It’s what you do with it that counts

Sprouted lentil cornbread. That does NOT sound like it holds much promise. But, as with all things in life, it’s what you do with it that counts.

To your standard cornbread recipe just add diced red pepper, feta and sprouted lentils. This loaf is now sliced and stored in the freezer, ready for a fabulous brunch whenever I feel like it.

sprouted lentil cornbread

Toasted sprouted lentil cornbread, with avo, basil, Milawa goat milk Camembert and a squeeze of fresh lemon juice

I’m just wondering how it will perform as a toasted cheese sandwich. I guess there’s only one way to find out … 🙂

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s