Cranberry Pecan Spelt Bread

Today I baked up one plain spelt loaf and a second, loaded with cranberries and pecans. Alex and I ate our freshly baked bread for Sunday lunch, dipped in Pasolivo Extra Virgin Olive Oil (the best!) with a drop of balsamic and topped with homemade almond, basil pesto and goat cheese.

(Not pictured: we ate carrot sticks and tomato slices too… don’t worry, we got our veggies in!)

So yum!

IMG_7192

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s