Yogurt and select types of bread (sourdough,pumpernickel, 10 grain) have become our kids’ stable. We hope by consuming these food they get a microbiome rich diet as the kids’ haven’t developed a palette for kimchi, sauerkraut, or miso yet (we are working on it).

Yogurt

The bread machine, we use at home, has a yogurt function. Yogurt is made with the following 2 ingredients recipe.

Yogurt, 50 g

Milk (DHA fortified), 350 mL

Condensed milk (optional), 3 tablespoons

Yogurt is served with fruits (dried, fresh) or blended into smoothies, served with berries, or alternatively combined with chia seeds for a fruit or matcha parfait.

Bread (Pumpernickel, 10 Grain, Sourdough)

Pumpernickel, sourdough, and 10 grain are made twice a week for avocado toast, grilled cheese, sandwiches, and French toast.

Pumpernickel and 10 grain bread are made with the multiple grain option in the bread machine and use pantry ingredients. Prep time is no more than 10 minutes using a kitchen scale.

Sourdough bread is a little bit tricky as it requires maintaining a culture and regular feeding/discarding. However, the discarding process has become a catalyst for all sorts of baked good recipes that incorporate sourdough discards. For example, both sourdough discard and naan can be incorporated into naan or Indian flat bread.

We’d like to think that recipes for these microbiome rich food can be impart onto our children and healthy habits to keep. They are easy enough for our eight year old to make, like making rice in a rice cooker.