I’ve got to start taking pictures of the recipes I post. Once again, we ate the evidence before I snapped a picture. Breakfast is both easy and hard for us low carbers. After all, what’s easier than bacon and eggs? Cereal, that’s what. And when you’re tired of bacon and eggs, what’s more tempting than pouring a bowl of cereal? Here’s a recipe to help satisfy that cereal craving: Chia Breakfast Custard is so easy and good it’s become part of our regular breakfast routine. You’ll find the recipe on Dana Carpender’s Blog Hold the Toast! I don’t have liquid stevia extract so I sweeten it with EZSweetz or sugar free DaVinci syrups. You can double the recipe without changing the cooking time in the microwave.
When you have more time for a leisurely breakfast consider trying Chocolate Orange Swirl Bread from Carolyn Ketchum’s blog. I made it this weekend and everyone gave it the thumbs up (even my picky eater). Mine came out looking pretty much like the picture on her blog. The only change I would make is to make the chocolate glaze after the batter is made. I had to reheat mine because I made it first and it was too stiff to dollop and swirl in the batter. Maybe I was cooking at a very leisurely pace that morning! Many low carb bread loaf recipes use an 8 1/2″ x 4 1/2″ loaf pan, but this looked like a lot of batter so I used my 9″ x 5″ silicone loaf pan and it was the right size. Silicone pans are perfect for low carb recipes, which can be more fragile. You can turn the pan inside out if needed to release bread or muffins.