breads: in picture and type (and a recipe for sun tea!)

I figured today was a good day to introduce you to the breads we're carrying for the next few weeks... we'll be switching up the breads as the summer progresses, but for now, I give you:
















Blueberry Lemon Poppyseed Bread

This is the first vegan loaf I ever made, and one of my personal favorites. A full cup of blueberries goes into every loaf, as well as fresh lemon juice and zest. The blueberries give a great moistness to the bread, which is complimented well by the crunch of the poppyseeds.

Orange Date Bread

Orange Date loaves are made with fresh oranges, and dates from Holy Land Deli. This bread is heavier than the other loaves; it goes great with a cup of sun tea (Recipe for sun tea below).



















Banana Buckwheat Bread (Gluten-Free!)

Elise helped me devise this recipe; I'd actually never tried a gluten-free loaf before in my life, but I am very enthusiastic about these loaves. Buckwheat flour and brown rice flour combine to form a soft, richly textured bread with ripe bananas. Drizzle a little bit of honey on top of your piece (if honey is in your diet, of course!) and enjoy with a hot cup of coffee in the mornings.

Anne's mother makes sun tea in the summers; it's one of her favorite memories of summer growing up.

Sun Tea Recipe
4-6 tsp. loose leaf black tea, bagged in a mesh or paper filter
2 quart glass container

Fill container with water (room temperature) and add tea filter; cap tightly and set out in the sun. Allow the sunlight to steep the tea for 3-5 hours. Once reaching the desired strength, cool the tea in the refrigerator. Serve over ice and sweeten as desired. Note: Sun tea is meant to be enjoyed within a couple days; it doesn't keep as long as regular iced tea.