Breaking Bread

3 Sep

Friendships are beautiful things. Old ones provide warmth and comfort; and new ones bestow a gift of excitement and “newness”.

The awkward time between summer and fall is notorious for friendships. It marks a year’s beginning- not of the calendar kind, but of the school kind. Change is in the air. A piece of us clings to warmth and familiarity of summer while the other piece longs for the exciting, fresh start that fall brings. Much like the merging of two seasons’ edges, this “in-between” moment marks a merging of friends- old and new. We find comfort in reuniting with old friends and seek the excitement of meeting new ones.

One of the most intimate acts we can share with other humans is that of sharing a meal- or “breaking bread”. Food is personal, food is cultural, food is symbolic. Food is life.

And what better way to reconnect, or connect for the first time, than by breaking bread.

The Best Breakfast Bread {powered by plants}


  • 2 ¼ c whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 large very ripe banana (or 1 ½ small)
  • 1 zucchini, shredded (about 1 cup)
  • ½ cup unsweetened applesauce
  • cup (or less) maple syrup, honey or sugar (I used half maple syrup, half honey)
  • egg replacer equal to 1 egg (Option 1: mix 1 tbsp ground flaxseed with 2 tbsp water. Option 2: mix 1 ½ tsp ENER-G Egg Replacer with 2 tbsp water)
  • ¼ cup raisins or other dried fruit (I used dried cranberries)
  • ¼ cup chopped walnuts or other nut
  • 2 tsp vanilla extract
  • ¾ cup almond milk or other non-dairy milk
  • 1 tbsp lemon juice

How To:

  • Preheat oven to 350 degrees F
  • Mix flour, baking powder, baking soda, and cinnamon in a large bowl. Set aside.
  • In another bowl, mash bananas and combine with shredded zucchini. Add remaining ingredients and mix.
  • Add the wet mixture to the dry mixture and gently mix just until combined.
  • Pour into a lightly greased 9×5 in. loaf pan and bake for about 60 minutes or until a toothpick comes out clean. (My loaf was a little doughy in the middle, in a fabulous kind of way)

  • Cool, slice, add a smear of nut butter.

Mmm… If you make this bread, you are going to have a lot of friends.

I am 3 weeks deep into what I am told will be both the best and worst, most influential and most chaotic year of my life (so far, what I’ve been told is fact). I am officially Kayli, SLU Dietetic Intern.

Luckily, I am not alone. I have friends, both old and new, who will take this journey with me.

Cheers to friends to break bread with.

My time may be sparse, but my inspiration is bountiful. Over the next year (school year, that is) our time together will be limited, but I promise to meet you back here from time to time to reconnect- and I promise that almost every time we reconnect it will revolve around food- naturally 🙂

Thanks for reading 🙂


One Response to “Breaking Bread”

  1. Laura September 3, 2011 at 2:50 pm #

    This looks delicious Kayli! Might have to make a loaf and use it for morning energy in the morning before clinicals!

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