This looks good. Is this a good recipe to make the night before. Is it good leftover? I have a bunch of apples and need to bring breakfast to my brothers at nine in the morning.
I made this and it came out good. I chopped a bunch of chives and rosemary in it. Its kind of weird with out some herbs. I guess the fermented taste is an acquired taste.
This looks good. I'm going to try it. Do you think it would be ok to use light Miso? I keep seeing dark miso in recipes. do you know when to use light or dark? is dark miso a raw thing?
Healthy Breakfast Apple Crisp