Apple Sandwiches


Angela at Oh She Glows did a post on healthy kids snacks. Apple sandwiches caught my eye. Yum.

Basically you slice an apple into an even number of slices, cut out the core and spread with a nut butter of your choice.  Last week I made them with homemade cashew butter and this time I used almond butter. I sprinkled cinnamon and ground flax on the inside. This was a good, light breakfast for a hot summer day.

For those of you in Japan, check your grocery store. If you see New Zealand Jazz or Envy apples buy them immediately. I found them in small town Saitama and haven’t seen them here in Chigasaki. SO.very.good.

Breakfast Pizza

UPDATE: Added two new flavors at the bottom. (11/13/2009)

I woke up this morning wanting pancakes but didn’t have any milk.  Then I thought of muffins, same problem.  After about an hour of lazing in bed, I remembered about breakfast pizza.  A while ago I found The Easiest Pizza Dough in the World on everybody likes sandwiches and tried it out. It is a great no-rise pizza dough.  Great for a lazy day off.  I changed it a little for breakfast pizza.

Beakfast Pizza

Breakfast Pizza using the easiest pizza dough in the world

based on the recipe from everybody likes sandwiches

1 1/2 teaspoons yeast
1 cup warm water
2 1/2 cups flour
1 teaspoon honey
1 teaspoon salt
2 tablespoons cooking oil
cornmeal (optional)

Breakfast pizza toppings:

1-2 tablespoons butter, either cold and cut into small pieces or warm and spreadable
1 teaspoon cinnamon
1/2 large apple sliced thinly
2 tablespoons brown sugar

Preheat oven to 200C (400F). In a large bowl, add in the yeast and warm water and stir until the yeast dissolves. Add the flour, salt, honey, and oil and stir with a wooden spoon vigorously until combined. Let dough rest for 10 minutes.

Sprinkle cornmeal onto a walled baking sheet and press dough into it until thin (I used a silicon baking sheet and skipped the cornmeal). Spread butter over top, sprinkle with brown sugar and cinnamon over top. Lay sliced apples over top and mist with oil. Bake for 20-25 minutes until pizza crust is golden.


***Btw, my camera has finally been fixed so there should be a marked improvement in picture quality from now.



I tried making two new flavors last night for breakfast this morning.  I had to do my favorite toast topping combo first; peanut butter and banana. It wasn’t proper peanut butter it was peanut sofuto (ピーナツソフト) which seems to be a sweetened spread similar to peanut butter but much lighter and creamier.  The second pizza I topped with ripe persimmon slices and cinnamon, no sugar or butter.  The persimmons were fresh from my MIL’s garden and delicious.  I this batch of dough with half whole wheat flour and half all-purpose flour.  I like it better than all all-purpose flour.

Peanut and mashed bananaPersimmon and cinnamon pizza



Raw Food: Apple Carrot Cake

Last night I went to a party at a raw foodie’s house. I used this opportunity to try to make my first raw dessert.  I’m sure I may have inadvertently made one in the past but this was my first intentional one.  I searched the internet only to discover that a lot of sweets involve ingredients I have never heard of, dates which I have never seen in Japan or a food dryer which I don’t have.  I settled on this Apple Carrot Cake recipe.  The cake term must be taken lightly as it has a vastly different texture from what I would call cake.  I think it has more of a Christmas pudding texture only more refreshing.  That being said, it was wonderful.  I will definitely make this again.  Most likely in the fall because the cinnamon and orange zest flavors remind me of Christmas or fall at least.  Sadly I didn’t take any pictures but you can imagine what all of the ingredients look like blended together.  It could probably also pass for a sweet salad.

Apple Carrot Cake

By: Leyla on

1 1/2 cups carrot pulp (I used grated carrot)

1 1/2 cups apple pulp (I used grated apple)

3/4 cup shredded coconut

1 cup walnuts, soaked for two hours

1 cup raisins, soaked for two hours

1 tablespoon cinnamon

1 tablespoon grated orange peel

Blend all ingredients together and press into a cake mold.  I recommend a silicon one so it comes out easily.  Refrigerate for two to three hours.  Serve decorated with coconut and apple slices.