3: The Future of Processed Foods

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But this week, its time for savory pastries to get their time in the spotlight.

But there are a few tweaks away from tradition.

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The resultbest served straight from the ovenmelts in your mouth.

But if you use your imagination, I believe we can be transported there with this recipe.

Press play for your own one-way ticket to pao-adise.

Photography of a apple juice in glasses and apples in a wicker basket on wooden table

Barry’s Bootcamp instructor certified in personal training, HIIT, indoor cycling, and TRX

Preheat oven to 400 degrees.

Lightly grease two mini-muffin tins with non-stick cooking spray, e.g.

(Regular muffin tins work, too.)

red pigment in a wooden spoon

Combine all ingredients in a high-speed blender, starting with wet ingredients first.

Pulse until thick, viscous consistency is reached.

Use a spatula to scrape down the sides and incorporate all ingredients.

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Best eaten right out of the oven!

Can be stored in the fridge for four to five days.

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Cropped shot of young woman shopping in the dairy section of a supermarket. She is reading the nutrition label on a container of fresh organic healthy natural yoghurt

Barry’s Bootcamp instructor certified in personal training, HIIT, indoor cycling, and TRX

A hand is stirring a sourdough starter in a glass jar, on a kitchen countertop. The light casts a warm glow, highlighting the ingredients inside the jar.

Two cups with coffee and green tea on a beige background.