this recipe is part of the Left Handed Baking for Right Handed Dummies series.
they failed to mention at the hospital that sometimes when you have a traumatic injury to your hand, your nails stop growing. I noticed this oddity when I realized I needed to cut my left hand nails and asked Jesse to help me, but when we got to my right hand, well, those nails were short still. weird. and gross. tmi. i know.
anyways, surgery went well last week. I now have a Luke Skywalker inspired robo hand that will allow me to hold planks and hand stands for days in yoga class and never have to use my camera tripod again because my hand is steady as the surgical titanium plates in it. *i wish*
Honestly, the last week was really hard due to complete boredom paired with the inability to really do anything other than binge watch Netflix and explore the deep, dark depths of rental bathroom remodels on pinterest (and, really, I was so doped up on my prescription pain killers that I might have watched the same episode of Mad Men all week and not noticed).
This week is a little better. I have my first appointment with the hand therapist and will be getting a new super spiffy custom molded plastic cast. I hope it comes in sparkly unicorn purple.
Now let’s talk about this bread. While its not necessary to mix it in a stand mixer, it makes your life 100x more easy if you’re down to one hand and that hand is not your dominant hand. This bread is packed full of the goods (muesli, almonds, raisins, apple sauce, whole wheat flour, maple syrup) and none of the stuff you’d make cake or cookies out of (white flour, sugar, butter)…because it’s breakfast bread, not dessert bread (which definitely has a time and place, I have so much love for all breads).
no. this is good-for-you breakfast bread that’s waaaay tastier than the buckwheat muffins of the 90s.
I used Seven Sundays Muesli in this bread, because #1 its my favorite muesli and #2 they were awesome and sent me a ton of muesli for spreading the muesli love. I’m sure it would be lovely with any flavor Seven Sundays muesli, but I found the Bircher Apple Cinnamon to pair nicely with the applesauce used in my recipe. If you don’t have muesli, you can sub for steel cut oats plus a handful of goodies such as flax seeds, pumpkin seeds, sunflower seeds, dates and coconut flakes.
Bircher Apple Muesli Breakfast Bread
what you’ll need
1/2 cup plain greek yogurt
1/3 cup maple syrup
1 cup applesauce
2 teaspoons vanilla extract
1 cup bircher muesli
1/2 cup oat flour
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
pinch sea salt
1 cup mix ins (1/2 cup almond slivers, 1/2 cup raisins)
cinnamon, for sprinkling
how to whip it up
In your stand mixer or a medium bowl, mix together your wet ingredients (eggs, yogurt, maple syrup, applesauce, vanilla). If using your non-dominant hand to crack eggs, I highly suggest you crack the eggs into the bowl first…it makes fishing out shells way easier. Speaking of way easier, its also easier to weigh ingredients than scoop and measure with one hand, so you may want to use your kitchen scale for this. Simply put your stand mixer bowl on the scale and zero out before adding each measured ingredient. This also saves on dirty dishes.
Once you have a smooth, creamy texture gently mix in dry ingredients (muesli, both flours, baking soda, baking powder, salt) until there is no flour bits left in bowl. Fold in desired mix ins.
Pour batter into prepared loaf pan. Sprinkle top with cinnamon. Bake 55-60 minutes or until tooth pick comes out clean. Turn out on a wire rack to cool immediately, if left in pan the bottom will be a little soggy and no one likes a soggy bottomed bread. Smear with butter, almond butter or heck use it as yogurt bowl topping. Enjoy!