Healthy Saturdays Recipe

Brew 1 cup of strong coffee using an espresso machine, Moka pot, or a strongly brewed drip. Keep hot.

Heat 1 cup milk in a small saucepan over medium heat until just steaming (do not boil). If using a milk frother, froth to desired foam.

Combine coffee and milk in a pre-warmed cup (equal parts). Stir in 1 tsp organic cane sugar if desired. Serve immediately.

Prepare dough

In a medium bowl whisk together 1.5 cups all-purpose flour, 0.5 cup whole wheat pastry flour, 1 tsp baking powder and 0.25 tsp salt. Stir in 0.25 cup powdered sugar.

Cut 6 tbsp cold cubed butter into the dry mix using a pastry cutter or fingertips until the texture is coarse and resembles cornmeal with pea-sized bits.

In a small bowl combine 1 egg yolk, 0.5 tsp vanilla and 1 tsp citrus zest. Add to the flour-butter mixture and mix gently to form a soft dough; add 1–2 tsp cold water if needed. Do not overwork.

Shape dough into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes to firm up.

Form and bake

Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Roll chilled dough between two sheets of parchment to 1/8–1/4 inch (3–6 mm) thickness. Use a 2.5–3 inch round cutter to stamp out rounds and place them on the sheet 1 inch apart.

Bake for 10–12 minutes or until edges are just golden. Remove to a rack to cool completely.

Assemble

Pair cooled rounds by size. Spread about 1 tsp dulce de leche on the flat side of one round and sandwich with its partner. Press gently so filling reaches the edges. If desired, roll edges in 0.25 cup toasted shredded coconut for texture. Keep refrigerated if not serving within 2 hours.

Activate yeast

Add 0.75 tsp active dry yeast and 1 tbsp honey to 0.75 cup warm water (105–115°F). Stir and let sit 5–7 minutes until foamy.

In a large bowl combine 1 cup whole wheat flour, 0.75 cup bread flour and 0.5 tsp salt. Add 2 tbsp mixed seeds and reserve a pinch for topping.

Once yeast is foamy, add 1 tsp olive oil and pour into the dry ingredients. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on low for 5 minutes.

Shape dough into a tight small loaf, place in a lightly oiled 8x4-inch loaf pan, sprinkle reserved seeds on top, and cover loosely with a damp towel. Let rise in a warm place for about 45–60 minutes or until doubled.

Preheat oven to 375°F (190°C). Bake the loaf for 28–32 minutes until golden brown and the internal temperature reaches about 200°F (93°C). If the top browns too quickly, tent with foil.

Remove from oven, brush top with 1–2 tbsp butter or olive oil and sprinkle a tiny pinch of sea salt. Cool on a rack 15–20 minutes before slicing.

Slice warm bread and spread with unsalted butter or a drizzle of olive oil. Top with fresh seasonal fruit and, if desired, a light drizzle of raw honey or agave to taste.

Plate 2 alfajores-style mini cakes per person with a small cup of café con leche and a slice of artisan bread for a balanced breakfast-on-demand presentation. Serve immediately while coffee is hot and bread is slightly warm.