My love and I discovered a gem in our town that takes the form of bread, in fact we believe it to be the best bread in Venice. Alex dares to say that it’s even better than a lot of the bread he’s had growing up in Paris.
The bread had a golden sun-dried orange color thanks to it’s juicy carrot base. Each slice was generously encrusted with a wide variety of seeds, nuts and extra juicy dried fruit. At first bite I realize that this bread was filling like a pancake with a perfect balance of sweet and savory tones. Immediately following my savored first bite regret ensued that we didn’t each order our own slice.
Mystified by the exceptional form, taste, texture and balance of this divine bread I eagerly awaited for our server to return to the table so that I may get my glass of curiosity filled.I just had to know more about what my mouth, nose, and eyes were experiencing.
As our server approached the table I tried to gain composure and tone down my excitement in an effort to match the calm mood of the outdoor garden patio on such a peaceful Wednesday morning. He asks how’s the bread? Excitedly I reply, “who made this divine creation? Is he or she a former Boulanger from France? Is he or she even human? Perhaps the recipe is an age old family recipe that has been handed down for hundreds of years?”
To my surprise our server tells me that the owner made the bread and she’s not a chef, she simply made the bread by trial and error until she felt she got it just right! I think in this moment I was blown away more by this humble response than if he were to tell me that the first grandmother ever to walk the planet created the recipe. Truly I was touched and inspired as I can relate to the Owner’s recipe creating style, but I certainly can’t say that my similar training philosophy of experimentation has lead me to a bread recipe so grand.
Not so surprisingly, I found myself going back to the bistro the following weekend and ordering the same thing again, only this time taking the advice of a friend of mine who half jokingly says that when she dines out with her husband they split everything, except for dessert. For Alex and me it’s this carrot bread, sorry sweetheart, order your own!
Inspired by this bountiful bread I decided to experiment, enjoy!
What’s your favorite pancake filling?
- 1 1/3 cup Pure Pantry pancake mix or any gluten and dairy free vegan mix
- 1 cup grated carrot
- 1 tsp cinnamon
- 1 tsp vanilla bean
- 1/4 tsp cardamom
- 1/4 tsp cloves
- 1/4 tsp sea salt
- 2 cups toasted seed mix
- 1/4 cup raisins
- 1/4 cup dried cranberries
- 1/4 cup maple syrup
- 1 tsp almond extract (optional)
- 1 cup pecan pieces
- 1/4 cup pumpkin seeds
- 1/4 cup coconut flakes
- 1/4 cup sunflower seeds
- 1/4 cup poppy seeds
- 3 tbsp hemp seeds
- Using a non-stick pan cook the seed mix ingredients on med-high heat flipping constantly until everything is evenly browned. (No need to use oil, as the nuts and seeds will release there own). Once nuts and seeds are browned transfer them to a plate or piece of parchment paper spreading them out flat and evenly for faster cooling.
- Using pure pantry pancake mix or any gluten and dairy free vegan mix follow pancake making instructions (I used a chia egg as the egg replacer and omitted using any oil).
- To the pancake mixture bowl add in the remaining ingredients and mix until well incorporated.
- Mix the seed and nut mixture into the batter.
- Using a nonstick pan scoop out aprox 1/4 cup pancake mix onto pan and create a circle using the back end of your spoon or rubber spatula.
- Cook on both sides until golden brown aprox 3-5 minutes.
- Serving suggestion: Skip on adding maple syrup and garnish with fruit such blueberries, bananas and coconut cream.