I think everyone is tired of winter rearing its ugly head. Though I certainly enjoy any cold weather I can get, I do appreciate the brief spring that we have in Texas before summer arrives in full force. The thing I’m longing for most of all right now isn’t warmer temperatures, but spring and summer produce! I figured a good way to celebrate the return of warmer weather was with a summer-inspired tea cake of sorts. I’m sharing these over on Vegan Housewives this week so click here for the recipe.
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Almond Butter, Peach, & Raspberry Panini
You’re probably wondering how I can follow an autumn and pumpkin inspired post with some summery peaches and raspberries. Yeah, me too. Our local peach season (sadly) ended a couple of weeks ago, but we still have some late summer peaches out of Austin trickling into our market.
I was going to be ambitious and make some sort of peach and raspberry pancakes for my lazy Sunday breakfast. I was feeling inspired because it was pleasant enough to have my windows open. But, to tell you the truth, I got a little too lazy for lazy Sunday and went a different route than pancakes. I love raw almond butter, and since peaches and almond butter work really well together, I decided to combine them in a breakfast panini. Since I had a few raspberry stragglers in my fridge, I decided to throw them in the mix, too.
The resulting panini is pretty amazing. It’s almost like an homage to the peanut butter and jelly sandwich but in a grown-up panini form. After I finished eating it, I had to exercise a bit of restraint not to immediately go and make another one. You can probably tell by the photos that it’s a bit messy (and a little un-photogenic), but it’s totally worth it.
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