instructions

Preheat your oven to 350 degrees and lightly grease 12 muffin tins.
In a large bowl, sift the white whole wheat flour, coffee flour, baking powder and soda, cinnamon, and salt. Stir to combine and thoroughly distribute all of the dry goods throughout the mixture.
Separately, mix together the non-dairy milk of your choice, brown sugar, vinegar, and oil. Pour the liquids into the bowl of dry ingredients, stirring lightly just to bring the batter together. Add the dates and pecans last, folding them in gently. A few errant lumps in the dough are perfectly fine.
For the crumb topping, simply stir together all of the ingredients with a fork until the mixture clumps together in large pieces, approximately the size of peas.
Distribute the muffin batter between your prepared tins, mounding them generously towards the center. Sprinkle the crumb topping over each one as evenly and equally as possible.
Bake for 20 – 24 minutes, until a toothpick inserted into the center pulls out clean. Let cool completely before enjoying!

Coffee Flour Brew Haha

Think outside the cup. For every scalding-hot carafe of coffee, how often have you stopped to consider what didn’t make it into that brew? Precious as they are, those beans are but a small part of a bigger plant, celebrated yet simultaneously, curiously ignored. Nutritious, perfect viable fruit is stripped away from these kernels, left to rot in the fields without a second thought. Considering just how much coffee the average office drone will down in a given day, you can only imagine the staggering amount of food going to waste.

Slowly but surely, a steady buzz is growing around turning this by-product into a worthy crop in its own right. Dried and milled, the resulting coffee flour contains only as much caffeine as chocolate (which is negligible at most), but can boast a much more measured energy boost in the form of abundant protein and fiber. Although it’s been an esoteric ingredient on the fringes of mainstream food ways, considering the fact that it’s now available at Trader Joe’s, I have a feeling we’ll be seeing a whole lot more of it from here on out.

Preserving personal health and the environment at large are both admirable goals, clearly within the cross hairs for those singing the praises of this power flour. Whether or not they’re attainable depends entirely upon more hedonistic perspectives: Taste. Leftover husks and skins don’t sound particularly delicious, and the flavor is one you might not expect based on the label. Fruity, floral, with notes of lemon and (of course) cherries, the dark brown powder tastes nothing like a cup of mud. Is that a good thing? A bad thing? Just a thing to consider?

If you ask me, that unique essence just proves how much more the coffee cherry has to offer. Functioning much like cocoa powder in baked goods, it can generally take the place of 30 – 40% of the standard all-purpose flour in a given recipe, or blended into smoothies for a whole new sweet sensation.

Of course, given the comparison to cocoa, I couldn’t resist trying it first in a batch of fudgy, gluten-free brownies.

Held together by the magic of aquafaba and crowned by a perfect crackled crust, these are pretty much my ideal cookie bars. The impulse to add a bit of coffee essence was too strong to deny, but you could just as happily omit the instant coffee powder if you’re not a natural coffee fanatic. Accenting with a pinch of cinnamon, or playing up the subtle citrus notes of the flour with a hint of orange zest, would be equally delightful.

Yield: Makes 12 - 16 Brownies

Coffee Flour Brownies

If you have coffee flour and don't know what to do with it, this is the answer. Held together by the magic of aquafaba and crowned by a perfect crackled crust, these rich, fudgy brownies are pretty much the ideal cookie bars. The impulse to add a bit of coffee essence was too strong to deny, but you could just as happily omit the instant coffee powder if you’re not a natural coffee fanatic. Accenting with a pinch of cinnamon, or playing up the subtle citrus notes of the flour with a hint of orange zest, would be equally delightful.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 45 minutes

Ingredients

1/2 Cup Vegan Butter, Melted
1 Cup Granulated Sugar
1/3 Cup Aquafaba
3/4 Cup (4.5 Ounces) Semi-Sweet Chocolate Chips, Divided
1 Teaspoon Vanilla Extract
1/2 Cup Coffee Flour
1/2 Cup Dutch-Processed Cocoa Powder
1 Teaspoon Instant Coffee Powder (Optional)
1/2 Teaspoon Salt
1/4 Teaspoon Baking Powder
1/2 Cup Toasted and Chopped Pecans

Instructions

Preheat your oven to 350 degrees and lightly grease an 8 x 8-inch square pan.
Place the vegan butter, sugar, aquafaba, and 1/4 cup of the chocolate chips in a small saucepan over low heat. Gently warm, stirring constantly, until the chocolate and butter have melted, and the sugar has dissolved. It should be smooth and silky. Turn off the heat and stir in the vanilla. Let cool for 10 minutes.
In a separate bowl, whisk together the coffee flour, cocoa powder, instant coffee (if using), salt, baking powder, chopped pecans, and remaining chocolate chips. Toss to combine and thoroughly coat the mix-ins with flour, to prevent them from sinking to the bottom.
Add the liquid chocolate mixture into the bowl of dry goods, mixing with a wide spatula to combine. You needn’t worry about over-mixing here, since it’s completely gluten-free! Make sure there are no pockets of flour or lumps hiding within the batter before transferring it to your prepared pan. Smooth down the top so it’s one even layer.
Bake for 16 – 20 minutes, until the top is dry and shiny. A toothpick inserted into the center should pull out with a few moist crumbs sticking to it; you don’t want it completely clean, or the brownies will end up being dry. Let cool completely before slicing.