…y digestible. It’s easy to make these your own by adding tons of different combinations to make them healthy or more indulgent. The cinnamon goes well with most, so I left that in the basic recipe and it’s super good for us. Also, don’t forget to add the pinch of salt, it makes all of the difference in the world. Easily triple or double this recipe for more servings. Top the recipe below with even more goodness like fresh banana slices, fresh or d…

…to add to the top for a fresh bite of berry. I cook the berries for a nice compote sweetened with either maple syrup or honey, whatever is your preference. You can add or omit the sweetener if your berries are super sweet or you enjoy more ore less sugar. That part is up to your taste buds! Also, I’ll be sharing this recipe in Portland on ABC’S KATU CH2 with Helen on Wednesday June 21st from 9-10am, so tune in to see the goodness! Mixed Berry Yogu…

…active dry yeast 1 cup warm water no more than 110 degrees 400 degrees 1. Combine warm water, warm milk, sugar, and yeast. Let stand at room temperature for about 5 minutes to activate the yeast. 2. Beat one egg. 3. Combine Flours, and salt in a larger bowl. Add butter and crumble with fingers quickly to make small crumbly pieces. Stir in beaten egg and yeast with a wooden spoon. 4. Fold out onto well floured surface and knead for 10 minutes or s…

…r spider. 2. Place hummus, olive oil, and lemon in a medium bowl, whisk to combine until smooth. Pour over the warm pasta, mix to combine using a spatula. Add blanched peas, radishes, tomatoes, and parsley. Stir to combine. Taste for seasoning, add salt and pepper if needed. I did not add any. Serve cold or at room temperature. Best at room temperature. Store leftovers in an airtight container for up to 5 days. Dishes I’ve made with Sabra Hummus!…