Changing form changes function. Often we eat sauteed apples on steaming bowls of oatmeal sprinkled with brown sugar. Here we made a toasted oat flour cake studded with apples. We added a crackling sugar crust. The same base ingredients create remarkably different products. Both are sweet and satisfying breakfast options with various applications. Looking at what we use and how we use it opens up the possibilities to new ideas.
Years Past
March 1, 2011
March 1, 2009
March 1, 2007
March 1, 2005