At the moment I stay often very long in the lab to finish the missing Experiments of my thesis. Around late afternoon/ early evening I often get hungry when lunchtime was already 5 hours ago. And when I am hungry and tired I am lacking motivation and concentration. That’s not good if I plan to work another two hours!
To prevent this I baked some wholewheat almond-honey crescents for the coming week. The original Idea is from “Das große GU Vollwert-Kochbuch” but I changed the recipe so much in the last years that you can not recognize the original recipe anymore. I use more liquid and less yeast, I removed the soybean flour from the recipe and added a sourdough. The filling contains less butter, cinnamon and eggs but additional cacao and a pinch of salt.
I like the result very much: Delicious, filling with enough honey to give me a little more power. The long days in lab can come, I’m prepared now!