Happy Saturday! I love having morning pastries, especially on the weekends. I don’t go out very often and buy them, but I do bake my own on a monthly basis. They are so homey, warm, and delicious to pair with breakfast. The trick is to have a small portion and not make it your WHOLE breakfast.
Pair with breakfast eggs, nuts, plain yogurt, cottage cheese, oatmeal, a smoothie and so much more! The other trick I like doing is spreading the pastries with healthy toppings like natural peanut butter, low fat cream cheese, fresh berries, etc.
In my pastry recipes, I tend to use unsalted butter or vegan butter, whole wheat pastry flour, nuts and seeds, dried fruit, and buttermilk or milk alternatives. Usually when a recipe calls for sour cream or heavy cream, I use plain Greek yogurt because of its thickness, protein, low fat content, and probiotics. All the recipes are simple enough to make vegan or gluten free.
Wild Sonora Photography – Rachel Richards